Need a conversation starter? Try Mia’s Joke from Thompson Hotel’s new restaurant Conversation. We’re pretty sure you’ll get the joke.

INGREDIENTS
—.75 oz. Pasote Blanco
—.75 oz. Bols Genever
—.5 oz. tomato syrup*
—.5 oz. lemon juice
—.5 oz. Amontillado Sherry
—.125 oz. St Germain
—.25 oz. grapefruit juice
—.25 oz. Campari
—1 dash Peychaud’s bitters
—garnish: 3 drops of parsley oil**

DIRECTIONS
Shake all ingredients together with ice and strain into a chilled coupe glass. Garnish with parsley oil and serve.

*Tomato Syrup
Ingredients
—500g chopped Roma tomatoes
—250ml water
—1000g superfine sugar

Directions: Blend tomatoes on high until almost liquid. Combine tomatoes, water, and sugar into a medium saucepan over low heat. Stir together until the sugar has fully dissolved. Strain syrup through a fine chinois. Allow to cool at room temperature and then refrigerate. Will keep for 48 hours.

**Parsley Oil
Ingredients
—1 bunch parsley
—1 pint olive oil

Directions: Spin parsley and olive oil in a blender until hot. Strain through a coffee filter or cheesecloth.

Seattle’s Foodz Catering is preparing to move into its new home, nicknamed the “factory,” in the Georgetown neighborhood this summer. Four times the size of its current headquarters, it will include a new kitchen, offices and a warehouse. Toast the new digs with the company’s Blueberry Mule—the recipe raises the bar on the sober-curious trend.

INGREDIENTS

—3 oz. fresh-pressed blueberry juice

—juice of half a lime

—ginger beer

—shaved ice

—sprig of mint

—lime wedge

 

Just because the holidays are over doesn’t mean you can’t have a little holiday-inspired cheer (and by “cheer,” we mean alcohol). Try this super-easy, super-tasty drink recipe from The Benson Hotel.

DIRECTIONS:
Fill a glass or copper
mug with ice.

ADD:
—1.5 ounces vodka
—2 ounces cranberry juice
—juice of half of a lime
—fill/top with ginger beer

 

Taylor Nissen, Shore Lodge’s sommelier and beverage program assistant manager, suggests using fresh huckleberries macerated in a little sugar when making the hotel’s famed Huckletini. “This tends to ripen the berries and juice them a bit, perfect for making drinks. When it gets a little warmer, you can find them all around Payette Lake [in McCall, Idaho]. Everyone has their little spots. Ponderosa Park is great for this, too,” says Nissen.