Highball to Heaven
Citric and lactic acid amp up the flavor of this highball.
- story: Mary Anne Porto
- photo:
Citric and lactic acid amp up the flavor of this highball.
A sour built on a split base of boozy rhum agricole and Pineau des Charentes.
Yellow Chartreuse adds an herbal-honeyed sweetness to this riff.
An otherwise straightforward Gimlet is heightened Dale DeGroff's “triple syrup".
A dash of curry bitters adds nuanced spice to the comforting familiarity of watermelon.
This Fernet-laced riff on the classic Whiskey Sour formula is Sam Ross's go-to drink for "whiskey/citrus/bitter" requests at the NYC bar Attaboy.
The Broken Shaker Miami adds a measure of Cocchi Americano and housemade cranberry vinegar to their modern Cape Codder.
Planter’s Punch can be traced back to a time when the West Indies were considered exotic, and recipes were written in verse. “Two of sour, one and a half of…
Zac Overman of Fort Defiance's retooled version of Don the Beachcomber's 1930s classic hews tightly to the traditional Zombie blueprint, but calls for an all white spirit base instead of…