Three Dots and a Dash’s Missionary’s Downfall
At Chicago's Three Dots and a Dash, Julian Cox puts a modern spin on the classic tiki drink, the Missionary's Downfall.
Byrrh It’s Cold Outside
In keeping with the aperitif spirit of Byrrh, Natasha David of New York’s Nitecap uses the fortified wine as a component in her spritz.
Ink’s Mezcal Cocktail
In Melina Meza's mezcal cocktail, the spice and fruit notes of Byrrh are enhanced by the smokiness of the mezcal and the earthiness of the beet juice.
Easy Street
Chad Larson of Denver’s William’s and Graham, mixes Byrrh with gin, lemon, port and muddled berries for a summer-ready riff on the cobbler.
Chocolate Negroni
A twist on an Italian classic, the Chocolate Negroni sees the addition of Punt e Mes, crème de cacao and chocolate bitters.
Pumpernickel
Aromatic Ramazzotti amaro and bitter Punt e Mes contribute to this deep-hued, full-bodied spin on the Manhattan.
The NoMad’s Montauk
Leo Robitschek of the NoMad Bar offers his more balanced, structured take on the classic Montauk cocktail.
Mamie Taylor
A combination of Scotch and ginger beer, the Mamie Taylor was a popular cocktail throughout the first half of the 20th century.
Frosé Y’all
Willa Jean's simple cooler consists of rosé, ice and simple syrup, blended until smooth.
