Blood Orange Reduction
This jewel-colored winter citrus reduction is one part of the Bitter Handshake, a cocktail by Andrew Bohrer from Brad Thomas Parsons' book, Bitters.
- story: Leslie Pariseau
Blackberry-Lime Syrup
Sweet-tart and deep, dark purple, this summer simple syrup accompanies the Shady Lane cocktail from Brad Thomas Parsons' book, Bitters.
- story: Leslie Pariseau
Gage Hotel Ranch Water
Naranja orange liqueur rounds out this Ranch Water with a juicy sweetness.
- story: Chloe Frechette
- photo:
Ranch 616 Ranch Water
The West Texas staple was born from adding bubbly Topo Chico to extend the life of his margarita.
- story: Chloe Frechette
- photo: Lizzie Munro
Trident
The Trident is a nautically-inspired interpretation of the Negroni, created in 2000 by Robert Hess, a cocktail enthusiast from Seattle.
- story: Leslie Pariseau
- photos: Daniel Krieger
White Peach Sgroppino
The frozen Italian classic meets seasonal peach sorbet.
- story: Tatiana Bautista
- photo:
Brennan’s Brandy Milk Punch
A mainstay eye-opener cocktail served at New Orleans's "Breakfast at Brennan's"—the original brunch.
- story: Leslie Pariseau
Chocolate Negroni
A twist on an Italian classic, the Chocolate Negroni sees the addition of Punt e Mes, crème de cacao and chocolate bitters.
- story: Chloe Frechette
Remember the Maine
Described first by spirits writer Charles H. Baker in his 1939 classic, the Gentleman’s Companion, this rye-based drink has an ingredient list that’s part Sazerac, part Manhattan.
- story: Leslie Pariseau
- photos: Daniel Krieger
Mamie Taylor
A combination of Scotch and ginger beer, the Mamie Taylor was a popular cocktail throughout the first half of the 20th century.
- story: Lizzie Munro