In this era of hand-carved ice, house-made bitters and $50 shots of microbatch bourbon, it’s hard to get anything approaching a bad drink. We’re thrilled about that, but the downside of the cocktail revolution is too many cookie-cutter pseudo-speakeasies lorded over by know-it-all mixologists who’ve replaced simple drinking with too much thinking. To cut through the pretense, we perched on stools across the country--at old standbys and groundbreaking newcomers--to bring you the best bars for your buck.
- 2 Luxardo maraschino cherries
- 2-inch strip orange peel
- ½ tsp. sugar
- 2 dashes orange bitters
- 2 oz. bourbon