Utilizing St-Germain as a base rather than a modifier, the Da Hora is light, citrusy, and floral-forward, making for a day drink that finds itself somewhere between a Caipirinha and…
This was the preferred concoction of Gertrude Niesen, an actress and singer and frequent patron of Manhattan’s Stork Club in the 1930s and ‘40s, and it’s a hell of a…
Here London's Team Lyan build on a classic rickey formula and kick it up with the addition of a housemade Persian lime "fizz."
Fresh flavors of apricot and lemon mingle in harmony to take this sparkling cocktail from Jimmy Hibbard far and above its gin Martini roots.
A savory, saffron-infused riff on the classic, bubbly royale from Yotam Ottolenghi's London restaurant NOPI.
A bubbly, lower-proof alternative to daytime julep drinking.
Xavier Herit's biblically named drink is a nod to the forbidden fruit Adam and Eve couldn't keep their curious paws off of.
A salty and bitter twist on a traditional spritz from the amaro-loving Seattle restaurant, Delancey, and its neighboring cocktail bar, Essex.
Tyler Stevens uses verjus (fresh, unfermented grape juice) in this drink, which features an entire ounce of Peychaud's bitters alongside Pierre Ferrand Ambre.
The first instance of the Air Mail cocktail was documented in Esquire magazine’s 1949 edition of Handbook for Hosts resembling a Caribbean version of the French 75.