Slideshow: The Best Drinks We Drank in March

Super-Fresh Sake
Super-Fresh Sake

"On a visit out to SakéOne, a saké brewery outside Portland, Oregon, I tasted a wider variety of saké than I ever knew existed. The most exciting was a "nama"—fresh, unpasteurized saké—that was just four days old, bright and lively and slightly effervescent. It's so perishable they don't sell it outside Oregon; the sooner it's sipped, the better. (Apparently that just means I need to go back to Oregon more often.)"—Carey Jones, cocktail contributor

[Photo: Carey Jones]

Cocchi Barolo Chinato
Cocchi Barolo Chinato

"This fortified wine from the makers of Cocchi Americano is seriously delicious. With tasty undertones of cherry, herbs, and quinine, this one is great on its own and works wonders in cocktails. I love it in place of vermouth in Negronis or Boulevardiers."—Nick Caruana, cocktail contributor

[Photo: Nick Caruana]

New Belgium's La Folie Sour Brown
New Belgium's La Folie Sour Brown

"The latest edition of New Belgium's La Folie Sour Brown knocked my socks off. It's rich and chocolatey, with a tangy super-sour cherry thing going on. Awesome with pork ribs, or with the 19 other best new sour beers in the world."—Maggie Hoffman, Drinks editor

[Photo: Kat Bryant]

Sensation Fix at Analogue, Chicago
Sensation Fix at Analogue, Chicago

"I’m not sure why flights between Chicago and New Orleans are so expensive, but they are. Until I scrounge up enough money to return, I’ll have to make do with the very excellent new Logan Square bar, best Cajun food in Chicago, the drink menu reminds me of some of the tipples I sampled on my last cocktail crawl in New Orleans. The Sensation Fix is exactly the kind of drink I always fall for: whiskey offset by some really bitter components (this one has both Punt e Mes and Campari)."—Nick Kindelsperger, Chicago editor

[Photo: Nick Kindelsperger]

Gasthaus & Gosebrauerei Bayerischer Bahnhof Leipziger Gose
Gasthaus & Gosebrauerei Bayerischer Bahnhof Leipziger Gose

"I bought my first gose this month, and I'm officially hooked. Brewed with coriander and salt, it has a zesty tartness and herbal undertone that pairs well with its light salinity. It's a perfect beer to usher in spring."—Niki Achitoff-Gray, associate editor

[Photo: Sean Buchan]

Bijou Variation at the Belmont in Charleston
Bijou Variation at the Belmont in Charleston

"The Belmont in Charleston is a fantastic cocktail bar with lots of different amari and whiskeys that the bartenders play around with. This variation on a Bijou cocktail, made with Booker's gin, sweet vermouth, Green Chartreuse, and house-made orange bitters, was cut with some dry vermouth to give it a cleaner taste. The result was an herbal and slightly sweet concoction with a nice crisp finish. It definitely warranted a second (and third) order."—Leang Chaing, Sales Operations Manager

[Photo: Leang Chaing]

Persimmon Fizz at Home
Persimmon Fizz at Home

"I'm always looking for ways to class up a brunchtime mimosa, and I love using seasonal fruits in place of the orange juice when I can. Earlier this month I whipped up a variation using a smooth, earthy persimmon puree topped with a frothy hit of prosecco. Delicious!"—Lauren Rothman, recipe columnist

[Photo: Lauren Rothman]

Blood Orange Margarita at Roka Bar, SF
Blood Orange Margarita at Roka Bar, SF

"There's a fun, swanky cocktail bar in the bottom of Roka Akor, the new(ish) Japanese restaurant in San Francisco's Financial District. Not reading the menu carefully, I assumed I was ordering a margarita made with blood orange juice. Turns out it's actually a mix of Lunazul Tequila, Solerno Blood Orange Liqueur, blood orange bitters, fresh lime juice, and a chili salt rim. But I appreciated the juicelessness: the drink had a nice taste of orange and lime without being sweet. The chili salt rim really cinched it for me, adding heat and a bringing the flavors of the drink alive."—Carrie Vasios Mullins, Sweets editor

[Photo: Carrie Vasios Mullins]

Egg Cream at Lock Yard in Bay Ridge, Brooklyn
Egg Cream at Lock Yard in Bay Ridge, Brooklyn

"When friends suggest going to a bar to hang out, my brain goes, 'Buuuuuuuuhhhbbbyyyye,' because I don't drink alcohol. Thankfully, Lock Yard supplements their beer and wine menu with some drinks for sugar-loving, alcohol-loathing people like me, including a good egg cream." —Robyn Lee, AHT Editor/Art Director

[Photo: Robyn Lee]