Summer of George
Bartender Jeremy Oertel's pear- and tequila-infused riff on a Mai Tai.
- story: Leslie Pariseau
- photo:
Bartender Jeremy Oertel's pear- and tequila-infused riff on a Mai Tai.
A banana-infused riff on the caipirinha from Matt Grippo of Blackbird in San Francisco.
Essentially a tropical sherry sour, this drink—from the team behind Miami Beach's alt-hostel oasis—mixes together rich cream sherry with tart passion fruit puree and hibiscus syrup for a veritable flower…
A smoky strawberry syrup turns the idea of a Whiskey Sour on its head.
This version of the classic Caipirinha is evocative of the autumn months (when Miami Beach still swelters at 80 degrees) with the addition of spiced apple syrup layered over lime…
This version of the campy frozen classic from the Broken Shaker on Miami Beach tosses out any processed syrups or mixers and uses real strawberries, fresh coconut cream and a…
A health club-meets-nightclub take on the classic Caipirinha with kale and a tropical topper of pineapple juice.
Simpler than most tiki cocktails—it only contains five ingredients—the Jungle Bird is rumored to have been created in the late 1970s at the Kuala Lampur Hilton.
Made with ginger-lime cordial, this take on the classic is served on the rocks.
The Algonquin Hotel's house cocktail of spicy rye, vermouth and sweet pineapple.