Brunelle Frappé
A modern spin on a 1930s classic absinthe cocktail.
- story: Mary Anne Porto
- photo: Rebecca Murphy
A modern spin on a 1930s classic absinthe cocktail.
A winning recipe built on a base of three rums.
A citrusy shaken drink that's become a national favorite in Brazil.
A refreshing spin on Osaka's shochu-based highball known as chu hai.
A bittersweet cross between the Negroni and the Gin & Tonic.
Pickled ginger adds extra spice and depth to the two-part template.
In a Gimlet-like approach, lemon cordial adds extra brightness to the classic.
Fernet adds digestivo-like intrigue to this ice cream cocktail.
Two kinds of amaro add a bitter backbone to the simple highball.
A spirit-free take on the Sbagliato, with Giffard Aperitif Syrup at the base.