According to Michael Pazdon, head bartender at Calistoga, Calif.’s Solbar, pears served as the initial inspiration for this stunning drink. From there, he says that he "selected white whiskey, which has a more delicate flavor and a nice maltiness to it, and then brought in sage which has a natural muskiness, and finally orgeat to bring everything together with its richness and floral notes."
This signature cocktail from The Vault at Pfaff’s in New York City finds harmony in an unusual combination: blended scotch and genever. Tart, easy drinking, and just a little frothy from the use of egg white, it’s one of those drinks you’re not going to want to put down.
Created by bartender Adam Harness, this riff on the pre-Prohibition Hair of the Lion cocktail replaces whiskey with rum and adds egg white.
Both Peru and Chile claim this classic cocktail as their country’s national drink, and fans of the drink will tell you that it’s easy to understand why. In this variation, from cocktail book author Brad Thomas Parsons, bitters are applied to the frothy surface of the drink as an aromatic garnish.
This Asian-inspired aromatic cocktail, from José Andrés’ China Poblano, located inside The Cosmopolitan of Las Vegas, blends green tea-infused whiskey with St-Germain and lemon juice.
This foamy cocktail from renowned mixologist Tony Abou-Ganim feature the exquisite fruit-spirit combination of gin and raspberry. Bright and refreshing from the inclusion of tart lemon sour, this drink makes for an ideal warm weather cooler.
This riff on the classic Grasshopper cocktail, created by Jackson Cannon of Boston’s Eastern Standard, has a light, foamy top layer. Just be careful not to indulge in too many — you don’t want to add the Green Fairy to the list of imaginary friends you see this holiday.
Eggnog gets a tropical makeover in this unique variation featuring a combination of dark spiced rum with coconut cream and milk.