A little sweet, a little sour and more than a little boozy, this picture-perfect cocktail is great for small gatherings. Rye whiskey (or bourbon) gets the sour treatment from simple syrup, lemon juice and an optional egg white. Shake well, then carefully top with a red wine float for a stunning presentation.
Butterfly-pea-flower-infused gin gives this pretty cocktail its bright and springy color. When mixed with Lillet rosé apéritif, Luxardo Bitter Bianco herbal liqueur, honey syrup and Champagne, the powder becomes a beautifully pink, bittersweet cocktail that you won’t be able to put down.
Sencha-tea-infused vodka and sesame-infused vodka take a little bit of effort to make, but they’re well worth it when mixed into this well-rounded cocktail. The two vodkas mix with cane syrup, half-and-half and matcha powder to make a creamy drink that’s fresh, deep and nutty all at once.
A hefty four-ounce pour of pisco is the backbone for this take on the classic cocktail, the most popular cocktail in Peru. When shaken with lime juice, simple syrup and an egg white, the pisco takes on a fruity, light taste that’s perfectly balanced with a few drops of Angostura bitters.