Digestivi
In this play on a classic digestivo, the combination of the natural rosé with the tannins from the teas and the fruitiness of strawberry and hibiscus are accentuated and intensified…
- story: Frances Yackel
Stinger
This iconic pre-Prohibition cocktail—an unlikely combo of white crème de menthe and cognac shaken and served up—stormed bar menus in the 1920s, becoming a favorite among high society.
- story: Leslie Pariseau
- photo: Daniel Krieger
Fleur-de-Lis
Tyler Stevens uses verjus (fresh, unfermented grape juice) in this drink, which features an entire ounce of Peychaud's bitters alongside Pierre Ferrand Ambre.
- story: Leslie Pariseau
Philadelphia Fish House Punch
As David Wondrich suggests in Imbibe!, Philadelphia Fish House Punch “deserves to be protected by law, taught in the schools, and made a mandatory part of every Fourth of July…
- story: Leslie Pariseau
- photo: Daniel Krieger
Quoit Punch
This 18th-century punch is named for the flat, heavy rings pitched at posts during afternoon barbecues filled with lawn games and languorous punch drinking.
- story: Leslie Pariseau
Nicolas Palazzi | Owner, PM Spirits
Few, if any, spirits importers are more concerned with the little guy than Nicolas Palazzi, the owner of Paul-Marie Spirits (PM Spirits). He's built his business on trying to expose…
- story: pnch_admin
- photo: Daniel Krieger
Painful Punch
A sangria-inspired punch by California bartender Scott Beattie.
- story: Leslie Pariseau
- photo: Sara Remington
Vieux Carré
Stanley Clisby Arthur, author of Famous New Orleans Drinks and How to Mix ‘Em, attributed this drink’s original recipe to the Hotel Monteleone, located in the NOLA's Vieux Carré (French…
- story: Leslie Pariseau
- photo: Ed Anderson
French 75
Named after a French gun used in World War I—a not-so-subtle nod to the drink's lethalness—the Champagne cocktail was made famous at Harry’s New York Bar in Paris in the…
- story: Leslie Pariseau
- photo: Daniel Krieger
Grand Marnier
(n.) A French brand of orange-flavored liqueur used in mixed drinks, served neat as a digestif or used as an ingredient in desserts (most famously, flambéed in Crepes Suzette). Created…
- story: Talia Baiocchi
