Enjoyed: Friday, July 31, 2026.

Listed on the menu: Yes, as “Southern Garden”

Ingredients: Old Forester 100 proof bourbon, sweet tea syrup, peach, tobacco.

The occasion: Our goal is to visit all fifty US states, and driving through a state (or connecting through an airport) doesn’t count. Neither of us had ever actually stopped to DO anything in Rhode Island, so we planned this trip to Providence and Newport. We took the ferry to Newport the previous day, where we visited a bougie car museum, strolled on the Cliff Walk, and ate lobster roll, but we cut the day short due to unrelenting rain. Providence has many fine seafood restaurants, so on this Friday, after we explored the downtown area, the state capitol building, and the Lippett Mansion, we headed to Hemenway’s, located right on the Providence River. The next evening, Saturday, we returned to the river for Waterfire, a public art installation of eighty-six burning braziers floating just above the surface of the water. We took a 30 minute boat ride among these baby-bonfires, and yes, we could feel the heat, smell the wood, and see the sparks lifted over our heads by the breeze. What a unique multi-sensory experience!

My rating: ***** out of 5. My favorite part of this cocktail was the smell–like a brewed cup of black tea with subtle whiffs of pipe tobacco. The peach flavor was not too strong, so the drink was not overly sweet. Although we were in New England, I could picture myself happily sipping this on a porch swing of a mansion in Savannah.

Final thoughts: We started our evening with Rhode Island oysters and yellowfin tuna tartare, followed by a stuffed lobster and a seafood casserole. Our waiter assured us that even though mid-Atlantic seafood was good, New England’s was better. We enjoyed every bite, but this is not a competition–fresh Atlantic seafood is delicious in every region.

Enjoyed: Saturday, June 20, 2026.

Listed on the menu: Yes, as “Shoreham’s Reserve 250”

Ingredients: Catoctin Creek Roundstone Rye, Laird’s Applejack, Virginia wildflower honey syrup, demerara, Angostura bitters, black walnut bitters.

The occasion: After two nights in the Hampton Roads area of Virginia, we drove up through Maryland to the District of Columbia. We checked in at our favorite hotel, and soon our youngest son met us in this lounge and we toasted his dad/my husband since it was his birthday! A while later, our oldest son, his wife, and her parents all joined us and we strolled over to a pub near the zoo for a casual supper. The next day was Father’s Day, so we had a dual celebration and a little family reunion.

My rating: ***** out of 5. (I have already written about an Old Fashioned I had at the Omni Shoreham, but that one was a more basic recipe and was crafted at the restaurant bar, not in this illustrious lounge.) I enjoyed the bite of the Virginia-made rye. The apple, honey, and walnut flavors all worked together well to make a smooth and sophisticated mouthfeel. This was the most expensive drink on the menu, but I thought it was worth it.

Final thoughts: Ooooh, I love a historic bar! And I remember watching Mark Russell on PBS. This is from the hotel’s website: Since the opening date in 1930, The Marquee Bar & Lounge has been a beloved gathering place for hotel guests, locals residents and memorable names in politics and the entertainment industry. The remarkably talented Mark Russel, pianist and political satirist began his career here in the early 1960s, Russell performed nightly for two decades, offering musical commentary on political events. His performances attracted numerous politicians who became both the subject of his humor and part of his audience. His witty and politically playful performances were delivered to audiences packed with members of Congress and other political insiders.

Enjoyed: Thursday, June 18, 2026.

Listed on the menu: Yes, as “Kill Devil Old Fashioned”

Ingredients: Kill Devil Honey Pecan Rum, Black Walnut, Maple Cinnamon Finish.

The occasion: Several months ago, I heard that one of the East Coast stops for Sail 250–a fleet of the world’s most magnificent international tall ships and military ships gathered to honor the USA’s semiquincentennial– was Virginia. Seeing tall ships actually in motion sounded so appealing, so I booked us a stay in Hampton, so we could sit at the seawall (at Fort Monroe at the edge of the Chesapeake Bay) and watch the ships travel from Virginia Beach to Norfolk.

My rating: *** out of 5. The drink was sweet, due to the rum, but not nearly as sweet as “tiki” drinks that I associate with the beach. The nutty flavors were lovely, though. I once purchased this rum, made in North Carolina, while on a post-pandemic trip to the Outer Banks, so it brought back some memories.

Final thoughts: We always try to eat as much seafood as we can when staying near the ocean, and our supper did not disappoint. Yet this was not a typical seafood place that overlooked just the water–The Deadrise also overlooked the Hampton Roads Bridge Tunnel–you could see where Interstate 64 just disappeared under the bay!

My husband knew what a “deadrise” was, but I did not. The name is fitting–it’s a type of boat, traditionally made of wood, used on the Chesapeake Bay for catching crabs, oysters, fish, and even eels.

Enjoyed: Wednesday, May 27, 2026.

Listed on the menu: Yes, as “Bourbon and Berries”

Ingredients: Bulleit Bourbon, Absinthe, Lemon simple, blueberries and bitters.

The occasion: Today we toured the Dana-Thomas House in Springfield, visited Lincoln’s Tomb, and drove on sections of Historic Route 66. We stopped for the night in the charming town of Streator, just a few miles off US 66. The Airbnb was gorgeous and memorable for its one-person elevator, which we took turns riding, of course. Gaetano’s was a block away, so we strolled over since I was intrigued by the fact that it once was a bank. Once we arrived, it got even more intriguing– we learned that this bank was once robbed by two of Chicago’s most infamous gangsters Al Capone and John Dillinger.

My rating: *** out of 5. Granted, this cocktail is definitely a twist on an Old Fashioned. I wondered how the absinthe flavors would pair with the blueberries. The bourbon was the leading flavor, followed by some tartness from the lemon and berries, and only at the end did I detect some anise notes. I suspect the drink would have been better with a light touch of blueberry syrup instead of all the muddled fruit.

Final thoughts: We did not realize that 2026 is the 100th anniversary of Route 66! How wonderful that we decided to drive a stretch! Yes, I have stood by the sign in Chicago that denotes the start of the road, and we have driven parts of it in California and Arizona, but this section in Illinois provided some truly memorable roadside attractions: the World’s Largest Railsplitter Covered Wagon (with a giant Lincoln sitting on it); the Abraham Lincoln Watermelon Monument (a big pink and green metal watermelon slice on a pedestal); “Land of the Giants” towering fiberglass statues (such as a 19-foot-tall Paul Bunyan muffler man holding a hot dog); and Main Street murals in Pontiac. Oh, and we also stopped for maple sirop (not a typo, just their preferred spelling) and ice cream at Funk’s Grove. Ah, America!

Enjoyed: Tuesday, May 26, 2026.

Listed on the menu: Yes, as “Summer Peach Old Fashion”.

Ingredients: Bourbon, peach tea syrup, bitters. And some orange pieces.

The occasion: Husband and I enjoy touring properties designed by Frank Lloyd Wright, and we discovered that one of his major works, the Dana-Thomas House, was located in the heart of Springfield, Illinois. Since we were already in Indiana, this was an easy road trip. I kept adding places to the itinerary, plus we had the added bonus of Husband’s dear Sister as our companion and driver, so off we went! We started with lunch at Cozy Dog Cafe in Springfield, home of the corn dog. (They were so good, trust me.) Our next stop was the Lincoln Presidential Library and Museum (very impressive, very interactive), and then the Lincoln Home National Historic Site. Oh yes, this city is proud of Abe! Before supper, we strolled through the Route 66 Experience and admired the neon signs, in preparation for the next day’s drive on “The Mother Road.”

My rating: **** out of 5. I love peaches, and I love bourbon, so I was looking forward to this this drink. Happily, the mild peach flavor indeed came from the syrup, and not from mashed up fruit, so the liquid remained clear, and the bourbon was not overpowered. I wondered why the orange pieces were added, however–was it merely a garnish? If so, why so many? And why was there so much ice? Still, this cocktail went down very easily on a balmy evening.

Final thoughts:

1. I picked Obed and Isaac’s for our supper not just because it’s a brewery, but also because it’s one block west of the Lincoln Home AND the State Capitol was easily visible from the our table on the front patio. To our delight, we were gifted with a sunset of pinks, purples, and golds.

2. The signature dish of Springfield is The Horseshoe, an open-faced sandwich dating back to the 1920s. I ordered the version with two grilled angus beef patties, which were smothered with a “secret” cheese sauce and topped with French fries. Very filling, very delicious.

Enjoyed: Thursday, May 21, 2026.

Listed on the menu: Yes, as “Luxardo Old Fashioned”.

Ingredients: Woodford Reserve, Luxardo Cherry Puree, Orange Bitters.

The occasion: Husband’s dear friend from high school days, D., and his lovely wife (and family) now live in Indianapolis, and we look forward to our annual “catch-up” evening. The four of us shared a lovely meal at a comfortable table, and the time flew by.

My rating: *** out of 5. Woodford is always a good choice, but the drink tasted a bit watered down–the glass was quite full, so I wonder if the bartender added soda water, as is often done north of here, in the Chicago area. The cherry puree taste was barely there, and I think it made the cocktail cloudy, too. A spoonful of cherry juice would have done the trick and made the drink look prettier.

Final thoughts: D.’s sense of humor has not changed over the decades, and Husband relishes playing along. We always learn new (and impressive) things about each other and our respective families, too. Even when we have sad news and frustrations to share, we still end the evening with a strong sense of thankfulness for life-long friends.

Enjoyed: Tuesday, May 19, 2026.

Listed on the menu: Yes, as “Old Fashioned”.

Ingredients: Hocking Hills Moonshine Bourbon, simple syrup, cherry juice, bitters, cherry, and smoke.

The occasion: Husband and I were on the way to our annual visit to Indiana for the Indianapolis 500, and we broke up the long drive with an overnight stay in Logan, in central Ohio. We discovered that this moonshine distillery was just across the street from our boutique hotel, Worthington of Logan, so even though we aren’t big fans of moonshine, we couldn’t not go.

My rating: *** out of 5. We tried a shot of the bourbon straight up, and found it to be strong yet flat in flavor. However, once the cherry juice and smoke were added, the cocktail itself was fine, but perhaps a tad too sweet. We had fun sampling some of the flavored moonshine, such as caramel apple, which was surprisingly tasty.

Final thoughts: All the businesses in downtown Logan closed promptly at 8 PM. The hotel’s indoor pool and deck area, with a deliberate Key West theme, also became deserted shortly after 9 PM. Perhaps all were getting ready for outdoor adventures in the Hocking Hill recreational areas, but still. Life in small town America. And it’s probably just as well that we turned in early, since we ourselves were heading out in the morning for an off-road drive in the Wayne National Forest. (Husband did a great job handling that UTV in the muddy woods, but I –as the passenger–should have put some moonshine in my water bottle.)

Enjoyed: Tuesday, April 21, 2026.

Listed on the menu: Yes, as “Baklava Old Fashioned”.

Ingredients: Woodford, baklava simple syrup, orange, walnut bitters, luxardo cherry, and smoke (optional, but Husband wanted it).

The occasion: For many years, I kept saying that we need to see Virginia’s Natural Chimneys, which are only about an hour and 15 minute drive from us. Finally, we were on our way. To extend the outing, I also planned activities in Harrisonburg. We attended a student jazz band concert that evening at James Madison University, then in the morning we had a Master Gardener lead us through the university’s arboretum. Supper at Illyria was a highlight, too, since we are fans of Mediterranean-style cuisine. Husband said the lamb was the best he has ever had.

My rating: **** out of 5. Husband and I shared this drink, and I would have preferred it without the smoke, since I believe the nutty “baklava” simple syrup should have taken center stage. The walnut and orange bitters weren’t discernable, but I am sure they contributed to the richness of the cocktail. I also ordered the signature drink, the “Illyria”, which is similar to a lemon-drop martini but with an olive oil floater–wow, that was tasty!

Final thoughts: I am so happy we chose to hike around the Natural Chimneys park! The mountain views from the trail were lovely, the river was calming, and I enjoyed identifying all the spring flowers, like the bluebells. And the chimneys! So dramatic, and so interesting, even if you know little about geology. These seven solid mostly-limestone formations rise as high as 120 feet–so hard to believe that hundreds of millions of years ago, they were entirely under water.

Enjoyed: Sunday, March 29, 2026.

Listed on the menu: Yes, as “Fresh Squeezed”. There were several Old Fashioneds on the menu, but this one sounded the most “San Antonio” appropriate.

Ingredients: Devils River Agave bourbon whiskey, Ango bitters, Lemon bitters, lemon and orange. And a gorgeous stamped ice cube!

The occasion: We had passed this distillery a few times before, as we walked down Houston Street in search of Mexican breakfast pastries (so good!). After spending the morning exploring the parts of the Briscoe Museum of Western Art that we missed the previous afternoon, we decided to pop in to the distillery for a late lunch and some drinks. Husband chose the premium flight, while I had a rough time deciding which cocktail to pick.

My rating: **** out of 5. I had never had Agave bourbon, not to mention bourbon made with iron-free, limestone filtered spring water from the Devils River in southwestern Texas. Blue Agave nectar–the key ingredient in tequila and mezcal– from Jalisco, Mexico, is added to the bourbon to sweeten it, the website told me. The cocktail was sweeter than a typical Old Fashioned, and the agave flavor was present but not overpowering. The drink was definitely an Old Fashioned and not a Margarita. This paired well with the cheesy nachos I ordered.

Final thoughts: 1. We couldn’t get too tipsy, since we still had to attend a much-awaited concert: the Alamo City Symphony played with the Viva Mariachi band and the Ballet Folklorico danced. What a great celebration of the local culture! We ended the day with a memorable supper at Isidore, one of the three Michelin-starred restaurants in San Antonio. 2. The bar manager at the distillery asked us if we were familiar with Virginia Foothills Distillery in Barboursville, Virginia. Why yes, I even follow this business on Facebook, since it is one of the closest distilleries to our home. It turns out that the owner/distiller was just at Devils River to pick up additional tips and training. It’s a small world!

.

Enjoyed: Saturday, March 28, 2026.

Listed on the menu: Yes, as “Lone Star Old Fashioned” (“big hats, big hair, strong cocktails” said the menu notes)

Ingredients: Smoked Michter’s rye, spiced syrup, orange bitters, angostura bitters

The occasion: We spent the first part of the day exploring downtown San Antonio, from the Alamo Plaza to the Cathedral of San Fernando to the Historic Market Square to the Briscoe Museum of Western Art. We had supper reservations at the Culinary Institute of America, but we arrived in the neighborhood early enough to grab a pre-supper cocktail. The Hotel Emma was once The Pearl Brewery, and many of the brewery features remained as part of the decor, which made it even more fun.

My rating: ***** out of 5. The bar area is definitely a focal point of this “bougie” hotel, so the high-brow vibes made me cautiously optimistic, but the cocktail menu was obviously well-curated and the bartenders well-trained, and the drink was superb–orange essence followed by a hint of smokiness, then a hint of pumpkin-pie-like spices. Extra credit for the toothpick with a pearl on the end, no doubt a nod to the hotel’s location in the Pearl District.

Final thoughts: 1. Supper at the Culinary Institute of America was wonderful. The students did all the work, from making cocktails to waiting tables to cooking. The service was top-notch and our food was innovative and delicious. I wish them all well in their careers. 2. As we left the bar, we saw a crowd gathering along the river, where a young man waited with flowers. Soon, a young woman approached him. He dropped to a knee and presented a ring in a box. From our vantage point, it looked like she agreed to marry him. The crowd cheered. This is now the fourth time I have witnessed a public marriage proposal. I don’t know if I necessarily like it.