A thoughtful discussion about NYC and London through the Martini.
TOTC Awards Presentation Video for 2013.
"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
The Classic Sazerac redefined.
"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
"This rich and creamy rum-spiked Coquito is a classic Puerto Rican holiday cocktail recipe." -Liquor.com
"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
"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
"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
Finally, Suffolk Arms has arrived! It was great catching up with my brother, Giuseppe Gonzalez in this lengthy episode with tons of wisdom from one of the all time greats.
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.
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.
"The only drink we promise to never take off the menu at Suffolk Arms." -Giuseppe Gonzalez