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New Takes on Favorite Cocktails

Jasper James Cocktails

Photo: Jasper James

New Orleans

Bar

Le Phare
523 Gravier St.; 504/636-1890; drinks from $7.

The Classic

Sazerac
Absinthe, rye, or bourbon; simple syrup; Peychaud’s bitters; lemon twist.

The Twist

Local ingredients—Sazerac rye, Peychaud’s bitters—are both made in the Big Easy.

Tasting Tip

Native New Orleans bartender Jonathan Creighton gives impromptu history lessons on the Sazerac.

San Francisco

Bar

Cantina
580 Sutter St.; 415/398-0195; drinks from $9.

The Classic

Sidecar
Cognac or brandy, Cointreau, lemon twist.

The Twist

All ingredients are local—Qi White Tea liqueur, Osocalis brandy, and lemons handpicked from the owner’s mother’s backyard.

Tasting Tip

If you want to try another cocktail, Cantina has the city’s largest selection of Peruvian pisco.

London

Bar

Artesian at the Langham
1C Portland Place, Regent St.; 44-20/7636-1000; drinks from $26.

The Classic

Hot Buttered Rum
Dark rum, simple syrup, apple cider, butter, cinnamon stick, and nutmeg.

The Twist

A splash of clove-infused apricot brandy is added to dark rum, while spiced honey lends an extra-sweet kick.

Tasting Tip

This modern, lilac-hued salon stocks more than 50 types of rum.

Paris

Bar

Experimental Cocktail Club
37 Rue St. Sauveur, 33-1/45-08-88-09; drinks from $19.

The Classic

Old-fashioned
Bourbon or rye, Angostura bitters, lemon twist, maraschino cherry, sugar.

The Twist

Instead of traditional orange bitters, grapefruit peel is mixed with Rittenhouse Rye Whiskey.

Tasting Tip

The rustic-chic space was designed by New Yorker Cuoco Black, whose restaurants include Gin Lane.

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