Aloha from Brooklyn!
A fun drink from the Brooklyn Gin folks, with pineapple, cinnamon bark syrup, and curaçao.
Designed by esteemed cocktail man Willy Shine, the Appleton table had two "Refashioneds," Old Fashioned variants. Here's the #2, with the Appleton 12 year, Dale DeGroff's Pimento Aromatic Bitters, and a toasted marshmallow syrup.
Pouring the Refashioned
From the folks at The Breslin, a Mai Tai-like cocktail of Brooklyn spirits: Due North Rum (from Van Brunt Stillhouse) and the hibiscus liqueur Sorel, orgeat, and lime.
Negroni Sbagliato… Canned
Easiest way to ensure quick cocktail delivery? Pass out cans. I don't know which is cuter, the dainty can itself or the red-and-white straw they poke into it. It's also easy to tote around as you browse the dozens of other cocktail stations. When you're trying 25 cocktails, you don't finish that many of them. This can got drained.
At the Campari booth.
Floral and fragrant with Lillet Rose, raspberry, lemon, lavender, and vodka.
All Dressed Up
That's not a table; that's a dress.
Cunning Little Vixen
Atsby's "Armadillo Cake" vermouth takes the lead in this easy sipper, with whiskey, blackberry, lemon, and soda.
Finger Lakes R&R
McKenzie Rye with rhubarb and lemon—bright and refreshing.
Industry City vodka with Dolin sweet vermouth, maraschino, and Bittermens Amère Nouvelle. Focused, clean, elegant.
Under the arches of the public library.
700 Songs Gimlet
New York Distilling's take on a gimlet made use of their Perry's Tot Navy Strength gin, with lime, cinnamon syrup, and Bittermens Hellfire Shrub.
Michter's Sour Mash with Trinidadian rum, shaken with lemon, ginger, honey, and elderflower liqueur.
First ones on the dance floor.