Drink to the good stuff
Region can boast impressive array of cocktail offerings
There’s certainly no shortage of creative cocktails in the Capital Region, and as the weather gets colder, we need ways to warm up, whether that’s temperature or spice. From hot toddies to habanero bitters, we've found a variety.
The Dutch Baby
From dp: An American Brasserie, 25 Chapel St., Albany
We had an amazing dining experience at dp for my boyfriend’s birthday, and it all started with their creative cocktail menu. The food is incredible (like the oysters on the half shell with blood orange mignonette) but the cocktails are still what really stood out. The Dutch Baby consists of fresh spicy ginger, vodka, tart lemon juice, a little agave, turmeric giving it a bright yellow orange color and cayenne for some heat. The burst of flavors left a lasting impression
Hot and dirty
From Loch & Quay, 414 Broadway, Albany
I first learned about hot and dirty drinks when I was traveling around Massachusetts during the summer and had a version of a dirty martini, but instead of olive juice they used pepperoncini juice. When I learned that Loch & Quay had a version using green jalapeños (giving it a low heat) and Albany Distilling vodka, I had to try it. A few of these and you’ll be in the mood for some delicious bar food like their pan-fried dumplings stuffed with chicken, shrimp, or vegetables tossed in buffalo blue cheese or teriyaki.
Hot toddy
From Morrissey's Lounge &
A hot toddy is a classic on a cold day. Whether you’re sick, need to warm up, or just plain love the taste, it’s the perfect winter cocktail. A hot toddy generally consists of just basic whiskey, tea, clove, lemon, and honey. Morrissey’s will make one for you, if you request it. Look on the rotating cocktail menu for winter warmers; Morrissey’s just added a new one to their cocktail list called the ‘One If By Land’ made with a little Guinness, bourbon, cocoa, honey clove, whole egg and spices.
Pineapple hibiscus margarita
From The Daisy; 6 Franklin Place, Troy
I’ve always been a fan of spicy (over intensely sweet) margaritas. During quarantine, I started using spicy and vegetal ingredients to create a more savory margarita that I ended up enjoying much more. Though pineapple is still fruity, it has a much more subtle sweetness, and the habanero bitters really kick it up. Combined with the floral notes from the hibiscus, this cocktail has a variety of flavors. (Though The Daisy has others on the menu like a creamy coconut margarita or the prickly pear margarita if you are someone who prefers things on the sweeter side.) Another cocktail that gets use of the habanero bitters is the smoke show, which blends mezcal, tart lime, a little agave, triple sec and the bitters.