
Sangue di Gambi
A rich Negroni variation with notes of baking spices and alpine amaro.
- story: Tatiana Bautista
- photo: Kelly Puleio
A rich Negroni variation with notes of baking spices and alpine amaro.
Somewhere between a Martini and a Negroni, remixed with New York-born ingredients.
Audrey Sanders' modern classic take on the Manhattan.
For this take on mulled wine, Lustau Vermut and Lustau Grand Reserva Brandy are added to a malbec base.
Is there anything sexier than a glass of melted butter mixed with warm golden spirits? No, we think not.
This simple, steamy combination—whose name denotes drunken revelry—of oxidized sherry, tart apple cider and spicy cinnamon is about as iconic as they come.
If glogg, a mulled and spiced punch, does not immediately conjure Vikings or some later breed of burly, bearded Nordic men, nothing will.
A Dickens-approved roasted clove and orange infused port punch, warmed and mulled with baking spices and further fortified with red wine.
Seattle bartender Andrew Bohrer's tea-infused take on Jerry Thomas's flaming Blue Blazer.
This version of the traditional toddy is a template prime for riffing with a base of any dark spirit, plus hot water, citrus, honey and spices.