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5 craft cocktails to try in Buffalo

Here are five top-notch cocktails to enjoy from the Buffalo area bar scene.

Supressor #21
Lombardo Ristorante
1198 Hertel Ave. (873-4291)

A smooth, velvety after-dinner drink, Lombardo’s Supressor #21 is the perfect blend of earthy, bitter and forest-fruit sweet. The sherry and umami Cynar are decadently rich, while orange bitters perk up the finish.

The Supressor #21 from Ristorante Lombardo. (Sharon Cantillon/Buffalo News)

The Supressor #21, made from Barolo Chinato, oloroso sherry, Cynar, orange bitters and an orange twist, from Ristorante Lombardo. (Sharon Cantillon/Buffalo News)

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Ginger Baker
Buffalo Proper
333 Franklin St. (783-8699)

The Ginger Baker is the margarita lovers’ introduction to craft cocktails, with a little jalapeño spice, some ginger zest and yes, grapes. Lime highlights the rum’s bright side, while the grapes keep the spice in check.

Buffalo Proper serves the cocktail Ginger Baker made with Cachaca, ginger jalapeño syrup, lime juice and grapes.  (Sharon Cantillon/Buffalo News)

Buffalo Proper serves the cocktail Ginger Baker made with Cachaca, ginger jalapeño syrup, lime juice and grapes. (Sharon Cantillon/Buffalo News)

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[Read Lizz Schumer's breakdown of Buffalo's cocktail culture here]

Industry Standard
The Black Sheep
367 Connecticut St. (884-1100)

A nod to the current hipster cocktail lovers’ obsession with Chartreuse and Fernet Branca, this one blends them to bring out the best in both. Chartreuse’s high-octane herbs balance out Fernet’s licorice tang, and lime juice brightens it all up for a satisfyingly complex sip that’s just different enough to feel like a night out.

The Black Sheep serves the cocktail Industry Standard made with Fernet Branca, Chartreuse, lime juice, simple syrup and Angostura Bitters.  (Sharon Cantillon/Buffalo News)

The Black Sheep serves the cocktail Industry Standard made with Fernet Branca, Chartreuse, lime juice, simple syrup and Angostura Bitters. (Sharon Cantillon/Buffalo News)

[See Sharon Cantillon's photo gallery of local bartenders and craft cocktails]

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The Earhart
Vera Pizzeria
220 Lexington Ave. (551-6262)

This one tastes like summer, without tickling your tonsils with too much sugar. St. Germain is an herbal sweetness, with a strawberry and blackberry purée that’s your morning smoothie all grown up. Lemon juice is just sour enough for balance and a bonus for the drivers: The alcohol can be adjusted by adding more or less purée.

Vera Pizzeria on Lexington Avenue makes the cocktail Earhart, which contains vodka, strawberry and blackberry puree, fresh lemon juice and St. Germain. (Sharon Cantillon/Buffalo News)

Vera Pizzeria on Lexington Avenue makes the cocktail Earhart, which contains vodka, strawberry and blackberry puree, fresh lemon juice and St. Germain. (Sharon Cantillon/Buffalo News)

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100th Problem
Bourbon and Butter
391 Washington St. (253-6453)

The 100th Problem will make the drinker forget about the other 99, with a vegetal chill that tastes like the best parts of working in the garden, right down to faint whiffs of smoke from nearby campfires. Cucumber and vanilla recall summer’s bounty, while eucalyptus and absinthe define fresh, with hints of licorice and Halls. Finish it off with charred lemon sour, and the 100th Problem is the solution we’ve all been looking for.

Bourbon and Butter serves a cocktail called the 100th Problem, which is made with cucumber, vanilla and eucalyptus-infused gin, charred lemon sour, sugar and roasted red pepper oil. (Sharon Cantillon/Buffalo News)

Bourbon and Butter serves a cocktail called the 100th Problem, which is made with cucumber, vanilla and eucalyptus-infused gin, charred lemon sour, sugar and roasted red pepper oil. (Sharon Cantillon/Buffalo News)

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