Pope
Belonging to the ecclesiastic family of wine-based punches, the Burgundy-based Pope cocktail was popular in the 18th and 19th centuries.
- story: Chloe Frechette
- photo:
I’m a Loner, Toddy, a Rebel
Brian Bartels' Becherovka-based take on the Hot Toddy.
- story: Chloe Frechette
- photo:
Irish Coffee
First introduced to the United States by way of San Francisco’s Buena Vista Café, the Irish Coffee was invented at the Foynes Airport’s restaurant in 1943.
- story: Leslie Pariseau
- photo: Eric Wolfinger
Eremita
A riff on the Brazilian Carnival staple, the rum-based Xeque Mate.
- story: Mary Anne Porto
- photo:
Harvest Time
"Peat reek" is balanced by robust, nonalcoholic apple cider, ginger and citrus.
- story: Chloe Frechette
- photo: Daniel Krieger
Glasgow Mule
Damon Boelte of Brooklyn's Prime Meats built the basic mule structure to create this Scotch and elderflower-infused riff on the original.
- story: Leslie Pariseau
- photo: Daniel Krieger
Yerba Mate Hottie
A hot nonalcoholic cocktail recipe spiced with chai-tamarind syrup.
- story: Mary Anne Porto
- photo: