Vincenzo Marianella of Providence in Los Angeles
reminds us of the beaches we gave up for snowmen and sleigh rides
with his Golden
Pommes. A couple dashes of passion fruit puree with
amaretto and Woodford Reserve bourbon produce a climate suitable
for winter bar-goers.
Cocktail from Jason Miller of The
Bar in Chicago’s Peninsula Hotel adds a touch
of pineapple juice to his signature concoction. Asian-inspired black
tapioca pearls, peach puree, vodka and Triple Sec prove to be a
definitive way to heat up guests’ senses while waiting for
the bartender to pour the next round.
A classic Hemingway
from Michael MacDonnell of Olives
at The Bellagio in Las Vegas is for those who know what they love
to drink, and drink what they know they love. A tot of Luxardo Maraschino
Liqueur unthaws a wintry night, and adds a drier, subtle almond
flavor to the grapefruit and Mount Gay Rum. A taste of aromatic
muddled mint balances out any slight bitterness from the Maraschino
liqueur in Sensation,
from Marco Dionysos of Pesce
in San Francisco. This blend of gin, cordial and fresh lemon juice
is deeply satisfying.