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The Magazine

Northshore October 2025
Brett Henderson loves local ingredients. Friends know to stop by The Poynt in Newburyport, where he is bar manager, with fresh produce that he can experiment with to make tasty cocktails. On his own, he can often be found at Tendercrop or Cider Hill, perusing what is in season. “Especially for summer cocktails, I love to use locally sourced [ingredients] whenever possible,” Henderson says. “Instead of an orange, I might try a strawberry.” So he was inspired when the mead makers at 1634 Meadery in Ipswich dropped by with some samples of their honey wine—especially the Strawberry Fields flavor, produced with
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