Red Velvet
The Red Velvet at New York's iconic Bemelmans Bar combines rye, spiced plum tea, lemon and egg white—along with a dusting of bee pollen—for a sophisticated twist on a Whiskey…
- story: Matt Stieb
- photo: Daniel Krieger
Alfonso
Dubonnet Rouge brings a cheery, sweet cherry note to the Champagne Cocktail format.
- story: Chloe Frechette
- photo: Lizzie Munro
River Tam Martini
Sother Teague's pre-bottled, spicy riff on the Martini.
- story: Talia Baiocchi
- photo:
Beefsteak Martini
Phil Ward's take on the Steakhouse Martini calls on both dry and bianco vermouth to complement the traditional gin base.
- story: Chloe Frechette
- photo: Lizzie Munro
Tuxedo No. 2
Flora Bar goes light on the vermouth and heavy on the orange bitters in Michael Klein's take on the classic Tuxedo No.2.
- story: Chloe Frechette
- photo:
Oliveto
Marvel Bar's take on the Gin Sour includes a couple of left-field touches—Licor 43, extra virgin olive oil—that elevate it above its brethren.
- story: Talia Baiocchi
- photo:
Call me Ish
Drew Nemetz's liquid essay in simplicity is made of equal-parts bourbon, Spanish brandy and Amaro Meletti.
- story: Talia Baiocchi
- photo:
Sesame Daiquiri
Adapted from the Playboy Host & Bar Book (1971), this recipe gets the addition of sesame seed syrup.
- story: Sophie Wirt
- photo: Daniel Krieger