Meshugenah Margarita
Jill Dobias uses Manischewitz to add vibrant color and fruity sweetness to a Margarita, while balancing out the tartness of lime juice.
- story: Bianca Prum
- photo: Lizzie Munro
Jill Dobias uses Manischewitz to add vibrant color and fruity sweetness to a Margarita, while balancing out the tartness of lime juice.
Austin Hartman's crema de mezcal-based take on the spritz draws its name from Hartman's grandfather's pasttime, cliff-diving in Acapulco.
This quick infusion of fino sherry turns the wine into a ready-to-drink cocktail—just add ice.
Traditionally a mulled wine made with madeira, the Dead Rabbit's version is spiced with clove, allspice, mace and sarsaparilla.
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Named for the memory of Giuseppe Alberti, who founded the Strega distillery in 1860 in Benevento, Italy, this herbal, savory spritz boldly carries his name forth.
A Don the Beachcomber classic, the Shark's Tooth is a fruit punch sour of sorts with a base of rum, the essential tiki juices—lime and pineapple—and a dose of two…