The Bamboozled Angel
Toby Maloney's citrus-driven cocktail is layered with bourbon and and housemade cinnamon syrup, for a winter cocktail both refreshing and fortifying.
- story: Bianca Prum
- photo: Lizzie Munro
Stygian Mojito
This cold-weather-ready version of the Mojito swaps light white rum and thoughts of summer for the dark, funky rum double-team of black strap and Angostura—and bitter, cooling Branca Menta.
- story: Liz Lucking
- photo: Daniel Krieger
Prima Vera
In this amalgam of biting Aperol, tangy hibiscus-infused Pisco and autumnal thyme syrup, Raphael Chavez creates a bitter-sour refresher just for fall.
- story: Liz Lucking
- photo: Daniel Kreiger
Agave Nectar
(n.) A sweetener made from the agave plant. To make agave nectar, juice is extracted from the ripe heart of the plant (the piña), which is then filtered and heated…
- story: Sophie Wirt
Stroopwafel Syrup
The combination of malt powder, vanilla and honey is reminiscent of Dutch stroopwafel, a warm, wafer-thin sandwich cookie filled with caramel.
- story: Chloe Frechette
Strong Start
In this riff on the classic Irish coffee, former Pouring Ribbons bartender Troy Sidle contrasts the herbaceous aromatics of housemade génépy cream with warming, rum-spiked coffee.
- story: Liz Lucking
Falernum
(n.): A sweetened syrup or liqueur made from lime zest, cloves, sugar, ginger and almonds that most likely originated in 19th-century Barbados. It can be either nonalcoholic or alcoholic and…
- story: Leslie Pariseau
Syrup
(n.) Commonly used in 19th-century cocktails in the United States, these sugar-sweetened solutions provide a viscosity as well as intense flavor and color when made from fruits or nuts that…
- story: Talia Baiocchi
Shrub
1. (n.) A vinegar-based syrup used as a mixer. From the Arabic word sharab, meaning “to drink,” these acidic concoctions have roots in the 18th century, when colonialists in the…
- story: Talia Baiocchi
