This intimate lounge on the LES is a haven in an otherwise hussling and bussling neighborhood. To get to this cozy bar, enter through Barramundi (L.E.S.), make your way all the way to the back, and push a bell to the left of the door marked “private”. You’ll be…Continue Reading
The Auchentoshan Switch: two bartenders in the US and the UK will swap positions for two weeks to work in one of New York City’s and London’s most distinguished bars, the award winning 69 Colebrooke Row and Apotheke. The Switch will take place in early 2012.
Slightly Oliver, a cocktail-themed gastropub located at 511 Amsterdam Avenue on Manhattan’s Upper West Side., opens on November 3. The place blends the food talent of Chefs Luis Ulloa (Tolani) and Jason Hicks (Jones Wood Foundry) with the cocktails of Albert Trummer and Orson Salicetti (Apotheke and Theater Bar). -Read More
It’s not unusual to see a bar borrowing techniques, ingredients and recipes from the kitchen to be applied onto craft cocktails, but now the swarming knowledge gathered behind the bar is spilling back into the kitchen. Enter Jane’s Sweet Buns, a pastry shop located in the East Village where owner Ravi DeRossi (Death and Co, Mayahuel, Cienfuego) and bartender extraordinaire Jane Danger (CBGB, Death and Co, Cienfuegos) are offering pastries inspired by classic cocktails like the Old Fashioned buns (peacans, bourbon,
Palettes are getting more curious and complex. For a few years I’ve seen how bitters, ranging from classic Italian amaros to monastic French liqueurs, have been popping up more and more on cocktail menus in the U.S. But it seems that this category (once considered to be folk remedies throughout Europe) has officially gotten momentum with the opening of “Amor y Amargo” in NYC. A collaboration between Ravi DeRossi (Cienfuegos) and the Brooklyn-based bitters company Bittermens are offering an experience
Here’s a video shot during “Tales of the Cocktail” 2011 on “How to Build a Cutting Edge Ice Program” presented by NYC cocktail guru’s Christy Pope (Cuffs and Button), Chad Solomon (Cuffs and Button), Richie Boccato (Dutch Kills) and Joseph Schwartz (little Branch) all part of the Milk and Honey family. Technorati Tags: Andres A, bartenders, Christy Pope, clinebell, Cocktails, craft cocktail, Cuffs and Button, Dutch Kills, featured, How to Build a Cutting Edge Ice Program, Hundredweight, ice block, Joseph
Speakeasy By Jason Kosmas and Dushan Zaric This cocktail book comes from owners of New York’s hugely successful Employees Only – a modern speakeasy style venue. This bar is very special to me because it was one of the first bars that I visited when I moved to NYC and helped me put the art of mixing drinks into perspective. There you could see all the elements of a great cocktail bar in sync. No matter how busy and packed
Sasha Petraske, Richard Boccato and Ian Present, who own and operate Dutch Kills, have founded Hundredweight ice and cocktail services, were they will be providing custom made ice for other cocktail bars in NYC. The New York Times reports: Anyone who has patronized Dutch Kills, the cocktail bar in Long Island City, Queens, has probably noticed the showy supporting role ice plays in its drinks. Long frozen spears skewer highballs. Paperweight-size cubes weigh down rocks glasses. For other drinks, bartenders
One of the most overlooked ingredients in the preparation of a cocktail is the type of ice used to add the proper dilution and chilling of the cocktail, here is a video showcasing the attention to detail in the usage of ice. Technorati Tags: Dutch Kills, featured, Giuseppe Gonzalez, Ice, NYC Bar, Proper ice dilution, Sasha Petraske
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