Sanctity of The Gods
Sicilian-Vietnamese “Vinaigrette”
Combine 2 parts unfiltered extra-virgin olive oil and 1 part fish sauce, and shake until emulsified before using.
- story: Mary Anne Porto
- photo:
Sicilian-Vietnamese “Vinaigrette”
Combine 2 parts unfiltered extra-virgin olive oil and 1 part fish sauce, and shake until emulsified before using.
Ooyster shell–infused vodka meets a healthy amount of manzanilla sherry and dry vermouth.
Salmon-Infused Gin
Add 8 ounces cold-smoked salmon per each liter of gin. Refrigerate for 3 weeks to infuse, and filter well to remove solids before using.
Instead of smoky Islay Scotch, this version of the classic Penicillin cocktail gets topped with a spritz of mezcal.
Diamond Reef's riff is pulled straight from a slushy machine.
Phil Ward's builds the classic cocktail in a salt rimmed rocks glass with Siete Leguas Blanco, Cointreau and lime juice.
Jeremy Oertel's take on the margarita calls for El Tesoro Blanco, Cointreau and lime juice, garnished with a salt rim and a lime wedge.
Cocoa Puffs add a chocolate element to this modern Boulevardier riff.
Cap'n Crunch and fruit punch soda combine for a surprisingly sophisticated tropical cocktail.