Last Call

Last Call: From Showers to Flowers

Wednesday, April 27th, 2016

In springtime, we want to see life starting to bloom, and a cocktail garnish is a perfect vehicle for showing off the ... read more>

Last Call: Drinking ‘Green’

Tuesday, March 22nd, 2016

As an ingredient, hemp has been farmed as a cash crop; lauded by fitness enthusiasts for its 20 amino acids, vitamins A, D and E, and omega 3s and 6s; treated a bit unfairly because of its relation to marijuana; and, now, used in cocktails. Johnny Swet features it in his “Going Back to Cali” ... read more>

Last Call: Bitter Equilibrium

Thursday, February 25th, 2016

Sother Teague is the brains behind Amor y Amargo (“Love and Bitters” in Spanish), a tiny East Village bar (formerly the dry storage room for the kitchen it’s attached to) that functions as a bit of a shrine to bitter ... read more>

Last Call: Sparkling Occasions

Thursday, January 21st, 2016

Sparkling wine has a reputation for being occasional, yet its presence in cocktails is anything but. Mimosas and Bellinis flow year-round as brunch staples, and the French 75 (gin, Champagne, lemon juice, sugar) can be found on most classic cocktail menus. Bridget Maloney, General Manager at The Sexton in Seattle, nearly always has a sparkling ... read more>

Last Call: Lightening It Up

Tuesday, December 22nd, 2015

When bartenders start getting the call for “skinny” drinks, they know what time of year it is: January, the season of New Year’s ... read more>

Last Call: The Year Was 1937

Friday, August 17th, 2012

What’s in a name when it comes to a cocktail? A lot, according to the New York State Supreme Court back in the freewheeling first years following the Repeal of Prohibition. During those struggling economic times, some bars and restaurants in New York City took advantage of consumers by substituting lesser-quality rums for Bacardi when ... read more>

Pedro’s Martinez

Tuesday, November 8th, 2011

Bryan Schneider is a barman at MONKEY BAR, NEW YORK, NY A play on the classic Martinez cocktail, which calls for gin, sweet vermouth, maraschino liqueur, and bitters, Pedro’s version swaps the traditional gin for rum—specifically Brugal’s smooth new 1888 release— and calls for top-quality vermouth. The real kicker? “The maraschino is replaced by Pedro ... read more>

The Bitter End

Thursday, October 27th, 2011

Brandon Wise is bar manager at BEAKER & FLASK, PORTLAND, OR  “Portland’s cocktail scene is similar to that of its food scene—two parts super talented, and one part rebel attitude,” points out Brandon Wise, bar manager at Beaker & Flask in the city’s Industrial District and VP of the Oregon Bartenders’ Guild. “There’s an underlying philosophy ... read more>

No. 11 Cup

Friday, October 21st, 2011

Leo Robitschek is head bartender at ELEVEN MADISON PARK, NEW YORK, NY “I think it’s imperative for a restaurant’s cocktail menu to coincide with the food being served,” shares Leo Robitschek, head bartender at Eleven Madison Park, the well-loved Danny Meyer establishment that won this year’s first ever Best Restaurant Bar award at Tales of ... read more>
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