Local distillery Letherbee’s newest liqueur, fernet, is in the style of an Italian classic.
Challenged to make a drink with tahini, Charlie Schott of Parson’s whips up something “foofy.”
Challenged with smoke, Cayce Key of Big Star eschews the traditional smoky spirits.
Katie Degroote of Gingerman Tavern
Charlie Schott of Parson’s (formerly of Longman & Eagle)