This cocktail by Steve Schneider appears on the inaugural menu of Panama City’s The Strangers Club in honor of Panama’s national animal.
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.
More refreshing than your average Irish Coffee, this drink from Drexl in Oakland, Calif., packs a surprising and delightful mix of flavors.
The perfect Irish Coffee for a hot day, this light and refreshing cocktail by Mike Di Tota, the head bartender at The Bonnie in New York City, features the right balance of fruitiness and earthiness.
“As we’re moving into warmer weather, we wanted to create a drink that’s more light and refreshing than a traditional Irish Coffee,” says Di Tota. “It does contain actual cold brew, but it’s more focused on pulling out the flavors of coffee through the other ingredients: earthiness and salinity from the Teeling whiskey, fruitiness from the date syrup, smoke from the sea salt and spice from the cardamom. It’s light in body but full of flavor.”
Canadian whisky meets Italian aperitivo in this rich and creamy cocktail by Jayce Kadyschuk, the head bartender at Clive’s in Victoria, British Columbia. “The higher rye content works really well here," he says.
A dash of fernet spices up this 416-style Manhattan by Simon Ogden of Veneto in Victoria, British Columbia.
The strong coffee flavor in this cocktail from Rusted Mule in San Francisco is bolstered with some welcome citrus notes. You’ll want to savor this version of an Irish Coffee.