This modern Tiki cocktail takes the Zombie, a fairly complex drink, cuts down the number of ingredients and puts it in a coupe.
Earthy Cynar and Maraschino liqueur balance each other in this smooth bourbon-based coupe.
Recall Planet Hoth, the world of snow and ice, with this rum-based coupe laced with lime juice and Maraschino liqueur.
Canadian whisky teams up with earthy Cynar to create this burly coupe with a hint of smoked salt.
Leave it to the pros at The Dead Rabbit to create a cocktail that pairs Irish whiskey with strawberries and tart balsamic vinegar. Lillet Rose and sherry complete this ingenious coupe.
Pisco is a natural partner for Concord grapes, which are muddled along with blackberries to create this frothy coupe.
This powerful cocktail is like an instant Caribbean vacation.
A tasty mix of rum, cider, sherry, pear brandy and an exotic allspice liqueur.
An alliance of Irish and French spirits yields one delicious concoction.
Champion drinker Ernest Hemingway claimed to have invented the Death in the Afternoon, a risky pairing of absinthe and Champagne, himself. His exact instructions suggested adding iced Champagne to a jigger of absinthe until it attained “the proper opalescent milkiness,” then proceeding to drink three to five of the cocktails in one sitting.