Imperial Opal
Anise-flavored Ojen stacks atop absinthe, swizzled with yellow Chartreuse.
- story: Chloe Frechette
- photo: Lizzie Munro
Anise-flavored Ojen stacks atop absinthe, swizzled with yellow Chartreuse.
The key ingredient in San Francisco bartender Duggan McDonald's classic West Coast cocktail, the Laughing Buddha.
A perfect marriage of Cuba and America’s liquid sensibilities: good rum mingled with the unmistakable smack of Coke, lightened with a squeeze of fresh lime.
Coconut-washed Campari gives this riff a richer, rounder texture.
Willa Jean's simple cooler consists of rosé, ice and simple syrup, blended until smooth.
The Meghan Royale offers a scoop of rosé-Aperol granita in a coupe, topped, as the name would suggest, with sparkling rosé.
A bitters-based Tom Collins with Campari and Bénédictine.
Martin Cate of Smuggler's Cove pays tribute to the cinnamon-grapefruit pairing of Don's Mix, but forgoes the fresh grapefruit altogether in favor of grapefruit-flavored beer Stiegl-Radler.
Juicy watermelon cut with a spicy vodka and liqueur.