From the extreme $325 burger at Noah’s Italian to a new $75 Bloody Mary. Bar manager Olivia Savas manages to top an extreme Bloody Mary with brunch snacks for two.

At Noah’s Italian, bar manager Olivia Savas’ Scarpett nods to Italian roots + showcases Tuscan Piro Extra Virgin Olive Oil following a summer collab at Siro’s.

INTEL: The Dishing caught up with Andrew Patterson, former bar director of Milas in Schenectady, as he takes on a new bar director role at Sweet Polly in Park Slope, Brooklyn.

TASTE: BREAKING BREAD — A Reuben-Inspired Cocktail for A Late Night Pickle Plate by Zach Wolfgramm + Tom Madarasz

At Hamlet & Ghost, bartender Tim O’Connell was inspired by a local chef to use marjoram in a cocktail. The result? An herbaceous, summery martini.

Pia Bazzoni, F+B Director at The Maker Hotel in Hudson, talks culinary cocktails, growing up in restaurants + crafting cocktails inspired by The Maker’s perfumes.

The Maker Hotel scent collection meets its match in Pia Bazzani’s curated cocktails designed to evoke the same mood.

In The Maker Lounge, Pia Bazzani’s Twilight Garden captures the early signs of spring.

At Mirador, head bartender Seth Jones serves the Martini Ramiro, a revelation of sherry, tequila and pickled ginger brine.

Hamlet & Ghost Bar Director Sonia Castellani is known for her culinary, clarified cocktails. Here she combines the fresh fruit of her French childhood with marshmallow fluff + milk tea.

Channeling a Marvel Universe Utopia, Keshonn Hatcher blends Japanese sake with tiki indulgence for a taste of spring.

Milas bar director Andrew Patterson finds inspiration for this Gibson riff in a lamb gyro.

Hamlet & Ghost Bar Director Sonia Castellani takes mezcal in a more subtle direction with almond and apricot.

At Hamlet & Ghost, the team leans on kitchen ingredients to coax flavors out of cocktails. Bar Director Sonia Castellani’s hot pink Ube Milk Punch is a clear case of less is more.

Open 7 a.m. to 3 p.m., but breakfast cocktails + happy hour is a real thing at the brand new Little City Luncheonette in Albany, N.Y.

Bartender, trainer + wellness coach Trinel McDermott (June Farms/McGeary’s) shows us how to craft a bittersweet Lady Marmalade cocktail for The Dishing’s Zero-Proof series.

In Albany’s Warehouse District, Itameshi’s Bar Director Will Hoschek is inspired by rock samphire for a mermaid-inspired Vesper of the sea.

Bartender, trainer + wellness coach Trinel McDermott (June Farms/McGeary’s) uses Monday Gin + Sentia Red to craft a N/A No-Groni for The Dishing’s Bartender Series.

Zach Wolfgramm (Kindred, Saratoga) crafts his Second Hand Smoke for The Dishing’s ZERO PROOF cocktail series.

Will Hoschek (Itameshi, Albany) fires up a non-alc cocktail using kosho, a salt-fermented yuzu and green chile paste, for The Dishing’s ZERO PROOF cocktail series.