High Concept

This Gibson Goes All In on Pulque

At Los Angeles’ Mírate, the ancestral Mexican drink is used three ways for an ultra umami spin on the classic.

• story: Tyler Zielinski
• photos: Dylan + Jeni

High Concept

A Radio Telescope, a Centrifuge and a Hydraulic Press Walk Into a Bar…

Making the Sagittarius B2, a cocktail designed to taste—literally—like the center of the galaxy, was “a huge pain in the ass.”

• story: John deBary
• photos: Lizzie Munro

High Concept

This Irreverent Cocktail Doubles as a Rebuttal to “Bumps and Bubbles”

Made with cell-cultured milk and spherified black garlic, the Caviar Papi takes a thought-provoking jab at the trend.

• story: Tyler Zielinski
• photo: Courtesy of FURA

High Concept

At This Bangkok Bar, No Thai Staple Is Off-Limits—Squid Included

Mahaniyom centers the Thai palate in its creative serve, which leans on the salinity and umami of the star ingredient.

• story: Fred Siggins
• photo: Pond Saran

High Concept

For This Crisp, Yet Lush Milk Punch, the Secret’s in the Cream

With sour green apple mix standing in for citrus and local cream in place of milk, the bestselling cocktail at Stockholm’s innovative Röda Huset is the perfect showcase for local…

• story: Tyler Zielinski
• photo: Axel Svahn

High Concept

A Martini Built From the Bounty of the Arizona Desert

Phoenix’s Bar 1912 calls on more than a dozen local botanicals—cactus paddle to ocotillo blossom—that have been foraged, extracted and preserved in its take on the classic.

• story: Tyler Zielinski
• photos: Shelby Moore

High Concept

What Does an “Irish Mojito” Taste Like?

At Bar 1661 in Dublin, the Kelly Green leans on Ireland’s unsung spirit, poitín, alongside several herbal infusions and aloe syrup to transform the Cuban classic.

• story: Tyler Zielinski
• photos: Al Higgins

High Concept

The Secret to This Banana Daiquiri? “Banana Snow.”

At the Bamboo Room in Chicago, the humble banana is clarified, freeze-dried and frozen to create a layered take on a classic.

• story: Tyler Zielinski
• photo: Jaclyn Rivas

High Concept

A Whiskey-Coke Like Only California Can Do

Foraged evergreen leaves, kumquats and fresh ginger make up this vibrant take on the call drink from San Francisco’s True Laurel.

• story: Tyler Zielinski
• photo: Nicola Parisi

High Concept

An Ancient Drink Enters the 21st Century

Mexico City’s Tlecān reimagines tascalate—a Maya drink made with maíz, cacao, achiote and water—as a bright and earthy mezcal cocktail.

• story: Ximena N. Beltran Quan Kiu
• photo: Andrew Reiner

High Concept

An Irish Manhattan Starring Foraged “Guinness”

The Doppelgänger unites housemade stout, Irish whiskey and local flowers and grains in this high-concept take on the classic from New York’s Dead Rabbit.

• story: Tyler Zielinski
• photo: Justin Sisson

High Concept

What’s a Gin & Tonic Without Gin or Tonic?

At Kato in Los Angeles, bitter melon and cucumber are among more than a dozen ingredients in this high-concept, nonalcoholic crowd-pleaser.

• story: Jean Trinh
• photo: Emily Ferretti