"Milk & Honey, Sasha Petraske's groundbreaking cocktail bar in New York City, opened on the eve of the millennium. The buildup to the craft cocktail revival had been brewing in the decades prior, thanks to bartenders like Dick Bradsell at Fred's Club in London and Dale DeGroff at the Rainbow Room in New York City. But it was that pivotal New Year's Eve in Petraske's tiny Lower East Side speakeasy when the craft cocktail party officially kicked off. Milk & Honey would go on to give us countless modern classics (Gold Rush, Penicillin), and help ignite contemporary cocktail culture as we know it."
"Soon, craft-focused bars like San Francisco's Bourbon & Branch (originator of the Black Manhattan), Chicago's The Violet Hour (Paper Plane), New York City's Pegu Club (Old Cuban), and Death & Co. (Oaxaca Old Fashioned), helped define the movement that followed. They modernized pre-Prohibition templates with smart substitutions and equal-parts builds - with easier access to products and techniques - while bartenders played with ingredients like amaro, Chartreuse, and agave spirits, along with culinary techniques such as fat-washing."
Milk & Honey opened on New Year's Eve 2000 in Manhattan's Lower East Side and catalyzed the modern craft cocktail revival. Earlier bartenders like Dick Bradsell and Dale DeGroff laid groundwork for renewed interest in cocktails. Bars such as Bourbon & Branch, The Violet Hour, Pegu Club, and Death & Co. modernized pre-Prohibition templates using smart substitutions and equal-parts builds. Bartenders incorporated amaro, Chartreuse, and agave spirits and techniques like fat-washing. Modern classic cocktails spread globally from small towns to urban bars, and bartenders including Audrey Saunders, Sam Ross, Douglas Ankrah, and Joaquín Simó became prominent for their creations.
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