Four Savory Cocktails to Sip This Season
For a tart, piquant take on a mezcal sour, bar manager Todd Maul turned to a raft of roughage: charred jalapeños and lime, as well as leftover fruit scraps from pastry chef Renae Connolly, which he puts into centrifuge- spun ice cubes that help dilute the smoke and spice as they slowly melt.
Alden & Harlow
Caribbean meets countryside with this vegetal twist on the classic daiquiri. Created by bartender Mira Stella, the Cassiopea combines falernum, fresh lime, and an unaged light rum with a crisp fennel-and-pea-shoot “simple” syrup.
Like a gimlet on a bed of greens, bartender Diego Peña’s verdant cocktail is fueled by “rocket sugar,” an arugula purée that adds a grassy bite to the crisp combination of vodka, lemon, and dry vermouth. “I love arugula’s pepperiness,” Peña says, “and it has this nice bitter finish.”
Foie gras is served in two unexpected ways at Tim and Nancy Cushman’s izakaya: in a pineapple sushi roll and in a cocktail. “We just want to add as much cholesterol as possible,” jokes bar manager Joe Cammarata, who infuses a lobe of goose liver into Akashi Japanese whiskey and tempers the umami opulence with Cocchi Americano and Bénédictine.