Slideshow: The Best Drinks We Drank in March

Well-Dressed Whiskey
Well-Dressed Whiskey
"Ever seen a whiskey bottle wearing a sweater? It doesn't happen often enough, right? This was my favorite sip on St. Paddy's: Kilbeggan Irish whiskey."—Erin Zimmer, National Managing Editor
Aquavit and Cel-Ray Highball at Trick Dog, San Francisco
Aquavit and Cel-Ray Highball at Trick Dog, San Francisco
"When there was a 3 hour wait for a table at Flour + Water on a recent Friday night, I didn't panic. Luckily I had already been told the solution: head down the street to Trick Dog to get a cocktail—or 10—while I waited. Of the many drinks I tried, I became weirdly obsessed with the Aquavit and Cel-Ray. It's a refreshing mix of Aquavit and Dr. Brown's celery soda, served in a highball glass with ice. I'd never had the vegetal, salty/sweet soda before (which led the bartender to question my assertion that I was born and raised in New York) but no matter, I enjoyed it as a newbie just the same."—Carrie Vasios, Sweets Editor

[Photograph: Wes Rowe]

Matthiasson Rosé
Matthiasson Rosé
"We drank this Matthiasson rosé straight from the bottle because we forgot cups when we picnicked in Napa last weekend. It was the best day I've had all year and the best rose I can remember ever drinking. Its 100% Syrah from Napa though you wouldn't guess it from the lightness and brightness. The bad news: less than 200 cases are made. We bought one of them—the first case of wine we've ever bought, actually!"—Stevie Stacionis, Weird Wine Grapes columnist
Sorrel at D Roti Shak, Vancouver BC
Sorrel at D Roti Shak, Vancouver BC
"The only way to fight off the pain of the fiercely spicy Trinidadian food at D Roti Shak is with this sweet purple beverage called Sorrel. Similar to a Mexican agua de jamaica, the hibiscus-based drink, spiked with cinnamon and cloves—is quite sweet, a little like Christmas in a glass. Once my mouth was on fire with habanero pepper sauce in the goat curry roti, there was nothing more refreshing than this cooling drink."—Naomi Bishop, Seattle cocktail contributor

[Photo: Naomi Bishop]

Buena Vista Fizz at Home
Buena Vista Fizz at Home
"A few drinks stand out this month—the Bourbon Lift at Hard Water, which is basically an egg cream with bourbon, orgeat, and coffee liqueur. And at home, the Buena Vista Fizz, which is made with chicory-infused rye. (We got the recipe from Tradition in San Francisco.) And a few gorgeous bottles of wine with friends: a beautiful Kerpen 2004 Graacher Domprobst Spatlese (sipped while catching up with girlfriends at the excellent Miss Ollie's in Oakland), and a glassful of Egly-Ouriet Champagne at a birthday party that took my breath away."—Maggie Hoffman, Drinks Editor

[Photograph: Wes Rowe]

Mango Signature Drink at Cha Chan Teng, NYC
Mango Signature Drink at Cha Chan Teng, NYC
"I'm still skeptical of the lunch meat pastas at Cha Chan Teng, a Hong Kong-style diner in Chinatown, but I'm all in favor of this "Signature Drink" of mango and sago pearls. It's sweet, refreshing, and pleasantly chewy, with an added touch of citrus bitterness from pomelo or grapefruit carpels. Our server insisted those little juice sacs were coconut, but we love the acidity they lend, and the pop that comes from pressing the against the roof of your mouth."—Max Falkowitz, SENY Editor

[Photograph: Max Falkowitz]

A Bottle of Burgundy
A Bottle of Burgundy
"A few years back my wife and I did a quick driving tour through some of the great vineyards of Burgundy, picking up a few bottles along the way. We were saving our favorite bottle—a Santenay 1er cru Clos Rousseau produced by Chateau André Ziltener for a special occasion. We opened it up last weekend to commemorate That Saturday Night When We Finally Opened Our Fancy Wine. a holiday well-worth celebrating. It was everything we remember from tasting it at the vineyard and more. Fresh with acidity and plenty of bright cherry and wild berry aromas, it was great on its own and even better with the green risotto with morels, chanterelles, and porcini mushrooms we drank it with."—J. Kenji Lopez-Alt, Chief Creative Officer
The Reluctant Saint at Midnight Cowboy, Austin TX
The Reluctant Saint at Midnight Cowboy, Austin TX
"The bartender wheeled the bar cart to our narrow room, which was once a massage room when the space was a brothel. He stirred dry vermouth, Averna Amaro, absinthe, baked apple bitters, and cloved orange extract together table side. The result was a soothing and herbaceous cocktail with the right touch of sweetness. Each component's complex, earthy flavors rolled nicely into each other."—Melody Fury, Austin cocktail contributor

[Photo: Melody Fury]

Salty Lemon 7-Up
Salty Lemon 7-Up

"I don't know why I've never had salty soda before. It's good stuff. The salt sort of enhances the sweetness while mellowing it at the same time. It's a common drink at Hong Kong-style restaurants—I got mine in NYC at Cha Chan Tang." —Robyn Lee, editor of A Hamburger Today

[Photograph: Robyn Lee]

Vodka Cocktail in a Glass Made of Ice at the Ice Bar, Sweden
Vodka Cocktail in a Glass Made of Ice at the Ice Bar, Sweden
"While on an Absolut Vodka press trip in Sweden, I tried a generous handful of noteworthy drinks. But this combination, served in a glass made of ice, was at the top of my March drinks list. The icy-cold contents: Absolut raspberry, blackberry liqueur, blueberry juice, and blood orange syrup."—Jessica Leibowitz, videographer
Southern Tier Backburner Bourbon Barrel Barleywine
Southern Tier Backburner Bourbon Barrel Barleywine
"I've had barleywine before, and I've had bourbon before, but I've never before had the two in the same glass. This limited release from the upstate NY brewery packs a punch at 14.1% ABV—and the flavors are just as big. It's boozy, with dark plum and bourbon-y sweetness coming on strong, and finishing with bitter hops. Not a beer for balance, but if you're a fan of oak-aged suds, look no further."—Andrew Strenio, spirits reviewer