This inventive cocktail could only come from the mind of Richard Woods at Sushisamba London, where he puts a richly-flavored spin on the Old Fashioned with Wagyu fat–washed Japanese whisky.
The Dana Scully is a smoky, spirit-forward sipper. Like its namesake agent, the Mezcal, Cynar, Cointreau and raspberry liqueur creation is a striking burnt vermillion. It’s a no-nonsense recipe for a no-nonsense agent.
Recall Planet Hoth, the world of snow and ice, with this rum-based coupe laced with lime juice and Maraschino liqueur.
The spirit-forward nature of this cocktail makes it perfect for enjoying slowly by the fireside.
This riff on the Negroni features an Italian alpine amaro that adds a minty, pine essence to this fall cocktail.
Meet the trifecta of perfectly balanced, bittersweet flavor: amaro, sweet vermouth and rye.
Canadian whisky, mezcal and sherry combine to form a smooth, smoky trio in the glass.
Soju and Genepy, the traditional herbal liqueur, meet with Cocchi Americano to produce this earthy yet refreshing cocktail.
Lapsang tea lends its signature smokiness to this cocktail through an infused gin, which is balanced with bittersweet Cynar and Chartreuse.