Des­ti­na­tion Drinks

Here are three spots to get your fancy fizz on.

Food & Wine - - BOTTLE SERVICE -

BISTRO AGNES, PORT­LAND, ORE­GON

At Bistro Agnes, James Beard Award– win­ning chefs Greg Den­ton and Gabrielle Quiñónez Den­ton of­fer the

Cav­a­lier King Char­lie, with dry gin, lemon juice, blue pea flower tea, tonic wa­ter, and a foam top­ping made from el­der­flower liqueur, Ver­sawhip (a soy pro­tein), and sparkling wine that has lost a bit of fizz. bistroagnes.com

THE LOVE, PHILADEL­PHIA

Restau­ra­teurs Stephen Starr and Aimee Olexy’s lat­est Philadel­phia des­ti­na­tion is this homey, ex­posed­brick restau­rant de­signed by Ro­man and Wil­liams. Drop in at the bar to try the Dear Pru­dence cock­tail: De Per­rière Blanc de Blancs Brut to­gether with Sip­smith gin, Dram­buie, and fresh grape­fruit juice—stirred, not shaken. th­elover­estau­rant.com

CDP BAR, OAK­LAND, CAL­I­FOR­NIA

At CDP, chef James Sy­habout and for­mer bev­er­age di­rec­tor Thomas Smith cre­ated the Oak­land ’09 in honor of the open­ing date of Com­mis, Sy­habout’s restau­rant next door. In it, Ca­mus cognac, lemon, chamomile, Pineau des Char­entes, and brut Cham­pagne are shaken, strained into a glass, and gar­nished with chrysan­the­mum petals. com­mis­restau­rant.com

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