Mushroom
A dehydrated, candied mushroom tops off this modern spin on the Champagne cocktail.
- story: Tatiana Bautista
- photo:
A dehydrated, candied mushroom tops off this modern spin on the Champagne cocktail.
This dessert-like drink consists of Cognac, peanut-infused oloroso sherry and mascarpone.
Sother Teague's take on the 19th-century cocktail.
This Cognac-based rendition was the winner in a blind tasting of a dozen French 75 recipes.
Chris Amirault turned to chamomile for a bespoke cordial that adds both sweetness and aromatics to his julep variation, built on Braulio amaro.
A spin on the Between the Sheets, Chip Tyndale’s straightforward update swaps the orange liqueur for banana and adds Angostura bitters and grated nutmeg.
A tribute to the Bronx staple of the Piña Colada made with cognac.
Caitlin Laman builds on an under-publicized entry from the 1937 Café Royal Cocktail Book with this riff on the Banana Bliss.
Seeking a more consistent mouthfeel and flavor, Selma Slabiak introduced orange bitters, gomme syrup and a lemon twist to the Antrim Cocktail.
This upgraded after-dinner classic uses milk instead of cream for creaminess without the weight.