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
Cucumber
Thomas Waugh's Gimlet riff combines cucumber-infused absinthe, lime and cane syrup for a refreshing take on the classic.
- story: Chloe Frechette
- photo:
Bronx
Created by Johnnie Solan, a legendary pre-Prohibition bartender at New York City's Waldorf-Astoria, the Bronx is a loose cross between an orange Gin Sour and a Perfect Martini.
- story: Leslie Pariseau
- photo: Daniel Krieger
Le Grand Sour
Somewhere between a Spritz and a classic Gin Sour, the Le Grand highlights the idiosyncratic herbal liqueur, Bénédictine.
- story: Talia Baiocchi
- photo:
Libra
A savory-sour mixture of tequila, tangerine and lime juices and housemade dill syrup—the final pull of summer's herbs—from Morgan Schick of San Francisco's Trick Dog.
- story: Leslie Pariseau
- photo: Daniel Krieger
Camomila
An homage to the classic Bee’s Knees, the Camomila employs the timeless combination of gin, honey and lemon upgraded with the floral touch of chamomile and dandelion and burdock bitters
- story: Leslie Pariseau
- photo: Natalie Compton
Tex-Anne
A mezcal Margarita amped up with spice from the Chartreuse and green Tabasco.
- story: Mary Anne Porto
- photo:
Cosmonaut
Piquant and slightly fruity, this cocktail represents Sasha Petraske's succinct retort to the ubiquitous Cosmopolitan.
- story: Chloe Frechette
- photo:
Artist’s Special
This classic sherry-infused riff on the Whiskey Sour, has somewhat obscure, early-20th century roots in Paris.
- story: Talia Baiocchi
- photo: Ed Anderson