Ingredients: Glendalough Wild Botanical Gin, Clear Creek Douglas Fir Eau de Vie, spruce and lime
Taste: Cultivar’s bar director Dan Lynch steers mojito drinkers toward this take on a gin sour that uses an Irish spirit distilled with foraged berries, fruits and other botanicals from the Wicklow countryside and also features an Alpine-tinged unaged brandy, a couple of drops of absinthe and a touch of sugar.
What’s in a name: The handcrafted cocktail is served in potter Jeremy Ogusky’s hand-thrown dishware, the shape of which reminded Lynch of a tower in Groton that’s the remnants of a 19th-century general’s unrealized retirement home.
Pair it with: Something from the raw menu, like the southeast Asian-inspired tuna crudo ($15) with coconut, lemongrass and cashew.
On the hunt: Lynch often consults the kitchen for both tips and ingredients, explaining, “We’re definitely into finding things that nature has, seeing what they taste like and letting them shine.” Outside of Cultivar’s shipping container garden, executive chef Mary Dumont works with foragers and has even brought in elderflower from her Groton property—take a look at the Sunflower cocktail with notes of orange and lemon. The hunt-and-gather ethos makes gin a natural fit as the star of the beverage program; Lynch even tapped GrandTen to whip up a house blend using foraged white fir tips.
Elsewhere on the menu: Manhattan drinkers should go for the Hearst, which makes use of an aged gin, and gin fiends can go all-in with the Contessa, a beloved Negroni variation crafted by former Drink bartender John Gertsen that swaps Campari for Aperol.
Cultivar Ames Boston Hotel, 1 Court St., Boston (617-979-8203) cultivarboston.com