Drinkin’ with Stiggins
A blend of pineapple rum, Swedish punsch and green Chartreuse, the Drinkin' with Stiggins calls on mint to complement the drink's inherent herbal flavors.
- story: Lizzie Munro
Eight Row Flint’s Ranch Water
Lime oleo puts a fragrant finish on this sotol-based Ranch Water.
- story: Chloe Frechette
- photo: Lizzie Munro
Trident
The Trident is a nautically-inspired interpretation of the Negroni, created in 2000 by Robert Hess, a cocktail enthusiast from Seattle.
- story: Leslie Pariseau
- photos: Daniel Krieger
White Peach Sgroppino
The frozen Italian classic meets seasonal peach sorbet.
- story: Tatiana Bautista
Brennan’s Brandy Milk Punch
A mainstay eye-opener cocktail served at New Orleans's "Breakfast at Brennan's"—the original brunch.
- story: Leslie Pariseau
Raining on 110th St.
In this wetter take on the Manhattan, rye whiskey, Cocchi di Torino and Punt e Mes are bolstered by flavors of coffee, vanilla and orange.
- story: Chloe Frechette
- photo: Lizzie Munro
Chocolate Negroni
A twist on an Italian classic, the Chocolate Negroni sees the addition of Punt e Mes, crème de cacao and chocolate bitters.
- story: Chloe Frechette
Pumpernickel
Aromatic Ramazzotti amaro and bitter Punt e Mes contribute to this deep-hued, full-bodied spin on the Manhattan.
- story: Chloe Frechette
Remember the Maine
Described first by spirits writer Charles H. Baker in his 1939 classic, the Gentleman’s Companion, this rye-based drink has an ingredient list that’s part Sazerac, part Manhattan.
- story: Leslie Pariseau
- photos: Daniel Krieger
Mamie Taylor
A combination of Scotch and ginger beer, the Mamie Taylor was a popular cocktail throughout the first half of the 20th century.
- story: Lizzie Munro