1. Cory Alberto, chef de bar at Grant Grill Oil magnate John D. Rockefeller’s wealth and elegance inspired Alberto’s creation of The Rockefeller scotch cocktail, which gives a nod to New York’s elite with Grand Marnier and sherry. Cedar smoke and tobacco leaf are used for aroma and presentation, and a side of dark chocolate provides extra decadence.
2. Alex Gregg, beverage manager at Curadero To put a creative riff on a classic cocktail, Gregg experimented with butterfly pea flower tea, an herbal blend that changes colors when mixed with acid. For the Butterfly Margarita, he infuses the earthy flavored tea with Solerno blood orange liqueur and adds tequila, lime and agave.
3. Chris Lee, lead bartender at Realm of the 52 Remedies While living in Seoul and shopping the many Korean markets overflowing with dried mushrooms, Lee got the idea for a mushroom cocktail. He spent a month crafting The Opium Den—his twist on a Sazerac—that’s made with shiitake mushroom cordial and smoked with brandy oak chips.
4. TJ Majeske, bar manager at Charles + Dinorah Looking for ways to utilize pineapple peels instead of discarding them, Majeske created a pineapple-rosemary cordial, which he uses in the Slice of Heaven cocktail. Adding sauvignon blanc spritz and Giffard pamplemousse, he serves the refreshing drink in a wine glass with a sprig of burnt rosemary.
5. Elizabeth Farrell, lead bartender at Bankers Hill Bar + Restaurant Seasonal ingredients on the restaurant’s menu inspired Farrell to create cocktails with complementary flavors. Using root vegetable cordial, Farrell made a cordial with earthy, sweet qualities for The Beetnik. Dill-infused Aquavit adds a savory element to the drink, which is rounded out with potato vodka, lemon and black pepper honey.
Photography by: photos 1. courtesy of the us grant 2. courtesy of curadero 3. by james tran 4. by sam wells 5. courtesy of bankers hill bar + restaurant