Coquito
In Puerto Rico, the Christmas tradition comes in the form of this eggnog-like rum and coconut milk punch—a symbol of the country’s complex colonial past and present.
- story: Talia Baiocchi
- photo: Daniel Krieger
In Puerto Rico, the Christmas tradition comes in the form of this eggnog-like rum and coconut milk punch—a symbol of the country’s complex colonial past and present.
A spiced take take on the Daiquiri calls on Batavia arrack and pear brandy.
In this play on a boxed lunch milk jug, Alex Bachman mixes together three unexpected parts—the lightly bitter Italian aperitivo genepi, palo cortado sherry and oatmeal-infused goat's milk.
A tikified version of Hot Buttered Rum, Matthew Belanger and Shannon Tebay's Hot for Teacher adds banana, a proprietary "Improved Gardenia Mix"—a blend of honey, butter, cinnamon and Donn's spices—coconut…
The drink popularized at Huber's Café is prepared by torching rum in a sugar-rimmed glass.
A variation that calls for both new and old-school coffee liqueurs and amaretto-spiked whipped cream.
The Brandy Alexander, also known as the Alexander No. 2 is a mix of equal parts brandy, crème de cacao and cream dusted with freshly grated nutmeg.
New York bartender Karin Stanley's spicy, creamy ode to apple pie a la mode is almost better than the thing itself. Because, well, bourbon.
Composed of beer, molasses, eggs and rum, Hot Ale Flips were all the rage at a time when fire pokers were ubiquitous hearth accouterments and warm beer was lauded as…
"This is an expression of sun-kissed beta-carotene plants and vegetables and colors," says Will Elliot of Maison Premiere's High Chicago, a vegetal and stone fruit-driven cocktail.