Hop Watah Michelada
A nonalcoholic take on the beer cocktail made with sparkling hop water.
- story: Chloe Frechette
- photo: Punch
A nonalcoholic take on the beer cocktail made with sparkling hop water.
Thoughtful technique and a little bit of lemon juice set this version apart.
Cherry syrup straight from a jar of cherries accents this layered and fruit-forward drink.
An earthy, tart nonalcoholic cocktail that can be spiked with mezcal.
A minty brunch staple in New Orleans.
A slightly savory, terroir-driven sour featuring shochu, mezcal and celery juice.
Campari meets Japan's Shochu Oyuwari in this warming winter drink.
A tart, earthy take on the classic stars Okinawan sweet potatoes.
An extra herbaceous take on the Gibson gets a touch of rosemary and Basque vermouth.