Scorpion Bowl
The Scorpion, like many tiki cocktails, has gone through countless iterations, from a gin and wine-laced libation to this contemporary version of Trader Vic’s 1946 recipe.
- story: Leslie Pariseau
- photo: Daniel Krieger
Place des Fêtes’ House Martini
Tomato liqueur and manzanilla sherry add a savory touch to this batched Martini.
- story: Mary Anne Porto
- photo:
Jocelyn Morin’s Manhattan
A Manhattan accented with herbaceous "Herbstura."
- story: Mary Anne Porto
- photo:
The Long Island Bar’s Dirty Martini
A dirty Martini cocktail recipe from The Long Island Bar, made with gin, vermouth and a homemade olive brine.
- story: Mary Anne Porto
- photo:
Gage & Tollner’s Dirty Vodka Martini
A dirty Martini cocktail recipe made with vodka and homemade "olive brine"—without any actual olives—and vermouth.
- story: Mary Anne Porto
- photo:
Gage & Tollner’s Dirty Gin Martini
House-made brine—without actual olives—stars in this winning recipe.
- story: Mary Anne Porto
- photo: Lizzie Munro
Tonic Cubano
One part Mojito, one part Cuba Libre, the Tonic Cubano mixes together aged rum and mint with subtly sweet tonic water.
- story: Leslie Pariseau
- photo: Josh Williams
Citrus and Smoke
In this play on the Gin & Tonic, gin is replaced with savory mezcal and paired with citrusy, full-bodied Boylan Heritage Tonic and a honey-salt rim.
- story: Leslie Pariseau
- photo: Josh Williams
BBT
The BBT (bourbon, bitters and tonic) is essentially an Old-Fashioned lengthened and lifted thanks to a topper of tonic water.
- story: Leslie Pariseau
- photo: Josh Williams
Transatlantic Giant
After playing around with some Marie Brizard crème de cacao, rum and bourbon—because, why the hell not?—Shearn stumbled upon the ideal blend of booze and bitters to complement the oft-overlooked…
- story: Bianca Prum
- photo: