
Applesmoke
A funky, Mid-Atlantic take on the Whiskey Sour made with pechuga-style apple brandy.
- story: Mary Anne Porto
- photo: Farrah Skeiky
A funky, Mid-Atlantic take on the Whiskey Sour made with pechuga-style apple brandy.
Pacific Northwest flavors meet the New York Sour template.
Blackberry balsamic syrup adds acidity to this summery gin sour riff.
A pre-tiki cocktail from the 19th century, reinvented for the modern drinker.
A fluffy take on the modern classic, swapping the traditional Lillet Blanc for Mattei Cap Corse blanc.
The classic Negroni becomes a fluffy sour thanks to a combination of citrus and egg white.
The two-ingredient, equal-parts aperitivo classic gets the sour treatment.
The bitter notes in Cynar are rounded out by maraschino and agave in this frothy amaro sour.
Nikola Nikoletić's frothy sour features Japanese persimmon and yuzu kosho rock candy syrup.
The gin-based Savoy standby, retooled for the modern drinker.