Mixologist Ryan Paykert showcased his new spring cocktails to Grub Street yesterday at Terzo Piano. The drinks feature an intense focus on local ingredients, and include liquors made by nearby distilleries North Shore and Koval. They were developed over what was comically described as a “tortuous few months of tastings,” where Paykert and his bartenders painstakingly sampled and critiqued the drinks until they were right. Particular attention was paid to pair them with the dessert offerings from Chef di Cucina Meg Colleran Sahs. Preview the list in our slideshow, then go try one yourself.