Kryptonite Daiquiri
This seasonal take on the Daiquiri uses fresh rhubarb juice in place of lime to cut down the drink’s carbon footprint.
- story: Chloe Frechette
- photo:
This seasonal take on the Daiquiri uses fresh rhubarb juice in place of lime to cut down the drink’s carbon footprint.
This French 75 riff cuts down on waste by utilizing the entirety of the citrus—in this case, clementine.
This not-quite-fifty-fifty Martini riff appears in The Nomad Cocktail Book, by bar director Leo Robitschek.
A stirred combination of gin, Punt e Mes and Cynar, brightened with grapefruit and maraschino liqueur.
A curl of grapefruit peel in the the shaker transforms this into a “Regal” style Daiquiri.
Manzanilla sherry and tequila form the split base of this sloe gin- and ginger-infused sour.
A salty and bitter twist on a traditional spritz from the amaro-loving Seattle restaurant, Delancey, and its neighboring cocktail bar, Essex.