Laughing Buddha
This Californian buck-like cooler has long been the most popular cocktail at San Francisco's Cantina.
- story: Talia Baiocchi
- photo: Shannon Sturgis
This Californian buck-like cooler has long been the most popular cocktail at San Francisco's Cantina.
A blend of pineapple rum, Swedish punsch and green Chartreuse, the Drinkin' with Stiggins calls on mint to complement the drink's inherent herbal flavors.
A mainstay eye-opener cocktail served at New Orleans's "Breakfast at Brennan's"—the original brunch.
When inventing the White Monkey, Beagle bartender Tom Richter began by taking inspiration from white gazpacho via a pisco base.
Housemade celery brine, rosemary oil and an array of garnishes give this nonalcoholic cocktail layered complexity.
Harissa delivers a smokier, unexpected spice.