Matcha green, minty and cucumber-clean, this seasonal summer cocktail is light and refreshing with a whiskey backbone.
It's made with Toki, a Japanese whisky, a mint-matcha syrup and lemon, plus a hit of Boomsma Cloosterbitter, an herbaceous spirit akin to Green Chartreuse.
🔥 The Mangolorian
The chili oil really adds a kick. Video: Abbey Higginbotham/Axios
This silky, mango rice milk cocktail has heat, nostalgia and punch. It blends genever, rice milk and citric acid with drops of chili oil that float on top.
Bartender Tim Whipple says it's his favorite drink he's ever made. The inspiration came from a grocery store epiphany: "I saw rice milk and was like, aha!"
🌺 Exorcism
I definitely ate the candied flower first. Photo: Abbey Higginbotham/Axios
This vivid magenta gin cocktail lands tart and floral, with a slow-building spice from housemade hibiscus-cubeb pepper syrup.
It's finished with a candied hibiscus flower you're meant to eat — part garnish, part reward. The drink features Bombay Sapphire East, Green Chartreuse, violet liqueur and lemon.