Iz Bananaz
At first glance, this mix of cachaça and Amaro Montenegro seems like an odd combination, but they blend together seamlessly when shaken up with the sweet and sour notes of…
- story: Leslie Pariseau
- photo: Daniel Krieger
Word to Your Cardamom
This tongue-in-cheek creation began with bartender Sylvanus Johnson's homemade cardamom syrup, which he makes in the kitchen at New York City bar Mother's Ruin.
- story: Leslie Pariseau
- photo: Daniel Krieger
Sho Sho
A unlikely blend of carrot shochu and oloroso sherry topped with root beer.
- story: Leslie Pariseau
- photo: Daniel Krieger
Queen of the Underworld
A sour riff on the Margarita with pomegranate shrub moonlighting for triple sec.
- story: Talia Baiocchi
Tepache Collins
Austin bartender Justin Elliott crafts his own tepache from pineapple and exotic spices, which he then combines with rum, lemon, honey and fresh Thai basil.
- story: Leslie Pariseau
Daiquiri Al Pastor
A pork fat-washed take on the classic daiquiri inspired by tacos al pastor.
- story: Chloe Frechette
Adam Bernbach’s Piña Colada
Adam Bernbach has a particular affection for Piña Coladas, and serves them year round in his basement-level bar using fresh pineapple, unsweetened coconut and aged rum.
- story: Leslie Pariseau
Royal Bermuda Yacht Club
Trader Vic's tiki-fied version of the Daiquiri.
- story: Talia Baiocchi
- photo: Alexa Bendek
Caipirinha
Similar to the Daiquiri, this strong sweet-sour drink calls for lime, sugar and cachaça, a Brazilian take on rum distilled from fermented sugarcane juice.
- story: Leslie Pariseau
- photo: Daniel Krieger