New York City’s Saxon + Parole plays with plenty of fresh produce on its drink menu, which means that (depending on the season) guests often request “that watermelon thing” or “that pumpkin thing.” This time, head bartenders Maxime Belfand and Masa Urushido stayed one step ahead and named their heirloom-carrot-packed winter drink accordingly.
Newly opened in December 2016 from Top Chef alum Ryan Scott, the cocktail menu at San Francisco’s Finn Town boasts plenty of fresh juices—cucumber, ginger, etc. But fennel’s not one you see on the drink menu very often. This drink by bartender Anthony Parks lends freshness and subtle anise to a tequila-forward sipper.
Although the full recipe takes a couple of hours, this classic drink is accomplished in a crockpot, so it’s basically a set-it-and-forget-it type of recipe. Get a batch started before friends arrive, then spoon into coffee mugs.“We use an IPA as the beer base,” says Mike Bohn of New York City’s Olmsted, “which gives the drink a contrasting freshness from the hops and citrus, plus a little porter thrown in to add some coffee richness.”
This boozy tea by bartender Elia Covino at Chicago’s Rebar in Trump hotel will warm you up during winter. “I wanted to make something to replace the mulled wine we would serve around the holidays that would appeal to the Hot Toddy drinkers and that spirits people wouldn't generally think would go well in a warm cocktail,” says Covino. “I knew I wanted vermouth to be a component, and the gin was a wonderful addition, adding more depth and a floral component. The milk chocolate elixir plays off both of those so well, and the ginger snap liqueur and honey add a touch of sweetness.”
If you appreciate a good Manhattan—a rye Manhattan specifically—then the Remember the Maine will most likely find a home in your drinks repertoire. The cocktail comes from Charles H. Baker, Jr’s. The Gentleman’s Companion from 1939 and is notable for its additions of cherry liqueur and a touch of absinthe.
Until recently, fassionola syrup, which was used in many old Tiki drinks including the Hurricane, was lost to the past. The Jonathan English Company bottled it in the 1950s, and modern bartenders have either created house-made versions or substituted passion fruit syrup. Recently, Cocktail & Sons’ Max Messier bottled a seasonal version of it with local New Orleans strawberries, as well as pineapples, mango, passion fruit and steeped hibiscus flower syrup. The little-known Cobra’s Fang was created at Don the Beachcomber and also uses falernum, which has seen its own resurgence in recent years.