Third Base
A gin-focused drink that plays on the subtle sweetness of punsch to complement lemon, honey, and peach puree.
- story: Chloe Frechette
- photo:
A gin-focused drink that plays on the subtle sweetness of punsch to complement lemon, honey, and peach puree.
A sherry-spiked Piña Colada made minty thanks to Fernet-Branca.
A dessert drink that sits “somewhere between a milkshake and a sundae.”
Coriander seed cordial acts as a nod to the original Gimlet’s prescribed Rose’s.
A dirty Martini crowned with a Gilda as a garnish.
Sicilian-Vietnamese “Vinaigrette”
Combine 2 parts unfiltered extra-virgin olive oil and 1 part fish sauce, and shake until emulsified before using.
Ooyster shell–infused vodka meets a healthy amount of manzanilla sherry and dry vermouth.
Salmon-Infused Gin
Add 8 ounces cold-smoked salmon per each liter of gin. Refrigerate for 3 weeks to infuse, and filter well to remove solids before using.
This play on the Gin and Tonic combines the flavor of elderflower with Campari.
Gin stands in for vodka in this updated take on the classic 'tini.