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Serving Up: The Peach Party at Mill’s Tavern

By November 29, 2023Rhode Island, Top News, Serving Up

Mill’s Tavern’s Beverage Director Arielle Fernandes.

Mill’s Tavern
101 North Main Street
Providence, RI

Award-winning Mill’s Tavern in downtown Providence is a local favorite for all occasions, offering fine dining in a unique urban setting at the foot of historic College Hill. Chef Edward Bolus offers elegant cuisine that combines local and seasonal ingredients using fruits and vegetables harvested from area farms, with chops and steaks cut daily and fresh seafood a highlight. Located in the century-old Pilgrim Mill’s Building in Providence, the Mill’s Tavern dining room imparts a sophisticated yet cozy ambience. Known for its extensive and award-winning wine selection—now in its 10th consecutive year of earning Wine Spectator’s Award of Excellence—the Mill’s Tavern cocktail program offers the same level of attention to detail and seasonal, creative curations as part of its wine program. The sleekly designed bar serves up a wide array of tastes, handcrafted to complement any meal or visit to the venue.

Beverage Director: Arielle Fernandes

Cocktail: Peach Party

» 1.75 oz. Pierre Ferrand Ambre Cognac
» 5 oz. Aperol
» .25 oz. Giffard Orgeat Syrup
» .5 oz. peach syrup
» St. Elder Foam*
» Garnish: dried rose petals

Mill’s Tavern’s Peach Party.

Method: Combine ingredients in a shaker. Shake, pour the mixture into a rocks glass over ice and top with St. Elder Foam. Garnish with dried rose petals. *St. Elder Foam is made with 2 oz. water, an egg white, 1 oz. St. Elder Natural Elderflower Liqueur and a splash of lemon juice.

“Mill’s Tavern created the cocktail as an introduction to Cognac for guests who have not tried it before,” said Kari Carreiro, General Manager, Mill’s Tavern. “Peach was added to bring in seasonal fall flavors at the end of summer and to introduce guests to new and emerging flavors, spirits and wines. Behind the bar is where Beverage Director Arielle Fernandes can share her knowledge and passion for the industry and Mill’s Tavern.”








Photos by Laura Widness.

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