Raising the Bar: Grant Grill
The “Spring Smoke” cocktail at Grant Grill, with Death’s Door white whiskey, applewood-smoked sugar syrup (yes, smoked sugar), pressed Meyer lemon and fresh egg whites; the Grill’s new bar maestro, Jeff Josenhans.
There’s a new cocktail king in town. Jeff Josenhans joined the Grant Grill after a 12-year stint at Sweden’s top restaurants (Cadier Bar, Master Anders), where he competed for the Swedish national bar team (top national ranking: No. 4). He’s a boutique spirit specialist (Old Tom gin, Death’s Door white whisky) who loiters at farmers markets with chef Chris Kurth for drinks like “Fanny Mack,” with Bergamot orange-infused Tanqueray gin, pressed Sally Mack grapefruit, grapefruit bitters and Hawaiian red sea salt around the rim. It’s the best craft tipple we’ve tasted since Ian Ward landed at Whisknladle.
326 Broadway, 619.744.2077, grantgrill.com.
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