Arts & Culture
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.
Photos by Bryan Rindfuss
Published: December 14, 2011
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.
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.
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.
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
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
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.
> Email Bryan Rindfuss
To comment you must first create a profile and sign-in with a verified DISQUS account or social network ID. Sign up here.
Comments in violation of the rules will be denied, and repeat violators will be banned. Please help police the community by flagging offensive comments for our moderators to review. By posting a comment, you agree to our full terms and conditions. Click here to read terms and conditions.
