
Green Emanuelle
A cocktail that aims to translate the color green into a flavor.
- story: Chloe Frechette
- photo: Kelly Puleio
A cocktail that aims to translate the color green into a flavor.
An unlikely, equal-parts combination of absinthe, yellow Chartreuse and apricot liqueur.
An improved Chrysanthemum with less absinthe and more citrus.
The Campari Shakerato heads to the beach.
“It’s a late-afternoon pick-me-up rather than a wind-down after dinner,” explains Jon Mullen of his Anisette Frappé.
Absinthe, Nardini Amaro, Branca Menta, pineapple, lime and coconut syrup.
Alicia Perry's recipe does not strictly adhere to the equal-parts doctrine.
A house made celery syrup offers vegetal tones to this vermouth-based cocktail.