Who doesn’t love a good stiff drink on a snowy January evening? The photographers at (585) sure do. Each was asked to pick his or her favorite cocktail in the Rochester area—their go-to, ride or die. . . their hygge drink of choice.
Of course, it’s hard to pick just one place (or one drink), but these Rochester staples have stood out to our team. Whether it’s the flavors, comfort, company, or all the above, we never leave disappointed.
Renée Veniskey
“Aqua Vitae became a little home to my friends and me since we started going there over a year ago. And one of the owners, Joe, has been developing a drink for me since the beginning. It’s changed a bit over time, but it’s a combination of Keeper’s Heart Irish American bourbon, ginger, thyme-infused honey, and lemon. They’re calling it the Rush Hour.
I don’t like anything sweet; I tend to lean toward the ginger and the lemon, and I’m a new fan of bourbon, which is weird for me. I’ve always gravitated toward vodka—more tasteless than bold. But now that Joe knows me, I can ask him to make me something I’d like with the ingredients he has, and he knows just what to make every time.
The thyme he’s using in the Rush Hour is actually from my garden. Whenever I have extra herbs and stuff I bring them to him, and he uses them to make syrups or as a sprig. Joe’s a chemist like that; he doesn’t let anything go.
Typically, I’d sit toward the front at the bar, but the other week my friends and I decided to sit in the back, and we ended up playing Euchre—it was just a fun time. So now we sit in the back every once in a while and play a game of cards. It’s something different. But Aqua Vitae always has events; they do collaborations with other bars, and they serve food through Tiki Pedro’s, which operates separately within the space.
It’s fun to watch Joe, Matt [co-owner], and Josè [bartender] make drinks. Everyone is friendly, and it’s also a bit of an industry hangout for other bartenders. It’s always super comfortable, and it’s somewhere I can walk into at any point in time and know I’ll be welcome.”
Tomas Flint
“Cocktails come and go, but the Negroni lives in that rare space between legend and what’s next. Maybe it’s my years behind the pine talking, but there’s something endlessly attractive about a drink that doesn’t need to shout to be heard. Three ingredients. Equal parts. Stir, strain, orange peel. That’s it. The Negroni is the photographic equivalent of great natural light: clean, honest, and undeniably attractive.
I spent over fifteen years ‘behind the pine,’ elbow-deep in every concoction people dreamed up—and some I wish they hadn’t. Yet still, after all that noise and flair, and ‘try this new thing we just infused with smoke,’ I come back to the simplest formula.
There’s a rhythm to it—gin for backbone, sweet vermouth for warmth, Campari for bite. I’m a sucker for amaro in all its forms, but Campari really does the heavy lifting here. It gives the cocktail its edge, its purpose, its little spark of mischief.
If simplicity is its strength, versatility is its superpower. The Negroni earns its place before dinner as an aperitivo, settles in comfortably as a dinner companion, and still has enough swagger to serve as a nightcap. It’s timeless not because it’s fancy, but because it’s balanced; proof that ‘less is more’ isn’t just a design principle—it’s a guiding principle.
When the ’groni calls, I find myself at Redd Wood. It’s got this warm, savory vibe—somewhere between a neighborhood hang and a place you’d bring someone you want to impress. And Matt behind the bar? The guy’s a maestro. Quick with a smile, a shake, a pour, and somehow always two steps ahead of what you didn’t know you wanted.
There are louder cocktails out there—sweeter, smokier, trendier. But when you know what you like—and why you like it—you stop chasing noise. You just stir, sip, and appreciate the magic of simplicity done well.”
Michael Hanlon
“I’ve had one before, but when I tried Roam Café’s Espresso Martini, I was immediately hooked. It’s fantastic. That recipe has the perfect balance of flavors for me. It’s like I get to enjoy dessert before I’ve eaten dinner. But I think it’s the creaminess of the martini that I like most. Roam uses Bailey’s Irish Cream, which some recipes don’t call for. I tend to savor it a little at the beginning and then save the rest of it for after dinner . . . or, perhaps, just order another one.
I’ve been going to Roam since it opened years ago—it’s a relaxed atmosphere where I feel comfortable while enjoying great food and good conversation. I always try to visit with the legendary Drew Nye when I’m there. He’s one of the owners, and I’ve known him for about twenty years now. It all goes back to the days of Dublin Underground, which used to reside on Alexander Street where the new Fool’s Gold is. That place was a hidden gem for sure.
Not making this up, I had the best dinner I’ve ever ordered at Roam. I was there for Valentine’s Day—a New York strip steak, medium rare, grilled asparagus, garlic Parmesan fries cooked to perfection, arancini as an appetizer, espresso martini as a drink, and I think there was crème brûlée as a dessert. The food is fantastic.
As much as I enjoy dining at a table, sometimes it can be most pleasurable when sitting at the bar and striking up a conversation with someone random. The clientele always feels welcoming.
Great food, friends, and supporting a Rochester original—can’t get better than that.”
Sarah Killip
“Maybe it’s because I’m in my late twenties, but half the time I order a drink, I seem to blurt out ‘rum and coke.’ Easy, I don’t have to think about it, not too pricey, a reminder of my college days. But a local cocktail I find myself going back to time and time again is the Paper Clip from Jack’s Extra Fancy. Mezcal, grapefruit, cappelletti, and ginger. It’s simple and done perfectly.
The place is just a total vibe—neon lights, a disco ball, Jack Nicholson’s portrait on the wall—it’s eclectic, moody, and keeps you on your toes. There’s also incredible food, and I’m specifically impressed with the veggie smashburger, topped with pickles, caramelized onion, dijonnaise, and cheddar.
Jack’s plays every Bills game on more than one screen, and the nights I’ve spent sitting at the bar with some of my best friends, watching them score touchdown after touchdown, easily make up some of my favorite memories.
The bartenders are great, the community is great, the drinks are great, and the decor pleasantly haunts me. It’s effortlessly fulfilling.”
Autumn Layne
“I love grabbing drinks at Vern’s. Some friends introduced me to the restaurant when I first moved here from New York City, and it’s been my go-to ever since. I bounce back and forth between the Sovereign Remedy and whatever gorgeous egg white cocktail is on the menu. Vern’s has perfected the frothiness!
The Sovereign Remedy is delicious. It’s well balanced, refreshing, spicy, and toasty. The ginger brings the perfect zing—it always seems to lure me in—it feels almost healing or medicinal.
There’s a fella named Casey that greets you at the door. From the moment you arrive, he makes you feel super welcome. He asks great questions, is charismatic, and remembers people and the things they love. The perfect host. There was a bartender named Jordan—I’m not sure if he works there anymore—and we got into the habit of asking for the Sovereign Remedy the way Jordan makes it: extra gingery and zippy.
Vern’s is cozy and relaxed yet elevated. I’m obsessed with the light that comes in the window during golden hour. And the lighting—these deep salmon orange lamps set the perfect tone for good conversation amidst the beautiful wallpaper and vibey background music. Everyone that works there is friendly, kind, and creates a feeling you want to return to again and again. I always leave in a state of delight.”
This article originally appeared in the January/February 2026 issue of (585).
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