This San Francisco–inspired cocktail has just the right amount of smoke and malt.
This Vegas-inspired cocktail has just the right amount of smoke and malt.
This Dallas-inspired cocktail has just the right amount of smoke and malt.
This Chicago-inspired cocktail has just the right amount of smoke and malt.
This cocktail by Alex Negranza, the bar manager at Houston’s Better Luck Tomorrow, pulls from the already-savory green caraway and dill notes of aquavit, accenting them with sorrel, lime, orgeat syrup and egg white for a frothy finish.This recipe originally appeared as part of 11 Hottest Cocktails to Drink in Bars Now: July 2017.
Three French spirits combine for one elegant cocktail.
Warm cinnamon syrup adds heat to this sweet-bitter cognac cocktail.
A bit of heat goes a long way in this spicy cognac cocktail.
Sweet, bitter and rich, this cocktail hits all the right notes.
Chartreuse and Bénédictine add herbal notes to cognac in this spirit-forward creation.
This cognac cocktail packs a citrusy punch with lemon, orange and grapefruit flavors.
Add a little more depth to your next Sidecar.
This strawberry-mint cognac cocktail is a perfect for drinking on a porch on a warm summer evening.
This twist on the classic combines cognac, Cointreau and fresh lemon juice.
You can’t get much easier than this refreshing two-ingredient cognac cocktail.
This no-nonsense, four-ingredient cocktail created by the legendary Jerry Thomas is crisp, citrusy and sweet.
This cocktail is an updated Sidecar with bright blood orange flavor.
Put a Margarita-ish spin on your next cognac cocktail.
Try a brighter, fresher take on the French 75 with honey and ginger.
Named for a character in Game of Thrones, this Sazerac update is full of warm masala spices.
Named for a street in New Orleans, this herbaceous take on the Sazerac shines with maple and cardamom notes.
Green chile vodka adds a layer of heat to this lime-spiked cognac Swizzle.
This cognac-based Rickey is tart, bubbly and a perfect summertime sipper.
A warmly spiced pineapple syrup adds extra dimension to an updated Sidecar.
Bea’s twist on an Old Fashioned hits sweet, tart, and chocolate-y notes.
This play on the Mint Julep that’s named after Cyndi Lauper’s first album is guaranteed to be interesting.
Inspired by Italian apéritifs, this crisp cocktail pairs well with handmade pasta.
Swap out the lemon juice for rum in this boozy update on the Sidecar.
You can’t get much more simple or refreshing than this three-ingredient Sidecar.
This cocktail is warm take on the Sazerac, with cardamom, bitters and Luxardo maraschino liqueur.
If you’re craving a classic cocktail, pour yourself this three-ingredient stunner.
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.”
With some tomato but also other ingredients to tone it down and chill it out, this cocktail by Brian Bartels, of New York City’s Fedora and the author of The Bloody Mary: The Lore and Legend of a Cocktail Classic, with Recipes for Brunch and Beyond (Ten Speed Press, $19), includes an ounce of tomato juice. But it’s tempered by cucumber, gin and ginger beer, yielding a refreshing quaff.
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.
At East Village cocktail destination Pouring Ribbons, cocktails get “rated” on a scale of “refreshing” to “spirituous,” “comforting” to “adventurous,” to help guide you to the right drink. (Chartreuse lovers, ask for the bar’s vintage Chartreuse selection). On the refreshing side, the High King Highball was created by bar-star Joaquín Simón and features Clontarf Irish whiskey and Aperol, along with muddled raspberries, lemon and grapefruit juices, simple syrup, Peychaud's bitters and a splash of soda. The artful creation is then garnished with a skewered lemon wheel and raspberry.
Spice up the Old Fashioned by bringing in smoke and single malt. This spin on the traditional recipe will make you fall in love with the classic all over again.
The Scotch & Ginger is better experienced than explained. The unforgettable blend of sweetness and spice defies description.
Of course Aberlour 12 year is good enough—by far—to stand on its own. Make a highball to open up the premium single malt even more.
You might be surprised by what a splash of soda can add to a premium single malt. Toss in a slice of red apple to enjoy this highball in style.
The mouthwatering mix of spirits in the Rapscallion strike a delicate, delicious balance. The result is proof that fine single malt loves company.
You don’t need to overthink things when you’re working with fresh, high quality ingredients, like fresh pressed apple juice and fine single malt whisky. The Horseapple is greater than the sum of its parts.