The liqueur segment has recently exploded with new flavor choices, including spirits made with elderflower and wine grape blossoms, among others. So this latest high tide of cocktail culture, as retro as it seems, is actually a great opportunity to push the classics forward by making ameliorating but judicious substitutions in basic recipes. Jack Bettridge, senior features editor of Cigar Aficionado (sister publication of Wine Spectator) includes here three basic recipes that prove his point, with variations on each to give you some versatility as a host.
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