Canary Nest
Claire Sprouse recommends using an off dry riesling in her friesling rendition, which also calls on sweet vermouth and pear brandy.
- story: Chloe Frechette
- photo:
Claire Sprouse recommends using an off dry riesling in her friesling rendition, which also calls on sweet vermouth and pear brandy.
Ryan Fitzgerald's friesling additions—chamomile honey and lemon juice—balance out the notes of the frozen riesling that makes up the base of this drink.
Peach-infused vodka adds a fruity kick to a blended base of frozen riesling.
A refreshing take on the British modern classic.
The most famous contemporary take calls on ice cream and Fernet Branca.
Mezcal, tequila, Averna and Combier unconventionally swirled together directly in a wine glass.
Garret Richard of Brooklyn's Prime Meats created this colonial style punch that blends the favorite spirits of young America—Applejack, Caribbean rum and rye whiskey.
At Brooklyn’s celebrated absinthe and oyster bar Maison Premiere, Maxwell Britten enjoys every occasion to create a fantastical cocktail—especially the 4th of July.
Few holidays call for technicolor layered cocktails like the 4th of July. Pamela Wiznitzer abides by Old Glory's colors with this gin sour swizzle of sorts saturated with blue Curaçao…