After a night on the line, most chefs have a go-to drink, from cheap beer to a house bartender’s expert cocktail. Here, star chefs reveal their favorite drinks.
Seven years ago, chef Tony Messina of Boston’s Uni started to get migraines. That, unfortunately, meant no more post-shift cocktails, as alcohol can trigger a migraine attack. Now, Messina opts for a refreshing mocktail infused with juniper berries, which mimic the flavor of gin. “I was a big gin guy,” he says. To make the mocktail, Messina mixes rhubarb syrup with ginger beer (Maine Root or Barritt’s are his favorites), fresh lemon juice, peach bitters and crushed juniper.
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