Hold on to summer as long as you can by indulging in a classic fair-weather cocktail with a modern twist. The Calabreeze ($11) is mixologist Kristianna Cross’s take on a Negroni. Cross uses Comb 9 gin and Campari, but instead of finishing off the drink with sweet vermouth, as a classicist would, she adds fresh-squeezed grapefruit juice and house-made rosemary syrup. The rosemary, and the drink’s lavender garnish, both come from the in-house hydroponic herb garden at J. Rocco Italian Table & Bar, 749 N. Clark.
— Michael Austin