Stopped by to experience the new bar and restaurant at Mirabeau in Beacon.

I was happy to see Conner behind the bar. He’s been part of the area bar scene for years. In my usual style, I asked him to make a unique Negroni for me, and he asked if I had ever had a Boulevardier.

You know what the answer was, so of course I was thrilled to sip his version.

Very well crafted, with mostly New York State ingredients. For the base, he used Do The Rye Thing, a New York straight rye whiskey produced by Tuthilltown Spirits Distillery, a bold spirit ready to stand up against the other ingredients.

For the vermouth, he went with Method Sweet Vermouth, which is styled after traditional Italian sweet vermouth but made but made using wines and brandy from the Finger Lakes region of New York. I was concerned because both have complex profiles.

For the Amaro he went with a standard, Campari, a good move. He could have gone all New York with one of the Brooklyn Amaro Makers Leading The Italian Spirits Revolution, built that may have been too much.

The drink was perfect and we enjoyed some delicious small bites.

Mirbeau Inn & Spa Beacon is a luxury French-inspired wellness resort located at 11 Mirbeau Lane in Beacon, New York. Opened in May 2026, the 64-acre property reimagines the historic 1859 Tioronda Estate (formerly the Craig House sanitarium) as a Loire Valley-style sanctuary featuring a 25,000-square-foot spa, 72 guest rooms, and Monet-inspired gardens