You don’t need a doctorate in mixology to up your cocktail game. You just need a tall glass, ice, spirits, and a little fizz. In other words, you need a highball—BA’s official drink of spring.
Photo credit: In the warmth of the moody, orange light at Rosette, a three-month-old restaurant in New York City, a tumbler of whiskey sitting on a bar—glowing and alluring—looks much like any other. But its taste is earthy, with a sweet nuttiness that recalls—ah, yes—sesame seeds. The sesame-infused whiskey is a house specialty that, to the best of general manager Lisa Limb’s knowledge, isn’t available anywhere else. Several (top-secret!) American whiskies are swirled with toasted white sesame seeds, then left to steep in a jar for several days. "When people are told that it’s just whiskey and sesame seeds, they’re shocked that something so simple could have such a complex flavor profile," Limb said.