Daiquiri #4
A frozen classic also known as the Hemingway Daiquiri, after the writer who ordered it in Havana.
- story: Mary Anne Porto
- photo: Anthony J. Rayburn
A frozen classic also known as the Hemingway Daiquiri, after the writer who ordered it in Havana.
The classic cuban Daiquiri served at Cafe La Trova made with white sugar—not simple syrup.
A funky, Mid-Atlantic take on the Whiskey Sour made with pechuga-style apple brandy.
Pacific Northwest flavors meet the New York Sour template.
Blackberry balsamic syrup adds acidity to this summery gin sour riff.
A pre-tiki cocktail from the 19th century, reinvented for the modern drinker.
A fluffy take on the modern classic, swapping the traditional Lillet Blanc for Mattei Cap Corse blanc.
The classic Negroni becomes a fluffy sour thanks to a combination of citrus and egg white.
The two-ingredient, equal-parts aperitivo classic gets the sour treatment.
The bitter notes in Cynar are rounded out by maraschino and agave in this frothy amaro sour.