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Best Of 2015: Bar for a Creative Cocktail (tie)

The Principal's Office at Ivywild redesigns its cocktail menu about four times a year, which keeps creative juices of all types flowing — and, according to manager Tyler Hill, ingredients as fresh as possible. Expect a new fall menu sometime in October (if it's not already on tap), which will include some "good, savory, keep-you-warm kind of drinks," darker rums and whiskeys, fun house-made infusions and a Negroni that's been barrel-aging for the last couple of months. Meanwhile, Shuga's introduced its fall menu less than a month ago with additions like Harvey Wrote Some Lyrics. A wash of absinthe, Mahon gin, a house-made pistachio cream, simple syrup and a nutmeg garnish bring out everything special about pistachio. "We do have a lot of things on the menu that have that counterintuitive mix of ingredients," says bartender Lisa Schoenstein, "things that are fresh and surprising, and things people will try and say, 'Only Shuga's would have this.'" — Kirsten Akens and Griffin Swartzell

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