Morgan Schick’s “Wilson”
To coconut water, Morgan Schick adds gin, lime, mace syrup and soda water for a tropical refresher
- story: Chloe Frechette
- photo: Lizzie Munro
To coconut water, Morgan Schick adds gin, lime, mace syrup and soda water for a tropical refresher
Nick Detrich's riff on tiki sees the unusual addition of Campari to up the bitterness.
This Jungle Bird omits rum altogether, focusing on amari and cold-brew coffee instead.
At his cocktail bar near the Vatican, Massimo D’Addezio combines mezcal and Martini Gran Lusso with bitter flavors and an amaro infused with Cinchona, Peruvian bark and bitter orange.
Davide Segat, bar manager at London's Punch Room, has taken this classic English punch and updated it with heady Barolo Chinato.
Sother Teague's pre-bottled, spicy riff on the Martini.
A mezcal-based riff on a riff, this Bicicletta variation gets topped with cider.
A fruit-forward spin that’s developed a life of its own.
In this version of the Horse & Cart, bartenders John Parra and Kyle Hankin swap the Aperol for their Ferrari mix (a 50/50 combo of Fernet Branca and Campari).
A riff on the “bro-mosa,” an ironic mix of Miller High Life and orange juice.