Ambrosia #2
Inspired by Arnaud’s Ambrosia cocktail of the1920s, the Ambrosia #2 balances a heady mixture of brandy, sherry, maraschino, verjus and champagne.
- story: Leslie Pariseau
- photo: Thomas Schauer
Pope
Belonging to the ecclesiastic family of wine-based punches, the Burgundy-based Pope cocktail was popular in the 18th and 19th centuries.
- story: Chloe Frechette
- photo:
Meadowood’s Vieux Carré
Bartender Sam Levy created his riff on the classic using his own pear-and quince-infused apple brandy mixed with rye, sweet vermouth, Amaro Nonino, Peychaud's bitters and absinthe.
- story: Talia Baiocchi
- photo: Peden + Munk
Meadowood’s Quince & Asian Pear Brandy
With the help of Stillwater Spirits, Meadowood bartender Sam Levy combined an apple mash with native yeast and fresh apples to distill his own eau de vie, which was then…
- story: Talia Baiocchi
- photo: Peden + Munk
Fleur-de-Lis
Tyler Stevens uses verjus (fresh, unfermented grape juice) in this drink, which features an entire ounce of Peychaud's bitters alongside Pierre Ferrand Ambre.
- story: Leslie Pariseau
- photo:
Eggnog
While it feigns the role of liquid Christmas confection, this rich mixture of booze, egg, cream and sugar has been responsible (some reading this may even attest) for many a…
- story: Leslie Pariseau
- photo: Daniel Krieger
Fort Defiance’s Pan American Clipper
With a split brandy base, this variation makes for a livelier Clipper.
- story: Tatiana Bautista
- photo:
Dama’s Pan American Clipper
This rendition of the brandy-based Clipper calls on Calvados.
- story: Tatiana Bautista
- photo:
Holy Ground’s Pan American Clipper
The classic clipper gets winterized with the addition of extra Angostura.
- story: Tatiana Bautista
- photo: