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high concept cocktails

Atomix NYC
High Concept

A Sour That Captures All Five Flavors, All at Once

At New York’s Atomix, a single ingredient, called omija—or dried magnolia berries—brings umami, sweet, sour, spicy and bitter flavors to one of the restaurant’s signature drinks.

  • story: Tyler Zielinski
  • photos: Justin Sisson
High Concept

Not Another Tequila Sunrise

Lakota ingredients like chokecherry, elk collagen and marshmallow root star in this high-concept take on the classic.

  • story: Chockie Tom
  • photo: Shannon Sturgis
High Concept

Don’t Call It a Screwdriver

New York bar Shinji’s took 18 months to perfect the bestselling Tropicana and its signature orange vessel.

  • story: Tyler Zielinski
  • photo: Lizzie Munro
Monkey Mash Lisbon
High Concept

A Last Word From Another World

Lisbon’s Monkey Mash breaks down the creative process behind the bar’s hop- and spirulina-infused take on the Chartreuse classic.

  • story: Tyler Zielinski
  • photo: Tiago Maya
Paradiso Barcelona
High Concept

A Clarified Paloma Crowned With Fluffy Koji

Barcelona’s Paradiso breaks down the creative process behind the bar’s Paloma milk punch and its “living” cocktail rim.

  • story: Tyler Zielinski
  • photo: Maria Dias
Boticario Buenos Aires
High Concept

A Vodka Martini Unlike Any Other

At Boticario in Buenos Aires, malt-infused vodka and sea salt foam draw inspiration from the Arctic Ocean in this high-concept spin on the classic.

  • story: Tyler Zielinski
  • photo: Laura Macias
High Concept

Boba Tea Like Never Before

Drawing from native Australian ingredients like bush tomato and wattleseed, Melbourne’s Byrdi reimagines the Taiwanese staple as a high-concept cocktail.

  • story: Fred Siggins
  • photo: Jake Roden
Red Frog Lisbon
High Concept

Milk Punch on the Edge

The bestseller at Lisbon’s Red Frog is a psychedelic clarified buttermilk punch that combines tea-infused gin, blueberry syrup and absinthe.

  • story: Tyler Zielinski
  • photo: Tiago Maya
John Brown Underground Jungle Bird
High Concept

This Is a Jungle Bird

At John Brown’s Underground, combining three ingredients into a single hard-working syrup transforms the aperitiki staple into a high-concept stirred drink.

  • story: Justin Burnell
  • photos: Bonjwing Lee
High Concept

The Making of Double Chicken Please’s “French Toast”

The team behind the New York bar where comfort food is reinvented as high-concept cocktails shares the creative process behind their breakfast flip.

  • story: Tyler Zielinski
  • photo: Shannon Sturgis
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The Wines of Right Now
Featured Article

The Wines of Right Now

We spoke to 150 sommeliers and retailers around the country to assemble a list of the 15 producers who represent the wine zeitgeist right now.

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