It can be slightly unnerving to scan a cocktail list and not recognize a single ingredient. Most of us just freeze and order our favorite fallback classic. But every once in a while, it's nice to escape comfort zone and order the concoction with an egg white float. Or maybe the pop rocks. Or perhaps the drink the bartender promises will taste a thousand times better than it sounds. Drink outside of the box with these cocktails.
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Nocturne's summer cocktail menu inspired our first funky libation on the list- a creation designed to pair with the restaurant's chilled plum soup. The East of The Sun combines sake, coconut cream, passion fruit, mint, and basil for an overall impressive and refreshing drink.
The Populist's variation on an egg white cocktail manages to create the sensation of drinking a cloud. Smoky mezcal, pineapple, and orgeat work together underneath the egg component in this drink to give it a smooth taste.
The strawberry rhubarb jam gives the Bubble Boy its special flair. Muddled with basil and topped with lemon juice and champagne, this drink is unlike any other.
Pop rocks in a cocktail? At Los Chingones, the bar staff fears no ingredient. In the Urban Legend cocktail, bartenders mix tequila, Cola made with real sugar, and childhood favorite, pop rocks, in this fun throwback libation.
The watermelon component in the Oaxacan Cooler might inaccurately make this libation fall under the misnomer "girly," but mescal beefs this cocktail up. The smoky tequila makes the drink very robust, but also well balanced.
One of the LoHi eatery's signature cocktails of the moment, the Un-Employed in Greenland, is a stiff scotch-based creation, but it looks like blue sky and tastes as fresh as it smells. The lemon and lavender bring in a light touch and it goes down smooth. Maybe too smooth.
The Ambassador is citrus-forward without being too sweet or bitter. Pineapple, grapefruit, and lime give the tequila some softening while the syrup contributes the perfect amount of sweetness. This tequila-forward cocktail finishes with a spicy touch of cinnamon.
This funky spot is a go-to for tiki drinks of all varieties. One sip of the Suffering Bastard will transport the drinker to a tropical island paradise. As with many tiki-influenced cocktails, this is a high-octane specialty. It's made with gin, brandy, bitters, ginger beer, and lime, served in an appropriate tiki receptacle.
Teacher may advise against mixing alcohols, but the Grapevine Dropout at School House is hard to resist. Peach-infused whiskey plays off of notes from white wine and fresh fruit so well that the drink almost demands a second glass.
Nocturne's summer cocktail menu inspired our first funky libation on the list- a creation designed to pair with the restaurant's chilled plum soup. The East of The Sun combines sake, coconut cream, passion fruit, mint, and basil for an overall impressive and refreshing drink.
The Populist's variation on an egg white cocktail manages to create the sensation of drinking a cloud. Smoky mezcal, pineapple, and orgeat work together underneath the egg component in this drink to give it a smooth taste.
The strawberry rhubarb jam gives the Bubble Boy its special flair. Muddled with basil and topped with lemon juice and champagne, this drink is unlike any other.
Pop rocks in a cocktail? At Los Chingones, the bar staff fears no ingredient. In the Urban Legend cocktail, bartenders mix tequila, Cola made with real sugar, and childhood favorite, pop rocks, in this fun throwback libation.
The watermelon component in the Oaxacan Cooler might inaccurately make this libation fall under the misnomer "girly," but mescal beefs this cocktail up. The smoky tequila makes the drink very robust, but also well balanced.
One of the LoHi eatery's signature cocktails of the moment, the Un-Employed in Greenland, is a stiff scotch-based creation, but it looks like blue sky and tastes as fresh as it smells. The lemon and lavender bring in a light touch and it goes down smooth. Maybe too smooth.
The Ambassador is citrus-forward without being too sweet or bitter. Pineapple, grapefruit, and lime give the tequila some softening while the syrup contributes the perfect amount of sweetness. This tequila-forward cocktail finishes with a spicy touch of cinnamon.
This funky spot is a go-to for tiki drinks of all varieties. One sip of the Suffering Bastard will transport the drinker to a tropical island paradise. As with many tiki-influenced cocktails, this is a high-octane specialty. It's made with gin, brandy, bitters, ginger beer, and lime, served in an appropriate tiki receptacle.
Teacher may advise against mixing alcohols, but the Grapevine Dropout at School House is hard to resist. Peach-infused whiskey plays off of notes from white wine and fresh fruit so well that the drink almost demands a second glass.
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