Bartenders Pick The Best New Spirits, Liqueurs, and NA Drinks of 2024 (So Far)

Peach liqueur, really good amaretto, mezcal, coconut water, and more…

I’m turning this week’s newsletter over to a few bar pros, so they can tell you in their own words about the most interesting, most delicious, and most surprising new spirits, liqueurs, and nonalcoholic ingredients they’ve tasted this year.

Time to make room in the bar cabinet…

“In answer to your question about what has been the most surprising new spirit I’ve tasted this year, it’s definitely Adriatico Amaretto—along with the company’s Bianco bottling. I was introduced to it by my friend Al Sotack, who brought some for me to taste to my book party at Porchlight. To be honest, I couldn’t believe that Al was working for an amaretto company! I met Al back when he was running the Franklin Mortgage Co. (which Death & Co. helped set up) in Philadelphia, and have followed his career as a bartender and writer with great admiration over the years. It all became obvious when he shared two gorgeous mini bottles. The design reminded me of the ornate styling of Giuseppe Gallo’s Italicus and Savoie—and the liquid is brilliant. The amaretto has classic fruity notes of marzipan and great acidity to balance the sweetness. There’s a pleasing apricot Tootsie roll flavor that lingers with no heat, despite being 28% ABV. The Bianco looks like a bottle of milk, but has the body and mouthfeel of a grain or nut-based milk. The marzipan notes are much more subtle, and at 16% it is dangerously quaffable. I’ve already mixed with with Nigori sake and imagine it would be great with coffee or in a creamy nightcap if that’s your thing. I’m looking forward to hearing what Jeffrey Morgenthaler has to say about it, as his Amaretto Sour spec is the global standard now.”—Jim Meehan, author of The Bartender’s Pantry, Meehan’s Bartender Manual, and The PDT Cocktail Book

“Strange Water! The cleanest coconut water to hit the market.”—Rachael Hans, Glasserie, Brooklyn

“Muyu Liqueurs is the only product that exists like it; it creates an exciting bridge between beverage and perfumery. These liqueurs make a wonderful addition to any backbar and I can't recommend them enough. As of right now they have three expressions, each designed by a world-renowned, award-winning bartender. The Jasmine Verte is tremendously floral. Think fresh spring on the nose followed with earthy undertones of patchouli and iris. Perfect for simple-to-make sour and citric-forward beverages: think jasmine gimlets and daiquiris. Their Chinotto Nero is like distilled October warmth. The blend of orange and cocoa marries perfectly with the secondary notes of wood and citrus. It’s good for anything more spirit-forward but especially gin. I've been having fun using it in R&D for this year’s upcoming Negroni Week. It also makes a great mezcal marg. Finally, the Vetiver Gris is the most interesting in my opinion. Notes of leather with earthy undertones. I've found it to be bourbon’s best friend. Makes very exciting old fashioneds and Manhattans.” —Alexander Michael, Thyme Bar, NYC

“Blended Family Liqueurs, based out of Rosewell, GA. These are made by a former bartender at 25% ABV, a higher proof than most cordials/liqueurs. They have a peach that is out of this world, not super sweet, with an insane amount of peach flavor without any artificial additives. We started featuring it in a summer sangria at all of our STIR locations; it has been our best selling monthly special. They offer a few different flavors, all are great. The triple sec has the perfect amount of orange essence but finishes with unique pepper-like notes that really provide an interesting complexity to cocktails.”—Steven Huddleston, STIR / SquareOne Holdings, Chattanooga, TN

“Zomoz Mezcal. In the current mezcal boom it turns out that a lot of it is garbage. Zomoz is an excellent espadin and I'm excited to see what else they have up their sleeves.”—H. Joseph Ehrmann, ELIXIR, San Francisco

“Destileria Barako Ube Liqueur tastes like my childhood and adds layers to an espresso martini.”—Chockie Tom, Brand Ambassador for Mr Black, London

“Oh, this is a hard one, but I would have to say the product I’ve been reaching for the most is Doladira Aperitivo. Created by Meredith Erickson, who wrote Alpine Cooking, this aperitivo was inspired by a rhubarb cocktail in the book. This liqueur has a light texture, not syrupy like some. Its beautiful ruby color is the product of black carrot and rhubarb, which to me adds a lovely vegetal quality. I like to use it in a range of cocktails that typically call for Aperol or Campari. Use it in a Paper Plane or Naked and Famous, which to my personal taste are too sweet with Aperol, but with Doladira it’s becomes more balanced from the additional gentian bitterness. You can also substitute it in a Jungle Bird instead of Campari and with mezcal instead of rum, and you get a smoky, light summertime cocktail. I’ve found that this is a very versatile liqueur, and works well with pairings savory, herbaceous, or fruity. —Bre Lotz, Tigre, NYC

“An ingredient I have been pulling left and right lately is London Essence’s Grapefruit Soda. At Madame George, it is featured in a highball made with Isolation Proof Strawberry Rhubarb gin, Rockey’s Liqueur, mezcal, rhubarb juice, and acid. The soda provides heavy carbonation, and bright citrus that complements but doesn't overpower other ingredients. At Lolita, we use grapefruit soda in our happy hour Vodka Paloma variation. The grapefruit soda helps this cocktail soar.”—Marshall Minaya, Madame George and Lolita, NYC

Got anything to add the list?