Nah’liato
A spirit-free take on the Sbagliato, with Giffard Aperitif Syrup at the base.
- story: Mary Anne Porto
- photo: Lizzie Munro
Nonalcoholic Sour
Habanero tincture is the key to giving this nonalcoholic drink its signature "burn."
- story: Mary Anne Porto
- photo: Lizzie Munro
Japanese Slipper
Melbourne’s primary contribution to the early days of the cocktail revival.
- story: Mary Anne Porto
- photo: Lizzie Munro
One Sip Martini
A snackable Martini served in a veladora mezcal glass.
- story: Mary Anne Porto
- photo: Monica Berg
Silver Service 50/50 Martini
Vlad Novikov | Washington, D.C.
- story: Mary Anne Porto
- photo: Silver Lyan
Dirty Old Man
Red chile–infused Aperol adds spice to the combination of tequila, mezcal and pineapple.
- story: Mary Anne Porto
- photo: Cody Guilfoyle
I Am Keith Hernandez
A take on the dirty Martini with mezcal at the base.
- story: Mary Anne Porto
- photo: Jeremy’s
Sling Bar’s Gin Pahit
A simplified version of the pared-back Malaysian classic.
- story: Mary Anne Porto
- photo: Lizzie Munro
Daq Attack
A kiwi-tinged take on the Daiquiri made with two kinds of rum.
- story: Mary Anne Porto
- photo: Lizzie Munro
Amaro Shakerato
Shaking your favorite amaro can amplify its aroma, taste and texture.
- story: Punch Staff
- photo: Lizzie Munro