No Say
The mezcal-based No Say sees Aperol, coconut liqueur and lemongrass syrup brightened by fresh lime and pineapple juice.
- story: Chloe Frechette
- photo: Daniel Krieger
Credo Sour
Monica Berg swaps out the expected citrus for a lactic acid-based whey cordial in this sour, which is shaken with vodka, aquavit and Cocchi Americano.
- story: Chloe Frechette
- photo: Lizzie Munro
Amiraali
The Amiraali cocktail combines two types of spirits—Duquesne Blanc rhum agricole and Gamle Ode Dill, a locally made aquavit—with citrus and rancio sec.
- story: Chloe Frechette
- photo: Lizzie Munro
Gimlet
A cocktail featuring gin, lime juice, sugar and water that was likely developed aboard British Royal Naval ships as a means to prevent scurvy.
- story: Bianca Prum
- photo: Lizzie Munro
John deBary’s Amaretto Sour
For his personal update, John deBary pares the recipe down to its essentials, offering a low-proof version built on Luxardo's bitter and pungent Amaretto di Saschira.
- story: Chloe Frechette
- photo: Lizzie Munro
Three-Ingredient Midori Sour
The much-maligned sour, reworked into a pared-down recipe.
- story: Chloe Frechette
- photo: Lizzie Munro
John deBary’s Brandy Alexander
This upgraded after-dinner classic uses milk instead of cream for creaminess without the weight.
- story: Chloe Frechette
- photo: Lizzie Munro
John deBary’s Blue Hawaii
John deBary's modern reworking calls on coconut liqueur in place of the traditional coconut cream for a slightly dryer take.
- story: Chloe Frechette
- photo: Lizzie Munro
Shipwreck Saint
Cocoa nib-infused triple sec brings bitter orange and chocolate notes to this rum cobbler.
- story: Chloe Frechette
- photo: Daniel Krieger