A sustainably-minded spin on the New York Sour.
A bourbon and cognac highball inspired by peach iced tea.
A fruit-forward, slightly floral spin starring chamomile-infused gin.
Natasha David has a penchant for things that sparkle, namely spritz drinks. The Pinkies Out is one such bubbling cocktail born of a love for weird wine and infused Dolin…
At Washington D.C.’s A Rake’s Bar, Corey Polyoka made the switch from fresh citrus to verjus as a source of acidity in his cocktails as part of their mission to…
Xavier Herit's biblically named drink is a nod to the forbidden fruit Adam and Eve couldn't keep their curious paws off of.
Inspired by Arnaud’s Ambrosia cocktail of the1920s, the Ambrosia #2 balances a heady mixture of brandy, sherry, maraschino, verjus and champagne.
Tyler Stevens uses verjus (fresh, unfermented grape juice) in this drink, which features an entire ounce of Peychaud's bitters alongside Pierre Ferrand Ambre.
This is the future of bartending.