El Presidente 2.0
Served on tap at Dante, this riff improves on the rum-vermouth-orange liqueur classic with a sumac tincture.
- story: Chloe Frechette
- photo:
Served on tap at Dante, this riff improves on the rum-vermouth-orange liqueur classic with a sumac tincture.
This cocktail echoes the flavors of the British spice trade with Scotch, Jamaican rum and chai tea.
A simple mixture of Cognac, Bénédictine and Fernet-Branca.
A dirty Martini crowned with a Gilda as a garnish.
Sicilian-Vietnamese “Vinaigrette”
Combine 2 parts unfiltered extra-virgin olive oil and 1 part fish sauce, and shake until emulsified before using.
Ooyster shell–infused vodka meets a healthy amount of manzanilla sherry and dry vermouth.
Salmon-Infused Gin
Add 8 ounces cold-smoked salmon per each liter of gin. Refrigerate for 3 weeks to infuse, and filter well to remove solids before using.
Cocoa Puffs add a chocolate element to this modern Boulevardier riff.
Broken Shaker's tangy, rosé and tropical shrub-infused take on a spritzer.
Pepe Ruiz's spin adds flamboyant flair by expressing orange oil through a match flame for a dramatic finish.