Best Pre-Dinner Cocktails - 2009
Forte Martini Bar and Restaurant - CLOSED
Don't call Joshua Liberman a "bartender." Even "mixologist" is too lame a term for the guy who's been putting together the drinks at Forte — potent mixers made from eccentric liquors, seasonal fruits, and surreal decorative elements. He's the "wizard of wet," "prince of the pie-eyed," "most exalted expert of the inebriated." It just can't get any better than this: Getting your drunk on while stimulating your addled intelligence and simultaneously feeling smug about your slow-foodish environmental correctness. Liberman's list of libations changes constantly, so the glassful of bliss that once made you swear allegiance will be history by the time you're reading this. But over the months, he's concocted sweet and smoky old-fashioneds made with bacon-infused Jack Daniels and maple syrup, elderflower gimlets of Hendrick's gin and floating nasturtium blossoms or, alternately, pea shoots grown on local farms, bittersweet Florida blood orange negronis, and a lemon drop made with limoncello and Japanese yuzu. What's more, this busy bar is bathed in flattering pink light, so even when you're thoroughly schnockered, you'll still look as pretty as the cocktail you're quaffing.