This is a sour made with the German bar consultant's preferred method of treating chickpea water (aquafaba).
El Mar at Otto e Mezzo in Shanghai.
Our definitive recipe for the Pisco Sour.
San Francisco's Jack Cholin opts for stick mixing for maximum flavour and bubbles.
The Taipei bar owner's simple vodka drink, with a twist of marigold.
A beach body-ready take on the mule by San Diego-based bartender, Jen Queen.
From Tony Conigliaro's book, Drink, a recipe that calls for smoked syrup.
Figs and thyme join tequila in the bag in this two-bottle drink.
Don’t be put off by using strong flavours, says Yao Lu, who re-works a classic sour with blue cheese.