This Americano recipe courtesy of Saint Theo's Beverage Director Simon Sebbah needs equal parts Campari and sweet vermouth. Fill a highball glass with ice, then add both ingredients. Top with soda water and stir gently to combine. Garnish with an orange wedge or twist.Photo by Kathryn Sheldon
For the Spanish Villa from Sadie's in Nashville, combine two ounces Lustau Rosé Vermut, a half ounce each of elderflower liqueur, fresh lemon juice, and simple syrup, and one ounce aquafaba in a mixing glass; dry shake hard without ice. Add ice and shake vigorously. Strain into a chilled coupe glass.Courtesy of Sadie's
For An Old Friend, you’ll need one and a half ounces West 32 Reserve Soju, three quarter ounces citron tea, a quarter ounce each of lemon and yuzu, and a half ounce honey syrup. Mix all ingredients in a shaker, shake with ice, double strain into a rocks glass, top with fresh ice, and garnish with a dehydrated lemon wheel.Photo Credit: Perilla
For a Lillet Rosé Spritz, gather three parts Lillet Rosé and three parts tonic water. Build over three large ice cubes in a tall wine glass and garnish with cucumber, mint, and strawberry.Courtesy of Lillet
Make the BODY Cosmo by shaking two ounces BODY (a lower-proof vodka option), a quarter ounce Cointreau, a half ounce fresh lime, and three quarter ounces cranberry. Strain into a coupe glass and garnish with a lime wheel.Courtesy of BODY
Whip up the Cool Cat Mojito at home by muddling mint and lime, then adding one ounce lime juice, three quarter ounces simple syrup or agave syrup, and four ounces Cool Cat Elderflower. Enjoy!Courtesy of Cool Cat
The Campari Soda is made up of one part Campari and three parts soda water. Build it over ice in a highball glass, and garnish with an orange peel.Courtesy of Campari
In a tall glass with ice, mix one and a half ounces Sorel and a squeeze of fresh lime. Top with chilled ginger beer and garnish with a lime, and you’ve got the refreshing, low-ABV Hibiscus Mule.Courtesy of Sorel
The No Quiero Saber recipe from Destino (courtesy of James Simpson, Beverage Director and partner in Destination Unknown Restaurants), says to combine one and a half ounces Casa Mariol Vermut Blanc, a half ounce Braulio Amaro, and three ounces Topo Chico in a highball glass over ice. Garnish with mint and cucumber.Courtesy of Josh Phillips
The Rosy Cheeks from Thompson Savannah’s Fleeting bar, courtesy of Thompson Savannah Beverage Director Chelsea DeMark, is super simple. Add two ounces of a Martini & Rossi Fiero and Lillet Rosé blend and two ounces Fever Tree sparkling pink grapefruit to a glass. Stir and garnish with a dehydrated grapefruit moon.Courtesy of the Thompson Savannah