Goblet

Plum sake and Highland malt, finished over an Ardbeg rinse. Fruit first, smoke last.

Two corn-forward whiskeys against red pepper syrup and hibiscus. The Cuban roll gets it cold and mixed without beating any air into it.

The fennel comes through far more than the olive oil, which is there for texture rather than flavor.

There’s no better way to celebrate the miracle of homemade sorbet.

A hint of mole’s smoke and spice and a chocolate stout set the stage for a wondrously complex drink.

Three ingredients, two of them smoky. Bitter, peaty, and over quickly.