We invited the rising culinary stars featured in our annual Tastemakers issue to help us celebrate the magazine's release at Mezzo in Dublin. Lucky readers got to mix and mingle with the Tastemakers as we all sampled dishes from Mezzo's new executive chef, Connor O'Neill. Favorites included cherry-chocolate lamb chops and white bean-and-shrimp crostini, all paired with a fab cherry cocktail made with Oyo Stone Fruit Vodka.

Photos by Tessa Berg

Mezzo

Wednesday, May 22

We invited the rising culinary stars featured in our annual Tastemakers issue to help us celebrate the magazine's release at Mezzo in Dublin. Lucky readers got to mix and mingle with the Tastemakers as we all sampled dishes from Mezzo's new executive chef, Connor O'Neill. Favorites included cherry-chocolate lamb chops and white bean-and-shrimp crostini, all paired with a fab cherry cocktail made with Oyo Stone Fruit Vodka.

Prunus Avium

Translation: Wild Cherry

1½ ounces Oyo Stone Fruit Vodka

4-5 fresh cherries, muddled

1/4 ounce simple syrup

1/4 ounce Luxardo

Add ice, stir well and double-strain into a chilled martini glass.

Top with 2 dashes Fee Brothers Cherry Bitters.

Garnish with one cherry on a skewer.