Fay Wray
Strong, but balanced; fruity, but not too sweet.
- story: Leslie Pariseau
- photo: Daniel Krieger
Strong, but balanced; fruity, but not too sweet.
Originally created at El Floridita bar in Havana, the Daiquiri #2 dates back to the 1920s.
A spritz-minded White Claw, complete with Aperol.
This deep, boozy number is traditionally equal parts rye, Bénédictine and sweet vermouth. In this version, from The PDT Cocktail Book, the ratio of rye is upped to cut the…
The ultimate Italian triple threat, this bittersweet stirred drink marries Carpano dry vermouth and Carpano Antica with a splash of Fernet-Branca.
This frozen riff on the espressso martini uses coconut mix to balance out the bitterness of Borghetti and tops things off with a Fernet float.
Created for the 2014 World Cup match between Brazil and Chile, the Obispo cocktail is one of a dozen variations of the "red-wine-citrus-and-sometimes-rum" Bishop cocktail—a favorite of Dickens.
Created for the 2014 World Cup match between the U.S. and Belgium, this distant relative of the John Collins pairs sweet, oaky bourbon with the tart funky cherries of a…