Matador
This Matador takes a couple of unusual turns, adding Green Chartreuse for a herbal variation served as a refreshing highball.
- story: Frances Yackel
- photo:
This Matador takes a couple of unusual turns, adding Green Chartreuse for a herbal variation served as a refreshing highball.
Pineapple cordial brings out the grassy notes of rhum agricole.
Trader Vic's tiki-fied version of the Daiquiri.
In his low-proof tropical highball, Tyson Buhler relies on rainwater Madeira as a base ingredient.
Bill Brooks, beverage director at NYC’s Resto, reduces Manischewitz into a fruity syrup for this ruby-hued drink.
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…
This version of the lemon, sugar and spirit-based sour strikes a dry and citrusy balance between gin and lemon juice.
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.