In 2010, while in Athens judging the Diageo World Class bartender competition, barman Gary “Gaz” Regan tasted the very best Aviation cocktail he had ever encountered—one made by Takumi Watanabe, a bartender at The Sailing Bar in Sakurai, Japan. “Since there was no crème de violette available to Watanabe at the time, he used Marie Brizard Parfait Amour, a liqueur that’s similar in color to the original ingredient but boasts orange and vanilla notes rather than the more floral notes found in crème de violette,” says Regan.
This cocktail by Steve Schneider appears on the inaugural menu of Panama City’s The Strangers Club in honor of Panama’s national animal.
This cocktail by Ciaran Wiese, the bar manager at Tucson, Ariz.’s Agustin Kitchen, is an updated version of a Picon Punch.
From Perez Klebahn, the bar manager at Baltimore’s Rye, this cocktail is a tall on-the-rocks refresher that surprises. The drink unfolds with salty-sweet intrigue from a house-made caramel by bartender Steve Lamb.
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.