Rochester Magazine’s Best Cocktails. You chose them. We drank them – Post Bulletin

Blackberry Mojito at Tap House

The Blackberry Mojito at the Tap House.

Ken Klotzbach / Special for the Post Bulletin

What’s inside ? Blackberry cordial, lime juice, homemade simple syrup, mint, rum, sparkling water, fresh blackberries and lime.

What makes it special? “Mojitos in general are still a popular drink. They are refreshing and tasty, but not too sweet – a kind of balance in the world of cocktails. They are incredibly easy to drink, which we all know can be dangerous! We added this recipe to our rotation in 2014, and it’s one of our staple drinks that never leaves the menu. We mix this drink more than any other.
—Natalie Victoria

First World Issue at Bitter & Pour

Rochester Magazine - Bitter and Pour
Bitter and Pour’s “First World Problem” cocktail party on Tuesday, January 4, 2022, in downtown Rochester.

Joe Ahlquist / Post Bulletin

What’s inside ? Buffalo Trace bourbon, demerara sugar and homemade bitters.

What makes it special? “The First World Problem is a new and improved version of the Problem Solver, which was one of the best cocktails in Rochester. This is a barrel-aged Old Fashioned made with Buffalo Trace bourbon, demerara sugar and our house secret bitters. The barrel aging process adds complexity. Medium-roasted American oak adds baking spice notes, enhances the sweetness and grain notes of bourbon, and softens harsh edges.
—Andy Fergusson

Old fashioned at Bleu Duck Kitchen

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The Old Fashioned at Bleu Canard.

Ken Klotzbach / Special for the Post Bulletin

What’s inside ? Old Granddad Bourbon, Old Overholt Bonded Rye, Turbinado Sugar and our house blend of bitters.

What makes it special? “This Old Fashioned is very nice in the balance between spirit and sweetness, as well as the nice touch of spice from the bound rye.” —Corbin Holmen

Violet Goat Punch at Violet Goat

Rochester Magazine - Purple Goat Punch
Purple Goat’s “Purple Goat Punch” on Thursday, February 17, 2022 in Rochester.

Joe Ahlquist / Post Bulletin

What’s inside ? Don Q silver rum, Tempus Fugit Creme De Banane, strawberry puree, passion fruit puree, orgeat and lemon syrup.

What makes it special? “Definitely the fact that it’s put in a slushie machine – and the garnish of purple flowers! My inspiration for this drink was actually Orange Julius, believe it or not. I wanted to make an adult version of an Orange Julius because i thought it would be fun and different i really like to pair fruit with vanilla or barley or banana to add a depth of flavor to the drink and i feel like the have done with this one. I use a Swedish liqueur called Tempus Fugit Creme De Banane as the base flavor for this cocktail. Tempus Fugit is Latin for “time flies” and their banana liqueur is one of my cordials favorites of all time. It tastes like overripe bananas and has a caramel flavor, so it basically tastes like banana bread!” —Charles Morris

Half Barrel Buttons and Hollers

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Half Barrel Buttons and Shouts.

Ken Klotzbach / Special for the Post Bulletin

What’s inside ? It’s a twist on an Old Fashioned. We use quality bourbon, add cocoa tincture (bitter) and a splash of next-level chocolate liqueur (sweet), and stir with ice. We spray the glass with Minnesota-made Dashfire bitters.

What makes it special? “This drink tends to play on the olfaction a lot more than any other Old Fashioned you’ll find in town. It’s this trigger that brings back all the memories involving cinnamon, chocolate, cloves, and vanilla. It’s Christmas, fall, Thanksgiving, and colder nights shrouded in fire. The velvety cocktail showcases the best qualities of bourbon underpinned by the complementary cocoa notes. For those unfamiliar with it, the only way to get one is to have it recommended by a staff member or passionate patron. It’s no longer on the menu, so every time the recommendation comes through, it’s out of genuine love for the cocktail.
—Chris Fiest

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