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recipe

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
Ranch Water Recipe
recipe

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 cocktail recipe
recipe

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
recipe

White Peach Sgroppino

The frozen Italian classic meets seasonal peach sorbet.

  • story: Tatiana Bautista
recipe

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
Manhattan Cocktail Recipe
recipe

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
bitters cocktail illo
recipe

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 cocktail
recipe

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 cocktail recipe
recipe

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
cucumber citrus illustration
recipe

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
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