Bamboo
A sherry aperitif and one of Japan’s originals, the Bamboo was created in the 1890s at the Grand Hotel In Yokohama, Japan by German bartender Louis Eppinger.
- story: Leslie Pariseau
- photo: Ed Anderson
Adonis
A combination of sweet vermouth, dry sherry and bitters popularized in the 19th-century and revived by sherry-loving bartenders everywhere.
- story: Leslie Pariseau
- photo: Daniel Krieger
Corn ’n’ Oil
The “oil” in this Bajan drink is a reference to its aged rum base.
- story: Leslie Pariseau
- photo: Ed Anderson
Kingston Negroni
Joaquín Simó's funky spin on the Negroni.
- story: Leslie Pariseau
- photo: Lizzie Munro
The Shark
Cream, cane syrup and Frangelico create a decadent backdrop for blue Curaçao and overproof rum in this throwback drink.
- story: Leslie Pariseau
- photo:
Horse’s Neck
This cooler drink—which gets its name from its long, loopy lemon twist garnish that curls along inside of the glass—is one of several classic drinks that devolved into a mocktail…
- story: Leslie Pariseau
- photo: Ed Anderson
Rhythm and Soul
The Rhythm and Soul is Greg Best’s composite sketch of a Manhattan and a Sazerac, as if the cocktails got into a tussle, made up and had a love child.
- story: Leslie Pariseau
- photo: Daniel Krieger
Whiskey Smash
The layman’s Mint Julep, the Whiskey Smash comes with all of the flavor of its more famous relative.
- story: Leslie Pariseau
- photo: Nicole Franzen
Beachfire Margarita
Scott Beattie named this cocktail for the similarity between mezcal's smoky aroma to the scent of driftwood bonfires on the beaches of California.
- story: Leslie Pariseau
- photo: Sara Remington
Latin Trifecta
A strong and savory trio of sherry, tequila and Cynar.
- story: Leslie Pariseau
- photo: Daniel Krieger