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.”
Jeremy Allen, the head bartender and general manager at Los Angeles’ MiniBar, incorporates Four Roses bourbon, Laird’s apple brandy, fresh apple juice, apple cider vinegar and Fee Brothers black walnut bitters into this cocktail. Apple cider vinegar has long been considered healthful with a laundry list of potential benefits, including helping control blood sugar, supporting immune function and aiding digestion. The Apple Press “screams fall/ winter fireplace without being a hot drink,” says Allen. “It incorporates apple cider vinegar, which is helpful in preventing the onset of colds and the flu.”
Lower alcohol than most Bloody Marys, Shannon’s Sangrita/Michelada (named for creator Shannon Ponche of Clover Club and Leyenda in New York City) mixes carrot, papaya, orange and lime juices, spiced with two types of chile powder and topped up with Mexican beer for a drink that’s not exactly a Bloody but offers a similar sweet-savory-spicy appeal.
There’s a lot going on in this Sour at Bacari GDL, at The Americana at Brand in Glendale, Calif., but savory cocktails are often pretty complex, and this is no exception. Using duck-fat-infused dry orange curaçao (made sous vide style), it’s mixed with rye, fresh lemon juice, simple syrup and egg white.
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.
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.
The mouthwatering mix of spirits in the Rapscallion strike a delicate, delicious balance. The result is proof that fine single malt loves company.
Scotch as complex and rich as Aberlour can elevate almost drink. The Robert Baratheon shows how single malt and vermouth can bring out one another’s strengths.
This cocktail at Las Vegas’ Lago by Julian Serrano, created by Ricardo Murcia, who’s now the beverage director at MGM National Harbor, represents elements found at the Bellagio hotel. The froth represents the lake in front of the hotel, the caramel nest is an homage to the fountains timed to the music, and the golden raspberry is a nod to the dome on top of the building. The overall effect is sweet, tart and frothy.