—2 oz. Bulleit Bourbon

—.5 oz. Sandeman 10-year tawny port

—1 bar spoon smoked maple syrup

—3 dashes Angostura bitters


Stir and serve over a large ice cube in a small rocks glass.

Garnish with three smokey scotch-misted Luxardo cherries.


Based on the classic Old-Fashioned cocktail, Plough’s Any Port in a Storm has a bit of smoke and little sweetness. Starting with a couple ounces of Bulleit Bourbon, add half an ounce of tawny port and a bar spoon of cold smoked maple syrup. Stir gently and pour over a large ice cube in a short rocks glass. Garnish with three Luxardo cherries that have been misted with a very smoky scotch.

Plough, which opened in August 2019, is located in Lancaster Marriott at Penn Square, which completed its vast $39.4 million renovation and expansion project that same summer. The hotel now boasts 416 spacious guest rooms and is connected to the Lancaster County Convention Center.

Headed by executive chef Ryan McQuillan, Plough utilizes ingredients sourced from the region’s farmlands. “With an abundance of seasonal ingredients, we have the ability to surprise guests with daily printed menus,” says McQuillan. “Incorporating a French-technique will also add a level of sophistication that transforms a staple dish into a signature item."

With indoor and outdoor dining areas, Plough offers seating for up to 190 guests, including a private dining room with an alfresco patio for private events. Plush booth seating and long farm tables create a welcoming atmosphere, where the historic setting meets modern, urban style.

The open kitchen places the culinary staff center stage as guests watch their dishes being prepared, alongside a large rotisserie oven showcasing the roasting process and the team’s commitment to modern American cuisine. The long oval bar in the center of the room creates a community for guests to dine and socialize.

“Plough is going to make a statement in Lancaster,” says Michael McCoy, general manager. “Our talented team’s experience ranges from local to regional, and I’m confident that our restaurant will become a sought-after dining destination for both locals and travelers.”


—2 oz. Bulleit Rye Whiskey

—.25 oz. Yellow Chartreuse

—.05 oz. sweet vermouth

—1 dash cherry bark vanilla bitters

—garnish with two Filthy Italian Amarena Cherries


Pour the above ingredients into a glass and stir, then set aside.


Seattle’s Foodz Catering is preparing to move into its new home, nicknamed the “factory,” in the Georgetown neighborhood this summer. Four times the size of its current headquarters, it will include a new kitchen, offices and a warehouse. Toast the new digs with the company’s Blueberry Mule—the recipe raises the bar on the sober-curious trend.


—3 oz. fresh-pressed blueberry juice

—juice of half a lime

—ginger beer

—shaved ice

—sprig of mint

—lime wedge


Courtesy of THE US GRANT Hotel, a Luxury Collection Hotel, San Diego. 


—.5 oz. Bigallet Thyme liqueur

—.5 oz. Massenez Garden Party Rosemary liqueur

—.5 oz. Domaine Sante All-Sass (Wine Grape Nectar)

—2.5 oz. sparkling wine

—splash of absinthe