Vodka Cocktails

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Vodka Cocktails

"The backlash against vodka succeeded in effectively wiping from the history books the surprisingly significant role that vodka played in the cocktail revolution, especially during the years on either side of the turn of the millennium, and particularly in London." -Punch Magazine

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Horseapple

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Horseapple

"When it comes to cocktails, simplicity is key—especially when it's the end of a long workweek. And because today just so happens to be World Cocktail Day, we tapped third-generation barman Giuseppe González, owner of Suffolk Arms, an English pub-inspired mixology bar on New York City's Lower East Side, for a refreshing spring beverage that can be easily fixed at home" -InStyle Magazine

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Coquito

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Coquito

"This rich and creamy rum-spiked Coquito is a classic Puerto Rican holiday cocktail recipe." -Liquor.com

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Blackstrap Jungle Bird

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Blackstrap Jungle Bird

"This tiki drink, believed to have been invented at the Kuala Lumpur Hilton in 1978, has recently lurched from obscurity to ubiquity... The New York bartender Giuseppe Gonzalez tweaked the original, replacing dark Jamaica rum with the more intense blackstrap rum." -NY Times

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Magic Julep

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Magic Julep

"In April, 2016, I was in Manhattan to conduct a Mindful Bartender presentation at a midtown hotel, so I figured I’d look at Giuseppe González’ new joint, Suffolk Arms, to see if it was really as fabulous as everyone had been telling me. It was. It was more than that." -Gary Regan

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Trinidad Sour

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Trinidad Sour

"This oddball cocktail, conceived by Giuseppe Gonzalez while he was at the celebrated Clover Club in Brooklyn, sounds a little frightening: that much Angostura bitters?" -Washington Post

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Are We Drinking in a Post-Mixology World?

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Are We Drinking in a Post-Mixology World?

While be-vested bartenders, secret entrances, "house rules," drinks invented before Prohibition, and obscure liqueurs have for the last decade-plus been the defining features of high-end cocktail bars, that aesthetic is fading away and giving way to a world where excellent drinks are the norm, and everyone's happy to just chill out a little.

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Dilution.

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Dilution.

So our initial problems began when we first decided to incorporate blended/frozen cocktails.  We were excited.  We decided, quite easily, to bring them into our repertoire because the initial fear of cocktail bartenders to use them seemed unfounded.  The perception that they diminished a bar’s reputation seemed silly to us.

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