This tasty Paloma version at Freek’s Mill in New York City keeps the tequila and lime juice but turns the rest of the drink on its head. Instead of grapefruit soda, pamplemousse liqueur, a splash of Contratto bitter (an apéritif similar to Campari), plus cava provide the right flavor and effervescence. And rather than a pinch of salt, as is customary in a Mexican Paloma, this drink takes a few drops of saline to add that mouthwatering hint.
This cocktail manages the impressive feat of using award-winning single malt in a light and refreshing cocktail. Make one for yourself to discover how cooling scotch can be.
This complex and spirit-forward cocktail is a showcase for award-winning single malt. And other delightfully unexpected ingredients elevate the scotch.
This cocktail by Ciaran Wiese, the bar manager at Tucson, Ariz.’s Agustin Kitchen, is an updated version of a Picon Punch.
This three-ingredient Italian cocktail is as classic as a drink can get.
At Washington, D.C.’s Dram & Grain, the latest menu was dubbed Dram & Global, offering a series of drinks inspired from different cities across the world, including this Tokyo-style highball.
An all-Canada ingredients list makes this cocktail by Simon Ogden of Veneto in Victoria, British Columbia, extra nice.
With a little bit of care and thought, the old-school Whisky Mac can be reimagined and turned into something worthy of our more particular modern cocktailing palates, the Whisky Contardo, from bartender Adam Bernbach at Washington, D.C.’s 2 Birds 1 Stone.