Rosé Colored Glasses
Starchy sushi rice imparts a richer, rounder texture to this Japanese whisky cocktail.
- story: Mary Anne Porto
- photo:
Meadowood’s Quince & Asian Pear Brandy
With the help of Stillwater Spirits, Meadowood bartender Sam Levy combined an apple mash with native yeast and fresh apples to distill his own eau de vie, which was then…
- story: Talia Baiocchi
- photo: Peden + Munk
Sharpie Mustache
Gin and rye whiskey make for "strange but awesome bedfellows" in this strong, stirred drink.
- story: Mary Anne Porto
- photo:
I’m a Loner, Toddy, a Rebel
Brian Bartels' Becherovka-based take on the Hot Toddy.
- story: Chloe Frechette
- photo:
Boisson’s Nogroni
Equal parts Amass Riverine, Wilfred's aperitif and Lyre's aperitif combine for a zero-proof take on the classic.
- story: Mary Anne Porto
- photo:
R&D’s N/A Negroni
Grapefruit honey adds body to this zero-proof take on the Negroni.
- story: Mary Anne Porto
- photo:
Joaquín Simó’s Old-Fashioned
Placing third in our recent blind tasting, Simó's recipe calls on Russell’s Reserve 10 Year Old Bourbon, rich demerara syrup and three types of bitters.
- story: Chloe Frechette
Chris Hannah’s Old-Fashioned
Chris Hannah's recipe, which came in second place in our recent blind-tasting, calls for a high-rye bourbon and two types of bitters.
- story: Chloe Frechette
- photo:
Tom Macy’s Old-Fashioned
A winning take on the classic.
- story: Chloe Frechette
- photo: Daniel Krieger