Our editors independently research, test, and recommend the best products; you can learn more about ourreview process here.We may receive commissions on purchases made from our chosen links.Bartenders know which bottles are worth the splurge and which feel like a steal. That kind of insider knowledge comes in handy when you’re trying to fill up your bar cart or backbar without breaking the bank.
Appreciate vodka in a whole new light with this complex cherry-lemon-tea concoction.2 oz Boru vodka1 oz Fresh lemon juice1/2 oz Celtic honey liqueur1/2 oz Cherry Heering liqueur1/4 oz Lemon sherbet5 dashes Pernod absinthe3 dashes Chamomile tinctureGarnish: NutmegAdd all the ingredients to a shaker and fill with ice.
This classic tequila cocktail was created by Julio Bermejo in the early ’90s at Tommy’s Mexican Restaurant in San Francisco where it’s still offered.2 oz 100 agave blanco tequila1 oz Lime juice1/2 oz Agave nectarGarnish: Salt rimPrepare a rocks glass with a salt rim.Put all of the ingredients into a shaker with ice and shake.
“I wanted to do a simple variation on a Moscow Mule that featured one of the ingredients common in the Levant,” says Michael Nemcik, the beverage director at Jaffa Palms and West Third in Los Angeles, referring to the Eastern Mediterranean region that encompasses Israel, Jordan, Lebanon, Palestine and Syria.
The “wow” moment arrived with the Root, an Apple Brandy Old Fashioned, perched high on a metal tower-like construction topped with a black light. The light imbued the drink above with a violet glow, made all the more dramatic as bar director Pietro Collina poured a beet-hued liquid to float on top of the glass, illuminating a “hidden message” in invisible ink on a specially printed newspaper set below the structure.
Justine Sterling is a New York-based writer and editor specializing in food, wine, and spirits.Highlights:Justine has written for Liquor.com since May 2020.She received a B,.A. in English with a focus on creative writing from Dartmouth College and earned a graduate degree in journalism from NYU.Justine& 39;s work has appeared in Food & Wine, Thrillist, VinePair and Michelin, among others.