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Where better to pour holiday cocktails than into gift-worthy glasses made by local artists?

In this feature, we paired three local glassworkers with three progressive drinking establishments for a mashup of handcrafted inebriation.

Photo: Photos by Bryan Rindfuss, License: N/A

Photos by Bryan Rindfuss


Millican Jag from Drew’s American Grill: $10

The drink: 1 oz. Citadel Gin, 1 oz. 3 Caballos Reposado Tequila, 1 oz. Aperol, 1/2 oz. Luxardo Maraschino Liqueur, stirred and poured over hand-shaped, large-format ice and garnished with a true maraschino cherry and lemon zest.

The glass: Flameworked “cup” by Justin Parr: $25.

 

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Angel’s Frost from Ocho Lounge: $10

The drink: 1 1/2 oz. Angel’s Envy Bourbon, 1/2 oz. B&B Liqueur, ¾ oz. heavy cream, 1/2 oz. simple syrup, shaken over ice and poured into a glass rimmed with vanilla sugar and garnished with freshly grated nutmeg.

The glass: Flameworked Pyrex “Ice Cup” (includes freezable glass ice cubes and straw) by Jake Zollie Harper: $60.

 

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Calvados Sour from Drew’s American Grill: $10

The drink: 1 1/2 oz. Calvados, 1/2 oz. Mathilde Pear Liqueur, ¾ oz. lemon juice, ¾ oz. simple syrup, one egg white, shaken and topped with three to four dashes of Angostura Bitters.

The glass: Flameworked “cup” by Justin Parr: $25.

 

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Pinky Swear from the Esquire Tavern: $8

The drink: 1 oz. Rye whiskey, ¾ oz. grapefruit juice, ¼ oz. lemon juice, ¼ oz. honey, a pinch of pink peppercorn, shaken and poured into a champagne flute, topped with India pale ale, and garnished with a grapefruit twist.

The glass: Handblown champagne goblet from Garcia Art Glass: $55

 

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4 O’Clock from Ocho Lounge: $10

The drink: 2 oz. Courvoisier VSOP Cognac, 1 oz. hot water, ¾ oz. black tea-infused honey syrup, a few zests of orange peel, the juice of one orange wedge, served in a warmed glass.

The glass: Handblown stemless wine glass from Garcia Art Glass: $50

 

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Almond Cigar from Ocho Lounge: $13

The drink: 1 1/2 oz. Bacardi 8 or other spiced rum, ¾ oz. amaretto, the juice of one-half lime, ¼ oz. agave nectar, shaken gently over ice and strained into a glass and garnished with a cinnamon stick for stirring.

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