Daiquiri No. 3
This play on the Hemingway Daiquiri is served blended with ice as a play on the original frappéed version.
- story: Leslie Pariseau
- photo:
Meadowood’s Vieux Carré
Bartender Sam Levy created his riff on the classic using his own pear-and quince-infused apple brandy mixed with rye, sweet vermouth, Amaro Nonino, Peychaud's bitters and absinthe.
- story: Talia Baiocchi
- photo: Peden + Munk
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:
Irish Coffee
First introduced to the United States by way of San Francisco’s Buena Vista Café, the Irish Coffee was invented at the Foynes Airport’s restaurant in 1943.
- story: Leslie Pariseau
- photo: Eric Wolfinger