Recipes

Kyleigh Hoffmeyer riffs on the Oaxaca Old-Fashioned with sotol, Empirical Cilantro, and pineapple liqueur to make a spirit-forward stirred drink that still manages to taste like summer.

Joe Rinaldi's Aftershock reimagines the margarita with basil eau-de-vie, pear brandy, and a serrano-spiked tequila that earns its name—bright and vegetal up front, with heat that arrives right on cue.

The julep is a broader template than the Kentucky Derby would have you believe—and War Admiral proves it.

The Golden Revolver is a bamboo riff that translates the layered spice of mango chutney into one of the great low-ABV cocktail templates.

A gin sour with a trick up its sleeve: Maraschino liqueur and Kirschwasser stacked in the same glass, doing two very different things to the same cherry note. 

Kiwi season has its cocktail: a crushable, botanical spring refresher with a house syrup that's worth making well beyond the recipe. 

A floral, melon-forward vodka daisy riff built around the unlikely magic of Midori and St-Germain—with a quiet kick of green chile and absinthe to keep things honest.

Equal parts bitter and bright, the Quickbeam pairs two Americanos with piney gin and crisp calvados for a Negroni riff that tastes like a hopped apple cider.

Spanish brandy meets Oaxacan smoke in a stirred, spirit-forward nightcap that earns every sip.

Joshua White's drink pairs Japanese whisky and blended Scotch with Douglas fir eau-de-vie and sesame orgeat for a drink that's as elegant and fleeting as cherry blossom season.

Shochu instead of vodka, mint instead of gloss: Masari’s lychee sweetness is balanced by gin structure and a whisper of soy-driven umami.