Prohibition turns 100 this year and, well, we all know how that turned out.
From citrusy mezcals to complex rums, here are some of Shannon Mustipher’s current go-tos.
Think of it as a punchier Whiskey Sour, with additional layers of fruit and spices to add a dash of beach-resort flavor.
The Prospect Heights restaurant has become a case study in how a cocktail program can be used to help reduce a restaurant’s food waste.
Strong Rope Brewery sees itself as a sort of missionary for New York hop farmers and malt houses. And the beer’s delicious, too.
Each expression supports local farms, craft distillers and the slow but steady resurrection of New York’s whiskey heritage.