Kentucky Buck
Traditionally, a buck is made with ginger ale, but in this long, summery cooler Erick Castro uses homemade ginger syrup and soda water to create a bubbly cocktail with more…
- story: Leslie Pariseau
- photo: Lizzie Munro
Traditionally, a buck is made with ginger ale, but in this long, summery cooler Erick Castro uses homemade ginger syrup and soda water to create a bubbly cocktail with more…
A variation on the Whiskey Smash, this ginger-laced bourbon drink is one of Brooklyn bartender Jay Zimmerman's signatures.
A unlikely blend of carrot shochu and oloroso sherry topped with root beer.
In keeping with the aperitif spirit of Byrrh, Natasha David of New York’s Nitecap uses the fortified wine as a component in her spritz.
In Melina Meza's mezcal cocktail, the spice and fruit notes of Byrrh are enhanced by the smokiness of the mezcal and the earthiness of the beet juice.
Austin bartender Justin Elliott crafts his own tepache from pineapple and exotic spices, which he then combines with rum, lemon, honey and fresh Thai basil.
A pork fat-washed take on the classic daiquiri inspired by tacos al pastor.
A bitter, herbaceous aperitif brightened with spring pea pods.