High Borghese
Gin, lemon cordial and lemon juice are shaken with Suze and fermented tomato brine.
- story: Chloe Frechette
- photo: Lizzie Munro
Gin, lemon cordial and lemon juice are shaken with Suze and fermented tomato brine.
A rum-heavy riff on Cuba's classic drink.
Chantal Tseng tweaks the equal-parts recipe for the modern palate.
Shaking with a swath of grapefruit peel adds brightness to this winning recipe.
This loose interpretation of the Douglas Fairbanks is “reminiscent of a Daiquiri on steroids.”
An easy drinking combination of fino sherry, tarragon-infused blanc vermouth and coconut water.
This version calls on a split rye base and a split vermouth component alongside Campari.
A modern take on the Prohibition-era "50/50 brandy Manhattan."
Vanilla liqueur adds a fulsome, candied quality to this version.