The cocktail revolution hasn’t just upped the bar — literally. It’s opened up new worlds of liquid possibility for home cooks, farm-to-glass foragers, and restless palates everywhere. Here, we asked
experts and mixologists to put the latest trends in a glass.
Punch It Out
Haul out the punch bowl this summer, but instead of spiking it with spirits, go softer, using wine as the base. When entertaining, advises Jung Lee, celebrated event planner and Clos du Bois winery ambassador, “make it easy on yourself.”
Recipe: Clois du Bois Chardonnay
Instructions: Combine two bottles of Clos du Bois North Coast Chardonnay, 1 cup club soda, and 1 cup pomegranate juice, then add a sprig of fresh mint.
The ripe field of savory cocktails takes its cues from food recipes and markets. “Instead of fruits, expect more local vegetables and unique minerals finding their way into cocktails,” said Craig Hiljus, mixologist at The James hotel in Chicago.
Instructions: Combine 2 oz. Deep Eddy ruby red grapefruit vodka, .75 oz. St. Germain, .75 oz. Lillet, .5 oz. fresh lemon, and lavender bitters in an ice-filled shaker and shake. Rim half a martini glass with pink Himalayan sea salt, and strain contents into glass. Squeeze lemon peel over glass to expel oils and discard.
Like a basic starter for the bar, the Rickey, which calls for just lime, soda, and booze — usually bourbon or gin — can go in infinite directions based on what’s in season or what’s on hand. New York-based mixologist Kyle Ford uses the orange liqueur Cointreau to make summery versions.
Recipe: Cointreau Rickey
Instructions: Combine 2 oz. Cointreau, 1 oz. fresh lime juice, and 3 to 4 oz. club soda in a tall glass with ice. Stir and garnish with an orange peel and lime twist.
Improvise: Muddle 3 cucumber wheels and 5 mint leaves in the glass before adding the above. Or muddle 1 hulled strawberry and 2 to 3 basil leaves in their place.