Coco En Rama
An easy drinking combination of fino sherry, tarragon-infused blanc vermouth and coconut water.
- story: Chloe Frechette
- photo: Lizzie Munro
An easy drinking combination of fino sherry, tarragon-infused blanc vermouth and coconut water.
This version calls on a split rye base and a split vermouth component alongside Campari.
Frothy, floral and herbal all at once.
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A modern take on the Prohibition-era "50/50 brandy Manhattan."
Vanilla liqueur adds a fulsome, candied quality to this version.
This Martini variation builds on gin, plus gentian-based Avèze and cassis for a fruity, floral finish.
A Boulevardier variation with rye, J. Rieger Caffé amaro and carrot eau de vie.
Sother Teague's take on the 19th-century cocktail.