New Yorker in LA Sour
Aaron Polsky, bar manager at Harvard & Stone, uses Lillet Rouge alongside the pineapple-based Tepache in his play on the New York Sour.
- story: Chloe Frechette
Between the Sheets
This potent sour is a rum-laced riff on the Sidecar christened by Harry MacElhone of Harry's New York Bar in Paris.
- story: Leslie Pariseau
Davy Jones’s Locker
Brad Farran's Beastie Boys-inspired winter daiquiri.
- story: Leslie Pariseau
- photo: Daniel Krieger
Mendo Sidecar
First created during World War I, this Cognac-based cocktail traditionally had only two other ingredients: Cointreau and lemon juice. This version uses Germain-Robin XO brandy and maraschino liqueur.
- story: Leslie Pariseau
- photo: Sara Remington
Embassie
A reincarnation of The White Lady that opts for Cocchi Americano and Chartreuse in place of Cointreau.
- story: Leslie Pariseau
- photo: Lizzie Munro
Twentieth Century
The Twentieth Century Limited was such an institution that a Brit dreamed up a cocktail to honor the train line. It's similar to a Corpse Reviver #2, with crème de…
- story: Leslie Pariseau
Alabazam
American expatriate Leo Engel was working at the Criterion Hotel in London when he supposedly created the Alabazam, an obscure recipe that appears in his 1878 book American and Other…
- story: Leslie Pariseau
White Monkey
When inventing the White Monkey, Beagle bartender Tom Richter began by taking inspiration from white gazpacho via a pisco base.
- story: Leslie Pariseau
- photo: Daniel Krieger
Rose Tinted Glass
In this fragrant sour, Kirk Estopinal maintains a light flavor profile by using fennel tea syrup and rose water over a Cognac base.
- story: Chloe Frechette
The Thirsty Monk
Génépy and Benedictine join forces to add a spiced-herbal layer to this twist on a Whiskey Sour.
- story: Matt Stieb
- photo: Lizzie Munro