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
- photo:
Daiquiri Al Pastor
A pork fat-washed take on the classic daiquiri inspired by tacos al pastor.
- story: Chloe Frechette
- photo:
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
- photo:
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
The Bishop of Terni
Bill Brooks, beverage director at NYC’s Resto, reduces Manischewitz into a fruity syrup for this ruby-hued drink.
- story: Chloe Frechette
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Gin Sour
This version of the lemon, sugar and spirit-based sour strikes a dry and citrusy balance between gin and lemon juice.
- story: Leslie Pariseau
- photo: Daniel Krieger
La Bomba Daiquiri
A pomegranate-raspberry spin on the Daiquiri.
- story: Leslie Pariseau
- photo: Daniel Krieger
Miguel Lancha’s Pisco Sour (2014 version)
Built for balance and a soft, velvety texture.
- story: Tatiana Bautista
- photo:
