Tastes to Try: Innovative New Bars
Portland, Oregon: Clyde Common
Instead of just buying aged spirits, Jeffrey Morganthaler ages his own cocktails in oak barrels. Negronis (a mix of gin, vermouth and Campari) acquire a sweet, oaky finish after six weeks in Tuthilltown whiskey casks.
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Toronto: BarChef
Chicago chef Grant Achatz loves the $45 smoked Manhattan, made by setting the drink over smoldering, vanilla-infused hickory chips.
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Singapore: Tippling Club
Cutting-edge drinks from mixologist Matthew Bax include the Captain's Blood, a syringe filled with dark rum and pomegranate juice with basil seeds frozen into ice.
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London: 69 Colebrooke Row
This Japanese-influenced bar mixes martinis with a grapeseed distillate that makes the drink taste fresher with each sip.
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Beijing: Apothecary
Guests pick one of seven different bitters (like the Japanese citrus sudachi) to combine with ginger beer for the Bitters Highball.
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Milan: Nottingham Forest
Dario Comini fills pill-like cocktail "capsules" with a mojito reduction.
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Shanghai: El Cóctel
Bartenders here chill ice to an extra-frigid -4 degrees Fahrenheit so it will melt more slowly in concoctions like an Islay old-fashioned.