Mushroom
A dehydrated, candied mushroom tops off this modern spin on the Champagne cocktail.
- story: Chloe Frechette
- photo: Simon Simard
A dehydrated, candied mushroom tops off this modern spin on the Champagne cocktail.
This mezcal- and Cognac-based spin on the Manhattan takes its name from the year of the Mexican Revolution.
Chris Hannah's take on the classic sticks with Cognac, rather than gin.
This version ups the Cognac and adds a spoonful of rich demerara syrup for body.
Lucinda Sterling’s Rosa di Roma channels citrus by way of both Luxardo Bitter Bianco and dry Curaçao.
Elaborately garnished and served in two-foot tall vessels, these Cocktail Explosions are designed to be both interactive and sharable.
Xavier Herit adds kümmel and tart raspberry puree to Cognac and Champagne for a rose-hued take on a traditional punch recipe.
For his take on Champagne punch, Dale DeGroff adapted a popular 20th-century recipe built on Cognac.
A riff on the classic toddy that's a bit more tony, more deluxe and more French.
Invented in the 1850s in New Orleans, the Brandy Crusta was one of the city’s first true calling-card cocktails.