<http://schema.org/articleBody>
"facebook dialogPinterestPhotos courtesy of Jeremy Liebman.\n\nAs the question of what to order becomes ever more challenging, some cutting-edge answers: From minimalist two-ingredient drinks to complex milk-based punches\u2014here's everything you need to know to imbibe right right now.\n\nfacebook dialogPinterest1-the-two-ingredient-cocktail-460x111.jpgPhotos courtesy of Jeremy Liebman.\n\nCruzan Black Strap Rum and Pineapple Juice (pictured above)\n\n Attaboy, New York City\n\n Freshly squeezed pineapple juice sinks below this drink's molasses-flavored rum to form a beverage that has a well-balanced taste\u2014and look.\n\nSpruce Beer and Absinthe\n\n Trick Dog, San Francisco\n\n The pinelike flavor of Empire Bottling Works Spruce Beer meshes well with the light-bodied, herbal absinthe made by Kbler, a Swiss distiller.\n\nSure-Footed Mule\n\n RPM Italian, Chicago\n\n Created by cocktail guru Paul McGee, this combination of Luxardo Amaro Abano and Blenheim Ginger Ale drinks like a delicious Italian soda.\n\nVenetian Sparkler\n\n Acorn, Denver\n\n At this forthcoming sister spot to local hangout Oak on Fourteenth, pressed and strained rhubarb juice plays nicely with an effervescent Spanish cava.\n\nThe Southern Drawl\n\n Nopa Kitchen + Bar, Washington, D.C.\n\n A pistachio-oil-infused Heitz Ink Grade port is added to Elijah Craig bourbon for a liquid celebration of the American South.\n\nThe Cuban Missile Crisis\n\n Hop Sing Laundromat, Philadelphia\n\n This high-proof libation mixes three parts Jameson Gold Reserve and one part 21-year-old El Dorado rum for a surprisingly sippable drink.\n\nfacebook dialogPinterest2-the-cocktail-lovers-new-travel-essentials-460x111.jpgPhotos courtesy of Jeremy Liebman.\n\nHalf-ounce spray vials of Vermont's Urban Moon-Shine bitters come in three flavors and are ideal for misting the inside of a cocktail glass for a perfect Manhattan anywhere.\n\nA Paloma or a michelada at a cabin in the woods? Pack a Jacobsen Salt Co. slide tin, which holds half an ounce of bright white flakes hand-harvested off the Oregon coast.\n\nThe Brooklyn-made W&amp;amp;P Cocktail Kit includes a wooden muddler, a stain-less-steel jigger, striped linen cocktail napkins, four Picardie tumblers, and a mason-jar shaker\u2013all packed in a handsome leather-handled canvas tote that fits easily in tight spots.\n\nTravel-size bottles of booze don't have to be swill: Cover all your bases with a single-malt 12-Year Macallan (great for sipping before slipping off to sleep), a trusty Hendrick's gin, Knob Creek bourbon, the boutique Brazilian rum Orinoco, and a wild-card liqueur, Branca Menta.\n\nfacebook dialogPinterest3-the-secret-sweetener-460x111.jpgPhotos courtesy of Jeremy Liebman.\n\nIts name may sound like a witches' incantation, but the 17th-century cocktail enhancer oleo saccharum is the backbone of a new breed of classic punches. Glossy syrups made in-house with citrus peels and sugar, oleos show up in the Herb of Grace punch at former Clyde Common bartender Andrew Volk's Portland, Maine, spot Hunt + Alpine Club, the bourbon old-fashioned at Pinewood Tippling Room in Decatur, Georgia, and a bowl of champagne, rum, and Cognac at Emmanuelle in Philadelphia.\n\nfacebook dialogPinterest4-milk-the-mixer-of-the-moment-460x111.jpgPhotos courtesy of Jeremy Liebman.\n\nFrom the don't-knock-it-till-you-try-it category: Curdled milk is making its way into some of the most inventive cocktails in the country. By heating dairy with a mix of citrus and spirits, then filtering it, the bartenders at these hot spots produce clear punches with velvety finishes.\n\n  Aska\n\n Brooklyn\n\n It looks like a water with lime, but the Lechita at Williamsburg's austere Scandinavian restaurant is made from clarified milk. Beverage director Shiraz Noor adds green Chartreuse, oleo saccharum (see \"The Secret Sweetener,\" above), and mezcal for a smooth, lemon-flavored take on the margarita.\n\nfacebook dialogPinterestthe-lechita-at-Aska-brooklyn-200x200.jpgPhotos courtesy of Jeremy Liebman.\n\nThe Lechita at Aska, Brooklyn.\n\nThe Black Hound\n\n New York City\n\n The Cowboy's Bandaid at this Battery Park City saloon is a quick pour, because beverage director Jeremy Strawn does the work in advance: He steeps honey, lemon, ginger, rhubarb, two types of bitters, and an apple pie's worth of spices in scotch for 24 hours, then clarifies it with milk and bottles big batches.\n\nThe Spence\n\n Atlanta\n\n Whispers of sweet spices like vanilla, cinnamon, and star anise, along with a pile of dime-size white-chocolate crisps, make the Milk Punch &amp;amp; Cookies at Richard Blais' newest midtown eatery sound like a stomach-filling dessert. But this silky, translucent milk-based elixir is backed with brandy and lemon and goes down smooth anytime.\n\nTrick Dog\n\n San Francisco\n\n Big, sharable drinks are a key part of the cocktail program at this bilevel industrial-style bar in the Mission. The supersize Irish Coffee Milk Punch adds cream sherry, lemon, and orange\u2014as well as clarified and triple-strained heavy cream and milk\u2014to the traditional whiskey-and-coffee combo and serves it in swing-top half-liter flasks.\n\nVernick Food &amp;amp; Drink\n\n Philadelphia\n\n For his Milk Punch, cocktail prodigy Vincent Stipo pours heated vanilla milk over tea-and-citrus-infused gin, then strains it through cheese-cloth into a sherry glass \"seasoned\" with cinnamon smoke. The result is a creamy, canary-colored drink popular with the Rittenhouse crowd at this L-shaped concrete bar.\n\nfacebook dialogPinterest5-beyond-campari-the-wide-world-of-liqueurs-460x111.jpgPhotos courtesy of Jeremy Liebman.\n\nBecherovka\n\n Origin: Czech Republic\n\n Taste: Winter holidays in a bottle\u2014cinnamon, clove, ginger\n\n Where to get it: Villains Tavern, Los Angeles\n\n Try it in a: Moscow Mule\n\nPunsch\n\n Origin: Sweden\n\n Taste: Smoky, rich, and subtly sweet\n\n Where to get it: Dram, Brooklyn\n\n Try it in a: Corpse Reviver\n\nRossbacher\n\n Origin: Austria\n\n Taste: A brooding, herbaceous version of Fernet Branca\n\n Where to get it: Von Trapp's, Seattle\n\n Try it in a: Rusty Nail\n\nZwack\n\n Origin: Hungary\n\n Taste: Sweetly spicy with bitter grapefruit notes\n\n Where to get it: Kask, Portland, Oregon\n\n Try it in a: Negroni\n\n\u2022 \u2022 \u2022"^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.details.com/story/5-drink-trends-to-know?mbid=synd_foxhealth>