By Anna Kocharian

Published on November 8, 2016

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Photography by MICHAEL WILTBANK

A tequila blend with a refreshing hint of citrus.

Mezcal Negroni

Recipe by Dave Kaplan

Ingredients

– 1 oz Mezcal

– 1 oz Campari

– 1 oz sweet vermouth

– orange twist

Directions

1. Combine Mezcal, Campari, and sweet vermouth in an ice-filled glass; stir gently for 30 seconds.

2. Strain cocktail over an old fashioned rocks glass filled with fresh ice and garnish with an orange twist. 

3. For an added twist, rub the orange part of the rind around the rim of the glass to release the essential oils for an added citrus taste with every sip.

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Photography by courtesy of Den Hospitality

A no-frills cocktail from Grant Wheeler, beverage director of Dinnertable, a reverse speakeasy located inside The Garret’s East Village outpost.

The Boss

Ingredients 

– 1 ounce Portobello Road Gin

– 1/2 ounce Salers Gentian Apertif

– 1/2 ounce Dimmi

-1 ounce Mancino Bianco Ambrato Vermouth

Directions

1. Add ingredients to a mixing glass, add ice, stir, and serve over ice in a rocks glass. No garnish.

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Photography by DOUGLAS FRIEDMAN

From San Francisco hotspot, Leo’s Oyster Bar, comes a rum-citrus mix with a tropical twist. 

Island Girl Cocktail

Recipe by Casandra Salazar

Ingredients 

– 1.5 oz Blackwell Rum

– ½ oz Giffard Bana

– ½ oz Lemon Juice

– ½ oz Spiced Simple

– .75 oz Orange Juice

– ½ oz Luxardo Cherry Morlacco

– 4 Dash Old Fashioned Bitters

– ½ oz Banana Puree

Directions

1. Pour the ingredients into a cocktail shaker filled with ice. Shake well and strain into glass over fresh ice.

2. Garnish with a banana leaf and fresh flower. 

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Photography by Camille Styles

The classic St-Germain cocktail gets kicked up a notch with ginger and a colorful cherry garnish.

Elderflower Ginger Fizz

Ingredients

– 1 ½ ounces St-Germain

– 1 ounce ginger syrup (available at most specialty liquor stores)

– ½ ounce lemon juice

– 4 ounces Champagne or other sparkling wine

– 3 maraschino cherries

Directions

1. Pour the St-Germain into a flute.

2. Add the ginger syrup and lemon juice and stir to combine.

3. Top with the Champagne and garnish with the maraschino cherries.

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Photography by MICHAEL WILTBANK

A tea-based concoction that’s anything but low key. 

Hibiscus Mai Thai

*Adapted from With Food and Love 

Ingredients

– 1 cup of steeped hibiscus tea, cooled to room temperature (plain hibiscus juice works as well)

– 1 cup pineapple juice

– 4 ounces light rum

– 1 part lemon juice, freshly squeezed

– Ice

– Sprigs of thyme for garnish

Directions

1. Combine the hibiscus tea, pineapple juice, and rum in a shaker and mix.

2. In a chilled glass, pour the lemon juice over the ice, and add in the tea mixture.

3. Stir, garnish with the thyme, and serve.

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Photography by MICHAEL WILTBANK

An elegant blend with a vermouth base, for a laid-back evening with the girls. 

Grapefruit Martini

*Adapted from Bakers Royale

Ingredients

– 2 parts gin

– 1 part vermouth

– 2 parts grapefruit juice

– Ice

– Grapefruit slice and sprig of thyme for garnish

Directions

1. Shake all the ingredients and pour into a glass, garnish with the grapefruit slice and thyme.

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Photography by Brittany Ambridge

Justin Pasha, owner of The Cup Bearer, whips up our very own signature drink.

The Domino Effect

Ingredients

– 1.5 oz vodka

– 3/4 oz fresh lime juice

– 1 oz raspberry tea

– 1/2 rose syrup

Directions

1. Combine all ingredients in shaker.

2. Shake vigorously and strain into rocks glass over new ice.

3. Garnish with sour cheery and lime wheel.

4. Mist cocktail with rose water.