Mouthing Off

Vermouth

Sweet or dry, vermouth is considered more than a secondary element in classic drinks like a martini or Manhattan, but the aromatic, fortified wine is now being featured more prominently in American cocktails. At NoMad, Leo Robitschek has created a cocktail where vermouth is the star >

Courtesy of Clio

For many, “grenadine” conjures memories of fluorescent and syrupy sweet Shirley Temples or the saccharin flavors of a Tequila Sunrise, but bartenders are now righting the syrup’s reputation by making their own, nuanced grenadines in-house. Clio's Todd Maul uses his homemade grenadine both for flavor and aesthetic >

Courtesy of Mayahuel

Phil Ward, co-owner of New York City’s tequila and mezcal den, Mayahuel, has strong opinions about the margarita: “It has sold a lot of really bad tequila, but it’s a relevant drink—up there with the classics.” While some of our favorite bars take liberties with their recipes, Ward is a purist. Here are his three rules for making an exceptional margarita >

Courtesy of Cure

Alcohol-based extracts and solutions used as curatives in holistic medicine, tinctures have been popping up on bar menus as a way to add unique flavors to cocktails—like bitters but focused on one ingredient as opposed to an herbal blend.

Cure bartender James Ives explains tinctures, plus where to go to try them >

Courtesy of Sam Ross

One of New York's storied modern speakeasies, Milk & Honey, is relocating from its Lower East Side location, but the original space hasn’t seen its last cocktail. After seven years at Sasha Petraske's low-key, referral-only legend, bartender Sam Ross hopes to open Attaboy there by the end of the summer with fellow alum Michael McIlroy. Even sooner on the horizon, Ross will launch an iPhone app next month called Bartender’s Choice, which lets users search recipes by primary spirit and preferred flavor profile. Here, Ross talks to F&W about his new bar, trends and the future of the industry. Plus, a recipe for Ross's new favorite drink...

Courtesy of Mile High Spirits

As interest in locally made spirits grows, a handful of small craft distilleries are now serving their own cocktails. In Denver, Mile High Spirits serves only liquors made on premises.

© Mimi Ritzen Crawford / Eastern Standard

A little known fact is that, like rhubarb and ramps, farm fresh eggs are also in season during spring, when they’re a staple of the Easter table. Besides hard-boiled pastel eggs and quiche on the buffet, flips—drinks made with whole eggs—can make fantastic holiday cocktails.

© David Lanthan Reamer / Clyde Common

Often brushed off as sweet and simple, sparkling cocktails can have great complexity, and many bars are choosing to carbonate their own innovative drinks in-house.

Amor Y Amargo serves their carbonated Americano on tap >

Courtesy of Blue Hill Stone Barns

Often baked into pies to balance the sweetness of fruits like strawberries, tart rhubarb—landing in markets now—is a versatile ingredient for early spring cocktails. The vegetable can be made into jam, infused with bitters or squeezed fresh for a diverse mix of seasonal drinks. Thirsty for a Rhubarb Cooler?

Courtesy of Jasper's Corner Tap

Guinness is more than just a tasty stout you drink on St. Patrick's Day. The complex, malty bitterness makes it a fantastic mixer in a range of cocktails (and even frozen drinks) being served now from Boston to Virginia. Ever heard of a Black Velvet?