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.
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.
This old timer’s whisky cocktail is shorthand for the Whisky Macdonald, so named for a Colonel Hector MacDonald, who first crafted the drink while serving during the British Raj in India. It’s a simple combination of blended scotch and Stone's Original Green Ginger Wine , a fortified wine described on the bottle as a "ginger flavored currant wine" with a 13.5 percent ABV.
This riff on an Irish Coffee swaps in espresso from Leo’s in San Francisco and balances those bold flavors with a little mint.
This whipped and iced cocktail from Devil’s Acre in San Francisco is a mouthwatering and complex take on the Irish Coffee. It’s just the pick-me-up you need.
Check out this organic take on the legendary vodka-based Moscow Mule. Born in the 1950s heyday of vodka, the Moscow Mule combines ginger beer, lime juice and the clear spirit. Refreshing and easy to make, this drink is perfect for any time of day.