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Au­tum n be­hind the bar means a shift­ing of fla­vors from fruitto spice, from spir­it­s­like gin and vodka to more boozy op­tions like bour­bon and rye. We checked in with a few lo­cal mixol­o­gists to see whatthey re­com m end as the sea­son ad­vances. W rap up sum m erthis Au­gust with a re­fresh­ing spritz or beer cock­tail at Pi­o­neer. This new er ad­di­tion to Foun­tain Square en­hance­sits bever- age pro­gram with north­ern Ital­ian and Ger­man in­flu­ences.Bev­er­age direc­tor J.B. An­drew s re­com m ends the Czech Radler, which com bines pil­sner with house grape­fruit soda and grape­fruit bit­ters. 1110 Shelby St., 317.986.6761 In Septem ber, Ho­tel Tango Ar­ti­san Dis­tillery bar man­ager Ethan Rodg- ers o ers a cream y cock­tail us­ing root fla­vors. With Ho­tel Tango’s well-loved Golf Gin as the base,this cock­tail­has the but­tery sw eet­ness of car­rot and yam ,the heat of­turm eric, a frothy layer of cream dusted with spice. 702 Vir­ginia Ave., 317.653.1806 Dur­ing O cto­ber,cap­ture the nos­tal- gic bliss of sit­ting around a bon­fire with the Sm oke & Spice cock­tail at Spoke & Steele. Bar­tender Adam Clute de­scribes it as his fal­lap­proach to a mar­garita— rye,re­posado tequila and am aretto lay­ered with fla­vors like cloves,car­dam om and all­spice,laced with cedar smoke.123 S.Illi­nois St., 317.737.1616 As the hol­i­days nearin N ovem ber, Ball & Bis­cuit serves up a way to w arm your bones. Try the Claret Cup, with red wine, maraschino liqueur, lem on,am on­til­lado sherry, sim­ple syrup and a splash of club soda. 331 M as­sachusetts Ave.,317.636.0539

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