Eremita
A riff on the Brazilian Carnival staple, the rum-based Xeque Mate.
- story: Mary Anne Porto
- photo:
Cherry Chile Jam
A nonalcoholic cocktail designed as a pairing for a peanut miso ice cream dish.
- story: Mary Anne Porto
- photo:
Mott and Mulberry
Named for an intersection on the border of Little Italy and Chinatown in New York City, the Mott and Mulberry is bartender Leo Robitschek's autumnal Whiskey Sour riff.
- story: Leslie Pariseau
- photo: Daniel Krieger
Gin Daisy (New School)
This drink is a variation on the basic Daisy formula: a sour kicked up with the addition of seltzer or soda water. The new school version uses grenadine for a…
- story: Leslie Pariseau
- photo: Daniel Krieger
Best Day in Paradise
A refreshing, tamarind and lemongrass–infused take on the vodka-soda.
- story: Mary Anne Porto
- photo:
Yerba Mate Hottie
A hot nonalcoholic cocktail recipe spiced with chai-tamarind syrup.
- story: Mary Anne Porto
- photo:
Open Air
For this take on mulled wine, Lustau Vermut and Lustau Grand Reserva Brandy are added to a malbec base.
- story: Lizzie Munro
- photo:
Wassail
This simple, steamy combination—whose name denotes drunken revelry—of oxidized sherry, tart apple cider and spicy cinnamon is about as iconic as they come.
- story: Leslie Pariseau
- photo: Daniel Krieger
Glogg
If glogg, a mulled and spiced punch, does not immediately conjure Vikings or some later breed of burly, bearded Nordic men, nothing will.
- story: Leslie Pariseau
- photo: Daniel Krieger