Liquor Cabinet: Prospect Cafe

Suzie Hunter / smhunter@courant.com
A winter caipirinha marries Brazilian cachaca with pomegranate, cardamom and clove.
Suzie Hunter / smhunter@courant.com
Before joining the newly revamped Prospect Café in November, Ally Elias worked at Firebox, the Playwright and the Half Door.
Leeanne Griffin / lgriffin@courant.com
The "smoke and fire " margarita is made with mezcal, blood orange, chipotle pepper and given a paprika salt rim.
Suzie Hunter / smhunter@courant.com
Prospect Cafe gives time-honored cocktails a seasonal twist.
Suzie Hunter / smhunter@courant.com
The maple rye fizz earns its frothy texture from shaken egg white.
Suzie Hunter / smhunter@courant.com
The Dizzy Bees is made with gin, Meyer lemon, thyme and an IPA float.

PUBLISHED: January 11, 2016 at 11:53 a.m. | UPDATED: December 12, 2018 at 12:50 p.m.

Prospect Cafe bartender starts with the classics when creating cocktails: “I think about the seasonals, and I think about the classics and I twist them,” she says. Read story here.