Savage Islands
In his low-proof tropical highball, Tyson Buhler relies on rainwater Madeira as a base ingredient.
- story: Chloe Frechette
- photo:
The Bishop of Terni
Bill Brooks, beverage director at NYC’s Resto, reduces Manischewitz into a fruity syrup for this ruby-hued drink.
- story: Chloe Frechette
- photo:
Gin Daisy (Old School)
This drink is a variation on the basic Daisy formula: a sour kicked up with the addition of seltzer. Like any of the classics, the Gin Daisy is divided into…
- story: Leslie Pariseau
- illustration: Daniel Krieger
Gin Sour
This version of the lemon, sugar and spirit-based sour strikes a dry and citrusy balance between gin and lemon juice.
- story: Leslie Pariseau
- photo: Daniel Krieger
Stinger
This iconic pre-Prohibition cocktail—an unlikely combo of white crème de menthe and cognac shaken and served up—stormed bar menus in the 1920s, becoming a favorite among high society.
- story: Leslie Pariseau
- photo: Daniel Krieger
Wet Money
This riff on the classic Tequila Sunrise uses blue Curaçao in place of grenadine.
- story: Chloe Frechette
- photo:
Mujer Italiana Va a Jalisco
A mashup of the Garibaldi and the Tequila Sunrise.
- story: Chloe Frechette
- photo:
La Bomba Daiquiri
A pomegranate-raspberry spin on the Daiquiri.
- story: Leslie Pariseau
- photo: Daniel Krieger
Hot and Cold Pisco Sour
Liquid nitrogen gives the classic cocktail a molecular mixology transformation.
- story: Tatiana Bautista
- photo:
Miguel Lancha’s Pisco Sour (2014 version)
Built for balance and a soft, velvety texture.
- story: Tatiana Bautista
- photo: