Fall Monty
This punch from New York bartender Katie Stipe marries the nuttiness of amontillado sherry with Lairds Bonded Applejack and Spanish cider, to create her own boozy riff on fall.
- story: Leslie Pariseau
- photo: Daniel Krieger
This punch from New York bartender Katie Stipe marries the nuttiness of amontillado sherry with Lairds Bonded Applejack and Spanish cider, to create her own boozy riff on fall.
A minty, malty mash-up of the Mint Julep and the Sherry Cobbler from Trick Dog's Morgan Schick.
A savory-sour mixture of tequila, tangerine and lime juices and housemade dill syrup—the final pull of summer's herbs—from Morgan Schick of San Francisco's Trick Dog.
This carbonated and bottled cocktail, created by Barrelhouse’s Stephen Cole, is a playful twist on the traditional radler concept.
A mezcal Margarita amped up with spice from the Chartreuse and green Tabasco.
At Portland's traditional Russian zakuski (Russian small plates) restaurant, Kachka, Israel Morales mixes together brandy and rye kvass, which he calls a "natural marriage."
A super savory, unorthodox riff on the classic Martini that calls for sumac-infused vodka and pomegranate from Yotam Ottolenghi's London restaurant NOPI.
A spicy (and lower proof) riff on the Old-Fashioned with both fino and sotol (a cousin of tequila) from Yotam Ottolenghi's London restaurant NOPI.
A classic sherry drink that echoes several classics—the 1:1:1 ratio skews Negroni, while splitting dry vermouth with an oxidized sherry and an olive garnish (or in this case, a blended…
This classic sherry-infused riff on the Whiskey Sour, has somewhat obscure, early-20th century roots in Paris.