A pioneer of molecular gastronomy, Freeman suggests a fragrant concoction to pair with food. “I like flowers in the spring, and this fits the bill nicely,” he says of his violet-flavored drink.
Beet Me in St. Louis
By Chad Phillips of the Social Club in Miami
Miami doesn’t really have seasons, but it does have trends. The latest: cold-pressed juice. In this ode to his hometown, Phillips applies his “culinary approach” to liquor.
Papa Don’t Preach
By Jamie Kilgore of Planter’s House in St. Louis
Kilgore wanted “something to enjoy as the slush melts away.” The result is a bright, crisp rum-and-Champagne mix with tart acidity to remind you spring is on its way.
Full Seed Ahead
By Matthew Biancaniello of Pot Bar in Los Angeles
Biancaniello, who forages aromatics and keeps a bee colony, loves using California kiwi in cocktails. When he sees them at the farmers’ market, “it shows that we’re starting to move out of citrus season and into spring.”
By Matty Eggleston of Nico Osteria in Chicago
Eggleston created a cold-weather tweak on a spring classic—the mint julep. “It’s strong and refreshing with the mintiness,” he says. “And it’s easy to make.”