Butter-Infused Rum
Originally created by bartender Don Lee during his tenure at NYC cocktail bar PDT, this buttered rum is used for the base of his Cinema Highball.
- story: Leslie Pariseau
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Employees Only’s Grenadine
This traditional pomegranate syrup is essential to New York City cocktail bar Employees Only standards like the Millionaire Cocktail.
- story: Leslie Pariseau
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Drinkin’ with Stiggins
A blend of pineapple rum, Swedish punsch and green Chartreuse, the Drinkin' with Stiggins calls on mint to complement the drink's inherent herbal flavors.
- story: Lizzie Munro
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Blood Orange Reduction
This jewel-colored winter citrus reduction is one part of the Bitter Handshake, a cocktail by Andrew Bohrer from Brad Thomas Parsons' book, Bitters.
- story: Leslie Pariseau
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Blackberry-Lime Syrup
Sweet-tart and deep, dark purple, this summer simple syrup accompanies the Shady Lane cocktail from Brad Thomas Parsons' book, Bitters.
- story: Leslie Pariseau
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The NoMad Bar’s Orgeat
The NoMad bar team developed their own housemade orgeat through extensive workshopping and multiple taste tests.
- story: Chloe Frechette
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Grenadine
Historically made from tart-sweet pomegranate juice and sugar, grenadine is perhaps the most enduring in the category of concentrated cocktail fruit syrups popular in the late 19th century.
- story: Leslie Pariseau
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Five Spice Agave Nectar
The key ingredient in San Francisco bartender Duggan McDonald's classic West Coast cocktail, the Laughing Buddha.
- story: Talia Baiocchi
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Yazoo Street Scandal
In the Yazoo Street Scandal, Damon Boelte adds strength and richness with a hit of bourbon and a dose of hibiscus and ginger syrups.
- story: Chloe Frechette
- photo: Lizzie Munro
Winter Lady
A riff on a traditional flip, the spicy Winter Lady gets its frothy texture not from egg whites, but from a beer foam topper.
- story: Lizzie Munro
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