A forgotten Filipino classic.
Four festive highballs primed for the season, from a wintertime Paloma riff to a fresh take on the Dark ‘n’ Stormy.
The popular summertime Paloma gets a winter makeover with the addition of a Pink Pepper Grenadine.
Vodka infused with barley tea serves as a base with a splash of Crème de Fraise des Bois, finished with a floral and bubbly pink grapefruit soda.
In Alec Bales' Dark ’n’ Stormy riff, the traditional dark rum sits out, replaced by American apple brandy and the artichoke-based Italian amaro Cynar.
Orestes Cruz trades earthy tequila for a cinnamon-infused Cognac base in this cold-weather Paloma riff.
With just a couple quick tweaks, just about any stirred classic can be made tall and bubbly.
A classic Manhattan made tall by the addition of tonic water.
Paul McGee stretches the classic Ti' Punch into a highball-like format with the addition of coconut water and tonic.
Fanny Chu turns drinking dictums on their head with this tall rendition of a dirty Martini.
How a quirky Prohibition-era bourbon cocktail came to manifest on U.S. drink menus right now.