Fernet Branca, a longtime mixologists’ favorite for late-night hard partying, has begun making its way into cocktails, where its many herbal flavors get some room to mingle.
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The ginger beer and sweet, floral Licor 43 combine to give this Public School 702 beverage a lighter profile than most whiskey drinks.
The bar team at Bobby’s Burger Palace clearly understands that bourbon and burgers are an amazing match, especially as the weather gets chilly. In this offering, the sugar and berries provide comfortable cover from the whiskey’s harsher edges, while the mint offers a mild bite on both the palate and the nose.
Tom’s Urban has created a drink that’s much more whiskey-forward than you’d expect from its bright pink color, although it mellows out a bit on the back end thanks to a high dose of sugar. To make Whiskey Business just like the New York-New York restaurant does, muddle some hibiscus flowers in simple syrup beforehand, and add a touch to the prickly pear nectar.
The amaro in the Country Lawyer from The Cosmopolitan’s new Blue Ribbon brings bitter tastes of rhubarb and mint to this cousin of the Manhattan, while the Benedictine supplies a fruity touch.
If you’ve ever enjoyed a Jack and Ginger, you’ll immediately recognize the basic flavor profile of the Maker’s Bourbon Smash cocktail.
The spring weather is calling out for refreshing fruit juices. But many dread the uber-sweet cocktails that accompany the dog days of our hardcore pool season