Bar programs at restaurants may not get as much buzz these days as speakeasy-style cocktail dens, but Craftbar's bar manager, Jeffrey Skiba, feels lucky to have access to the restaurant's kitchen. "The chefs are a huge resource," says Skiba, who gets their feedback on new recipes and is constantly inspired by the seasonal ingredients that show up in the restaurant's walk-in fridge.
Craftbar's cocktail menu features some of the best herb-based cocktails we've ever tried. Skiba uses spirits and liquors to bring out the essential character of each herb, from sage (with bourbon and Benedictine) to cilantro (with jalapeno and smoky mezcal) to rosemary and lavender with gin.
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