A Mezcal Margarita Built for the Future
At Singapore’s Analogue, “future ingredients” that can withstand a warming climate star in this earthy, prickly pear–infused take on the classic.
- story: Tyler Zielinski
- photo: Nicholas Ee
Find This French 75 Beneath a Pile of Shaved Ice
At Wild Child in Shawnee, Kansas, this nonalcoholic take on the gin classic calls on a housemade juniper-bergamot hydrolate and a kakigori ice machine.
- story: Tyler Zielinski
- photos: Pilsen Photo Coop
This Spritz Tastes Like Dirt
Silver Lyan’s earthy take on the aperitivo channels petrichor, or the smell of wet soil, with mushroom caramel, a spruce tip infusion and bentonite-infused bitters.
- story: Tyler Zielinski
- photo: Scott Suchman
A Piña Colada, but Make It British
At London’s Nipperkin, the tropical classic is reimagined using only ingredients from the United Kingdom—no coconut or pineapple allowed.
- story: Tyler Zielinski
- photos: Haarala Hamilton Photography
“Like Strawberry Quik on Acid”
Fermented strawberry Aperol and koji rice orgeat are the building blocks of a high-concept, low-tech cocktail at Santa Monica’s Rustic Canyon.
- story: Laurel Miller
- photo: Emily Ferretti
Martini, Up, With Reindeer Moss
Himkok’s distillery, laboratory and bar were all put to the test to create a distinctly Nordic take on the classic.
- story: Tyler Zielinski
- photo: Lars Petter Pettersen
This Negroni Sbagliato Doesn’t Need Your Prosecco
At Hotel Chelsea’s glitzy Lobby Bar, this high-tech, no-ABV take on the classic has become a runaway hit.
- story: Tyler Zielinski
- photos: Lizzie Munro
A Vodka-Soda That’s Anything But Basic
At New York’s Superbueno, Nacho Jimenez transforms the famously bland call drink with clarified “guava water” and a chile infusion.
- story: Tyler Zielinski
- photo: Justin Sisson
Ready for a “Cryo Concentrated” Bloody Mary?
The Edinburgh bar Panda & Sons harnesses subzero freezing techniques for its signature savory drink.
- story: Tyler Zielinski
- photo: Sam Christie
A Sour That Captures All Five Flavors, All at Once
At New York’s Atomix, a single ingredient, called omija—or dried magnolia berries—brings umami, sweet, sour, spicy and bitter flavors to one of the restaurant’s signature drinks.
- story: Tyler Zielinski
- photos: Justin Sisson
Not Another Tequila Sunrise
Lakota ingredients like chokecherry, elk collagen and marshmallow root star in this high-concept take on the classic.
- story: Chockie Tom
- photo: Shannon Sturgis
Don’t Call It a Screwdriver
New York bar Shinji’s took 18 months to perfect the bestselling Tropicana and its signature orange vessel.
- story: Tyler Zielinski
- photo: Lizzie Munro