cocktails

Fabric store Crimson Tate is beloved for its whimsically patterned Indiana pillows and Harriet headbands. Find out what else we’re loving on downtown’s liveliest strip.

One “Absinthe Shrugged,” coming right up.

“The Negroni is easily my favorite cocktail to make and drink. People who appreciate the Negroni’s bittersweet profile are few and far between. If you come to my bar and order one, I am probably going to try and start a conversation with you because I know you’re going to be cool.”

Those of you lucky enough to score tickets, remember to come dressed in your best librarian or literary-character outfit!

From bourbon-drenched cherries to lychee shrubs, cocktail garnishes go the handcrafted way.

If one of the $5 froufrou cocktails at Palomino doesn’t immediately take the edge off of your day, you probably just need to get some food in your stomach.

These summertime sips are too cool for school.

Lobby Bar at JW Marriott? Plat 99 at The Alexander? See what others made our roundup of pristine watering holes at the city’s hotels.

Bring some hooch. You can drink beer, wine, or malted beverages on the bike, but the HandleBar doesn’t serve it.

For those who dream of taking the plunge, a guide to buying your Indiana lake home. Plus, a primer on renting, for those just testing the waters—featuring Wawasee, Monroe, Michigan, Tippecanoe, Patoka, and more.

Almost as soon as Bakersfield opened in early March, the eat-drinky with the subhead “Tacos Tequila Whiskey” enjoyed quite a following, having transformed the old harlequin-themed Bazbeaux location into a warren of rough-hewn, amber-lit nooks.

Michael Gray of Plat 99 shares a simple idea for a frozen grown-up treat—made with Indiana bourbon.

Fire ‘n’ Ice: The rim of this jalapeño-infused reposado tequila cocktail sparkles with chili powder and salt, and there’s a habanero reduction in the mix.

Mass Ave’s self-describing cocktail bar, where music videos marry Moscow Mules served up in metal cups, has a new food-and-drink menu just in time for summer.

Chic snacks like oysters, sushi, and cheese and meat boards are served at the bar, along with short-rib paninis, pork arepas, and foie gras profiteroles. And a spirit of historical authenticity guides the cocktails. General manager Michael Gray (formerly of The Libertine) has made sure of that, with a timeline-themed menu based on the year the libation was invented. Feeling Victorian? Order an Absinthe concoction, served with a sugar cube and water. Or go back to the 1980s and slurp on a tart Cosmopolitan. If you were going to dress the part, though, we’d prefer to see petticoats and crinoline, not spandex and Aqua Net hair-poufs. 333 S. Delaware St., 855-200-3002.