Slideshow: The Best Drinks We Drank in August

Egg Cream at Brooklyn Farmacy
Egg Cream at Brooklyn Farmacy
"You don't see many good egg creams these days, so I was pleasantly surprised to taste Brooklyn Farmacy's, where they make a solid one the right way with lots of fizz and Fox's U-Bet syrup. There's just enough milk to keep it creamy, and the bubbles are small to tickle your tongue. The homemade coffee soda is also nice, a drier, less syrupy rendition of the Manhattan Special I love."—Max Falkowitz, NY Editor

[Photographs: Max Falkowitz]

Savory Cocktail #3 at Neta, NYC
Savory Cocktail #3 at Neta, NYC
"If you'd told me on August 1st that my favorite cocktail of the month would involve fish and whiskey, I might've been a little skeptical. But I'm fascinated by what Aaron Polsky is doing at Japanese restaurant Neta, where he's really pushing the boundaries of how savory a cocktail can be. Hakushu whiskey is actually infused with bonito flakes before it's stirred with Bushmills Irish Whiskey and Tenryo Hidahomare, a meaty, savory junmai ginjo sake. On its own, it's a first sip of crazy-savory-fishy novelty, exciting and unexpected... but then you try it with food and realize just how powerful of a flavor enhancer bonito can be. Drink your umami!"—Carey Jones, Senior Managing Editor

[Photograph: Alice Gao]

Milk tea with grass jelly
Milk tea with grass jelly
"About five years ago, I went from thinking, "Tapioca balls in milk tea is awesome!" to, "THE F**KIN' BALLS ARE IMPEDING MY THIRST-QUENCHING." And thus I stopped ordering tapioca in my milk tea (as seen in my pick for best drink I drank in July). Only this month, during a visit to Kung Fu Tea in Chinatown, did I realize I can still enjoy the sensation of semi-solid-in-liquid in a less intrusive way by enhancing my milk tea with grass/herbal jelly—"flotillas of grass jelly," as Max puts it. Glorious flotillas. Since grass jelly is so soft, sucking it up a straw is effortless and it requires barely any chewing. Intermittent flops of mildly herbal-flavored jelly enhance the milk tea-drinking experience quite nicely." —Robyn Lee, AHT Editor

[Photographs: Robyn Lee]

The Dawn at Nopa, San Francisco
The Dawn at Nopa, San Francisco
"From a collection of cocktails featuring rum, this drink was made with Flor de Cana 18, Amaro Nonino, apricot liqueur, and lemon. It was tart was lightly tinged with ripe apricot, and a little mentholated from the amaro. I love a cocktail that's sour and a little bitter, and this one was just that, but offering a combination of flavors I'd never quite tasted before."—Maggie Hoffman, Drinks editor
Bourbon Negroni from Red Rooster, NYC
Bourbon Negroni from Red Rooster, NYC
"There are quite a few infusions on Red Rooster's cocktail menu. Peanut-infused bourbon, mint-infused vodka. But the one that really popped out at me: roasted fig and pear-infused bourbon in this negroni. Served in a martini glass, the bourbon offers a rich, jammy sweetness almost similar to that of a port but gets a nice bitter kick from the campari and the sweet vermouth sneaks in there with warm spices. Even better: when you close up your tab and realize this drink is only $6 before 6 p.m. Score! So if you're in Harlem early enough, this is a phenomenal cocktail special (otherwise $15)."—Erin Zimmer, National Managing Editor
Otro Clavo At Botanica In New York
Otro Clavo At Botanica In New York
"I’m obsessed with pretty much everything about this playful cocktail from newly revamped Red Hook spot, Botanica. The name: according to bartender Dan Carlson, it stems from a Dominican expression that is similar to “hair of the dog.” The presentation: it's served in its own miniature soda bottle. (Can we get a couple of those to go, please?) And, of course, the taste: A fizzy riff on a Riviera, it mixes gin, Aperol, and St. Germain with pineapple juice and almond tincture which gives it a juicy, island cocktail kind of flair."—Maryse Chevriere, New York Drinks contributor
Tilted Shed January Barbecue Smoked Cider
Tilted Shed January Barbecue Smoked Cider
"We've been tasting a lot of crazy and wonderful ciders for upcoming cider articles on Serious Eats and, to be honest, most of the crazy ones are downright odd. But every once and a while someone gets it right. The January Barbecue cider from California upstart Tilted Shed Cider is just that. A few precious apples are smoked over pear wood and blended in with a base cider. The result is only a slight smokiness that marries well with the cider's spicy, tart character."—Chris Lehault, Cider Columnist
Berlenga at Cure in New Orleans
Berlenga at Cure in New Orleans
"An appropriately boozy Berlenga from Nick Jarrett at Cure in New Orleans: 1 ounce Royal Dock Navy Strength Old Tom gin, 1½ ounce Hayman's Old Tom Gin, and a dash of orange bitters. Stir, strain, coupe, lemon twist."—Jessica Leibowitz, videographer
A Great Dark N' Stormy
A Great Dark N' Stormy
"The best thing I drank this month were homemade Dark N' Stormys on our deck (notice our fancy glassware). They were the best DNS I've ever had because I finally got my hands on Gosling's Diet Ginger Beer and I am in-freakin-love. It's got all the potent spice of regular ginger beer (seriously, it tastes like ginger beer, not ginger ale) but because it's diet, it makes a great, refreshing, dangerously downable backyard bbq drink."—Carrie Vasios, Sweets Editor
Hemingway at Bachelor Farmer in Minneapolis
Hemingway at Bachelor Farmer in Minneapolis
"A lovely summer drink that does not need an umbrella. Flor de Cana rum, grapefruit, lime, Luxardo maraschino."—SE Overlord Ed Levine
Rye, One Rock
Rye, One Rock
"I drank a Knob Creek Rye at Sable in Chicago, and it was delicious."—Michael Neff, Behind the Bar columnist