El Presidente 2.0
Served on tap at Dante, this riff improves on the rum-vermouth-orange liqueur classic with a sumac tincture.
- story: Chloe Frechette
- photo:
Served on tap at Dante, this riff improves on the rum-vermouth-orange liqueur classic with a sumac tincture.
This cocktail echoes the flavors of the British spice trade with Scotch, Jamaican rum and chai tea.
Coriander seed cordial acts as a nod to the original Gimlet’s prescribed Rose’s.
This frozen Daiquiri adds whole coffee beans to the blender to impart chocolatey flavor.
A hint of coffee flavor courtesy of whole beans lends a subtle, bitter backbone to this frozen drink.
The Bourbon and Tepache combines the funky aromatics of pineapple-based tepache (a fermented Mexican beverage) with a backbone of bourbon, sweet vermouth and Velvet Falernum.
A Pineapple Daiquiri made for fall.
A dirty Martini crowned with a Gilda as a garnish.
Sicilian-Vietnamese “Vinaigrette”
Combine 2 parts unfiltered extra-virgin olive oil and 1 part fish sauce, and shake until emulsified before using.