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

DIRECTIONS

Pack a 20-oz. copper mug with shaved ice. Add juices and top with ginger beer. Garnish with mint and lime wedge.

Cheers to your new address, Foodz Catering!

Courtesy of Rio Grande Mexican Restaurant, Various Locations, Colorado

INGREDIENTS

—2 oz. Jose Cuervo Traditional Silver or another silver tequila 

—.5 oz. Aperol

—1 oz. simple syrup 

—1 oz. fresh-squeezed lime juice

—1 oz. fresh-squeezed grapefruit juice (Ruby Reds from Texas are best, tastiest from November through April)

—1 oz. soda water (a favorite is Topo Chico)

—5 oz. ice

—Dehydrated grapefruit wheel for garnish, optional

 

INGREDIENTS

—2 oz. Bulleit Bourbon

—.5 oz. Sandeman 10-year tawny port

—1 bar spoon smoked maple syrup

—3 dashes Angostura bitters

DIRECTIONS

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

Garnish with three smokey scotch-misted Luxardo cherries.

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Even during a worldwide pandemic, the hospitality industry is working to make people feel at ease. Though many hotels can only open their doors to health care workers and first responders, they’re reaching out to their local communities with bright messages in clever, socially-distanced ways. Through the heart-shaped lighting of windows at night, hotels are serving as beacons of hope in cities across the country.