Run the Julius
A Campari Ramos with a hint of tropical flavor.
- story: Chloe Frechette
- photo: Lizzie Munro
A Campari Ramos with a hint of tropical flavor.
Masa Urushido transforms the boozy blue club drink into a sessionable highball.
A savory highball whose seemingly austere profile packs an umami punch.
Julia Momosé's tea-based highball is named for chawari, a classic shochu serve.
Céline Bossart crosses two classic highballs—Scotch and soda and white port and tonic.
Kelsey Ramage built this cocktail around the flavor of Seedlip’s Spice 94 paired with vibrant, fruity rooibos tea.
A hot version topped with spicy ginger beer.
The popular summertime Paloma gets a winter makeover with the addition of a Pink Pepper Grenadine.
Vodka infused with barley tea serves as a base with a splash of Crème de Fraise des Bois, finished with a floral and bubbly pink grapefruit soda.
In Alec Bales' Dark ’n’ Stormy riff, the traditional dark rum sits out, replaced by American apple brandy and the artichoke-based Italian amaro Cynar.