Dolores Way
Karri Kiyuna likes to serve this drink as an introduction to the ambrato style of vermouth.
- story: Bianca Prum
- photo: Kelly Puleio
Karri Kiyuna likes to serve this drink as an introduction to the ambrato style of vermouth.
Karri Kiyuna's variation on the whisky highball is a winter-ready version, with the addition of some Martini & Rossi Bitter lending earth and saffron notes.
This deceitfully low-proof take on a Silver Sour is slightly nutty (re: sherry) and a bit sour (re: shrub).
This mixture of gin, lime juice and savory bay leaf syrup gets topped with soda water and pomegranate juice.
Sebastian Cañas of Yvonne's in Boston plays on the Old Cuban cocktail in his aperitif, the Old Frenchie.
Jim Meehan's Lemon Ice calls on ingredients from the surrounding area, including an Illinois sparkling wine and a vodka distilled in Chicago.
A low-ABV twist on the classic featuring shochu, yuzu and miso syrup.
A cucumber juice ice cube allows this Gin & Tonic to evolve over time.
This pink-hued twist on the Negroni Sbagliato topped with rosé Champagne.
Orange, lemon and pineapple add brightness and acidity to Dale DeGroff's take on the Champagne Cobbler.