A La Mode
New York bartender Karin Stanley's spicy, creamy ode to apple pie a la mode is almost better than the thing itself. Because, well, bourbon.
- story: Leslie Pariseau
- photo: Daniel Krieger
Rattle Skull
With its heavy mix of porter beer, rum or brandy, lime and brown sugar, the Rattle Skull was an efficient mixture for the impatient colonist.
- story: Leslie Pariseau
- photo: Daniel Krieger
Hot Ale Flip
Composed of beer, molasses, eggs and rum, Hot Ale Flips were all the rage at a time when fire pokers were ubiquitous hearth accouterments and warm beer was lauded as…
- story: Leslie Pariseau
- photo: Daniel Krieger
Iichiko “Oyuwari”
This drink marries barley-based Iichiko shochu with earthy green tea, enlivened with grapefruit.
- story: Chloe Frechette
- photo:
Pumpkin Buttered Tequila
A modern take on hot buttered rum, built on a tequila base.
- story: Chloe Frechette
- photo:
Not Buttered Rum
This vegan take on a hot buttered rum swaps in organic, cold-pressed coconut oil.
- story: Chloe Frechette
- photo:
Vin Beurre
This modified mulled wine calls on white wine, honey, thyme, almonds and ginger—topped with a float of whipped calvados butter.
- story: Chloe Frechette
- photo:
Shoreside With Georgia
Amontillado sherry and Nonino add warming hints of toast, salt and nuts to this toddy.
- story: Chloe Frechette
- photo: