recipe

Orgeat

An opaque, sweet almond syrup often laced just slightly with orange blossom or rose water, or both, orgeat first started making regular appearances in bar manuals in the 1860s.

recipe

Dante’s Grenadine

Whole pomegranate seeds brighten up this grenadine, lending vibrant fruit flavor atop a base of reduced pomegranate juice and dark pomegranate molasses.

recipe

Crème de Cacao

Crème de cacao is seeing revival thanks to bars and bartenders making their own housemade versions. This rum-based recipe comes from Teardrop Lounge in Portland, Oregon.

recipe

Tepache Collins

Austin bartender Justin Elliott crafts his own tepache from pineapple and exotic spices, which he then combines with rum, lemon, honey and fresh Thai basil.