Barbacoa
Muddled bell peppers and Fresno chiles embody the farm-to-glass ethos of early culinary cocktails.
- story: Mary Anne Porto
- photo: Shannon Sturgis
Muddled bell peppers and Fresno chiles embody the farm-to-glass ethos of early culinary cocktails.
A winning take on the modern classic adds dimension with two reposado tequilas and saline solution.
Red chile–infused Aperol adds spice to the combination of tequila, mezcal and pineapple.
An "improved" Whiskey Cocktail, modified with port, amaro and crème de cacao.
A more floral take on the Bijou swaps sweet vermouth for bianco and extra dry.
Tomato and curry leaf give this little-known Whiskey Sour variation an update.
A savory Old-Fashioned riff built on a base of baijiu.
Inspired by Cuban coffee and sweet plantains, Jake Powell's Old-Fashioned variation is intended to be pre-batched and stored in the freezer.
A summer-ready Old-Fashioned from Stephanie Andrews captures iconic flavors of the season: peaches, BBQ and mustard.