Queen of the Underworld
A sour riff on the Margarita with pomegranate shrub moonlighting for triple sec.
- story: Talia Baiocchi
- photo:
A sour riff on the Margarita with pomegranate shrub moonlighting for triple sec.
Adam Bernbach has a particular affection for Piña Coladas, and serves them year round in his basement-level bar using fresh pineapple, unsweetened coconut and aged rum.
A summery julep combining muddled peaches, sweet yellow Chartreuse, golden honey syrup and Old Tom gin.
Repurpose your pineapple rinds for this tropical-minded sweetener.
Pineapple cordial brings out the grassy notes of rhum agricole.
In his low-proof tropical highball, Tyson Buhler relies on rainwater Madeira as a base ingredient.
This drink is a variation on the basic Daisy formula: a sour kicked up with the addition of seltzer. Like any of the classics, the Gin Daisy is divided into…
A pomegranate-raspberry spin on the Daiquiri.
A refreshing springtime drink featuring Dimmi alongside tequila, the Gambol and Snap conjures notes of stone fruit, melon and marmalade.