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.
This three-ingredient Italian cocktail is as classic as a drink can get.
Now you have the perfect use for that bit of leftover wine.
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.