Astoria #2
The Astoria #2 is Austin bartender Darren Scott's citrusy play on a Brooklyn (rye, Amer Picon, maraschino and dry vermouth) which is itself a play on a Manhattan.
- story: Leslie Pariseau
- photo:
Sapins Swizzle
The Sapins Swizzle is based on the French pine-flavored liqueur, Sapins, which has a resinous bite that mixes curiously well with tropical tiki flavors like zesty falernum and ripe pineapple.
- story: Leslie Pariseau
- photo:
Ol’ Pepper
In Meaghan Dorman's Ol’ Pepper, the combination of chipotle honey and biting rye offers up a one-two punch of spice, while a dash of worcestershire provides a bonus hit of…
- story: Bianca Prum
- photo: Lizzie Munro
Jakartian Peardition
A spiced take take on the Daiquiri calls on Batavia arrack and pear brandy.
- story: Bianca Prum
- photo: Lizzie Munro
Hemingway in Europe
Funky Batavia arrack complemented by grapefruit syrup, fresh lime and maraschino liqueur.
- story: Bianca Prum
- photo: Lizzie Munro
Even Steven
This take on the New York Sour gets added richness from a measure of Frangelico liqueur and Malbec syrup.
- story: Lizzie Munro
- photo:
Cranberry Sour
Here, Eben Freeman makes a drink that honors his father's two holiday favorites, whiskey and cranberry sauce.
- story: Bianca Prum
- photo:
Bumble Bee
A crowd favorite, this frothy, rich and bright drink is from Charles H. Baker’s The South American Gentleman’s Companion.
- story: Leslie Pariseau
- photo: Ed Anderson
Agricole Rhum Punch
“One of sour, two of sweet, three of strong, four of weak” is the recipe for Victorian-era punch.
- story: Leslie Pariseau
- photo: Ed Anderson