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It shouldn’t come as a big surprise that the cocktails at Blue Hill at Stone Barns, just like Dan Barber’s seasonal cuisine, feature a variety of fresh fruits and vegetables that hail from the adjacent farm. The offerings change regularly according to what’s being harvested, but in spring, expect to encounter a tipple like the Pickled Ramp Gibson, which showcases the seasonal allium along with housemade vermouth and gin. Housemade cardamom-leaf bitters, meanwhile, add a unique spicy note to The Ford. The bright green Herbal Elixir offers a refreshing blend of Blue Hill fall gin, Chartreuse, green apple, lime and celery juices, tarragon syrup and celery bitters — ask for non-alcoholic version if you're the designated driver. Many of the drinks at the Forbes Travel Guide Four-Star restaurant are on the savory side, but if you like your cocktail sweeter, don’t miss the Preserved Cherry Swizzle, made with El Dorado rum, long peppers, lime juice and preserved cherries.