Dan Dan Tai
Baijiu and a five-spice peanut orgeat call attention to the history of Chinese food in tiki.
- story: Mary Anne Porto
- photo:
Baijiu and a five-spice peanut orgeat call attention to the history of Chinese food in tiki.
The earthy, herbal flavor of baijiu is complemented by smoky mezcal.
This Russia-meets-Midwest cocktail from Portland's Kachka blends vanilla ice cream with San Francisco’s unpasteurized Nash Kvass and cocoa nib-infused overproof rum.
This citrusy Collins-like pitcher cocktail highlights the effervescence and earthiness of kvass with seltzer and gin. It’s an uncomplicated drink, too.
Rhum agricole's sugarcane aromas are highlighted by crème de violette and a topper of soda in this refreshing Collins from The Hawthorne.
A more spiritous twist on the Garibaldi, this drink sees additions of gin and absinthe to the classic orange juice-and-Campari formula.
A Painkiller that reads more like a traditional cocktail than a colada.
The lovechild of a Negroni and a Bellini.
A whisky-fied Negroni, the Blonde Redhead is two parts Italian and one part Japanese—just like the '90s rock band it's named for (a set of Italian twins and a Japanese…