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27
October 2015 •
Clockwise from top left: Green Mountain Dynamite at the JW
Marriott Chicago, made with Absolut Citron vodka, lemon juice,
maple syrup, cayenne pepper and Urban Moonshine maple diges-
tive bitters.
The Ruby, a spring cocktail from Mills Tavern in Providence, RI,
made with strawberry- and rosemary-infused vodka, Pavan, Aper-
ol and lemon juice, served in a glass with a rosemary sugar rim.
The spicy Bowery Fix cocktail at Saxon + Parole in New York,
made with tequila and mezcal, yellow bell pepper juice, lemon
juice, simple syrup, a bird's eye chili tincture and chili oil.
Mills Tavern's Basil Gimlet, made with muddled basil and limes,
Hendrick's gin, lime juice, thyme syrup and club soda.
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27
October 2015 •
