regional classic Archives

For an herbal spin on the classic, some bartenders are turning to o-toso, an infused sake.

Paris bartender Margot Lecarpentier puts a modern spin on the three-ingredient pastis drink.

Once home to exiled Carthusian monks, the Chartreuse-loving city has made the Mamadeta a yearly imperative at September’s Santa Tecla festival.

Once relegated to the country’s no-frills botecos, the spirit-forward cocktail is being embraced anew.

The combination of mint, lemon, grapefruit and artichoke amaro is a time stamp of the country’s cocktail—and sociopolitical—history.

The combo of local sugarcane spirit and spicy sangrita is a homegrown classic in the making.

In the island’s mountainous “cold zone,” a mixture of brewed barley, coffee and Madeira has become a local bar staple.

In the 1980s, Oscar Hernández brought the salty-sweet tequila drink to life. Now, it’s a local delicacy.

Designed to be personalized, the flexible template is often spiked with Guinness or rum—or both.

The 1930s-era Suze cocktail remains a Parisian staple—you just have to ask for it.

regional classic