From Chef Jason Weiner, Almond restaurant, Bridgehampton:

Pour Decisions

Cocktails at Almond follow the season — rhubarb, strawberries, apples, whatever's coming through the door.

It's not really a set program; we just keep sending things to the bar as they come in. Same idea as the kitchen.

When strawberries or rhubarb start popping, we'll turn them into shrubs for cocktails. In the fall and winter, we're using apples from our friend Jen Halsey at Milk Pail.

The Farmer's Daughter, and Other Favorites

We've done drinks with Sagaponack Farm Distillery's spirits, like The Farmer's Daughter — named after Marilee — and other specials. If the distillery's closed, people know to check in here for cocktails made with all local ingredients, from the spirits to the juices and garnish. It's all kind of fluid. The ingredients lead, and the cocktails follow.

A Must 💯

Ask the bartender what just came in from the farms. In spring, look for strawberry or rhubarb-based cocktails. In fall, it might be apples getting mulled into something warm.

Contact

🌐 Almond Restaurant

About

This card was written by Chef Jason Weiner, who opened Almond Restaurant in 2001 with Eric Lemonides – friends since they were six and five growing up in Brooklyn. Jason honed his craft in kitchens from New York to San Francisco to Las Vegas before settling in the Hamptons with his wife Almond Zigmund, an artist whose name and art graces the restaurant. Jason, together with Eric, have built a beloved restaurant focused on local sourcing, French bistro techniques, and unpretentious hospitality that now includes L&W Market.

Lead-in Image

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