In The Pines
Chamomile-infused rye complements génépy, vanilla syrup and sparkling wine.
- story: Joanna Harkins
- photo: Lizzie Munro
Chamomile-infused rye complements génépy, vanilla syrup and sparkling wine.
Ryan Maybee doubles down on winter drinking in this combination of cream, coffee liqueur, absinthe and génépy that is essentially an adult mocha.
A crowd favorite, this frothy, rich and bright drink is from Charles H. Baker’s The South American Gentleman’s Companion.
A fancy silver fizz from Charles H. Baker's 1939 Gentleman’s Companion.
A mix between a fizz and a Brandy Milk Punch, the Brandy Lift is essentially a New York egg cream with alcohol.
“One of sour, two of sweet, three of strong, four of weak” is the recipe for Victorian-era punch.
Extra Fancy's Rob Krueger incorporates crowd-pleasing ginger beer into his Go-To, alongside gin, cucumber, mint and St. Germain.
Jalapeño-agave syrup brings the heat in this updated Paloma.
Thomas Waugh's Gimlet riff combines cucumber-infused absinthe, lime and cane syrup for a refreshing take on the classic.
Created by Johnnie Solan, a legendary pre-Prohibition bartender at New York City's Waldorf-Astoria, the Bronx is a loose cross between an orange Gin Sour and a Perfect Martini.