This earthy cocktail comes from Two Restaurant in Chicago. Barkeep Graham Growe infused Bulleit Bourbon with shiitake mushrooms, and combines that with the delicious cardamom-based amaro, Cardamaro. Add in some ginger syrup for a sweet and spicy kick, and you’ve got an interesting drink full of earthy and savory notes,…read more →
The Carrot Top cocktail comes from A16 Rockridge restaurant in Oakland, CA. It shares many ingredients you’ll find in popular juicing recipes, like the complementary combination of carrots, grapefruit and ginger. It’s bright, it’s refreshing and it’s a fine pick-me-up when served alongside your weekend brunch.
The Siamese Fireback cocktail employs Phraya Thai Rum as its chief ingredient. Phraya is crafted from Thai sugarcane, and it’s aged between seven and 12 years. The result is a deeply flavorful and complex rum with flavors ranging from sweet butterscotch to tropical pineapple. Add that to a cocktail, and…read more →