Slideshow: The Best Drinks We Drank in May

A New (to Me) Amaro
A New (to Me) Amaro

"My new favorite thing is this $24 amaro, Vecchio del Capo. It's fresh and herbal, not too sweet, with a good dose of bitter quinine and a fun interplay of chocolate and mint. I'm sure it's nice in cocktails but I've been enjoying a splash of the stuff in a glass of seltzer, just like bitters. Its flavor carries pretty well. "—Max Falkowitz, National Editor

[Photo: Max Falkowitz]

Fino Sherry Straight From the Barrel in Jerez, Spain
Fino Sherry Straight From the Barrel in Jerez, Spain

"Sherry is awesome. Drinking sherry in Jerez is more awesome. But drinking fino sherry straight from the barrel at Tio Pepe was more awesome still. Here's master winemaker Antonio Flores pouring it out. See all that white stuff clinging on? That's flor, the layer of surface yeast that's critical to some styles of sherry making. Completely unfiltered, this sherry is yeasty and funky but still crisp and refreshing. While not quite the same as drinking it from the source, Tio Pepe does bottle a Fino En Rama, an unfiltered version which I highly recommend."—Carey Jones, cocktail contributor

[Photo: Carey Jones]

Chocolate Malt Milkshake From Eddie's Sweet Shop in Queens
Chocolate Malt Milkshake From Eddie's Sweet Shop in Queens

"I've been to Eddie's Sweet Shop a few times over the last two years—it's my favorite old-timey ice cream parlor in the city—but I've only tried their milkshake for the first time this month. Unsurprisingly, it's gooood. Not crazy thick, but thick enough, and plenty creamy. And for you malt lovers, they really malt the crap out of it. So even though it's overkill to order a milkshake with a sundae (ordering a sundae is a must), do it."—Robyn Lee, Art Director

[Photo: Robyn Lee]

Hemingway Daiquiri at London's Clove Club
Hemingway Daiquiri at London's Clove Club

"On a recent trip to London, I was happy to find that my favorite cocktail, the Hemingway Daiquiri, was all the rage there. While I tried a number of versions around town, this one from the Clove Club in Shoreditch was my favorite, made with Diplomatico Blanco Reserva."—Naomi Bishop, Seattle contributor

[Photo: Naomi Bishop]

Washington Island Collins at Parts & Labor, Chicago
Washington Island Collins at Parts & Labor, Chicago

"Sure, Fernet Branca is on tap and the beer list is long at Chicago's Parts & Labor, but I’m particularly fond of the highballs. Made with Death's Door gin, fresh lemon, and Joia grapefruit soda, The Washington Island Collins is fizzy and refreshing, the kind of drink that pairs well with a burger and fries, though I can imagine it works well on its own. Best of all, it’s not overly sweet, making a second round seem totally reasonable."—Nick Kindelsperger, National Editor

[Photo: Nick Kindelsperger]

1989 Olga Raffault Chinon....by the Glass at Home
1989 Olga Raffault Chinon....by the Glass at Home

"I'm a little obsessed with older bottles of Chinon from Olga Raffault, and I keep buying more, but they're a bit too precious to open on a weeknight. I've been curious about the Coravin, a tool that's used to pour a glass of wine....through a needle inserted into the cork while the bottle's still sealed. The concept? The Coravin replaces the oxygen in the bottle with argon gas, and when the needle is removed, the cork reseals to protect the wine. The company sent me one to test, and so far, I'm cautiously optimistic. The first glass was great (it's fantastic wine, and this vintage is drinking wonderfully right now) and the second glass three days later was every bit as good. The only downside we noticed is that it's a bit hard to avoid getting sediment in the glass. I'm working with Kenji on a longer-term blind taste test, of course. But in the meantime, I'm pretty excited about the idea of getting to sip a special wine over a week or two or four without having to commit to drinking the whole thing right then."—Maggie Hoffman, Senior Editor

[Photo: Maggie Hoffman]

G&T-Aperol Spritz Mashup From Frank Cisneros at the Manhattan Cocktail Classic
G&T-Aperol Spritz Mashup From Frank Cisneros at the Manhattan Cocktail Classic

"Cisneros replaced the Prosecco that's traditionally in an Aperol Spritz with gin along with a splash of tonic. I love how well the two drinks melded, while still maintaining their distinct flavors. It totally worked."—Daniel Gritzer, Culinary Director

[Photo: Jessica Leibowitz]

Late-Harvest Wine From Vinogradnistvo in Slovenia
Late-Harvest Wine From Vinogradnistvo in Slovenia

"We visited Sasko Stampar's charming, family-run winery in Jeruzalem, Slovenia on the most perfect spring day—it was warm, but not hot, the air was golden, and the vegetation-rich smell of the vineyard was intoxicating. Or maybe it was the wine: a "tasting" with Sasko involved incredibly generous pours of... four? Five? Six different wines? I couldn't tell you. But there was one I'll never forget—0 Vrhunsko Vino (the highest classification given to Slovenian wines), made with late-harvest Sipon grapes (similar to Hungarian Furmint). Earthy and intensely mineral, the wine had the rich smell of soil, and a flavor akin to a post-rain dampness. And it was so, so delicious. I'll be planning a trip back at the first possible opportunity."—Lauren Sloss, San Francisco contributor

[Photo: Lauren Sloss]

Chocolate Mezcalero at Frontera Grill in Chicago
Chocolate Mezcalero at Frontera Grill in Chicago

"Chicago's weather has been hit or miss this month, and on the chilly afternoons there's nothing more comforting than a warm mug of boozy hot chocolate. At Frontera Grill, the Chocolate Mezcalero is a delightful steaming mug of Oaxacan chocolate with mezcal and a dash of cinnamon. I subbed in Wahaka Espadin for its potent, earthy kick."—Emma Janzen, cocktail and spirits contributor

[Photo: Emma Janzen]

Gold Rush cocktail at the Woodsman Tavern in Portland
Gold Rush cocktail at the Woodsman Tavern in Portland

"I enjoyed the the Gold Rush during brunch at the Woodsman Tavern in PDX: 3 year-old bourbon, lemon juice, honey. It was almost perfect mirror for a dish I ordered—a half grapefruit with honey and bourbon!"—Stacey Gibson, wine contributor

[Photo: Stacey Gibson]