Alligator Arms
A housemade celery syrup offers vegetal tones to this vermouth-based cocktail.
- story: Frances Yackel
- photo: Daniel Krieger
A housemade celery syrup offers vegetal tones to this vermouth-based cocktail.
A tribute to the Bronx staple of the Piña Colada made with cognac.
An equally refreshing and decadent mix of gin, kirsch, coconut milk and red bean paste.
This mixture of gin, lime juice and savory bay leaf syrup gets topped with soda water and pomegranate juice.
Erick Castro incorporates four rums into his Piña Colada recipe, in a nod to tiki tradition.
Dan Sabo's Singapore Sling variant calls for two types of Jamaican rum and a small dose of Bénédictine.
A modern take on the swizzle, the Sloe Moon's Rose swaps the traditional rum base for gin, Contratto and framboise.
This cocktail balances savory aquavit with sweet-tart fruit elements: Amer Picon, lemon and the Violet Hour’s house grenadine.
Cold-brew supports a base of rum in this unorthodox, tiki-style "Espresso Martini."
Chad Arnholt's Flamenco Cooler shakes Ojen with dry vermouth, fresh watermelon and lemon for a seasonal refresher.