Share:

Every year, Restaurant Hospitality Magazine selects the Best Cocktails in America. And this year, McKinney and Doyle made the list!

I am too excited writing this post. In fact, rather than try to put this intro into my own words, I am going to quote the source itself.

“Not only has America’s love for cocktails grown tremendously in recent years, so has the skill of those who prepare them. Restaurant Hospitality’s editorial staff selected 16 top cocktails prepared by mixologists around the country.”

So here’s the deal. Restaurant Hospitality Magazine’s Best Cocktails in America are broken down into categories. We’ve got:

• Desserts
• Martinis
• Whiskey/Bourbon
• Vodka
• Tequila/Mescal
• Gin
• Rum
• Global

There are hundreds of entries from all over the country every year and every single entry is judged based on both creativity and balance. As you can imagine, narrowing down hundreds of amazing concoctions is no easy feat and being named a winner is quite an honor. THIS is why I am so thrilled to announce that McKinney and Doyle was not only a winner this year, but was the first place winner in the Global category!

For those of you who don’t know, Andrew Sarubbi is an integral asset to McKinney and Doyle as a whole. He is the driving force behind the bar and the creator of Midnight in Chiang Mai, the drink that stole the hearts of the editors from Restaurant Hospitality Magazine.

Midnight in Chiang Mai is made with Leblon Cachaca, Giffard Banana Liqueur, Thai lemon curry liqueur, fresh lime juice, lemongrass syrup, and a habanero shrub float. If you’re like me, and are not sure what some of those ingredients even are, let the judge’s response help clue you in.

“One big trend we noticed in this year’s contest was the use of spice. Apparently American palates are heating up, and Sarubbi launced a two-pronged sensory attack with the use of Thai flavors and a float of habanero shrub. This one could have gone over the top, but it manages to stand at the edge of delicious and dangerous. We’ll have another.”

Sounds like something I would love, what do you think?

• About
• Latest Posts

Rebecca McKinney

I was born a foodie. My dad is a chef, baker, and restaurant owner and my mom might as well be because she owns whatever kitchen she walks into. I grew up working in my family’s restaurant and bakery in Pawling, New York – McKinney and Doyle. I started behind the bakery counter at 12 years old after begging my parents to let me start working. At 16 I worked as a hostess. By 18 I was serving tables and training behind the bar where I then worked every other weekend throughout my college career. Even now, when I am visiting my family in New York, I help out where I’m needed. To make a long story short, the food and restaurant industry has been my life for as long as I can remember.

I wanted to create this blog for a few reasons. First and foremost, to share tips, tricks, and knowledge about the food and beverage industry in general but also to help people see a different side of the restaurant world. Every restaurant has a totally unique culture and world within it. I want to help open people’s eyes to more than how fast the service is or how easy or hard it is to secure a reservation.

So, thanks for stopping by! I welcome your ideas, input, and feedback and hope you enjoy!

Eat well & travel often,

Becky McKinney

Latest posts by Rebecca McKinney (see all)

• Why Food Makes the Best Gift for a New Mom - April 12, 2023
• 5 Ingredients to Cook With This Spring - March 15, 2023
• 10 Reasons to Dine Out on Valentine’s Day - February 2, 2023