Boston Bartenders Reveal Their Favorite Cocktails to Make

"My favorite cocktail to make is the one about which my guest is most enthusiastic. Whether it be a Ramos Gin Fizz, or a Whiskey and Ginger, knowing that my guest is going to truly enjoy their beverage is the most gratifying feeling." —Alex Homans, owner and beverage manager of The Frogmore

Image credit: Courtesy of Caitlin Cunningham/The Frogmore

"My answer is so lame, but I love when I get to make the right cocktail for the right person at the right time. When you get it right, that’s when it’s my favorite." —Naomi Levy, bar manager at Eastern Standard

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"Probably the Manhattan. It’s just so simple. It’s three ingredients; there’s something cathartic about making them, stirring them." —Nicholas Mansur, bar manager at Shepard

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"I have never had a favorite cocktail to make. Whenever I learn something new I'll get super into making whatever it is until the next interesting thing comes along that speaks to me." —Angela Lamb, bar manager at Coda Bar & Kitchen

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"Lately, it has been tiki drinks for they allow a bit of play in the drinking vessel, garnish, and ingredients, and the proper combination (plus or minus a flaming garnish) can generate a lot of joy and amazement in the guest and the others at the bar." —Fred Yarm, bar manager at Loyal Nine

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"Growing up in San Diego for half my life and working in a tequila bar there for four years, the margarita made with the proper ingredients is my favorite cocktail to make. People make this famous cocktail many ways, and I like to think mine is one of the best: fresh lemon/lime, agave, OJ, and a splash of water. Luckily at Tico we have all these ingredients." —Nino Nunziante, bartender at Tico

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"I really enjoy making a Sazerac. It seems to be overshadowed by its big brothers of the whiskey cocktail family, Manhattan and old fashioned, but it often introduces people to absinthe. It's a well-balanced cocktail with a punch." —Kayla Quigley, bartender at Sweet Cheeks

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"Sazerac. John Gertsen. The Sazerac’s a delicious cocktail; I used to drink them a lot more than I do now. But really it’s a tradition thing; it’s making mom’s apple pie, for me." —Tyler Wang, bar manager at Audubon

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"I really like making dry martinis and margaritas." —Will Thompson, beverage director at Yvonne's

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"I couldn't tell you one particular cocktail I enjoy making. I guess my favorite cocktail to make is a cocktail I haven't made yet, for a guest I haven't met, who is going to fall in love with that libation. There is an unrivaled feeling of satisfaction when you create that bond between guest and yourself via booze concoction." —Emmet Kelty, bar manager at 51 Lincoln

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"I love making (and drinking) strong and stirred whiskey cocktails, but I also love when someone comes in, tells me what they normally like, what flavors they're looking for, and lets me create something just for them." —Thea Engst, bar manager at River Bar

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"Spanish coffee. I am a sucker for rum, and not very many people order them. At Fairsted we have the ability to make them with lots of very local ingredients, and it's always a pleasure to showcase and support our local distillers, coffee roasters, etc. So it's nice to make something guests haven't had before, and it's a cool-looking process!" —Will Isaza, spirit whisperer at Fairsted Kitchen

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"A Sazerac, on a chilly night. Next to a negroni, it’s one of those hard to beat classic cocktails…balance, depth, complex aromas, texture. It’s truly satisfying when done correctly. Where’s my bar spoon?!" —Todd Lipman, head sommelier at Bistro du Midi

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"My favorite cocktail to make has got to be a fresh margarita, using fresh squeezed lime juice, agave, Solerno blood orange liqueur, and a great reposado tequila like Cazadores. I just love the tartness of the lime, and it's such a far reach from the old 'sour mix' margarita." —Michelle Raye, general manager of Vida Cantina in Portsmouth, NH

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"Negroni — because it can be awful or awesome, and it immediately tells a guest if the bartender is paying attention. The best negroni is at Papa Razzi Metro — hands down!" —Shawn Westhoven, beverage director of Papa Razzi Trattoria and Papa Razzi Metro

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"I learned this one from our company's director of operations, Alec Riveros. Take one sip of an ice cold bottle of Miller High Life. Take one shot of Old Overholt, and pour it into the High Life. Drink it fast." —Joe Fisketti, beverage manager at Rosebud American Kitchen & Bar

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"Manhattan. There is something to be said when it's done right. The reaction from the patron is always memorable." —Ludgie Beauvais, bartender at Aquitaine Boston

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"Any shrub cocktail. Shrub cocktails made a resurgence a number of years back, but you’d be shocked as to how many people have yet to try one. I enjoy watching the facial expressions as their palates are challenged by the changing flavor profile." —Dave Miller, lead bartender at Clink and The Liberty Bar in The Liberty Hotel

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"Hate to sound cliché but definitely a negroni. Simple, balanced, delicious. One of the first craft cocktails I've ever tried and near and dear to my heart." —Michael Boughton, corporate beverage director of Boston Nightlife Ventures

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"A Toronto. Not many people know of it, but if the guest is a rye whiskey enthusiast, this one is sure to impress. I like to make it because it is comprised of some of my favorite ingredients: rye whiskey, Fernet Branca, and orange bitters." —Tony Romano, bartender at BOKX109

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"Sazerac. I really enjoy making classic cocktails, and this one is definitely a classic!" —Kaylee Platt, manager of City Bar Westin

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"The Last Word. It's balanced, it's old, people tend to be surprised by it, and it's green. Honestly, this last fact is 95% of the reason why I like to make it. Green's a great color." —Dagan Migirditch, general manager of Franklin Oyster House in Portsmouth, NH

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"Sazerac. It's a classic cocktail — purportedly the first ever invented — yet many people have never had one. It's also one of my personal favorites." —Kevin Khem, restaurant manager at ArtBar at the Royal Sonesta

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"I know it's kind of a broad answer, but anything seasonal. I love playing with local herbs and fruit. Whatever is in season locally inspires our cocktail list at Moxy and working with local foragers pushes us to expand what we know and how to use the different ingredients." —Owen Wolfertz, general manager at Moxy in Portsmouth, NH

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"Vieux carré because it looks really pretty. We used hand-hewed ice and a barspoon full of benedictine and build over the ice. It just makes a nice show." —Rob Hoover, bar manager at La Brasa

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"My favorite cocktail to make is a Manhattan because I appreciate it when it's done well." —Sean Barney, bar manager and cocktail chef at il Casale Lexington, as well as cocktail chef for il Casale Belmont and restaurant Dante

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"Last Word. Equal parts, great balance, nice color; I somehow end up making a little too much..." —Chris O’Neill, bartender at Deuxave

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"Our own Sweater Weather. It's just a great drink. Vanilla-infused bourbon, Ramazzotti Amaro, spiced coffee reduction." —Vincent Conte, lead bartender at Posto

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"Double Down Swizzle. Who doesn't like to swizzle?" —Rob Ficks, lead bartender at Craigie on Main

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"Tiki forever." —Peter Szigeti, beverage director at Committee

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"Michter's Manhattan. But I also like making drinks that take something traditional, like a Cape Codder, and doing it with pear vodka to create something really great but simple enough for anyone to enjoy. Crowd-pleasers can be a lot of fun when they are also different." —Kerem Benyamini, general manager at Rowes Wharf Sea Grille and Rowes Wharf Bar at the Boston Harbor Hotel

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"Always enjoyed making Manhattans and martinis. Two classics everyone should know how to make and make right!" —Mike Thomas, bar manager at Gather in District Hall

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"My next new creation!" —Lindolfo Silva, lead bartender at The Painted Burro

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"Ramos Fizz. If done well, it does take a while, and your arm will feel like falling off, but worth the effort for sure." —Davide Crusoe, beverage director at Chopps American Bar and Grill in Burlington

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"Don The Beachcomber's Zombie. Complex, fun, and delicious — and you can light on fire!" —Eric Cross, beverage director at Five Horses South End

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"Whatever you're in the mood for!" —Mike Wyatt, bar manager at Ward 8

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"A negroni for my wife." —Joe Cammarata, co-bar manager at Hojoko

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"Shaken with citrus: blanc Agricole Rhum daiquiri. Stirred: Toronto." —Daren Swisher, co-bar manager at Hojoko

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"Anything stirred, because it's elegant." —Jarek Mountain, bartender at Back Bay Harry's

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"Got to love making a mai tai. Great tiki history there. Also, the pineapple-shaped tiki glass I put it in is pretty neat." —Dave Spielberg, bartender at The Salty Pig

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"Any 'and' drink: rum and coke, vodka and soda, whiskey and ginger. Doesn't get any easier than that! Only kidding — I really enjoy making cocktails tailored to my customer's palate, what kind of mood they're in, or even factors like the weather. That's what makes bartending so fun and personal to me." —Timothy Kotkowski, Pastoral

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"A well-made negroni is about as close to a perfect cocktail, in my mind. So in addition to drinking them, I enjoy making them (with great care and attention)!" —Jared Sadoian, bar manager at The Hawthorne

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"Old fashioned because it has a little bit of everything!" —Chuck Guterl, beverage manager at Scampo

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"On my current cocktail list, my favorite one to make has to be our 'Blonde Frenchman' with Tanteo Cocoa tequila, Combier Liqueur d'Orange, orgeat, Peychaud's, and orange. It has so many flavor changes as you drink it. Plus, it looks damn pretty." —Justin Lipata, bar manager at Bukowski Tavern (Cambridge)

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" A really nice Manhattan. Or anything with whiskey that doesn’t have to be muddled." —Nick Giannotti, bar manager at The Tip Tap Room

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"I love straw tasting White Russians and rye Manhattans." —Patrick Foley, bar manager at The Independent

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"Daiquiris. Perfection in a glass. I love trying different rums, different syrups, etc. The possibilities are endless. DTO for life!" —Patrick Sullivan, executive director of bar operations for the Legal Sea Foods brands

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"I can't say I have a favorite as there are so many I could make a case for, but for argument’s sake, let’s say a vieux carre. It's a beautiful and delicate yet spirit-forward drink that hits on so many levels. It's always fun to watch a bartender make one, and it's beautiful in its presentation as well." —Paulo Pereira, beverage director at Brass Union

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"I could give the industry standard response, which is, ‘The one that makes the guest most happy and fulfills exactly what they are looking for,’ but honestly, I really like making classic mint juleps. There is something about the layering of crushed ice with bourbon and just gently stirring in a julep cup. The cup should be all frosted, and I like garnishing with a huge bouquet of mint. It's a truly beautiful cocktail when prepared correctly, and it's one of my favorite cocktails when finished." —Schuyler Hunton, beverage director at Foundry on Elm & Saloon

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"Anything with egg whites because of their unparalleled texture." —Casey Furtaw, head bartender at Osteria Nino in Burlington

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"I’ve always enjoyed the show of making egg white drinks, the technique involved, the way everyone asks 'What the hell was that?' whenever they go out. I can say that now that I don’t have to make them that often." —Vikram Hegde, general manager at Island Creek Oyster Bar

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"My favorite cocktail to make right now is a vieux carre with Armagnac, bonded rye, and our house-made, barrel-aged sweet vermouth." —Seth Freidus, bar manager at Alden & Harlow

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"My response to that is always that my favorite drink to make is the drink that the person doesn’t have to ask for. When a bar regular walks in and sits down, I just make them a drink and give it to them. That’s my favorite drink, because to me, the really cool thing about that first drink when you make someone a drink is like starting a playlist that you send your boyfriend or your girlfriend. The whole thing starts off with that one idea, and you’re moving off that idea. It’s that first drink when somebody comes in and doesn’t want to have to explain what they want to drink — you just give them a drink, and that kind of sets the tone for the rest of the evening." —Todd Maul, bar director and partner at Cafe Artscience

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"Bamboo. It’s a beautiful aperitif cocktail and after-dinner cocktail as well. Goes well with many eating and drinking experiences. Gets the guest into a category that they are likely not to be familiar with. Also, it’s low in ABV so you can drink several without the after-effects similar to a cocktail with higher ABV." —Ryan McGrale, beverage director at Tavern Road

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"Sam Treadway taught me it’s about reading your guest, and it’s something I still think about. Making cocktails is not about some dusty old bar book or the newest technique. It’s about the guest at that particular moment in time and finding the right drink for them. If I can do that I’ve accomplished my job. But the look on one's face after they’ve had their first proper daiquiri? That’s always a favorite moment of mine." —Kyle Powell, bar manger of State Street Provisions (opening in November 2015)

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"Sazeracs. It was the first crafty cocktail I really enjoyed having. I would go to Drink before I started working in Boston just to have them!" —Tainah Soares, bartender at Trina’s Starlite Lounge

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"Old fashioned. Classic, delicious, everything you need." —Corey Bunnewith, co-founder and proprietor of Boston Harbor Distillery

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"I've always enjoyed making a Last Word. It's simple enough to make; all of the ingredients, which are some of my favorites, are equally portioned and balance out very well." —Adam Avelar, bar manager at The Sinclair

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