Harvest Time
"Peat reek" is balanced by robust, nonalcoholic apple cider, ginger and citrus.
- story: Chloe Frechette
- photo: Daniel Krieger
Si-Güey
This drink appears in Regarding Cocktails, written by late bar legend Sasha Petraske with Georgette Moger-Petraske.
- story: Chloe Frechette
- photo:
The Wind-Up
A mash-up between two classics: an Amaretto Sour and the whiskey-based Cameron’s Kick.
- story: Chloe Frechette
- photo:
Glasgow Mule
Damon Boelte of Brooklyn's Prime Meats built the basic mule structure to create this Scotch and elderflower-infused riff on the original.
- story: Leslie Pariseau
- photo: Daniel Krieger
Eggnog
While it feigns the role of liquid Christmas confection, this rich mixture of booze, egg, cream and sugar has been responsible (some reading this may even attest) for many a…
- story: Leslie Pariseau
- photo: Daniel Krieger
Hot Toddy
This version of the traditional toddy is a template prime for riffing with a base of any dark spirit, plus hot water, citrus, honey and spices.
- story: Leslie Pariseau
- photo: Daniel Krieger
Flannel Shirt
A bone-warming drink made with the classic flavors of fall—apple, earth, spice and smoke.
- story: Leslie Pariseau
- photo: Daniel Krieger
Rob Roy
The first-known mentions of the Rob Roy credit New York's Waldorf Astoria Hotel for the 1897 recipe, which is essentially a Manhattan made with Scotch whisky.
- story: Leslie Pariseau
- photo: Daniel Krieger
Plausible Deniability
Istanbul-based bartender Alex Waldman created this drink with the parameters of using limited citrus with a bitter liqueur to make something round, full and relatively dry.
- story: Leslie Pariseau
- photo:
Dead Celebrity
The challenges and triumphs Alex Waldman faces owning Istanbul's only craft cocktail bar are perhaps best summarized by this drink.
- story: Leslie Pariseau
- photo: Katie Parla