Bloody Mary lovers, take note! This sweet-tart-spicy libation
dresses up Philadelphia Distilling’s locally made XXX Shine
with spicy rhubarb purée and housemade pepper bitters,
garnished with a stalk of fresh rhubarb. The Rittenhouse Hotel,
210 W. Rittenhouse Square; 215-546-9000; lacroixrestaurant.com
Main Street Trummer’s on Main • Clifton, Va.
Although the traditional version of this drink is made with aged
bourbon plus lime and cinnamon molasses, it’s also available with
Wasmund’s Single Malt Spirit, an unaged, 100 percent barley spirit
made by distiller Rick Wasmund at the Copper Fox Distillery in
Sperryville, Va. After putting in the barrel time, this spirit becomes
an acclaimed, copper-colored single malt whiskey. 7134 Main St.;
Spettro Fiola • Washington, D.C.
In a riff on the classic Sazerac, bar manager Jeff Faile mixes Buffalo
Trace White Dog Wheated Mash in a pastis-rinsed glass with Zucca,
an Italian amaro, then garnishes the drink with a lemon twist.
601 Pennsylvania Ave. N. W.; 202-628-2888; fioladc.com
White Boy Manhattan Area Four • Cambridge, Mass.
Area Four bills itself as a hybrid bakery/bar emphasizing all things
local, organic and sustainable, including local spirits. In that context, this sprightly drink makes perfect sense. It’s made with Bully
Boy white whiskey from Boston’s first craft distillery, plus Cocchi
Americano (an Italian aperitif wine) and Regan’s orange bitters.
500 Technology Square; 617-758-4444; areafour.com
A handful of distilleries north of the Mason-Dixon Line
make moonshine worth a guzzle
(Brooklyn, N. Y.):
From a distillery in
the historic Brook-
lyn Navy Yard, this
won Best in Category
for corn whiskey at
the American Distill-
ing Institute’s Craft
this edgy little
distilled to 88. 8
New York Corn
(Gardiner, N. Y.):
617.598.5255 | tajhotels.com/boston
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