Bourbon loves orange and spice; fans of the old-fashioned know this. In this cocktail from Katipai Richardson-Wilson of Brooklyn’s Dirty Precious, the citrus and whiskey share the spotlight. Honey and orange tea amplify the bourbon’s toasty barrel flavors.
Sometimes, in a really good drink, a fruit can become a better version of itself. In this joyous punch from Brian Means of Pacific Cocktail Haven in San Francisco, strawberries get juicier and their subtle floral flavors are escalated when paired with chamomile and basil.
Sangria just calls out for experimentation, and there’s no reason to feel tethered to a ho-hum mix of wine and fruit. In this fruity- but-bitter rendition, Dorothy Elizabeth of Straylight in New York brings out the juicy flavors of Sauvignon Blanc by adding fresh grapefruit juice and citrusy Aperol, bracing Campari, and rich Italian vermouth.
Atole is a beverage with ancient Aztec roots, often served as part of the Day of the Dead festivities and as a remedy for having taken a chill. With a kick of spice, a nourishing base of grain, and a soothing milkiness from dairy or coconut milk, atole is comfort food you can drink.
After two of these bourbon cocktails, I think paying taxes is a good thing.
The Conga Cooler was one of the many potions created by head barman Pancho Morales at Tommy’s Place in Ciudad Juárez, Mexico, in the early 1940s. Signs over the bar advertised drinks to “Hemingway types” and soldiers who were living in the moment.