Naren Young talks about simplifying your cocktail list and using stock that you have on hand.
Tag: New York
Restaurants and bars in NYC are still take-away only but talks are under way about phasing into regular service. We spoke to Aussie expat Sam Ross (of Attaboy fame) as the city was under coronavirus seige.
Try this Commander & Chief recipe from the world’s number one bar, New York’s Dead Rabbit Grocery & Grog, and toast their 4th birthday.
Lucky are those bartenders that start behind the bar these days. Not only do they have a cornucopia of cocktailing ingredients, they’re also coming up in a world in which fine glassware, elegant bar tools and a wealth of affordable cocktail book reprints are a given. That’s in no small part to guys like Greg Boehm, who’s New York-based company, Cocktail Kingdom, has been synonymous with cracking cocktailing gear. We talk to Greg Boehm about how Cocktail Kingdom came about, and his plans to build the business in Australia.
You know an operator means business when they head to NYC, scouting out one of their best bar operators and getting them involved here in Australia. That’s exactly what Damian Griffiths — the man behind Alfred & Constance — did, snagging NYC tiki man Richard Boccato, with the result being a pitch-perfect Tiki bar by the name of White Lightning. Boccato was recently out in Australia to do some training at White Lightning, and we took the opportunity to ask him a few questions.
In 1898 the streets of New York were ripe with vice; Gotham was in the grip of a burgeoning trade in brothels. A letter that year to The New York Times described hotels “where rustic beaus are fleeced and rustic belles debauched,” and a casual walk to church could see a man “accosted by a leering drunken woman.”
The Manhattan Cocktail Classic is on again this year (May 17—21 2013); those keen on going ought to set an alarm, as tickets for the event go on sale Friday March 15th at 12pm EDT in the US (which is 3am Saturday 16th AEST).
The Manhattan is threatened as bars face a worldwide shortage of one of its key ingredients, Angostura bitters. Apparently “Big Apple bartenders and barflies [are] hoarding what little is left of the pungent brew.”