There’s probably a hand-full of members of the cocktail community that can soley bring so much attention and cred so quickly to an event. One being Sasha Petraske (no need for intro here). He now has founded his own cocktail convention…Read more
Julian Cox (29) got his start at David Myers’ French brasserie Comme Ça. The bar team was trained by the elite cocktail-crafters of the Sasha Petraske’s famed Milk and Honey; Cox was inspired by their use of fresh ingredients and the careful skill they applied to each and every drink. He’s one of Los Angeles’ top bartenders, and he runs the cocktail programs of chef John Sedlar’s Rivera and Playa as well as Sotto and chef Ricardo Zarate’s just-opened Peruvian restaurant,
Silver Lining Joseph Schwartz and Sasha Petraske of Little Branch are bringing another cocktail-and-jazz drinkery to 75 Murray Street (Tribeca). Located Under a cast-iron townhouse the new space will also feature an ambitious lineup of live jazz (Tadataka Unno, Gary Versace) curated by Vito Dieterle, who moonlights as a tenor sax. Silver Lining’s array of small tables draped in white tablecloths makes it a swanky alternative to the modern bar, as well as a great spot to bring a date
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
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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