In the 1930s and 1940s, everyone who was anyone went to the Stork Club. The New York nightclub and restaurant was a hangout for the country’s elite, from entertainers like Frank Sinatra and Lucille Ball to politicians like Ronald Regan and John F. Kennedy, Jr. On any given night, the “King of Swing” Benny Goodman and his orchestra would be performing, while the club’s patrons canoodled over Champagne, cocktails, and caviar. Read More
Since 1898, The Ritz Hotel in Paris has played host to celebrities and royals, from Coco Chanel and Marcel Proust to Cole Porter and F. Scott Fitzgerald. The hotel’s bar has specialized in catering to the whims of a demanding clientele, including King Alfonso XII of Spain, who was a regular in the 1920s. Legend has it that the Royal Highball cocktail was developed by renowned Ritz barman Frank Meier in honor of King Alfonso at the opening of the Ritz bar, in 1921. The festive, yet strong sparkler is made from Cognac, Champagne, and muddled strawberries. Read More
The name might not sound auspicious, but the Dead Rabbit is the most exciting new bar in New York City, bar none. The mid-19th century-styled drinking saloon takes its unusual moniker from an Irish street gang that roamed Lower Manhattan in the 1850s (if you must know, they were a part of the Roach Guards, also known as the Black Birds. But I digress.).
Everyone has their cocktail quirks. For moi, I’ll likely order the drink on the menu with the most obscure, impossible-sounding ingredients. Molé bitters? Beet-infused gin? Celery juice? Count me in and make it a double. That may be why I gravitated to the Bowery Fix. It had me at bell pepper. Truly, most bartenders would never think to mix tequila, chartreuse, yellow bell pepper, mezcal, and chili oil together, but then again, mixologist extraordinare Naren Young at Saxon + Parole is no ordinary bartender. Props for one of my most memorable modern cocktails in recent memory. I’ll soon be going back for another.
Espolon blanco tequila, mezcal, yellow chartreuse, fresh bell pepper, chili oil