Daiquiri No. 3
This play on the Hemingway Daiquiri is served blended with ice as a play on the original frappéed version.
- story: Leslie Pariseau
- photo:
Meadowood’s Vieux Carré
Bartender Sam Levy created his riff on the classic using his own pear-and quince-infused apple brandy mixed with rye, sweet vermouth, Amaro Nonino, Peychaud's bitters and absinthe.
- story: Talia Baiocchi
- photo: Peden + Munk
James Bolt’s Martini
James Bolt's gin Martini recipe calls for a split-gin base, dry vermouth and finally, saline tincture, which gives the cocktail a briny edge.
- story: Chloe Frechette
- photo:
Sharpie Mustache
Gin and rye whiskey make for "strange but awesome bedfellows" in this strong, stirred drink.
- story: Mary Anne Porto
- photo:
Vieux Carré (Microwaved)
The New Orleans classic gets a quick aromatic infusion via the microwave.
- story: Tatiana Bautista
- photo:
Project Manhattan (Duck and Cover Edition)
The key to a better batched Manhattan? Your microwave.
- story: Tatiana Bautista
The Incredible Kenosha Hulk
A shaken mix of Becherovka, bourbon and lime, served on the rocks.
- story: Chloe Frechette
- photo:
I’m a Loner, Toddy, a Rebel
Brian Bartels' Becherovka-based take on the Hot Toddy.
- story: Chloe Frechette
- photo: