Reinvented Classic Cocktails
The Savoy Daisy
Erik Lorincz updates the classic Daisy cocktail by using muscovado, an unrefined brown sugar with a very moist texture and a strong molasses flavor.
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Cucumber Cosmopolitan
This spin on a Cosmopolitan uses Hendrick's, a Scottish gin that's infused with both cucumber and rose petals.
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Carrot Colada
A Thai curry of carrots with coconut milk gave Todd Thrasher the idea for this drink.
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Sazerac Reborn
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Mango Margarita
Bartender David Yan coats the rim of the glass with citrusy Tajin-brand chile powder, but any powdered chile will give the drink a fun kick.
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Lychee Gimlet
Lychee nectar balances the tartness of fresh lime juice in this Asian-Peruvian take on the gimlet.
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The Un-Usual Suspect
Bartender Kai Braaten offers the Un-Usual Suspect as an alternative to the Negroni, another pleasantly bitter aperitif cocktail. Both drinks use Italian bitters, but Braaten prefers Fernet-Branca's herbal complexity to the Campari in Negronis for this drink.
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Grilled Citrus and Grape Sangria
This delicious sangria features grilled lemons, oranges and grapes in either red wine or rosé it’s the perfect drink for an outdoor party.
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The Palomaesque Cocktail
The Paloma is a classic Mexican cocktail made with lime juice, tequila and grapefruit soda. Scott Baird makes his version with smoky mezcal, fresh grapefruit juice and Cocchi Americano, the sweet Italian aperitif wine.
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Manhattan Ice Cream Float
Gabriel Frasca makes his own bourbon ice cream and cherry syrup for this clever riff on a Manhattan. For his superquick version, he blends vanilla ice cream with bourbon and uses a high-quality black cherry soda like Stewart’s or IBC.
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Champagne Mojitos
This puckery drink is prepared with rum and fresh mint like a classic mojito, but New Orleans chef John Besh makes it holiday-worthy by topping it with a splash of Champagne.
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XXX Martini
Even Duggan McDonnell's wackiest drinks—like his vodka martini that's spiked with a generous shot of black squid ink—have the sublime balance of a classic cocktail.