Freedmen’s Bar in Austin is a laid-back lounge, beer garden, and smokehouse serving barbecue and retro-inspired cocktails in a historic Austin building. Bartenders often work in tangent with Pitmaster Evan LeRoy, using ingredients that are smoked alongside the restaurant’s awardwinning barbecue. 

INGREDIENTS:
—1.5 oz. Botanist Gin
—.75 oz. lavender syrup
—.75 oz. lemon juice

DIRECTIONS:
Muddle cucumber. Top with soda and stir. Garnish with edible flower

Courtesy of Freedmen's Bar

Courtesy of Two James Spirits

A unique mix of bitters creates a treat for the senses in this seasonal sip from Corktown’s Two James Spirits. While typically busy hosting tours and private events or slinging craft cocktails in its tasting room, the distillery’s team has shifted its efforts during the coronavirus outbreak. It’s been producing hand sanitizer for hospitals, police and fire departments across the Detroit metro, while lifting spirits with creative curbside cocktail kits.

INGREDIENTS

 

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.

INGREDIENTS

—3 oz. fresh-pressed blueberry juice

—juice of half a lime

—ginger beer

—shaved ice

—sprig of mint

—lime wedge

 

Marina Kitchen, the signature restaurant at the Marriott Marquis San Diego Marina, launched an urban beekeeping program in 2015 as a way to encourage environmental efforts on the 1,360-room property.