Kuma’s Corner crafts a caramel-apple cocktail—with a miso kick.
Challenged to create a cocktail with za’atar, Marta Jean Evans of Longman & Eagle makes a historically inspired drink.
Challenged to create a cocktail with Fireball whiskey, Stephen Andrews of Billy Sunday makes a ball of fire.
Michael Rubel of Henry’s Swing club serves Chinese rice wine made with deer, seal, and dog penis over ice.
Challenged to create a cocktail with black sesame, Patrick Smith of the Violet Hour makes a drink that’s “like a painkiller.”
Challenged to create a cocktail with makgeolli, Maria Carlin of Big Star makes a Ramos Gin Fizz riff inspired by her grandmother.
Challenged to make a cocktail with Cheez-Its, Matty Colston combines them with kimchi.
Challenged to make a cocktail with Red Bull, Lee Zaremba of Billy Sunday classes up the energy drink.
Challenged to create a cocktail with duck fat, Brian Bolles of Maude’s Liquor Bar tries to overcome its “thick, heavy flavor.”
Aaron Dexter of the Owl uses the “devil’s dung” to harmonize sweet, sour, bitter, and spicy flavors.
Challenged to create a cocktail with vegan bacon bits, Jonathan van Herik of Rainbo Club makes a meaty drink.
Challenged to create a cocktail with hard-boiled eggs, Celina Dzyacky of Lula Cafe makes an “adult milk shake.”
Challenged to make a drink with tahini, Charlie Schott of Parson’s whips up something “foofy.”
Challenged with smoke, Cayce Key of Big Star eschews the traditional smoky spirits.
Sean Patrick Riley of the Burlington crafts a dandelion-infused G&T that’s (supposedly) good for you.