Singapore Sling
The Singapore Sling (more a tikified punch than a sling), one of the great thirst-quenchers of the 20th-century, was created at the Raffles Hotel in 1915.
- story: Leslie Pariseau
- photo: Daniel Krieger
Alabazam
American expatriate Leo Engel was working at the Criterion Hotel in London when he supposedly created the Alabazam, an obscure recipe that appears in his 1878 book American and Other…
- story: Leslie Pariseau
Southside Fizz
Muddled mint and cucumber cut through the drink's inherent sweetness.
- story: Lizzie Munro
- photo: Lizzie Munro
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