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.
At Chicago's Three Dots and a Dash, Julian Cox puts a modern spin on the classic tiki drink, the Missionary's Downfall.
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.
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.
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.
A twist on an Italian classic, the Chocolate Negroni sees the addition of Punt e Mes, crème de cacao and chocolate bitters.
Aromatic Ramazzotti amaro and bitter Punt e Mes contribute to this deep-hued, full-bodied spin on the Manhattan.
Leo Robitschek of the NoMad Bar offers his more balanced, structured take on the classic Montauk cocktail.
A combination of Scotch and ginger beer, the Mamie Taylor was a popular cocktail throughout the first half of the 20th century.
Willa Jean's simple cooler consists of rosé, ice and simple syrup, blended until smooth.