13. Cure – Rochester, New York
There’s more to Java’s, the little coffee shop and bakery in the Rochester Public Market, than meets the eye. “It’s like a Transformer,” says general manager Donny Clutterbuck. “At night, it changes into a French restaurant that takes risks.” That’s Cure, a pet project of local restaurateurs, where country pâtés and rilletts are paired with Clutterbuck’s ambitious cocktail list. Previously Clutterbuck worked with Dave Arnold, the godfather of “molecular mixology,” and, in Arnold’s tradition, he uses a Spinzall—a culinary centrifuge that clarifies fruit juices—to make the Boom Vang, which is something like a strawberry margarita but a rich, intense, out-of-this-world-good strawberry margarita.
ORDER: The Velvet Collar, Clutterbuck’s take on the tiki classic Jungle Bird.
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