Slideshow: The Best Drinks We Drank in June

White Cloud Cocktail at Rodan in Chicago
White Cloud Cocktail at Rodan in Chicago
"Much like its food menu, Rodan's cocktail program leans heavily on Asian ingredients but has much broader aspirations. The White Cloud cocktail, which combines aquavit, lemon juice, white shoyu, and maraschino liqueur, is a prime example of how the bar happily marries East and West. Savory-sweet undertones from the caraway-laced aquavit and rare-to-see white soy sauce, the funky maraschino liqueur, and a generous hit to citrus make for a bracing and complex combination."—Roger Kamholz, Chicago contributor
All Bourbon All the Time
All Bourbon All the Time
"Between a fantastic cocktail of Old Rip Van Winkle 10yr at Blue Smoke and the Southern Foodways Alliance's Potlikker Film Festival, a few encounters with the Van Winkle gentlemen themselves, and the happy discovery of a bottle of Pappy 20yr at a Colorado resort (where there wasn't much more to drink than too-sweet mojitos and too-oaky Cabs), it's been a great bourbon month for me. A girl could get spoiled on that stuff."—Carey Jones, Senior Managing Editor
The Rye Tai at Gwynnett St., NYC
The Rye Tai at Gwynnett St., NYC
"This is an excellent reclamation of a drink that can go awry in so many ways (even thoughtful mai tais often trend to the "sickly sweet" or "bludgeon of booze" side of things). The Rye Tai mixes Rittenhouse rye, Brugal Anejo Rum, almond, apricot, and lime together into a balanced, buttoned-up tropical beauty, served on the rocks with a sprig of mint. It's like tiki with a necktie. In a good way."—Carly Wray, NY cocktail contributor
Raspberry Limeade
Raspberry Limeade
"My first taste of a virgin raspberry lime Rickey was at Bartley's Burger Cottage in Cambridge. It was made with sprite and a splash of raspberry syrup. As a hard-core Shirley Temple drinker, this new combo blew my mind, and I've loved the flavor of raspberry and citrus ever since. These days, I enjoy a true Rickey in the summer (that's whiskey, lime, and soda) when I want something hard, but for sunday mornings on the deck, this Raspberry Limeade is a more adult take on the Sprite-and-syrup of my youth. A splash of gin wouldn't be out of place here."—J. Kenji Lopez-Alt, Chief Creative Officer
A Wild Assortment of Wine
A Wild Assortment of Wine
"The best things I drank this month were all wine. There was stunning Riesling and Gruner Veltliner to taste on a trip through Austrian wine country, and it was even better to taste in context—while looking at the vineyards and talking to the winemakers. I was lucky to drink some great wine in NY, too, this month: a delicious bottle of Olga Raffault Chinon from 1989 at The NoMad, and a glasspour of 1999 Givry Clos Salomon (Burgundy), from a magnum bottle at Bar Boulud. Their big-bottle pours are a great chance to taste something special without a huge investment."—Maggie Hoffman, Drinks Editor
Brasserie Dieu du Ciel! Route des Epices
Brasserie Dieu du Ciel! Route des Epices
"I have a bit of a thing for spicy beverages. Sadly, when it comes to beer, that usually restricts me to micheladas and ill-conceived or poorly-executed pepper beers. Dieu du Ciel!'s Route des Epices is not one of those. A rye brown ale made with black and green peppercorns, the beer has a bready, lightly sweet malt character that gives way to an incredible amount of peppery spiciness. With a warming sensation akin to ginger heat and a numbing sensation like Sichuan peppers, the beer more than makes up in individuality what it lacks in complexity. The beer's real power lies in its power to pair with food. Quelled by sweetness, it matches the heat of a brown-sugary barbecue sauce, while remaining equally comfortable with chocolate bread pudding with vanilla ice cream. Unique and delicious."—Mike Reis, beer contributor
Martinis at Our New Place
Martinis at Our New Place
"June found the Dietsch-Hess household suddenly uprooted from Providence to Brooklyn. Shortly after we moved into our Brooklyn abode, we kitted ourselves out so we could enjoy a round of martinis. As you can see, though, our stemware was still in storage, so we had to make do."—Michael Dietsch, Cocktail 101
Sofa Jockey Julep at wd-50, NYC
Sofa Jockey Julep at wd-50, NYC
"I love root beer and birch beer, so I was really happy when I discovered Root Liqueur at Parm back in January in their great cockail Our Roots. On wd~50's new cocktail menu, barman Kevin Denton uses it as the base for the Sofa Jockey Julep ($15), a fine take on a classic mint julep with Cherry Heering, Root liqueur, bourbon, and rum. Rather than using a sprig of get-in-your-nose mint, he drizzles the crushed ice with a few drops of bright green mint infused oil. The flavor is all there, with none of the annoying roughage getting in between you and the drink."—J. Kenji Lopez-Alt, Chief Creative Officer
Blue Gin
Blue Gin
"I'm more than happy to drink my gin straight, but I never thought I'd love a room temperature sip. That is, until I met Blue Gin (thanks, Maggie!), which may be my new favorite gin of all time. It's smooth to the point of creamy, and the 27 freakin' botanicals in there (almonds, cardamom, hops, and chamomile among some of the usual suspects) are so well balanced, and bloom so well, that I'm kind of in awe. Sipping it chilled reveals a little more piney juniper character, but I think I actually prefer this at room temperature. No ice, no water. This needs nothing. Really."—Max Falkowitz, NY Editor
Rhubarb Blush at Pok Pok NY
Rhubarb Blush at Pok Pok NY
"The best drink I had this month? The leftover rum from a Rummy Bear soakage. Just kidding! Best drink was probably one from the new Pok Pok in Brooklyn. This Rhubarb Blush was a refreshing Negroni-esque variant with bitter aperol and gin combined with lime juice and a few drops of rhubarb bitters for a tart kiss of rhurbarb. You don't see enough rhubarb drinks out there. They also make a great, aromatic G&T with house-infused Kaffir lime gin."—Erin Zimmer, National Managing Editor
Purgatory VIII American Flanders Ale
Purgatory VIII American Flanders Ale
Purgatory VIII American Flanders Ale "The Flanders Red from Washington's Boeing Employees Wine & Beer Makers Club was an absolute standout among the many barrel-aged beers at the National Homebrewers Conference in Seattle. It was an elegant blend of tart cherry, berries and oak with a firm but not overwhelming sourness."—Jonathan Moxey, beer contributor

[Photo: Zack Kinney]

BrewDog's 5 a.m. Saint
BrewDog's 5 a.m. Saint
"There's a funny little bar near my house called the Black Horse Pub. It has about 5 bar stools, a bunch of soccer paraphernalia, and nothing on tap (you buy bottles of beer that they keep in a bucket of ice behind the bar.) Last time I went, I tried 5 a.m. Saint, a beer by the Scottish microbrewery BrewDog. It's an amber ale but it's super hoppy, which I love."—Carrie Vasios, Sweets Editor