Pinkies Out
Campari makes for a more bittersweet take on the Pink Lady.
- story: Tatiana Bautista
- photo:
Campari makes for a more bittersweet take on the Pink Lady.
A pork fat-washed take on the classic daiquiri inspired by tacos al pastor.
Pineapple cordial brings out the grassy notes of rhum agricole.
Trader Vic's tiki-fied version of the Daiquiri.
Morgan Schick's rainwater Madeira-based riff on the Boulevardier.
Bill Brooks, beverage director at NYC’s Resto, reduces Manischewitz into a fruity syrup for this ruby-hued drink.
This version of the lemon, sugar and spirit-based sour strikes a dry and citrusy balance between gin and lemon juice.
This iconic pre-Prohibition cocktail—an unlikely combo of white crème de menthe and cognac shaken and served up—stormed bar menus in the 1920s, becoming a favorite among high society.