Imperial Bulldog is the first drink that Jane Danger created with Austin Hennelly, her partner at Mother of Pearl in New York City. She admires his cheeky finishing touches, like the miniature bottle of Underberg bitters inverted in the glass. As the ice melts, the bottle slowly empties into the drink. Slideshow: More Easy Cocktail RecipesThis recipe originally appeared in the Food & Wine 2016 Cocktails book.
"Who doesn't like coconut?" asks Ivy Mix of Leyenda in Brooklyn. "I mean, come on, I love piña coladas, but I always want a little more." She gives her version an extra flavor boost with passion fruit syrup, spices and the sugarcane spirit cachaça.Slideshow: More Easy Cocktail RecipesThis recipe originally appeared in the Food & Wine 2016 Cocktails book.
This refreshing cachaça-laced jelly from Spanish star chef Jordi Roca is like a spoonable cocktail. Slideshow: Ultimate Summer Fruit Recipes
“I wanted to create a spicy, refreshing drink that would showcase cachaça in a different way,” says Chicago’s Alex Renshaw. Here, he mixes cachaça with jalapeño-infused Chartreuse. Slideshow: Rum Cocktail RecipesRecipe from Food & Wine Cocktails 2015
This is Alex Renshaw’s take on a tiki cocktail. “It’s essentially a sour that I broke the rules with,” he says. Renshaw sweetens the sugarcane-based cachaça and bourbon with pineapple juice and citrusy Velvet Falernum. Slideshow: Rum Cocktail RecipesRecipe from Food & Wine Cocktails 2015