This cocktail by Camille Cavan, the bar manager at Portland Ore.’s Quaintrelle, recalls the tart sweetness of a Whiskey Sour with the subtle bitter of a Boulevardier or Old Pal. With a bourbon base, sherry provides structure, and Tempus Fugit Gran Classico bitter brings a bitter touch. In the end, this is a citrus-forward drink, rounded out with drops of lemon oil and silky egg white.
This recipe originally appeared as part of “Love Bourbon? Go Drink These 11 Bourbon Cocktails in a Bar Near You.”
Enjoy the heat with this refreshing pineapple Margarita that boasts a touch of spicy jalapeño. Because what goes better with pineapple and tequila than a hit of chile heat?
No need to be delicate with this recipe. Grab your muddler, NOLET’S Silver Gin, fresh mint and cucumber. Then smash your way to a mouthwatering cocktail. This is how you make a Cucumber Smash.
The beautifully simple Old Fashioned gets a Mexican makeover with the addition of reposado tequila and a hit of allspice dram.
Mix up this Gin & Juice recipe when you've got your mind on your money and your money on your mind.
Sam Treadway, the owner of Somerville, Mass.’s backbar and a pioneering barman in the broader Boston area, plays with Irish whiskey producer Glendalough Distillery’s Wild Botanical gin in this riff on a Singapore Sling. The gin’s citrus-forward but herbaceous spirit shines with fresh pineapple and lime juice, given a vegetal kick from a dash of dandelion and burdock bitters, as well as an aromatic cucumber slice and basil leaf garnish.
This recipe originally appeared as part of “11 Hottest Cocktails to Drink in Bars Now: September 2017.”
Bartender Vanessa Coupar (currently the bar manager at El Santo) created the Cita cocktail at UVA Wine & Cocktail Bar (cita being Spanish for “meeting” or “appointment”). Orgeat and pineapple juice lend a rich mouthfeel to robust Havana Club three-year-old rum, while Campari liqueur lends bittersweet backbone. Bittered Sling Lem-Marrakech bitters perk it up with whispers of lemon zest cinnamon, cumin, mint and black pepper. A touch of crème de cacao ensures a luxurious chocolate undertone, enhanced by chocolate shavings dusted on top.
This recipe originally appeared as part of “11 Rum Cocktails to Drink in Bars Now.”
Your refreshing limeade needs a blast of good tequila.
What’s the one downside to enjoying a Spritz? Getting to the end of it, of course. Head bartender Brandon Lockman, the head bartender at Red Star Tavern in Portland, Ore., meets that challenge with this Spritz version filled with fresh, seasonal flavors. He infuses Aperol with strawberries and stirs it with Lillet Blanc apéritif and rhubarb bitters, served in an absinthe-rinsed Nick & Nora glass and topped with sparkling wine. It comes alongside a tiny carafe nestled in ice, to refill your glass as it’s depleted.
This recipe originally appeared as part of “9 Spritzes to Take You Through the End of Summer.”
The Old Pal Negroni is an authentic and savory spin on the Italian cocktail. Dry gin gets replaced by whiskey while the vermouth is dry rather than sweet. This tinkering with the classic recipe creates a cocktail that feels both familiar and fresh.