Mastering the Hanky Panky
Without altering the fernet classic’s “golden ratio,” Harlem’s Sugar Monk offers an unexpected upgrade to the blueprint.
- story: Kara Newman
- photos: Nico Schinco
Without altering the fernet classic’s “golden ratio,” Harlem’s Sugar Monk offers an unexpected upgrade to the blueprint.
Built on a split base of Old Tom and London dry gins, Harrison Ginsberg's take on the Martini's predecessor is made for the modern era.
Cane & Table's Kirk Estopinal adds an unexpected tropical spin to the template.
Jamie Boudreau tinkered with the whiskey and Fernet-Branca recipe for more than a decade before landing on his perfected split-base rendition.
Ben Hatch makes the case for the inclusion of the New York-born Manhattan variation in the New Orleans cocktail canon.
Estelle Bossy gives the equal-parts recipe the White Negroni treatment for a drier, more refreshing take on the classic Chartreuse cocktail.
At Tahona Bar, Carlo Bracci updates the tequila classic with mezcal and mole-infused grenadine.
Jelani Johnson recasts the hard-hitting Martini as a nuanced, vodka-forward cocktail.
For Ned King, the float is not an afterthought.
The trick to Al Sotack's take on the oft-maligned classic? Stirred, not shaken.