Commodore Perry Cooler
A shiso-infused modern twist on the two-ingredient Japanese whisky highball.
- story: Chloe Frechette
- photo: Lizzie Munro
A shiso-infused modern twist on the two-ingredient Japanese whisky highball.
Dan Sabo's simplified version of the Mojito is built in a Collins glass over crushed ice.
An aquavit- and yogurt-laced cocktail which will star on the menu at the forthcoming Raised by Wolves.
Mango vinegar, mango brandy and black cardamom Sauternes add layers of flavor to this highball.
Tom Richter hacks the notorious Ramos Gin Fizz.
Gin forms the base of this fizz while Cynar adds a hint of bitterness, lemon adds acidity and vanilla syrup, egg white and heavy cream combine for a rich body.
A blend of lemon verbana-infused distillate, aperitivo liqueur and pét-nat wine, Sam Anderson's futuristic cocktail steps away from classic drink formulas.
A dry gin cocktail whose first appearance in a drinks manual dates to 1903.
Karri Kiyuna's variation on the whisky highball is a winter-ready version, with the addition of some Martini & Rossi Bitter lending earth and saffron notes.
Force-carbonated, fresh-pressed apple juice takes the place of soda water in this modern highball.