"Creamsicle cocktails dominated this year, and Daisy, in Los Angeles, was one of the bars that kicked off the trend. While we declared the flavor to be , the the reigning profile of summer Creamsicle Margarita created by beverage director Max Reis is a panseasonal offering in the canon. The inclusion of cacao and coconut add a creamy decadence that fits right in all year round, while smoky mezcal and savory, mole-infused bitters bring a comforting, fireside vibe."
"At Loma in Providence, Rhode Island, the drink menu has two sections. One comprises house cocktails like the #14, and the other is a list of rotating featured spirits available neat or in a pared-back drink that lets the star ingredient shine. This recipe, from the latter section, highlights Suyo's Italia Pisco, a floral and "muscat-like" expression, according to co-owner Leishla Maldonado, who chose the Bee's Knees format because "rich honey syrup adds warmth, balancing the citrus without overpowering the Pisco's elegance.""
Five signature cocktails are presented with recipes and flavor notes for at-home preparation. The Creamsicle Margarita from Daisy in Los Angeles layers cacao and coconut for creamy decadence, with smoky mezcal and savory mole-infused bitters adding a comforting, fireside vibe. Loma’s Pisco Bee’s Knees highlights Suyo’s Italia Pisco, a floral, muscat-like expression balanced by rich honey syrup that warms and tempers the citrus. Mezcaleria Alma’s Corn Sour layers corn through a mezcal distilled with corn, a corn liqueur, corn whiskey and pox, finished with a fluffy corn foam. Bar Kabawa revives Caribbean cocktail culture using archival recipe manuals.
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