#cocktail-venue

#cocktail-venue

"After Eden is about what happens once you leave paradise. There's curiosity, a little temptation and sometimes a bit of chance."

Golden Child Rooftop is envisioned as a social hub without elitist membership fees, catering to both hotel guests and New Yorkers seeking a fresh rooftop experience.

"Our focus has always been on building and scaling brands that stand out in their category and resonate with consumers," said Phil Rosse, CEO, The Mark Anthony Group of Companies. "Long Drink has already established strong momentum and a clear point of difference in the RTD space, and we see a meaningful opportunity to build on that success by expanding its reach and bringing it to more consumers."

Temple Bar is going full throwback this April with a two-night '90s takeover that leans all the way into downtown nostalgia, transforming into a 'living time capsule' with low lighting and oversized martini glasses.

Sukari Spirits positions itself as an originator and innovator of all-natural, ultra-premium spirits, with a focus on clean formulations and elevated drinking rituals.

For the past few years, we've been rounding up the best new restaurants in New York City as they open, with the sentiment being that anyone visiting the Big Apple can get a glimpse of our vast and diverse culinary scene by dining at a younger spot or two alongside the old-school institutions.

But then the playoffs arrive, and you and I are reminded of what makes twilight football-outdoors and on grass-special. You start off in broad daylight as both teams fuck around for a quarter or two. Then the sun slowly begins to bleed away, taking all distractions along with it as it sinks below the horizon. Now we're in primetime, when everyone is watching. Now every player on the field is in the spotlight, and you, the viewer at home, are dialed in.

This spectacle of a drink-which comes in a swiveling glass on a bed of moss under a smoke-filled cloche-is part of a new lineup of "multisensory" cocktails created by Jeremy Le Blanche, known for avant-garde creations at Fantom in New York. But the earthy and bright combination of tequila, amaro, matcha, cardamom, lemongrass, and lime is stunning even without the theatrics.

Used to strain ice and other ingredients out of shaken cocktails, a Hawthorne strainer is a small, flat, spoon-like gadget with holes plus a coiled spring around the edge. You simply fit it over the rim of a glass or shaker tin before pouring liquids through. It's essential for cleanly separating the cocktail from the ice without spilling or creating a mess during the pour.

I prefer frozen for blended drinks like daiquiris and margaritas; they add chill and texture without watering down the flavor. Fresh berries are better for drinks that are muddled.

The latest crop of bars are doing all of the above and then some, putting an emphasis on zero waste, housemade distillates, off beat wines, and immersive vibes. What's also clear is the geography of drinking culture: its clear epicenter is Lower Manhattan, with a few exciting entries in Brooklyn and one in Long Island City, Queens.

While one of the bartenders at the legendary Connaught Bar in London mixes your martini tableside, you're invited to choose your bitters to complete the drink. Lavender, perhaps? Or would tonka, coriander, or cardamom please you? Oh, what about the house-developed Dr. Ago's? Whatever your choice, you feel special for having collaborated on your order. But in truth, the selection process is so carefully planned by the Connaught that they're still behind the wheel. It's customization and control in perfect balance.

just before we collectively stumbled into this shitty timeline marred by "fake news" and idiot fascism, a journalist did that thing that journalism used to do: hold power to account. In this case, the power was Big Bay Leaf, and the reporter was Kelly Conaboy, writing for the Awl on a "vast bay leaf conspiracy" that-then as now-cons well-meaning home cooks into buying weird leaves that taste and smell like "nothing."

I was very familiar with the history because I've been writing cocktail history for 25 years. For my last book before this one, I was the editor-in-chief and principal writer of the Oxford Companion to Spirits and Cocktails, a huge reference book that includes histories and biographies of famous bartenders, as well as other related information. So a lot of the information was pretty fresh in my mind.