New York Magazine

Photos by Davies + Starr.

For the
Inveterate Toast-Maker

(1) Regans’ orange bitters: All the rage among cocktail geeks; it took mixologist Gary Regan several years and a trip to a Greenwich Village witches’ supply store to get the formula right ($6 at the Pegu Club, 77 W. Houston St., nr. W. Broadway; 212-473-7348).

(2) Wölffer 2001 Cuvée sparkling wine brut: Supporting local viticulture has never been so refreshing. This lively, food-friendly Sagaponack sparkler is great with oysters and to have on hand for spontaneous celebrations ($35.99 at Vintage New York, 482 Broome St., at Wooster St.; 212-226-9463).

(3) Nora Ale: If you thought “great Italian beer” was an oxymoron, you’ve yet to try this spicy, aromatic Piemontese brew made from the ancient grain kamut ($13.99 at Whole Foods, Chelsea).

(4) The classic cask rye whiskey: Once the quintessential American whiskey, rye is poised for a comeback; this 21-year-aged spirit has enormous flavor and a long, toasty finish ($80 at LeNell’s, 416 Van Brunt St., nr. Van Dyke St., Red Hook, Brooklyn; 718-360-0838).

(5) Mymouné pomegranate molasses: Expand your cocktail repertoire with this Lebanese export, a mouth-puckeringly tart reduction that’s quickly becoming a staple flavor enhancer at the best bars in town ($8.50 at Dean & DeLuca).