Faced with an abundance of leftover Champagne at Cold Storage, bartender Marissa Barlow re-purposed the wine by turning it into a syrup. “I had simultaneously been trying to re-create the flavor of my favorite treat as a kid in a cocktail—Daiquiri ice sorbet from Baskin Robbins—and falling short. I decided to use the Champagne syrup in my daiquiri and it all came together; it's one of my favorite drinks."