Eremita
A riff on the Brazilian Carnival staple, the rum-based Xeque Mate.
- story: Mary Anne Porto
- photo:
A riff on the Brazilian Carnival staple, the rum-based Xeque Mate.
A nonalcoholic cocktail designed as a pairing for a peanut miso ice cream dish.
Named for an intersection on the border of Little Italy and Chinatown in New York City, the Mott and Mulberry is bartender Leo Robitschek's autumnal Whiskey Sour riff.
This drink is a variation on the basic Daisy formula: a sour kicked up with the addition of seltzer or soda water. The new school version uses grenadine for a…
A refreshing, tamarind and lemongrass–infused take on the vodka-soda.
A hot nonalcoholic cocktail recipe spiced with chai-tamarind syrup.
For this take on mulled wine, Lustau Vermut and Lustau Grand Reserva Brandy are added to a malbec base.
This simple, steamy combination—whose name denotes drunken revelry—of oxidized sherry, tart apple cider and spicy cinnamon is about as iconic as they come.
If glogg, a mulled and spiced punch, does not immediately conjure Vikings or some later breed of burly, bearded Nordic men, nothing will.
A Dickens-approved roasted clove and orange infused port punch, warmed and mulled with baking spices and further fortified with red wine.