INGREDIENTS
—1.75 oz. Barrell Rye Batch #2
—.5 oz. Averna
—.5 oz. Punt E Mes
—.5 oz. Vicario Cherry liqueur
—glass: martini or Nick & Nora
—garnish: cherry

DIRECTIONS
Add all ingredients to mixing glass filled with ice. Stir and pour into a Nick and Nora or martini glass. Garnish with a cherry on a skewer.

Located in Columbia Street Waterfront, one of the oldest neighborhoods in Brooklyn, The Longshoreman’s eponymous signature drink takes a twist on the cocktail named for Kings County. The Brooklyn, which is made of rye, amaro and dry vermouth, was made originally as a twist on the classic Manhattan. The Longshoreman swaps the dry vermouth with a sweet vermouth to round out the flavors and gives allegiance to the original Manhattan cocktail.

The Longshoreman gives drinkers a subtle hint of spice from the rye, a fruit-forward sweetness from the Vicario Cherry mixing with the Punt E Mes, and herbaceous notes from the Averna amaro. Classic Manhattan drinkers instantly fall in love with this amped up twist on a well-known classic.

The Longshoreman is one of a few cocktails that have a permanent home on the restaurant’s menu through the changing seasons. The bar team works together every couple of months to bring seasonal craft beverages but have also been trained to create cocktails on request by asking for guests’ flavor preferences (i.e. bitter, spicy, smoky, herbaceous, etc.). Personalized beverages have become so popular that the team has built them into its private events beverage packages.
 

INGREDIENTS

—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

DIRECTIONS

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.

INGREDIENTS

—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. 

INGREDIENTS

—.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

DIRECTIONS