Results tagged “cocktails”

   

Click on the images for more on Bar Pleiades, pizza at Numero 28, and dining at Juliet Supper Club.

       

Nestled between a Williamsburg condo construction site and another building occupied by a battalion of fashion models, the swank new tapas restaurant Bar Celona seems poised to cash in on (and advance) the neighborhood's steady drumbeat of gentrification. At first glance, one might assume this chic place is just a tad out of step with the still slightly scruffy South Side, but let's not forget that the well-appointed Dressler is just a few blocks away, and Aurora isn't exactly a dump, either. Bar Celona's interior design may be seductively or surreally luxurious, but that doesn't take anything away from the stellar cocktails or chef Jordy Lavanderos's first-rate menu. Also: fireplace.

For the first time ever the Museum of the City of New York is opening its "romantic sunset Terrace—overlooking Fifth Avenue and Central Park—for summer fun with a Prohibition Era-themed Speakeasy serving up classic cocktails and Roaring 20’s dancing music." The classy debauchery will take place every Wednesday evening from 6 to 9 p.m., starting next Wednesday the 15th. They've even renamed the joint, so if you're in the know you'll call it the Speakeasy at 1220 Fifth. Which sort of gives it away. Anyway, the $12 admission includes one free drink and access to current exhibitions. Food will also be available for purchase. Here's a list of other museums that get boozy after dark.

Mix Shake Stir, Danny Meyer's recently released book of cocktail recipes, contains a bunch of quasi-unattributed but helpful quotes from bartenders at Union Square Hospitality Group restaurants like Blue Smoke, The Modern, Eleven Madison Park, and Tabla. For example: "'Like a good cook, an experienced bartender tastes everything before serving it to guests. A cache of straws comes in handy!' — Union Square Bartender."

Home bartenders have been busy riding out the recession with crafty survival tactics like tapping the full flavor potential of plastic jug vodka with essence of Skittles, for example, and it seems fitting that a new wave of cocktail books is now being unleashed on the public. The good news is that Food & Wine has just published Cocktails ’09, a soft-cover easy read that combines bar listings (NY is represented by spots like Apothéke, Employees Only, and newcomer Dutch Kills) with lots of make-at-home recipes including some compiled by the talented Jim Meehan of PDT. The bad news, as noted by the Wall Street Journal, is that there aren’t a lot of vodka-based drinks in the volume (down 50 some recipes from the ’05 edition).

LeNell Smothers of LeNell’s in Red Hook last night sent out what will likely be the last of her trademark store newsletter/mash notes to the public, at least for a few months. “Friday, February 20th,” it reads toward the top, “Noon to Nine. Don't expect marching bands and dinner on the ground, but do drop by and give me a hug. Have a sip of punch and celebrate the good stuff.”

          

The Employees Only crowd have joined forces with David Waltuck (chef/owner of Chanterelle and 2007 James Beard Award winner) to open Tribeca's Macao Trading Co., a big funky restaurant packed with antiques to evoke "the 1940s portside feel of Macao’s red lantern district." The space is bi-level and the menu's bi too, with Macao's history as a Portuguese colony reflected in both Chinese and Portuguese versions of ribs, bass tripe. Meals are served family-style in the 82-seat dining room and bar; other dishes include African fried chicken ($18), Portuguese Style Grilled Prawns with vinho verde & garlic butter ($28), and Chinese Style grilled sirloin with oyster sauce & Chinese broccoli ($32).

     

The Hanger Bar was a beloved dive on East Third Street with a pool table, DJ booth and a vintage clothes for sale up front. It closed some months ago, and owners Jay Schneider and Natalka Burian have given the place a serious face lift while keeping the drinking/clothing consumption combo. Bespoke men's suits will now be sold, but even more eye-catching is the antique sewing machine they've turned into a beer tap. For the curious, it's named Elsa after Italian-born fashion designer Elsa Schiaparelli, who lived in New York during Prohibition.

Milk and Honey, the dimly lit railroad bar on Eldridge Street with the fastidiously-prepared cocktails, "reservation only" policy, and unlisted number, blazed the trail for the city's current wildfire cocktail craze and speakeasy-style bars. In recent years, as owner Sasha Petraske has expanded his footprint with Little Branch, The East Side Company, new absinthe-centric White Star and that Community Board pariah Mercury Dime, Milk and Honey has also only gotten more popular, with the secret phone number posted on message boards and blogs as fast as Petraske can change it.

Enjoy it folks -- blueberries are in peak season. Although technically they are in season from May to October, they've exploded recently. They're showing up in farmers' markets (here's a map of map of NYC Greenmarkets), CSA shares, and even the New York Times magazine's sunday recipes.

The dark and discreet cocktail lounge The Randolph at Broome was deemed one the top ten bars of 2007 by the nightlife editors at Citysearch. But co-owner Hari Kalyan wasn’t satisfied with all the buzz, so he shut down for renovations and reopened in May with an even darker, more mysterious aesthetic, livened by a piano player, DJs and an excellent specialty cocktail menu from Matty Gee, a bartender from the Milk & Honey school of high-end drinks. Gee recently answered our questions about what sets his cocktails at The Randolph apart, and also divulged one of his favorite drink recipes, the Strawberry Cucumber Fizz. Pictured after the jump, it does look appealing, but if you happen to stop by The Randolph don't miss The Gershwin – made with their signature cold gin, it's one fancy cocktail that manages to justify its steep price.

Sunday June 22nd marks the return of Stink-Fest on Smith Street, a mini-celebration of all cheese pungent and dank. With that comes one of the better competitive eating events in recent memory, the Stinky Cheese Eating contest. The call for new competitors is out at this very moment, so get ready: Last year, Oliver “cheese baron” Butler – director of acclaimed theater company The Debate Society – dominated the contest by downing 6 oz. of Cantal in one minute flat.

Cocktail wizard Dave Wondrich used a Boston shaker as a time machine when he taught a room full of people how to make old-school drinks. Real old school--some of the libations that the author of Imbibe whipped up haven’t been made for more than 100 years.

This isn’t goodbye. Well, actually it kind of is. I’m moving to London for a year to work on depleting their wine and beer supplies. Over the past three and a half years I’ve been lucky to gain thousands of new drinking buddies, including you. We’ve shared countless bottles of wine, glasses of scotch and enough cocktails to inebriate the lower half of Manhattan and parts of Queens. And then, of course, there were the...

There are many things that get us in the holiday spirit. But none of them work as nicely as stiff cocktail. Being that Thanksgiving is the official kick-start to festive season, it seems only right to welcome it with a beverage that will put some color in our cheeks and some jolly in our step. So while we have the Pinot Noir all ready to go with our turkey, here are some cranberry cocktails to...