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:
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.
A winning take on the classic.
A riff on the Brazilian Carnival staple, the rum-based Xeque Mate.
A nonalcoholic cocktail designed as a pairing for a peanut miso ice cream dish.
This recipe employs a blender to create “fluffy” grapefruit juice with ease.
"Peat reek" is balanced by robust, nonalcoholic apple cider, ginger and citrus.
A mash-up between two classics: an Amaretto Sour and the whiskey-based Cameron’s Kick.
Tyler Stevens uses verjus (fresh, unfermented grape juice) in this drink, which features an entire ounce of Peychaud's bitters alongside Pierre Ferrand Ambre.
Imagine a Manhattan—rich, dark and spicy—but with a layer of chocolate nudged in between the whiskey and the bitters...
A whiskey-based spice bomb that can be easily batched for a crowd.