The Bar’s Jack Rose
Thomas Waugh's Jack Rose takes a standard recipe and supercharges it with multiple layers of flavor by using both applejack and Calvados.
- story: Talia Baiocchi
- photo: Lizzie Munro
Thomas Waugh's Jack Rose takes a standard recipe and supercharges it with multiple layers of flavor by using both applejack and Calvados.
This drink sees blue tea topped with an acidic mixture—in this case, a tropical blend of pineapple, lime, rum and orange liqueur—that causes it to change color.
A low-proof punch featuring dry cider and Italian vermouth.
Dr. Strangelove calls on a triple base of rum, but pulls in ingredients—kiwi, aloe vera liqueur—that are vaguely tropical, but hardly classic.
Nick Detrich's riff on tiki sees the unusual addition of Campari to up the bitterness.
A modern take on the swizzle, the Sloe Moon's Rose swaps the traditional rum base for gin, Contratto and framboise.
Cristiaan Röllich looks to the kitchen for the inspiration behind his Pandora, which builds on a base of housemade cherry compote and finishes with blonde ale and pisco.
The Cinco De Mayo frozen cocktail scene just got a little more fiestacated with this mashup of a Margarita, Michelada and a Paloma in the form of an Otter Pop.
Co-created by bartenders Pam Wiznitzer and Jonathan Pogash, this drink flips the traditional New York Sour with Manischewitz.
Here, Matt Tocco shakes together bourbon with fruity and bitter Byrrh, lemon juice and grenadine, for a drink that sits somewhere in between a Whiskey Sour, a Blinker and a…