This restaurant-bar complex from Bryan Voltaggio creates wild house syrups and infusions. Their "beef ice," made from veal consommé, is used in the Vegan Sacrifice cocktail (Scotch, ginger and cayenne). voltrange.com
When the conversation turns to cocktails, as it often does at Food & Wine, there's one person we listen to loud and clear: Jim Meehan. He's been called many things, including: Bartender of the Year; the bar manager at Manhattan's outstanding PDT; and Deputy Editor of the F&W Cocktail book series. Because this is one of the best times in memory to be drinking great cocktails, we asked Meehan to pick his favorite new spots in the country. Here, his picks.