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08/29/2012
Melon au Porto
The traditional melon for this dish is the French Charentais, which is small and slightly acidic (though still sweet), but it's just as good with a musk or hand melon or cantaloupe.
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08/29/2012
Bellini
The traditional Bellini is made with white peach puree and sparkling wine, but the addition of a high quality peach brandy intensives and sweetens the cocktail.
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06/06/2012
Kalimotxo
Kalimotxo, a mix of dry red wine and coca-cola, is what Spanish locals drink all summer instead of sangria.
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12/13/2010
The Cheshire Regiment
This recipe was developed by Ehren Ashkenazi, beverage director at New York City restaurant The Modern. He explains: "This is a spin I formulated on the classic French 75. It is named after (not entirely coincidentally) a British infantry regiment that was part of the Prince of Wales' division that was formed in 1968. There is much debate surrounding the true base spirit of the French 75; the two factions are split between gin and Cognac. This cocktail incorporates both bases, with gin and a Cognac based Pineau des Charentes infused with raspberries."
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12/13/2010
Sloe Motion

Sloe Motion



"Though the recipe for this straightforward gin-and-Champagne cocktail isn't as interesting on paper, the drink tastes great!" says Brendon Green, General Manager of the The Continental Mid-Town in Philadelphia.

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12/13/2010
The Volstead
This drink was developed by bartender Jeremy Strawn for the restaurant MPD in New York City. Co-owner Derek Koch explains: "I always send this out to ladies who join us for the evening because it's an interesting drink — we have a selection of fruit jars on our bar, this time of year it's raspberries, blackberries, and strawberries, and when you go to mix in all the simple syrup and the fruits it creates this nice puree. When you've mixed it in the shaker with the ice, vodka, lemon, and St. Germain, add it to the Champagne flute and top it with the Champagne, it literally explodes right out of the glass — it just foams like crazy. It's an exciting drink."
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12/13/2010
Stormy Morning
This drink was developed by Shannon Fristoe, General Manager and beverage director of Bayona, in New Orleans. She explains: "We wanted to design a drink around this terrific violet liqueur, but we didn't want it to be too flowery and too soapy tasting, which could have happened if it was on its own. We started adding various things, and fine-tuned it to this particular drink. As you pour the ingredients, the purple of the creme de violette floats around in the glass and settles in the bottom like a dark cloud — like a stormy morning."
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12/13/2010
The Bitter End
This recipe was developed by Frank Bonanno, chef-owner of the Green Russell bar in Denver, Colorado. He explains: "With a nod to our favorite Colorado spirits company, we use Leopold whiskey, Domaine De Canton, fresh lime, and Prosecco, topped with Fernet Branca. It's a beautifully layered and balanced cocktail, refreshing to drink, with bit of a kick, and lovely to behold."
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