A warm punch bowl by Athens-based Manolis Lykiardopoulos that sends up wafts of nuts, vanilla and milk.
Greek yoghurt brings together a potent brew of Ouzo, gin and rum in this cocktail by Liz Pearce and Brandon Phillips.
Gibson Singapore's Aki Eguchi weaves together the Clarified Milk Punch and Ramos Gin Fizz in this complex, but deeply rewarding cocktail.
A negroni from a bar that gets its inspiration from kitchen.
A sherry and vermouth-based classic that packs less than 100 calories in a glass.
A beach body-ready take on the mule by San Diego-based bartender, Jen Queen.
From Dinah Sanders' book, Art of the Shim, a highball for calorie and sugar hawks.
A pitch-black, vegetal bucking bronco of a drink that impresses and refreshes.
Seattle's Jamie Boudreau weaves mezcal with a peach-habanero shrubs for this cocktail served under a bell jar.
A how-to on creating smoked ice – your gateway tool to adding a whiff of wood in your cocktails.