Anton Kinloch’s Pineapple Daiquiri
A Pineapple Daiquiri made for fall.
- story: Chloe Frechette
- photo:
A Pineapple Daiquiri made for fall.
A nonalcoholic take on the mezcal Negroni subs Lapsang souchong for the base spirit.
Equal parts grapefruit to vodka with a splash of basil-infused sugar syrup, this tiki-fied Martini is a pared down slice of paradise.
A nuanced riff on the Bee’s Knees calls for wax-washing gin as the base spirit.
A Gimlet riff taps vanilla syrup and grenadine for the template.
Where many Old-Fashioneds require a healthy stir, this one is meant to tell a story as the ice melts.
Yuzu, calamansi, Buddha’s hand and kumquat offer citrusy notes to this fragrant Sangria.
A modern take on sangria made with red wine, fino sherry, Madeira and citrus fruit.