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
- photo:
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
- photo:
Pumpernickel
Aromatic Ramazzotti amaro and bitter Punt e Mes contribute to this deep-hued, full-bodied spin on the Manhattan.
- story: Chloe Frechette
- photo:
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
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
- photo:
The Bachelor
This rum and amaro-based recipe recalls the richness of an Old Fashioned, crossed with the anise undertones of a Sazerac.
- story: Leslie Pariseau
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Cuba Libre
A perfect marriage of Cuba and America’s liquid sensibilities: good rum mingled with the unmistakable smack of Coke, lightened with a squeeze of fresh lime.
- story: Leslie Pariseau
- photo: Daniel Krieger
Frosé Y’all
Willa Jean's simple cooler consists of rosé, ice and simple syrup, blended until smooth.
- story: Chloe Frechette
- photo:
Meghan Royale
The Meghan Royale offers a scoop of rosé-Aperol granita in a coupe, topped, as the name would suggest, with sparkling rosé.
- story: Chloe Frechette
- photo: