Caipirinha
Similar to the Daiquiri, this strong sweet-sour drink calls for lime, sugar and cachaça, a Brazilian take on rum distilled from fermented sugarcane juice.
- story: Leslie Pariseau
- photo: Daniel Krieger
Similar to the Daiquiri, this strong sweet-sour drink calls for lime, sugar and cachaça, a Brazilian take on rum distilled from fermented sugarcane juice.
Pablo Moix's version calls for a base of La Favorite rhum and Petite Canne Sugar Cane Syrup.
A base of 55 percent ABV rhum makes for a stronger rendition.
A Lillet and Suze-infused play on the original Negroni, pre-diluted and bottled for easy patio or party service.
A pre-bottled Bicicletta riff that swaps Campari for Cynar.
Jill Dobias mixes equal parts dry vermouth and super-sweet Manischewitz for a riff on the classic Manhattan.
This drink is a variation on the basic Daisy formula: a sour kicked up with the addition of seltzer. Like any of the classics, the Gin Daisy is divided into…
This version of the lemon, sugar and spirit-based sour strikes a dry and citrusy balance between gin and lemon juice.
This iconic pre-Prohibition cocktail—an unlikely combo of white crème de menthe and cognac shaken and served up—stormed bar menus in the 1920s, becoming a favorite among high society.
A curiously bittersweet cocktail reminiscent of the finest, darkest chocolate.