CLOCKWISE FROM TOP RIGHT: The Mango Sticky Rice cocktail; the Split Personality cocktail; the Late Check-Out cocktail, all served at Esther’ s High Dive at the Aloft Providence hotel.
The Barbarella, Club Frills
“ We start with a few housemade ingredients, including infused Japanese whiskey with preserved sakura flowers( cherry blossoms) and a salted fresh rhubarb puree. We could use lemon or lime juice here, but instead we make a solution of 6 percent citric acid dissolved in filtered water. This helps us achieve the acidity of citrus juice with a more neutral taste and a fraction of the prep time! Next, we add maraschino liqueur, cherry juice and Champagne cola and we clarify the whole thing with milk pureed with cream cheese. It tastes like bubblegum chocolate cherry cheesecake.” clubfrillspvd. com
— Jesse Hedberg, co-owner of Club Frills
PHOTOGRAPH: COURTESY OF JESSE HEDBERG / CLUB FRILLS.
RHODE ISLAND MONTHLY I APRIL 2026 73