deep cuts Archives - Page 7 of 10

Washington, D.C.’s Fountain Inn reimagines the 500-year-old “whipt” wine cocktail that drinks like a Ramos.

Neal Bodenheimer dusts off a forgotten Cognac highball hailing from New Orleans.

In his revival of the 1917 recipe, bartender Al Sotack lets Irish whiskey shine.

Saga and Overstory bartender Harrison Ginsberg retools the gin-based Savoy standby.

Marlo Gamora reimagines the forgotten Filipino classic as a rum-forward tropical cooler.

LyAnna Sanabria revives the 1930s “candied Martini.”

Drew Pompa makes a case for the NOLA classic’s wayward relative, which calls on two types of rum, lemon juice and hot sauce.

Frank Caiafa makes a case for the hard-hitting, equal-parts combo of whiskey, gin, brandy and sweet vermouth.

William Elliott turns the oddball, equal-parts combo of absinthe, yellow Chartreuse and apricot liqueur into an unexpected crowd-pleaser.

New Orleans bartender Christina Rando updates the Chartreuse-laced sour that first debuted in 1971’s Playboy Bartender’s Guide.

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