Caipirinha
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.
- story: Leslie Pariseau
- photo: Daniel Krieger
Bottled White Negroni
A Lillet and Suze-infused play on the original Negroni, pre-diluted and bottled for easy patio or party service.
- story: Leslie Pariseau
- photo:
Broken Bike
A pre-bottled Bicicletta riff that swaps Campari for Cynar.
- story: Leslie Pariseau
- photo: Jeffrey Morgenthaler
The Bishop of Terni
Bill Brooks, beverage director at NYC’s Resto, reduces Manischewitz into a fruity syrup for this ruby-hued drink.
- story: Chloe Frechette
- photo:
Misses Doe’s “Menschy” Manhattan
Jill Dobias mixes equal parts dry vermouth and super-sweet Manischewitz for a riff on the classic Manhattan.
- story: Bianca Prum
- photo:
Gin Daisy (Old School)
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…
- story: Leslie Pariseau
- illustration: Daniel Krieger
Gin Sour
This version of the lemon, sugar and spirit-based sour strikes a dry and citrusy balance between gin and lemon juice.
- story: Leslie Pariseau
- photo: Daniel Krieger
Stinger
This iconic pre-Prohibition cocktail—an unlikely combo of white crème de menthe and cognac shaken and served up—stormed bar menus in the 1920s, becoming a favorite among high society.
- story: Leslie Pariseau
- photo: Daniel Krieger
All In
A curiously bittersweet cocktail reminiscent of the finest, darkest chocolate.
- story: Leslie Pariseau
- photo: Daniel Krieger