Cocktail Recipes

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Busy Bee

Gin , Modern Classics

When Allison Lindsey, the head bartender at Baltimore’s Bar Vasquez, is juicing cucumbers for this salty riff on the Bee’s Knees, she starts with no more than a teaspoon or so of sea salt per quart. “You have your sweet, your bitter, your salty and the aromatics,” she says. “It makes a great well-balanced cocktail and something a little unexpected.”

Limoncello & Raspberry Whiskey Sour Popsicles

Whiskey , Frozen / Blended

If you love popsicles and love cocktails, there’s nothing better than these easy-to-make treats. Have these on hand at your next summer gathering!

Watermelon–Blackberry Margarita Popsicles

Tequila , Frozen / Blended

If you love popsicles and love cocktails, there’s nothing better than these easy-to-make treats. Have these on hand at your next summer gathering!

Frosé

Frozen / Blended

To think that a little more than a year ago, frozen rosé, aka frosé, was on the fringes of summer refreshers. After all, its very existence seemed more sorority house dare than sound cocktail concept. Wine was something to be sniffed, swirled and studied, not dumped mindlessly into a blender. America begged to differ. Today, the adult slushie sensation appears on bar lists (and Instagram feeds) from coast to coast, proving that sometimes the best rule to good imbibing is to just chill out and drink.

Nam Chim Gimlet

Vodka , Modern Classics

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.

NOLET’s Silver Raspberry Martini

Gin , Modern Classics

This bright and refreshing spin on the Martini trades in olives for raspberries. It strikes the perfect balance between sweet and tart. Grab your muddler and a little mint to make it yourself.

High King Highball

Irish Whiskey , Modern Classics

At East Village cocktail destination Pouring Ribbons, cocktails get “rated” on a scale of “refreshing” to “spirituous,” “comforting” to “adventurous,” to help guide you to the right drink. (Chartreuse lovers, ask for the bar’s vintage Chartreuse selection). On the refreshing side, the High King Highball was created by bar-star Joaquín Simón and features Clontarf Irish whiskey and Aperol, along with muddled raspberries, lemon and grapefruit juices, simple syrup, Peychaud's bitters and a splash of soda. The artful creation is then garnished with a skewered lemon wheel and raspberry.

Scotch & Ginger

Scotch , Modern Classics Tiki / Tropical

The Scotch & Ginger is better experienced than explained. The unforgettable blend of sweetness and spice defies description.

Aberlour 12-Year Highball with Soda

Scotch , Modern Classics

Of course Aberlour 12 year is good enough—by far—to stand on its own. Make a highball to open up the premium single malt even more.

Sous Vide Gin & Tonic

Gin , Modern Classics

Making this sous vide G&T by A.J. Schaller at Sterling, Va.’s Culinary Research & Education Academy (CREA), Cuisine Solutions’ research arm, starts with a sous vide tonic syrup. Keeping infusions under 185°F is crucial, says Schaller. “This is the temperature at which the flavor of the volatile oils will change on the fruit and thicken the product,” she says. Starting with room temperature ingredients will also help with a more rapid transfer of flavors, according to Schaller.

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