Located in the heart of downtown Princeton, Mistral offers a stunning mix of taste, style and atmosphere. With a welcoming outdoor patio that is equipped to provide guests comfort regardless of the season and rustic, inviting interior, Mistral’s atmosphere evokes feelings of warmth and community.

Mistral first opened its doors in spring 2013. While influenced by global flavor profiles and techniques, Mistral’s menu features culturally influenced, interpretative American cuisine—much like its sister restaurant, elements. Mistral delivers an entirely different dining experience to its guests—featuring smaller plates (not to be mistaken as tapas) that are intended to be savored and shared. 

In 2015, Mistral expanded to include Mistral Bar, where guests enjoy a full craft cocktail menu designed by renowned barman Jamie Dodge that is both unexpected and classic and attuned to chef Anderson’s local and seasonal ethos.


—1.5 oz. Rittenhouse Bottled in Bond Rye
—.5 oz. Becherovka (bitter liquor)
—.5 oz. Snap (ginger snap flavor liquer)
—.25 oz. Dolin Genepy des Alpes (green/yellow/chartreuse hybrid –alpine liquer)
—.25 oz. honey syrup
—.25 oz. house ginger beer syrup (ginger syrup)
—2 dashes Jerry Thomas Bitters


1 » Stir, strain over a square, oversized ice cube into a double rocks glass.
2 » Garnish with a lemon peel.

Get ready for fall with this seasonally appropriate cocktail. Corgi Spirits, an independent small-batch distillery located in Jersey City, has hosted a variety of private events including corporate parties; catering is BYO. The Lounge—a plush drinking parlor—is spacious yet cozy and the entire tasting room can be rented to accommodate larger groups.

—1.5 oz. Corgi Spirits Pembroke Gin
—3 oz. fresh apple cider
—0.25 oz. ginger simple syrup*
—3 thyme sprigs
—thyme sprig for garnish


This creation is one of the distillery’s most requested drinks and perfectly refreshing in the summertime.

— 1.5 oz. Bluecoat American Dry Gin
— .25 oz. Dolin Dry Vermouth
— .5 oz. fresh lemon juice
— .75 oz. Penn’s Woods Syrup*

*Combine 40g fresh dill, 20g fresh basil and 10g dried coriander into one quart of simple syrup. Blend mixture, strain, and store in an airtight container and refrigerate.


About the Cocktail: Two European beneficiaries of the spice trade are referenced in a split base of gin and rhum agricole; with Greek yogurt, coconut water and makrut lime leaf adding creamy echoes of an Indian lassi.

Pouring Ribbons, a second-story bar in New York City’s East Village, can accommodate groups of 30-40 people; the entire bar can hold 100.

—1.5 oz. Tanqueray gin
—.5 oz. JM Rhum Agricole 100 Proof
—1 oz. coconut water syrup
—.5 oz. lime juice
—1 tsp. Greek yogurt
—1 makrut lime leaf