The article discusses various cocktails that either modernize or maintain traditional recipes, showcasing innovative bartenders across different locations. Logan Rodriguez at Smithereens in New York creatively adapts the Whiskey Sour, while Nick Flower revives the classic 'Spanish Monk' at his bar in Portland. Bar Goto offers the Amaro Highball, enriching a simple cocktail with gin for added complexity. Additionally, the Mauresque highlights the classic preparation of pastis, allowing for personal adjustments. Each establishment demonstrates a unique approach to cocktail crafting, blending tradition with contemporary flair.
At the New England-inspired restaurant Smithereens in New York's East Village, Logan Rodriguez turns the Whiskey Sour variation on its head with amped-up acidity, boutique distillates, savory flavors and bittersweet alpine liqueur.
Nick Flower's classic 'Spanish Monk' cocktail, served at Too Soon, combines gin, lemon, green Chartreuse, simple syrup, and egg white, spotlighting a recipe he learned at Little Branch.
At New York's Bar Goto, the Amaro Highball features Amaro Nardini, but includes two teaspoons of gin, which season the cocktail and provide a unique herbal finish.
The Mauresque is a traditional pastis drink flavored with orgeat syrup and lengthened with water, with some bars offering modernized versions that reduce sweetness.
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