Frozen Sherry Cobbler
A three-ingredient take on the cobbler, made icy.
- story: emma_g
- photo: Lizzie Munro
Frozen Batidas
The classic Brazilian fruit milkshake is infinitely adaptable.
- story: Tatiana Bautista
- photo:
Banana Snaquiri
The demerara simple syrup offers bigger, bolder flavor that can hold up next to robust ingredients like banana and spiced Falernum in this non-traditional Daiquiri.
- story: Chloe Frechette
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Cafe du Horchata
Abigail Gullo's buzz-y riff on horchata mixes homemade horchata with cinnamon, rum, Cathead Pecan Vodka and cold-brew coffee.
- story: Bianca Prum
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Cajun Coquito
At New Orleans' Compère Lapin, Abigail Gullo whips up this creamy cocktail on Thanksgiving.
- story: Bianca Prum
- photo:
Alexander the Peacemaker
This Russia-meets-Midwest cocktail from Portland's Kachka blends vanilla ice cream with San Francisco’s unpasteurized Nash Kvass and cocoa nib-infused overproof rum.
- story: Leslie Pariseau
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Frojolais
Raspberry gomme syrup amplifies the easygoing fruitiness of village-level Beaujolais.
- story: Talia Baiocchi
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Francerre
Sancerre's oft-cited green note is magnified with the addition of St. George Spirits' Green Chile Vodka and lime juice.
- story: Talia Baiocchi
- photo:
Arctic Wine Cooler
Natasha David's playful cooler is essentially an überprogressive sangria in slushie form. Using orange wine—a white produced in a manner similar to reds, with the grapes experiencing some skin contact—lends…
- story: Chloe Frechette
- photo: