At New Orleans’ delightful SoBou restaurant, situated in the French Quarter, bar chef Laura Bellucci brings the kitchen and bar together in this cocktail. The drink features Oryza rice vodka, fresh lime juice and Laura’s Thai chili sauce, resulting in a delicate, savory sipper that shows off citrus, chile spice and sesame oil texture.
Paloma means “dove” in Spanish, which means this drink’s name translates to “little dove.” This Paloma interpretation at April Bloomfield and Ken Friedman's modern taco restaurant and bar Salvation Taco swaps in vodka for tequila and adds a rim of vanilla-flecked salt but otherwise leaves the original intact.
This cocktail at Las Vegas’ Lago by Julian Serrano, created by Ricardo Murcia, who’s now the beverage director at MGM National Harbor, represents elements found at the Bellagio hotel. The froth represents the lake in front of the hotel, the caramel nest is an homage to the fountains timed to the music, and the golden raspberry is a nod to the dome on top of the building. The overall effect is sweet, tart and frothy.
Washington, D.C. French restaurant Mirabelle's take on the classic French 75 uses a namesake brandy from France, made from delicate mirabelle plums, as well as locally made vodka. “The fresh lemon juice adds brightness and acidity, while the simple syrup rounds out the drink, without making it cloying,” says Zach Faden of his cocktail. “The Mirabelle brut rosé provides refreshing levity and effervescence.”
This cocktail from The Thinking Girl’s Guide to Drinking (Cocktails Without Regrets) (Regan Arts, $24.95) by Ariane Resnick and Brittini Rae occupies a middle ground between Martini and green juice.
Now you have the perfect use for that bit of leftover wine.
The Long Island Iced Tea is what happens when four different spirits collide to create one powerful drink. With a mysterious origin story, this potent drink will bring on the good times (and hangovers) for years to come.