Treasure Trove
A sherry-spiked Piña Colada made minty thanks to Fernet-Branca.
- story: Mary Anne Porto
- photo:
A sherry-spiked Piña Colada made minty thanks to Fernet-Branca.
A dessert drink that sits “somewhere between a milkshake and a sundae.”
Reducing some–but not all–of the pomegranate juice helps retain its natural acidity, resulting in a vibrant, lively grenadine.
Served on tap at Dante, this riff improves on the rum-vermouth-orange liqueur classic with a sumac tincture.
This cocktail echoes the flavors of the British spice trade with Scotch, Jamaican rum and chai tea.
This frozen Daiquiri adds whole coffee beans to the blender to impart chocolatey flavor.
A hint of coffee flavor courtesy of whole beans lends a subtle, bitter backbone to this frozen drink.
The Bourbon and Tepache combines the funky aromatics of pineapple-based tepache (a fermented Mexican beverage) with a backbone of bourbon, sweet vermouth and Velvet Falernum.
Frozen pineapple and pomegranate juice cubes stand in for ice in this fruity Daiquiri riff.
Frozen fruit cubes stand in for ice.