For this slightly bitter and super refreshing drink, bartender Jeff Steiner uses Rainier beer (named for Seattle’s Mt. Rainier), which is a lager-style brew, but feel free to swap it out for your favorite lager.
“The Ruby is a fruit-centric drink,” says bartender Tony Abou-Ganim. “I use a vodka with a good structure, rich mouthfeel and diverse fruit flavors. A potato-based vodka is ideal to help soften and moderate the drink’s bitter and floral elements.”
Similar to Brazil’s famed Caipirinha but made with vodka in place of cachaça, this fresh, citrusy drink matches best with “a clean, neutral vodka with fruity, floral notes—something made from corn, wheat or mixed grain, something gentle,” according to bartender Tony Abou-Ganim.
This version of a Brass Monkey, made famous by the Beastie Boys, uses a chilled glass and cold beer, instead of a warm 40-ounce bottle.
Moscow’s Delicatessen turns out old classics with new twists and brings surprising new ingredients into the mix, like this vodka cocktail made with beetroot shrub.
Mess up a Salty Dog with grapefruit beer and spicy seasoning salt, and you get a Bodega Dog.
This drink a tart and boozy riff on a Whiskey Sour.
The coconut, key lime and cilantro in this vodka cocktail can immediately send you somewhere warm and sunny with sparkling waters.
The Demi Peche Shandy is the French version of the classic Radler.
The Professor is ideal for those completely green to mixing cocktails who want something light for summer.