
Bring Back the Syllabub
Washington, D.C.’s Fountain Inn reimagines the 500-year-old “whipt” wine cocktail that drinks like a Ramos.
- story: Al Culliton
- photo: Jennifer Chase
Washington, D.C.’s Fountain Inn reimagines the 500-year-old “whipt” wine cocktail that drinks like a Ramos.
Neal Bodenheimer dusts off a forgotten Cognac highball hailing from New Orleans.
In his revival of the 1917 recipe, bartender Al Sotack lets Irish whiskey shine.
Saga and Overstory bartender Harrison Ginsberg retools the gin-based Savoy standby.
Marlo Gamora reimagines the forgotten Filipino classic as a rum-forward tropical cooler.
LyAnna Sanabria revives the 1930s “candied Martini.”
Drew Pompa makes a case for the NOLA classic’s wayward relative, which calls on two types of rum, lemon juice and hot sauce.
Frank Caiafa makes a case for the hard-hitting, equal-parts combo of whiskey, gin, brandy and sweet vermouth.
William Elliott turns the oddball, equal-parts combo of absinthe, yellow Chartreuse and apricot liqueur into an unexpected crowd-pleaser.
New Orleans bartender Christina Rando updates the Chartreuse-laced sour that first debuted in 1971’s Playboy Bartender’s Guide.