Savage Islands
In his low-proof tropical highball, Tyson Buhler relies on rainwater Madeira as a base ingredient.
- story: Chloe Frechette
- photo:
In his low-proof tropical highball, Tyson Buhler relies on rainwater Madeira as a base ingredient.
Rainwater Madeira brings complexity and balance to this mixture of bourbon, chamomile cordial and Angostura bitters.
Similar to the Daiquiri, this strong sweet-sour drink calls for lime, sugar and cachaça, a Brazilian take on rum distilled from fermented sugarcane juice.
A Lillet and Suze-infused play on the original Negroni, pre-diluted and bottled for easy patio or party service.
A pre-bottled Bicicletta riff that swaps Campari for Cynar.
Bill Brooks, beverage director at NYC’s Resto, reduces Manischewitz into a fruity syrup for this ruby-hued drink.
Jill Dobias mixes equal parts dry vermouth and super-sweet Manischewitz for a riff on the classic Manhattan.
This drink is a variation on the basic Daisy formula: a sour kicked up with the addition of seltzer. Like any of the classics, the Gin Daisy is divided into…
This version of the lemon, sugar and spirit-based sour strikes a dry and citrusy balance between gin and lemon juice.