Scorpion Bowl
The Scorpion, like many tiki cocktails, has gone through countless iterations, from a gin and wine-laced libation to this contemporary version of Trader Vic’s 1946 recipe.
- story: Leslie Pariseau
- photo: Daniel Krieger
The Scorpion, like many tiki cocktails, has gone through countless iterations, from a gin and wine-laced libation to this contemporary version of Trader Vic’s 1946 recipe.
Tomato liqueur and manzanilla sherry add a savory touch to this batched Martini.
A Manhattan accented with herbaceous "Herbstura."
A dirty Martini cocktail recipe from The Long Island Bar, made with gin, vermouth and a homemade olive brine.
A dirty Martini cocktail recipe made with vodka and homemade "olive brine"—without any actual olives—and vermouth.
House-made brine—without actual olives—stars in this winning recipe.
One part Mojito, one part Cuba Libre, the Tonic Cubano mixes together aged rum and mint with subtly sweet tonic water.
In this play on the Gin & Tonic, gin is replaced with savory mezcal and paired with citrusy, full-bodied Boylan Heritage Tonic and a honey-salt rim.
The BBT (bourbon, bitters and tonic) is essentially an Old-Fashioned lengthened and lifted thanks to a topper of tonic water.
After playing around with some Marie Brizard crème de cacao, rum and bourbon—because, why the hell not?—Shearn stumbled upon the ideal blend of booze and bitters to complement the oft-overlooked…