Cel-Rays of Thyme
An agave hybrid of mezcal and tequila form the base of Karen Fu's tribute to Dr. Brown's Cel-Ray Soda.
- story: Chloe Frechette
- photo: Daniel Krieger
An agave hybrid of mezcal and tequila form the base of Karen Fu's tribute to Dr. Brown's Cel-Ray Soda.
Karri Kiyuna's variation on the whisky highball is a winter-ready version, with the addition of some Martini & Rossi Bitter lending earth and saffron notes.
This update on the Old Cuban calls on a base of Haitian clairin.
Force-carbonated, fresh-pressed apple juice takes the place of soda water in this modern highball.
In this spin on Trader Vic's Martinique Swizzle, Ezra Star calls on grenadine in place of the traditional cane syrup.
In this elongated riff on the Negroni, Pamela Wiznitzer trades gin for vodka, ups the vermouth and adds some unexpected salinity.
This creamy “aperitivo fizz” comes from the gin-cenric San Francisco bar, Whitechapel.
A mix of two types of citrus, bianco vermouth, cane syrup, Suze and Luxardo Bitter Bianco served on the rocks with a salt rim.
Sebastian Cañas of Yvonne's in Boston plays on the Old Cuban cocktail in his aperitif, the Old Frenchie.
A low-ABV twist on the classic featuring shochu, yuzu and miso syrup.