Oaxacan Firing Squad
A housemade mole grenadine adds subtle dark chocolate notes to this riff on the tequila classic.
- story: Mary Anne Porto
- photo: Arlene Ibarra
Haley Traub’s Frozen Margarita
An icy take that adds an unexpected splash of orange juice.
- story: Mary Anne Porto
- photo: Lizzie Munro
Gochujang
Smoky, sweet gochujang comes together with the bright flavors of raspberry, lime and calamansi.
- story: Mary Anne Porto
- photo: Siège Food Photo
Rose City
A reverse Martini made with cherry eau de vie and red currant preserves.
- story: Mary Anne Porto
- photo: Aubrie Legault
Tita Nita’s Milk Punch
A clarified milk punch made with Aquavit and lambanog, a palm liquor.
- story: Mary Anne Porto
- photo: Carolyn Fong
A Stone’s Throw
Benedictine, dry Curaçao and stone fruit-infused Lillet Blanc bolster a VSOP Cognac base.
- story: Mary Anne Porto
- photo: Farrah Skeiky
Chain Reaction
A simple, refreshing combination of plum wine, peach liqueur and Amaro Angeleno.
- story: Mary Anne Porto
- photo: Kimberly Motos
Guava Spritz
A final touch of prosecco rosé gives this spritz its requisite effervescence.
- story: Mary Anne Porto
- photo: Morgan Ione
Applesmoke
A funky, Mid-Atlantic take on the Whiskey Sour made with pechuga-style apple brandy.
- story: Mary Anne Porto
- photo: Farrah Skeiky
Dr. Diablo
Plum vinegar and kombucha add acidic complexity to this tequila cocktail.
- story: Mary Anne Porto
- photo: Leah Nash