Queen Charlotte Punch
Thad Vogler of Bar Agricole leans on a base of red wine to keep ABV down in his seasonal punch, to which he adds a double dose of citrus, house-made…
- story: Chloe Frechette
- photo: Lizzie Munro
Thad Vogler of Bar Agricole leans on a base of red wine to keep ABV down in his seasonal punch, to which he adds a double dose of citrus, house-made…
Everyone should have a house spritz—a seasonal standard whose proportions are known by heart and ingredients are stocked easily. This is ours.
The St-Germain Cocktail, the classic spritz variation fueled by the iconic elderflower liqueur, embodies the spirit of low-alcohol conviviality prevalent throughout Europe.
"Take frozen rosé and lemonade and smush it all together,” says the drink's creator, Rob Krueger.
Co-created by bartenders Pam Wiznitzer and Jonathan Pogash, this drink flips the traditional New York Sour with Manischewitz.
Jill Dobias uses Manischewitz to add vibrant color and fruity sweetness to a Margarita, while balancing out the tartness of lime juice.
Traditionally a mulled wine made with madeira, the Dead Rabbit's version is spiced with clove, allspice, mace and sarsaparilla.
This lengthened bishop cocktail from The Dead Rabbit gets its kick from sherry and cognac sweetened with vanilla syrup and balanced with lemon and nutmeg.
Ezra Star’s take on the classic Bishop is spiked with Cognac to round out the drink and add a bit of depth.
This "Viking-tiki"-inspired mulled wine gets added heat from a measure of aquavit.