Rhode Island Monthly Occasions Spring/Summer 2014 : Page 13

In addition to running her business, Van Nostrand’s writing a cocktail recipe book, and she’s been tapped for a pilot for a vintage culture reality television show (details are hush, hush). Frequent trips to Newport and New York for events mean she’s a very busy gal, but not too busy to run a cocktail pro-gram at Machines with Magnets. She also bartends every other Friday at E and O with her dad. Van Nostrand explores the local cocktail scene at Justine’s, Loie Fuller’s and El Ran-cho Grande. “Honestly, my friends and I order a pitcher of margaritas and we’re set,” she says. It turns out, the lady who creates some of the most innovative cocktails in the state also has a thing for margaritas and beer. “When I am not drinking a cocktail, I’m drinking a High Life or a Bud Light,” she says. It’s all a part of what makes a good bar-tender. Or mixologist? “Both, because I’m both,” she says. “Bartender signifies that you can make a good drink and pour the perfect draft with a half-inch of head. I think mixologist means you delved into the history of cocktails and find inspiration in the classics.” Yep, she’s both. J.C. Classic Cocktails | | CONTINUED FROM PAGE 50 PISCO SOUR Los Andes, 903 Chalkstone Ave., Providence, 649 4911, losandesri.com How It’s Made: The signature drink of Peru is a rif on the whiskey sour, irst made for an American tourist. White brandy (pisco), fresh-squeezed lime juice, simple syrup and egg white are shaken and served on the rocks with a dash of bitters and lime wedge. The Scene: Heaping plates of South American fare often served with a side of live Bolivian music. The pisco sour pairs well with the restaurant’s famous non-cocktail, the ceviche martini. bottom of a glass, then Old Overholt rye and Peychaud’s bitters are stirred with ice and strained into another glass sprayed with absinthe. A lemon peel is squeezed and rubbed around the rim for a flash of citrus while you sip. The Scene: Watching barman Jay Carr make any drink is a show, even more so if you order the Bartender’s Choice. He swiftly stirs, shakes and pours at the horseshoe-shaped bar in the contem-porary space with exposed brick walls. TOM COLLINS The American, 311 Iron Horse Way, Providence, 865 6186, theamerican restaurantprovidence.com How It’s Made: Think of it as sparkling lemonade with spirits. Lemon juice, sugar and soda water are stirred with Bombay dry gin and served with ice in a tall Collins glass. The Scene: If Frank Sinatra came back from the dead looking for a nightcap, he’d end up at this high-class hideaway, once home to the Rhode Island Locomotive Works from 1867 to 1906. SAZERAC The Eddy, 95 Eddy St., Providence, 831 3339, eddybar.com How It’s Made: The best Sazerac this side of the Big Easy can be found at the wee Eddy. Sugar is muddled into the RHODE ISLAND MONTHLY l APRIL 2014 97

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