Coconut Water Highball
Giuseppe González's "desert island drink" is food, water and fire in one cup.
- story: Chloe Frechette
- photo: Lizzie Munro
Giuseppe González's "desert island drink" is food, water and fire in one cup.
An ode to Northern California, the Cold in the Shadows hints at San Francisco’s chilly umbra, even in the warmest of months.
NoMad’s Leo Robitschek borrows Chef Daniel Humm’s strawberry pickling vinegar for a housemade shrub in this updated radler.
White Lyan's Green T combines gin with a strong green tea syrup, "fake lime juice" and soda for a wholly unique highball.
Emanuele Broccatelli’s cocktail named for his native city draws on the anise flavors that once characterized Roman desserts and drinks, like caffé corretto.
Named for film actor and Cynar spokesperson Ernesto Calindri, Emanuele Broccatelli’s cocktail utilizes flavors that might appear during a Roman meal.
Frappéd, refreshing and lower-proof than the classic.
Kenta Goto calls on Japanese whiskey, stored in the freezer to slow the melting of the ice, as the base of his classic highball.
This was the preferred concoction of Gertrude Niesen, an actress and singer and frequent patron of Manhattan’s Stork Club in the 1930s and ‘40s, and it’s a hell of a…
A Ramos-inspired gin fizz with a double punch of nutty sweetness, thanks to pistachio syrup and biscotti liqueur