Oil Have What He’s Drinking: 10 Stunning Oil-Accented Cocktails

There’s an age-old scientific truism that oil and water don’t mix. The same is true of oil and liquor. But that hasn’t stopped crafty bartenders from figuring out creative ways to incorporate a colorful cornucopia of oils into their cocktails. From fat-washing liquors to flambéing citrus rinds and beyond, here are 10 stunning oil-accented cocktails.

The Blanchard, Chicago, Illinois
This is not your same-old-same-old Old Fashioned. Head barman Arunas Bruzas mixes Old Forester Special Reserve Bourbon, vanilla and lavender fume, and aromatic bitters. To complete the creation, he fires up an orange peel. This releases the rind’s zesty oils while reinforcing the bourbon’s smoky elements. Make a reservation at The Blanchard.

Oil-Accented Cocktails

Mourad, San Francisco, California
The Umami + Mint had us at umami (no offense, mint). White tequila is shaken with lemon juice, agave, ‘cumber rounds, mint leaves, and a touch of toasted sesame oil to add the “fifth taste.” It’s served in a double rocks glass with a bewitching ribbon of cucumber that’s sure to inspire you to shoot an Instagram before you take a sip. Make a reservation at Mourad.

Oil-Accented Cocktails

Tarallucci e Vino, New York, New York
The Caprese salad, now in cocktail form – minus the mozzarella. Head bartender Akram Bouchette muddles together cherry tomatoes, basil, simple syrup, and lemon juice before adding olive oil and grappa. Shaken with ice and strained, the pinkish potable comes garnished with cherry tomatoes and viridian basil leaves. Make a reservation at Tarallucci e Vino.

Oil-Accented Cocktails

Three Dots and a Dash, Chicago, Illinois
Beverage director Julian Cox gives a tiki twisted nod to the cult film Friday with his Aloha Felicia cocktail. It changes seasonally, but currently features rum, coconut cream, pineapple, lime, Thai basil, and lemongrass essential oil. The results mash together the sensibilities of the West Indies and the Far East. Make a reservation at Three Dots and a Dash.

Oil-Accented Cocktails

Il Porcellino, Chicago, Illinois
Screech would surely approve. The Saved by the Basil is a complex cocktail sporting Manzanilla fino sherry, lemon juice, Dimmi (an Italian aperitif infused with licorice, rhubarb, vanilla, ginseng, and more), strawberry, dehydrated orange, and a house-made cordial enriched with basil essential oil. Make a reservation at Il Porcellino.

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Huli Pau! Four Top Oahu Mai Tais

Rum, fresh-squeezed lime juice, orange curaçao, rich simple syrup and orgeat. The classic Mai Tai. As the story goes, Victor J. Bergeron laid claim to inventing the Mai Tai at his California restaurant Trader Vic’s in 1944. But imbibing on this iconic cocktail is, to many people, an island paradise in a glass. After all, Bergeron says he created the drink one afternoon for friends who visiting from Tahiti; the Tahitian word maitai literally means very good. Today, Hawaii keeps the Mai Tai loving tradition strong. It’s the official cocktail of luau and is found on virtually every island cocktail menu. And while it’s hard to have a bad one, here are four top Oahu Mai Tais that are not to be missed.

French Topless Mai Tai, Azure-The Royal Hawaiian
Azure is not only known locally for its quality seafood menu but its top-notch Mai Tai. That’s probably because it’s on the same property as the Mai Tai Bar, located on the manicured ground of the Royal Hawaiian, Hawaii’s second oldest hotel, affectionately called the Pink Palace of the Pacific. Both places have solid cocktail menus and renowned Mai Tais. For an upscale cocktail experience, head to Azure for the French Topless Mai Tai. This handcrafted libation has won a best in show spirits award in San Francisco. It’s a twist on the traditional Mai Tai, made instead with Korbel brandy, Domaine de Canton ginger liqueur, pineapple juice, and effervescence, but just as rewarding. Make a reservation at Azure-The Royal Hawaiian.

Top Oahu Mai Tais

Ilikea Mai Tai, Wai’olu Ocean View Lounge
There’s good reason Wai’olu Ocean View Lounge won the title of World’s Best Mai Tai in 2011. The classic cocktail is polished with Amaretto, Canton Ginger Liquor, kaffir lime, and caramelized pineapple and topped with pineapple-Bacardi sorbet. If you only get one drink at the Wai’olu, make it this one. In fact, the rooftop bar has sold more than 30,000 Ilikea Mai Tais since winning the prestigious award five years ago. In addition to its superb cocktails, the open-air bar overlooking Waikiki offers a picture-perfect view of the Friday night fireworks. Make a reservation at Wai’olu Ocean View Lounge.

Top Oahu Mai Tais

Mac Nut Mai Tai, 53 by the Sea
Rum aside, a key ingredient of the Mai Tai is the orange curaçao. 53 by the Sea takes the tradition up a kick with its housemade macadamia nut-infused orange curaçao. The result is sweet and smooth. Even better, each Mac Nut Mai Tai comes with a small bowl of housemade candied mac nuts. 53 by the Sea, is a stately mansion-esque looking restaurant located at 53 Ahui Street in Honolulu. As the name suggests, it’s located ocean side, ensuring you’ll have a great view with each sip of your Mai Tai. And from 4 to 6:30PM, the restaurant has a lively happy hour at its cozy bar. Make a reservation at 53 by the Sea.

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Restaurants and Bees: Where to Get Buzzed on Dishes + Drinks with Local Honey

Blog header Trace copyBe aware: Bees are getting a lotta love these days — in restaurants! Here are some sweet spots where you can get buzzed on cocktails as well as enjoy entrees and dishes—made with honey from on-site hives. The apiary trend is nationwide, but you’ll note that in Boston, restaurants and bees are, well, a thing.

City Table, Boston, Massachusetts
The bees that buzz on the rooftop at the Lenox Hotel forage at a distance of up to three miles for flower and plant nectar, returning for turndown service each night. They get the royal treatment: Beekeeper Dean Stiglitz travels to the hotel every Monday morning in season to tend to the bees. The hotel’s City Table restaurant features several honey-inspired dishes including Avocado Toast (fried egg, sticky honey, diced avocado, and red chili flake glaze). And the hotel’s City Bar serves cocktails that use the honey — sip The Queen Bee (gin, green tea, honey and prosecco) or Colonel’s Choice (Calvados, Maker’s Mark, Combier, honey and garnished with an orange slice). Make a reservation at City Table.

Restaurants and Bees

OAK Long Bar + Kitchen, Boston, Massachusetts
OAK is housed in the Fairmont Copley Plaza, which also houses three beehives located next to the rooftop herb garden. Best Bees Co. tends to the bees, which produce 30 to 40 gallons of the sweet nectar annually. The honey is used to make the Rooftop Honey Butter, which is served with the Hearth Baked Bread and the Buttermilk Panna Cotta, among other dishes. And, wait, there’s more buzz. Wild mason bees are some of the most effective pollinators on Earth, and the hotel just debuted its new Bee Hotel, located in the hotel’s herb garden next to the honey bee apiary. OAK will offer a selection of pollinator menu items like the Avocado & Peekytoe Crab Toast (the avocado is pollinated by the bees). Make a reservation at OAK Long Bar + Kitchen.

Restaurants and Bees

Fearrington House, Pittsboro, North Carolina
This restaurant located just outside of Chapel Hill has a beehive on property that’s overseen by one of the restaurant’s sous chefs and a local beekeeper who assists in the harvesting of the honey. Dishes in which the honey plays a cameo role include the Sweet & Sour Tuna with Fresh Chickpeas, Yuzu, Cucumber, Salsify, Avocado, and Fearrington’s honey. Make a reservation at Fearrington House.

Restaurants and Bees

Japengo at Waikiki Beach Resort and Spa Hotel, Honolulu, Hawaii
“The global decline in honeybee population has also seriously affected the Hawaiian honeybee population, resulting in legislation at the state level to encourage honey production and sales throughout the islands,” says a hotel spokesperson. And so, the hotel created its own honeybee colony and a honey program called Hula Meli, meaning “Dancing Honey.” The honey that’s harvested from the apiary is used in a signature cocktail served in all of the hotel’s dining outlets, including Japengo; the Bee’s Knees cocktail combines Hendricks Gin, triple sec, and fresh lemon juice with the honey. The cocktail is shaken with crushed ice and served in a tumbler with a garnish of fresh honeycomb from the hotel’s hive. Make a reservation at Japengo.

Restaurants and Bees

Randolfi’s, University City, Missouri
James Beard semifinalist and chef-owner Mike Randolph features classic Italian here — with a twist. A unique ingredient you might not find on your nonna’s menu is chef de cuisine Tommy Andrew’s honey. The chef moonlights as a beekeeper — he has two hives in his backyard, as well as others at a separate location. The menu features the honey in several dishes including the oven-glazed vegetables, the cheese plate, and honey ice cream, as well as some of the cocktails. Make a reservation at Randolfi’s.

Restaurants and Bees

Trace, San Francisco, California
Trace is the W hotel’s signature restaurant, and the hotel has been harvesting wild honey bees for four years and is now home to 40,000 bees and 10 hives located on the hotel’s rooftop on the 32nd floor; 40 pounds of honey per hive are produced per year. The natural honeycomb is used in the restaurant’s menus, including the Roasted Beet Salad with burrata, pistachio, baby greens, and honey, and its Ginger Pork Skewers with rooftop honey and sesame seed. Make a reservation at Trace.

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Perfect G&Ts: 11 Top Gin and Tonics to Beat the August Heat

During the mercury spiking summer months and the still steamy early days of autumn, humble gin and tonics are the quintessential heat-beaters. The effervescence lifts you up and the nuanced sharpness of the tonic cuts through the humidity, while a complex arrangement of botanicals works to sooth your frazzled nerves. Here are 11 top gin and tonics that go beyond a simple mixture of Schweppes and Beefeater.

Amada, New York, New York
G&T goes DIY at Amada. Guests pair a variety of gins – such as Gin Mare from Spain and Brooklyn’s Dorothy Parker – with their choice of tonics. To complete the personalization, they choose from an array of garnishes, including lemon, Arbequina olives, fennel, grapefruit, licorice, kumquat, kiwi, and basil. The drinks are served Spanish style in giant goblets. Make a reservation at Amada.

top gin and tonics

Indique, Washington, D.C.
Cocktail crafter Carlie Steiner worked with executive chef K.N. Vinod to create a series of Subcontinent styled sips. One of their greatest collaborations is her tonic infused with housemade garam masala, a customizable mixture of spices used as a seasoning in many Indian dishes. Vinod’s version features cloves, cardamom, cinnamon, cumin, coriander seed, star anise, and black pepper, which match up well with the botanicals in gin. The resulting G&T is cooling but still slightly spicy. Make a reservation at Indique.

Top gin and tonics

Zaytinya, Washington, D.C.
The flavors of the Aegean come alive in this creative G&T. The bar team combines rose petal and cucumber-accented Hendrick’s gin with lime juice, cardamom syrup, cooling cucumber juice, and a spice-rich Mediterranean tonic to create a cocktail called the Juniperus. Take a sip, close your eyes, and you’ll swear you’re on a beach on Mikonos. Make a reservation at Zaytinya.

Top gin and tonics

Restaurant Eve, Alexandria, Virginia
Bar star Todd Thrasher spent nine months perfecting his homemade tonic. He infuses the deep brown syrup with cinchona bark powder containing the tonic’s trademark quinine, honey, yuzu, lemongrass, and lavender grown in the restaurant’s garden. The mixer is paired with the tippler’s gin of choice and arrives in a Collins glass. Make a reservation at Restaurant Eve.

Top gin and tonics

Boqueria–Flatiron District, New York, New York
The bartenders place a premium on a tip top, top-notch tonic, so they make their own in-house. The base syrup features cinchona bark for a wallop of quinine, as well as bitter Gentian root, allspice berries, orange zest, lime juice, and cane sugar. Ultimately, the tonic has a rich earthen vibe with spicy undertones and a little bite. Mix it with your choice of gin and then, “Salud!” Make a reservation at Boqueria-Flatiron District.

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