Mint & Flower
At Washington D.C.’s A Rake’s Bar, Corey Polyoka made the switch from fresh citrus to verjus as a source of acidity in his cocktails as part of their mission to…
- story: Frances Yackel
- photo:
At Washington D.C.’s A Rake’s Bar, Corey Polyoka made the switch from fresh citrus to verjus as a source of acidity in his cocktails as part of their mission to…
Alba Huerta's revised Gimlet calls on cordial in addition to fresh lime juice.
This seasonal take on the Daiquiri uses fresh rhubarb juice in place of lime to cut down the drink’s carbon footprint.
A simple grapefruit peel in the cocktail shaker helps balance the honey sweetness of this classic cocktail.
A blend of orange liqueurs make for a brighter take on the Margarita.
Manzanilla sherry and tequila form the split base of this sloe gin- and ginger-infused sour.
A salty and bitter twist on a traditional spritz from the amaro-loving Seattle restaurant, Delancey, and its neighboring cocktail bar, Essex.