fotka od Susan Bourgoin z VisualCuisines.com
60.–90. léta 20. století
Mnoho barů v San Franciscu nezažilo koktejlovou revoluci, protože nikdy nepřestaly vyrábět klasické koktejly z čerstvých surovin. Některé z těchto barů zahrnují Henry Africa's, Zuni Café, Balboa Café, BIX Jazz Bar, Dartmouth Social Club, Golden Gate Grill, Enrico's a Stars.
1985
Dale „King Cocktail“ DeGroff vede restauraci Aurora restauratéra Joea Bauma při výrobě klasických koktejlů, které se naučil v knize Jerryho Thomase z roku 1862.
1988
Dale „King Cocktail“ DeGroff začíná s gurmánským přístupem k obnově klasických koktejlů v aktuálním projektu restauratéra Joe Bauma, Rainbow Room v New Yorku (65. patro 30 Rockefeller Plaza).
Del Pedro vyrábí čerstvé klasické koktejly v kavárně Sam's ve vlastnictví celebrit v New Yorku (100 Crescent Court, Suite 140). Poté pokračoval v práci v Les Halles, Hotel Knickerbocker, Grange Hall a Pegu Club a v roce 2012 otevřel svůj vlastní bar s názvem Tooker Alley v Brooklynu (793 Washington Avenue).
Bratr Cleve zaujímá místo barmana v baru svého přítele, Hoodoo BBQ v Bostonu (97 Massachusetts Avenue) a představuje klasické koktejlové menu.
Barnaby Conrad III vydává Absinthe: History in a Bottle.
1989
Kathy Casey je průkopníkem hnutí od kuchyně k baru a šéfkuchaře. Vyvíjí liquidkitchen.com a zavádí první řemeslný koktejlový program na výletní lodi.
1990
Julio Bermejo v Tommy's Mexican Restaurant se rozhodne zbavit se všech podřadných tequil a přinese 100% modré agáve tequily. Bermejo zakládá tequilový klub a v roce 1999 byl Tommy's epicentrem tequila baru číslo jedna v Americe.
Barman Murray Stenson podává klasické koktejly v Il Bistro v Seattlu, Washington (93 Pike Street).
Chris Israel a Bruce Carey otevírají Zefiro, první čerstvý klasický bar v Portlandu v Oregonu (500 Northwest Twenty-First Avenue). Přizvali Peggy Boston jako manažerku baru a ta připravila klasické koktejlové menu.
1991
Gary Regan vydává The Bartender's Bible.
1992
Paul Harrington je uznáván v sanfranciském Bay Guardian. Titulek článku zní: „The Lost Art of Mixology; Enricův barman znovu objevuje kubánské koktejly.“ Paul mluví o výrobě Mojito, Aviations a Hemmingway Daiquiris.
Barman Danny Rosenberg nabízí nabídku receptů, které našel ve starých knihách receptů na koktejly v Grange Hall v New Yorku (50 Commerce Street). Mezi spolupracovníky patří Toby Maloney a Del Pedro.
Steve Olson alias Wine Geek zakládá společnost poskytující poradenství v oblasti nápojů.
1993
Vědce z NOLA Teda A. Breauxe zaujme Starý dům absintu a aktivně pátrá po tajemném duchu.
Při práci na filmu Johna Hughese Baby's Day Out v Chicagu Ted Haigh zahlédl ceduli s nápisem „Nejstarší obchodník s vínem a lihovinami v Chicagu“. Každý víkend nakupuje staré (a zaniklé) lahve, které obsahují Abbott's bitters, gin ze 30. let a vintage crème de menthe, a pak je posílá domů do Kalifornie. Zrodil se jeho nový koníček sbírat a zkoumat vintage koktejlovou kulturu.
Francis Schott, inspirován Dale „King Cocktail“ DeGroffem, zahajuje svěží barový program ve své restauraci Stage Left v New Brunswick, New Jersey (5 Livingston Avenue).
1994
Jeff „Beachbum“ Berry začíná pátrat po originálních ingrediencích pro zombie (trvá to jedenáct let).
Ředitel Beverage Steve Olson spolu s Tomem Colicchiem a Dannym Meyersem otevírají Gramercy Tavern a představují čerstvé a klasické koktejly v New Yorku (42 East Twentieth Street).
1995
První koktejlové webové stránky jsou spuštěny na nové mediální platformě zvané World Wide Web. Webové stránky, které se zaměřují na čerstvé klasické koktejly, jsou:
Paul Harrington alias „The Alchymist“ z www.cocktailtime.com (zaniklý) vydává nádhernou barevnou koktejlovou sekci klasických koktejlů s historií a poznámkami k prvnímu komerčnímu webovému magazínu: www.hotwired.com (zaniklý).
Jared Brown a Anistatia Miller spouští o Halloweenu www.martiniplace.com (zaniklý). Nyní vlastní mixellany.com.
Autor a konzultant v oblasti nápojů Robert Plotkin spouští www.barmedia.com.
Zkontrolujte můj průzkum na všech ostatních webových stránkách souvisejících s prvními koktejly na mé první stránce webových stránek .
Tony Abou-Ganim se inspiroval v roce 1993 poté, co se v Rainbow Room setkal s Dalem „King Cocktail“ DeGroffem. V roce 1995 Tony představuje čerstvé klasické koktejly v Harry Denton's Starlight Room v hotelu Sir Francis Drake v San Franciscu (450 Powell Street).
Steve Olson začíná vyučovat „Gin Cocktail Clinics“ a pomáhá spotřebitelům vyrábět čerstvé a klasické koktejly v jejich domovech . Klinika trvá pět let a zaměstnává více než 100 barmanů jako konzultantů, kteří vyučují program v šesti velkých městech v Americe, oslovují až 300 spotřebitelů na show, přičemž na show s Olsonem pracuje až 25 barmanů. Seznam lidí, kteří s klinikami spolupracovali, zahrnuje Don Lee, Jim Meehan, Phil Ward, Eric Alperin, Jon Santer, Carlos Yturria, Jacques Bezuidenhout, Misty Kalkofen, Sean Kenyon, John Lermayer, Tad Carducci, Charles Joly, pravá ruka Leo DeGroff a vůdce Andy Seymour.
Julie Reiner se učí klasické koktejly od Lindy Fusco v Red Room v San Franciscu (827 Sutter).
Peggy Boston otevírá program fresh baru v Saucebox v Portlandu v Oregonu. Mezi barmany patřili Lucy Brennanová a Marcovaldo Dionysos.
Nick Mautone vyrábí vlastní koktejlové cibulky, brandované třešně a další pro čerstvé koktejly v Gramercy Tavern v New Yorku (42 East Twentieth Street).
1996
Dale DeGroff zakládá program barů Pravda a školí barový personál v New Yorku (281 Lafayette Street) Mezi barmany patří Jason Kosmas a Dushan Zaric.
Todd Thrasher vede bar v Café Atlantico ve Washingtonu, DC (405 Eighth Street) a přidává do nabídky pět latinskoamerických koktejlů, které zahrnují Caipirihna, Caipiroska, Mojito, Pisco Sour a tradiční bolivijský nápoj zvaný Shoofly. V roce 1991 se Thrasher vydal na trekking, aby viděl Dalea „King Cocktail“ DeGroff v Rainbow Room.
Dave Nepove vyrábí čerstvé koktejly v Enrico's v San Franciscu už deset let. Vyslouží si přezdívku Pan Mojito.
Steve Olson a Doug Frost pět let cestují po světě a vyučují program Sterling School of Service and Hospitality Spirits – jednodenní certifikační kurz barmanských lihovin. V roce 1997 navštěvuji jejich třídu ve Walt Disney World.
Paulius Nasvytis lisuje čerstvou šťávu a vyrábí klasické koktejly v Velvet Tango Room v Clevelandu, Ohio (2095 Columbus Road). V roce 2005 je VTR plně řemeslný koktejlový bar.
Marcovaldo Dionysos vyrábí klasické koktejly jako denní barman v Enricově Sidewalk Café v San Franciscu (504 Broadway). Později pracuje v Absinthe Brasserie & Bar, Bourbon & Branch, Harry Denton's Starlight Room a Smuggler's Cove.
Japonská restaurace Yokocho byla otevřena v Greenwich Village v roce 1994 (8 Stuyvesant Street), ale v roce 1996 japonský vyučený barman Shinichi Ikeda začíná školit barmany v Angel's Share – tajném baru za dveřmi uvnitř restaurace – jak ručně vyrábět klasické řemeslné koktejly. drcený led. Pravidla vyvěšená na dveřích říkají: "Ne více než čtyři lidé ve skupině, žádné stání, žádný křik a žádný křik."
Ted A. Breaux získává své první neotevřené láhve absinthu před zákazem.
Steve Olson připravuje barový program v Mirezi v New Yorku (59 Fifth Avenue) ručně vyráběnými koktejly inspirovanými Asií.
1997
F. Paul Pacult vydává průlomovou knihu Kindred Spirits: The Spirit Journal Guide to the World's Destiled Spirits and Fortified Wines.
Dale „King Cocktail“ DeGroff připravuje barový program v Největším baru na Zemi na vrcholu Světového obchodního centra v New Yorku (107. patro v Tower One).
George Delgado se stará o bar v baru Windows na vrcholu World Trade Center v New Yorku a připravuje klasické a čerstvé koktejly. Večer před 11. zářím 2001 vyučuje hodinu koktejlů a destilátů.
Julie Reiner je uvedena na titulní straně sekce jídla v New York Times a používá sezónní čerstvé ovoce, koření a čaj, zatímco obsluhuje bar v C3 v hotelu Washington Square v New York City (103 Waverly Place).
Quench, na Food Network, přináší koktejly do televize s moderátory Andreou Immer Robinson a Steve Olsonem.
Happy Hour, celonárodně publikovaná rozhlasová show s Paulem Pacultem a Gary Reganem, představuje koktejly spotřebitelům.
Dale DeGroff pozve Audrey Saundersovou, aby mu pomohla pracovat na speciálních akcích v Rainbow Room.
Jared Brown a Anistatia Miller publikují Shaken Not Stirred: A Celebration of the Martini.
Josh Childs otevírá Silvertone Bar & Grill v Bostonu se svěžím a klasickým barovým programem.
Gary Regan vydává nové klasické koktejly.
1998
Paul Harrington a Laura Moorhead vydávají hru Cocktail: The Drinks Bible pro 21. století, která mění hru. Vycházel z koktejlové sekce klasických koktejlů na www.hotwired.com.
Bill Russell-Shapiro a Eric Vreede otevírají řemeslný bar Absinthe Brassiere & Bar v San Franciscu (398 Hayes Street). Mezi barmany patřili Scott Beattie a Marcovaldo Dionysos.
Patrick Sullivan otevírá B-Side Lounge – považovaný za první čerstvý klasický koktejlový bar v Bostonu (92 Hampshire Street). Bratr Cleve pomáhá s nabídkou koktejlů a tři roky se stará o bar. Mezi další barmany patří Misty Kalkofen, John Gertsen, Jackson Cannon, Dylan Black, Dave Cagle, Joe McGuirk a Andy McNees.
Tony Abou-Ganim je najat, aby přinesl klasické čerstvé koktejly do všech třiadvaceti barů v Bellagio v Las Vegas (3600 Sout Las Vegas Boulevard). V úvodu je zahrnuta Bridget Albertová, která se stává Abou-Ganimovou chráněnkou.
Jeff „Beachbum“ Berry vydává deník Beachbum Berry's Grog Log.
1999
Dale „King Cocktail“ DeGroff a Audrey Saunders zamíří do řemeslného baru Blackbird v New Yorku (60 East Forty-Ninth Street).
Tobin Ellis otevírá řemeslný a klasický koktejlový bar s tequilovým zaměřením skrytý za neoznačenými dveřmi a po schodech nahoru nad pizzerií v Syrakusách ve státě New York, zvaný Stoop (309 West Fayette Street).
Toby Cecchini otevírá Passerby v New Yorku (436 West Fifteenth Street).
Steve Olson zakládá program řemeslného baru v Russian Tea Room v New Yorku (150 West Fifty-Seventh Street).
Marion's Continental on the Bowery podává čerstvé řemeslné koktejly v New Yorku (354 Bowery).
Restaurace Eleven Madison Park nabízí klasické koktejly v New Yorku (11 Madison Avenue).
David Wondrich začíná aktualizovat online verzi Esquire's 1949 Handbook for Hosts.
Gary Regan spouští www.ardentspirits.com.
Campbell Apartment v New Yorku nabízí klasické koktejly (Grand Central Terminal, 15 Vanderbilt Avenue).
Ted A. Breaux se stává prvním, kdo analyzuje vintage absint pomocí moderní vědy, výsledky zažehly změnu paradigmatu v našem chápání nechvalně známého ducha.
Inspirován Angel's Share, Sasha Petraske otevírá Milk & Honey na Silvestra v New Yorku (134 Eldridge Street).
Chris Hannah připravuje čerstvé koktejly v kavárně Duck News Café v Kitty Hawk v Severní Karolíně (1564 Duck Road). Později, v roce 2004, Hannah vede francouzský bar 75 v New Orleans (813 Bienville Street).
2000
Sasha Petraske najme svého prvního barmana, Tobyho Maloneyho, v Milk & Honey v New Yorku. Mezi další zaměstnance, které budeme následovat, patří Christy Pope, Joseph Schwartz, Wilder Schwartz, Kelvin Perez, Elizabeth Sun a Chad Solomon.
Ryan Magerian se připojuje ke Kathy Casey Food Studios a vyvíjí globální programy pro čerstvé řemeslné bary.
2001
Lucy Brennanová otevírá řemeslný bar Mint v Portlandu v Oregonu (816 North Russell Street).
Ted Haigh spouští DrCocktail.com.
Drew Levinson začíná cestovat se Stevem Olsonem a navrhuje inovativní nápojové programy pro celonárodně uznávané restaurace.
Gary Regan začíná vést sérii dvoudenních barmanských workshopů s názvem Cocktails in the Country. A Jonathan Pogash je jedním z prvních studentů.
Jonathan Pogash začíná obsluhovat bar v Ruské čajovně po programu čerstvého džusu Steva Olsona.
Jamie Boudreau spouští svůj blog Spirits and Cocktails (spiritsandcocktails.wordpress.com).
Carlos Yturria provozuje bar v Bakar a připravuje klasické koktejly v San Franciscu (448 Brannan Street).
2002
Dale „King Cocktail“ DeGroff vydává knihu, která oficiálně zahajuje hnutí řemeslných koktejlů, The Craft of the Cocktail: Everything You Need To Know to Be Master Bartender.
Hlavní barman John Gertsen spolupracuje s barovým manažerem Ryanem McGralem na vytvoření svěžího klasického koktejlového programu v parku č. 9 v Bostonu (9 Park Street).
Murray Stenson podává klasické koktejly v Zig Zag Café v Seattlu, Washington (1501 Western Avenue #202).
Sasha Petraske otevírá Milk & Honey v Londýně v roce 2002 (Polská ulice 61).
Duggan McDonnell podává čerstvé klasické koktejly v restauraci Wild Ginger v Seattlu, Washington (1401 Third Avenue).
Tales of the Cocktail — první koktejlový festival — zahajuje v New Orleans Ann Rogers.
Jeff “Beachbum” Berry vydává Intoxica .
William Grimes vydává Straight Up or On the Rocks: The Story of the American Cocktail.
2003
Eastern Standard se otevírá v Bostonu, což radikalizuje způsob, jakým se bostonští dívají na umění výroby koktejlů (528 Commonwealth Avenue).
LeNell's Boutique Liquor Shop byl otevřen v Brooklynu (416 Van Brunt Street).
Julie Reiner otevírá Flatiron Lounge, první velkoobjemový řemeslný koktejlový bar v New Yorku (37 West Nineteenth Street). Mezi personál baru patří Katie Stipe, Lynnette Marrero, John Blue, Phil Ward, Brian Miller, Toby Maloney, Dushan Zaric a Jason Kosmas.
Eben Freeman se stal známým jako molekulární mixolog ve WD-50, restauraci a baru molekulární gastronomie v New Yorku (50 Clinton Street).
Murray Stenson se stává hlavním barmanem v Zig Zag Café.
Gary Regan vydává The Joy of Mixology.
2004
Museum of the American Cocktail založili v New Orleans Dale a Jill DeGroffovi, Chris a Laura McMillianovi, Ted Haigh, Robert Hess, Phil Greene a Jared Brown a Anistatia Miller.
Ted Haigh vydává Vintage Spirits a Forgotten Cocktails.
Dushan Zaric a Jason Kosmas otevírají oceněný bar Employees Only v New Yorku (510 Hudson Street).
Stefan Trummer posouvá řemeslné koktejly na jinou úroveň v Upstairs at Bouley v New Yorku (130 West Broadway).
Jeff “Beachbum” Berry vydává Taboo Table.
Brian Van Flandern podává klasické koktejly jako hlavní barman v michelinské tříhvězdičkové restauraci Per Se v New Yorku. O rok později se mu připisuje zásluha za odstartování celosvětové revoluce „tonické vody“ vytvořením vlastní tonické vody od nuly.
Barman a blogger o nápojích Jeffrey Morgenthaler spouští svůj blog o nápojích jeffreymorhenthaler.com. Později Morgenthaler vede oceněný Clyde Common v Portlandu v Oregonu. Morgenthaler je také připočítán za to, že se staly populárními koktejly zrající v sudech.
2005
Sasha Petraske otevírá Little Branch v New Yorku (22 Seventh Avenue South).
Z chemika se stal barman Darcy O'Neil spouští svůj blog Art of Drink. O'Neil pokračuje v psaní oceňované knihy Fix the Pumps a také vzkřísí zaniklé nápojové produkty, jako je kyselý fosfát, laktart a Abbott's bitters.
Audrey Saunders otevírá Pegu Club v New Yorku (77 West Houston Street). Mezi personál baru patřili Toby Maloney, Chad Solomon, Phil Ward, Jim Meehan, Sam Ross a Brian Miller.
Jim Meehan začíná pracovat v Gramercy, poté přechází do Pegu Club.
Dave Arnold začíná pracovat ve Francouzském kulinářském institutu.
Paul Clarke spouští první blog věnovaný koktejlu, Cocktail Chronicles.
David Wondrich vydává Killer Cocktails.
Jeff „Beachbum“ Berry končí své pátrání po nalezení původních Zombie ingrediencí.
Derek Brown zakládá koktejlový blog DC Drinks.
2006
Sasha Petraske, Christy Pope a Chad Solomon zakládají společnost Cuffs & Buttons – konzultant pro nápoje a cateringovou společnost. V roce 2014 Christy Pope a Chad Solomon otevírají svůj vlastní bar Midnight Rambler v Dallasu v Texasu (1530 Main Street).
Jamie Boudreau otevírá řemeslný bar Vessel v Seattlu, Washington (624 Olive Way). Poté v roce 2011 Boudreau otevírá oceněný Canon v Seattlu (928 Twelfth Avenue).
Charlotte Voisey – zní to jako „hlučná“ – je jednou z prvních ambasadorek značky a princezen koktejlového světa, kterou si William Grant & Sons ručně vybral, aby reprezentovala Hendrickův gin.
Wayne Curtis vydává knihu And a Bottle of Rum: A History of the New World in Ten Cocktails.
Populární spisovatel nápojů Camper English spouští blog Alcademics o nápojích.
Karen Foley vydává oceňovaný časopis o nápojích Imbibe.
San Francisco Cocktail Week začíná svůj první ročník.
Jared Brown a Anistatia Miller publikují Mixologist: The Journal of the American Cocktail Vol. 1.
Dale „King Cocktail“ DeGroff, Steven Olson, Doug Frost, Paul Pacult, David Wondrich a Andy Seymour otevírají Beverage Alcohol Resource (BAR) v New Yorku.
Todd Smith a Jon Santer otevírají Bourbon & Branch v San Franciscu (501 Jones Street).
Barmani Absinthe Brassiere & Bar vydávají Art of the Bar .
Francis Schott otevírá restauraci Catherine Lombardi s čerstvým řemeslným koktejlovým barem v New Brunswick, New Jersey (3 Livingston Avenue).
Dave Kaplan a Alex Day otevírají Death + Co. na Silvestra v New Yorku (433 East Sixth Street).
Todd Thrasher otevírá svůj první bar, PX, v Alexandrii ve Virginii (728 Kings Street).
2007
Don Lee začíná trénovat za barem v Death & Co., poté ve stejném roce pomáhá Jimu Meehanovi v PDT. Vynalezl tukové praní tím, že naplnil slaninu Bourbonem a vytvořil Benton's Old-Fashioned.
Eric Seed přináší Rothman a Winter crème de violette zpět do Ameriky poté, co byl téměř devadesát let nedostupný.
Eben Freeman si otevře vlastní bar Tailor (505 8th Avenue).
Natalie Bovis spouští TheLiquidMuse.com .
Greg Boehm začíná reprodukovat a vydávat staré koktejlové knihy.
Jeff „Beachbum“ Berry vydává Sippin' Safari.
Lucid absint se stává prvním pelyňkovým absintem povoleným zpět do Spojených států poté, co byl na devadesát pět let zakázán – díky Ted A. Breaux a Veridian Spirits LLC.
Duggan McDonnell otevírá svůj řemeslný bar Cantina v San Franciscu.
Hlavní mixolog Toby Maloney otevírá Violet Hour v Chicagu (1520 North Damen Avenue).
Zavádí se bezový likér St. Germain.
Paul Tanguay a Tad Carducci zakládají Tippling Bros. – společnost poskytující poradenství v oblasti nápojů.
Jim Meehan otevírá PDT v New Yorku (9113 East Marks Place). Vchod do telefonní budky vytváří titulky a moderátor televizní talk show Jimmy Fallon o tom mluví ve své show.
Michael Martensen začíná nový řemeslný barový program v Rosewood Mansion na Turtle Creek v Dallasu v Texasu.
David Wondrich vydává cenu Jamese Bearda Imbibe!
Jared Brown a Anistatia Miller publikují Mixologist: The Journal of the American Cocktail Vol. 2.
Tobin Ellis je vybrán jako barman číslo jedna v Americe, aby soutěžil s Bobbym Flayem v jeho televizní show Throwdown! s Bobbym Flayem, čímž se Ellis stal prvním úspěšným barmanem, který získal ocenění a přešel do světa řemeslných koktejlů.
Tony Abou-Ganim vydává Modern Mixology.
Colin Kimball spouští síť Small Screen Network a přináší koktejlové komunitě profesionální online barmanská videa.
2008
Julie Reiner otevírá Clover Club v Brooklynu, New York (210 Smith Street). Osazenstvo otevíracího baru zahrnuje paní Franky Marshall, Nate Dumas, Brad Farran, Giuseppe Gonzalez a Tom Chadwick. Paní Franky Marshallová pokračovala v práci v Monkey Bar, Tippler, Dead Rabbit a Holiday Cocktail Lounge.
Sasha Petraske otevírá White Star absintový bar v New Yorku (22 Seventh Avenue South).
Robert Hess vydává Průvodce základního barmana.
Pernod Ricard USA spolupracuje s některými z nejuznávanějších amerických profesionálů v oblasti lihovin, aby spustili BarSmarts – pokročilý barmanský školicí program. Mezi trenéry patří Dale „King Cocktail“ DeGroff, Steve „Wine Geek“ Olson, Doug Frost, F. Paul Pacult, Andy Seymour a David Wondrich.
Scott Beattie vydává Artisanal Cocktails.
Roberto Sequeira uvádí na trh Gläce Luxury Ice, který nabízí vysoce kvalitní ledové koule (koule) a velké kostky doručené až k vašim dveřím.
Bridget Albert vydává Market Fresh Mixology.
Dale “King Cocktail” DeGroff vydává svou druhou knihu, The Essential Cocktail.
John Lermayer je ručně vybrán rockovou hvězdou Lennym Kravitzem a viceprezidentem nočního života Morgans Hotel Group Benem Pundolem, aby vytvořili špičkový nápojový program pro Delano v Miami Beach.
New Orleans se stává prvním městem na světě, které bude hlasovat v oficiálním městském koktejlu – Sazerac.
Natalie Bovis vydává první nealkoholickou řemeslnou mocktail knihu Preggatinis: Mixologie pro budoucí maminku.
Je spuštěno Cocktail Kingdom, které prodává vysoce kvalitní barové nástroje pro mistry mixologie.
2009
Sasha Petraske otevírá první řemeslný bar v Los Angeles, The Varnish, s Ericem Alperinem a Ceddem Mosesem (118 East Sixth Street).
Brian Van Flandern vydává Vintage koktejly.
Sasha Petraske otevírá Dutch Kills v Long Island City, New York (27–24 Jackson Avenue).
Phil Ward otevírá svůj bar Mayahuel (304 East 6th Street).
Kate Gerwin otevírá restauraci Casa Vieja v Corrales v Novém Mexiku s programem čerstvého řemeslného baru.
Pomáhám BarProducts.com přidat sekci Master Mixology barových nástrojů.
Kniha Kathy Casey Sips & Apps je vydána a v knize Dale „King Cocktail“ DeGroff zmiňuje ji jako první barovou kuchařku.
Philip Ward a Ravi DeRossi míří na Mayahuel v New Yorku (304 East Sixth Street).
Tobin Ellis uvádí na trh Social Mixology, první pop-up talkeasy sérii na světě, která se objevuje v undergroundu v New Yorku, Honolulu, Los Angeles, New Orleans, Aspenu, Las Vegas, San Franciscu a Miami.
2010
Za volant se ujímá generace tisíciletí. Jo, mají tendenci být narcističtí, nechápou, proč musí platit své poplatky – utéct, než budou moct chodit – ale podívejte se, kam zavedli koktejlovou kulturu: odvrátili se od barů ve stylu speakeasy a vytvořili si ležérní visí jako Prizefighter , Honeycut a Mother's Ruin, otevřeli potápěčské bary, tiki bary a bary se sodovou fontánou, pěstovali vlastní bylinky, vytvářeli koktejly zrající v sudech, pokročilou molekulární mixologii, čepované koktejly, studenou maceraci, flair barmani přešli k mixologii a naopak, Red Rover Bartenders (slavní barmani se vyměnili / cestovali za barmany do jiných barů), organizovali pop-up bary, vyráběli komerční řemeslné sirupy, vody, hořké a další, experimentovali s rostlinným mlékem, zaměřovali se na mezcal, tequilu, moonshine , a genever forward cocktails, dělali potetované barmany cool, spouštěli ledové programy, popularizovali japonské barové nástroje, vyráběli vlastní barové nástroje, představovali párování jídel a koktejlů, zakládali vlastní koktejlové akce a většina z nich portanty, vyhrál James Beard Awards. Nejsou hotové. V roce 2018 zahájili vážný tlak na to, aby z ekologických důvodů přestali používat slámu. Předchozí generace jsou velmi hrdé, ale jejich jedinou lítostí je, že neměli komunitu barmanů na internetu / sociálních sítích zpět v jejich době.
Revoluce řemeslných koktejlů je u konce, co teď?
The 1990s — The Craft Movement Sprouts
Tony Abou-Ganim
He becomes an important bridge between the early San Francisco cocktail scene and the emerging national Cocktail Renaissance. In the early 1990s, he works with Harry Denton in San Francisco, where bartender David O’Malley introduces him to his first Negroni in 1991. In 1993, Tony moves to New York City to pursue acting and becomes the opening bartender at Mario Batali’s first restaurant, Pó. Batali introduces him to Dale DeGroff, and Tony later describes that year as the turning point when he decides to make bartending his profession.
He returns to San Francisco in 1995 to help reopen Harry Denton’s Starlight Room, developing its specialty cocktail program and creating drinks including the Cable Car.
In 1998, Steve Wynn recruits him to Las Vegas to develop the cocktail and spirits program for the new Bellagio, where Tony trains nearly 200 bartenders, 150 apprentice bartenders, and more than 100 bar porters in fresh ingredients, premium spirits, handcrafted cocktails, proper technique, and professional service—bringing the Cocktail Renaissance to Las Vegas on a massive scale.
He moved to New York to become an actor and ended up becoming one of America’s most influential bartenders. Not a bad plot twist.
1990s
Dale DeGroff played a major role in bringing the
San Francisco-to-New York Cosmopolitan to international fame. After encountering the drink and developing his own version at the Rainbow Room—with quality ingredients and his signature flamed orange peel—a widely circulated photograph of Madonna drinking his Cosmopolitan at a Sony Grammy party helps propel the cocktail into the spotlight. Suddenly, bartenders from around the world are contacting DeGroff asking about the drink. Absolut and Ocean Spray hire him to help promote their products through the Cosmopolitan, sending him out to demonstrate the cocktail as its popularity spreads internationally. At the time, cranberry juice was still unfamiliar and difficult to find in many countries, making the bright red American ingredient almost as much a curiosity as the cocktail itself.
DeGroff never claims to have invented the Cosmo, but credits himself with popularizing a definitive recipe that became widely accepted as the standard. His cranberry-forward version also produced a deeper reddish-pink cocktail rather than the pale pink versions common today. Interestingly, the Cosmopolitans later seen on Sex and the City had that same deeper color—looking much more like DeGroff’s Cosmo.
1990s
At New York’s Angel’s Share, Japanese-trained bartender Shinichi Ikeda helps introduce Americans to a very different style of cocktail culture. Hidden behind an unmarked door inside the Japanese restaurant Village Yokocho, Angel’s Share had opened in 1993 under owner Tadao “Tony” Yoshida, who wanted to recreate the intimate, formal cocktail bars of Japan. Ikeda becomes one of its influential early bartenders, bringing Japanese precision and discipline to classic cocktails at a time when free-pouring and casual technique were still common in American bars. Bartenders carefully measure, stir and shake drinks, hand-carve ice from large blocks, and give as much attention to technique, presentation, and hospitality as to the recipe itself.
The experience is deliberately quiet and intimate. No standing, no shouting, and no groups larger than four—rules designed to protect the atmosphere rather than create exclusivity. Jazz plays softly, guests remain seated, and the bartender’s craft becomes part of the experience. Angel’s Share also experiments with Japanese ingredients such as shochu and shiso, introducing New York drinkers to flavors rarely seen in American cocktail bars at the time.
Sasha Petraske becomes a regular. He studies the precision of the Japanese bartenders, the classic cocktails, intimate room, hidden entrance, and rules of etiquette. When Petraske opens Milk & Honey in 1999, many of those principles reappear—and from Milk & Honey they spread through an entire generation of influential cocktail bars.
Angel’s Share quietly introduced New York to Japanese cocktail precision—and helped inspire Sasha Petraske, whose Milk & Honey would carry many of those ideas into the next generation of the Cocktail Renaissance.
1990
At Tommy's Mexican Restaurant in San Francisco, Julio Bermejo begins replacing inferior tequilas with 100-percent blue-agave tequila and develops a serious tequila program. Tommy's eventually becomes one of America's most influential tequila bars.
Murray Stenson serves classic cocktails at Il Bistro in Seattle.
Chris Israel and Bruce Carey open Zefiro in Portland, Oregon. Peggy Boston manages the bar and develops a classic cocktail menu.
1991
Gary Regan publishes The Bartender's Bible.
1992
San Francisco's Bay Guardian recognizes bartender Paul Harrington in an article titled
The Lost Art of Mixology: An Enrico's Bartender Rediscovers Cuban Cocktails. Harrington discusses drinks including the Mojito, Aviation, and Hemingway Daiquiri.
At Grange Hall in New York City, Danny Rosenberg offers cocktails discovered in vintage recipe books. Future influential bartenders Toby Maloney and Del Pedro also work there.
Steve Olson, aka Wine Geek, begins building his beverage consulting career.
1993
New Orleans scientist Ted A. Breaux becomes intrigued by the Old Absinthe House and begins seriously researching absinthe.
Chef Kathy Casey
She begins bringing the kitchen behind the bar, creating specialty cocktails with fresh juices, herbs, seasonal produce, spices, and other culinary ingredients. She becomes a pioneer of the emerging “bar chef” movement—the idea that cocktails deserve the same attention to flavor, seasonality, ingredients, and presentation as food. In 2000, she develops Liquid Kitchen, the beverage consulting arm of Kathy Casey Food Studios. Influential mixologists Ryan Magarian and later Keith Waldbauer join her team, helping develop cocktail programs and train bartenders around the country. Waldbauer joins as an associate consulting mixologist by 2009 and goes on to travel internationally with Casey teaching the art of mixology.
While working on the John Hughes film Baby's Day Out in Chicago, Ted “Dr. Cocktail” Haigh discovers an old liquor store and starts buying vintage and extinct bottles—including Abbott's bitters, 1930s gin, and vintage crème de menthe. His obsession with researching lost cocktail culture begins.
Inspired by Dale DeGroff, Francis Schott establishes a fresh cocktail program at Stage Left in New Brunswick, New Jersey.
1994
Jeff “Beachbum” Berry begins searching for the original ingredients in Don the Beachcomber's legendary Zombie. It will take him eleven years.
Steve Olson, Tom Colicchio, and Danny Meyer help open Gramercy Tavern in New York City with a fresh classic cocktail program.
1995 — Cocktails Meet the Internet
Cocktail culture discovers a new playground:
The World Wide Web.
Paul Harrington, aka The Alchemist, creates a beautifully illustrated cocktail section for HotWired, one of the earliest commercial web magazines.
Jared Brown and Anistatia Miller launch Martini Place.
Author and beverage consultant Robert Plotkin launches BarMedia.
Meanwhile:
Tony Abou-Ganim, inspired after meeting Dale DeGroff at the Rainbow Room, introduces fresh classic cocktails at Harry Denton's Starlight Room in San Francisco.
Steve Olson begins conducting Gin Cocktail Clinics, eventually employing more than 100 bartenders and consultants and introducing consumers around America to fresh classic cocktails.
That remarkable group eventually includes Don Lee, Jim Meehan, Phil Ward, Eric Alperin, Jacques Bezuidenhout, Misty Kalkofen, Sean Kenyon, John Lermayer, Tad Carducci, Charles Joly, Andy Seymour, and many others.
Julie Reiner learns classic cocktails from Linda Fusco at the Red Room in San Francisco.
Peggy Boston opens Saucebox's fresh cocktail program in Portland. Marcovaldo “Marco” Dionysos was the head bartender from opening day until he moved to San Francisco in 1996.
At Gramercy Tavern, Nick Mautone makes cocktail onions, brandied cherries, and other ingredients from scratch.
The kitchen and bar are beginning to speak to each other again.
1996
Dale DeGroff develops the bar program at Pravda in New York City and trains a staff that includes Jason Kosmas and Dushan Zaric.
Marcovaldo “Marco” Dionysos
Marco moved from Portland, OR, to San Francisco and began making classic cocktails as the day bartender at Enrico’s Sidewalk Cafe. Armed with a collection of vintage cocktail books, he became part of San Francisco’s emerging classic-cocktail community. He later helped open Absinthe Brasserie & Bar and created its original cocktail menu, followed by influential stints at Stars, Tres Agaves, Bourbon & Branch, Harry Denton’s Starlight Room, Clock Bar, Rye, Smuggler’s Cove, Comstock Saloon, and ABV.
Lucy Brennan took over as the head bartender at Saucebox in Portland.
Todd Thrasher introduces Latin classics at Café Atlantico in Washington, D.C.
Dave “Mr. Mojito” Nepove
He was an early player in San Francisco’s Cocktail Renaissance, spending roughly a decade behind the bar at Enrico’s Sidewalk Cafe, where he became bar manager and built a reputation for fresh-squeezed juices, seasonal fruit, muddled cocktails, and especially Mojitos. Nepove later took his experience into education and consulting with Southern Wine & Spirits. He also designed his own oversized wooden muddlers.
Steve Olson and Doug Frost begin traveling internationally teaching the Sterling School of Service and Hospitality Spirits Program.
Paulius Nasvytis serves fresh juice and classic cocktails at Cleveland's Velvet Tango Room.
At New York's Angel's Share, Japanese-trained bartender Shinichi Ikeda helps establish a different kind of cocktail experience: precision, hand-chipped ice, classic cocktails, quiet surroundings, and rules—including no shouting and no groups larger than four.
Ted Breaux obtains his first unopened bottles of pre-ban absinthe.
1997
F. Paul Pacult publishes Kindred Spirits.
Dale DeGroff develops the bar program at The Greatest Bar on Earth atop the World Trade Center.
Julie Reiner receives major attention in The New York Times for using seasonal fresh fruit, spices, and tea in cocktails at C3.
Food Network's Quench, hosted by Andrea Immer Robinson and Steve Olson, brings cocktails to television.
Barnaby Conrad III publishes a reissue/revised paperback edition of Absinthe: History in a Bottle.
The Happy Hour, with Paul Pacult and Gary Regan, brings cocktail culture to nationally syndicated radio.
DeGroff invites Audrey Saunders to assist with special events at the Rainbow Room.
Jared Brown and Anistatia Miller publish Shaken Not Stirred: A Celebration of the Martini.
Gary Regan publishes New Classic Cocktails.
Cocktails aren't just happening behind bars anymore.
They're becoming media.
1998
Paul Harrington, Graham Clark, and Laura Moorhead publish Cocktail: The Drinks Bible for the 21st Century, based on Harrington's pioneering online cocktail work.
Absinthe Brasserie & Bar opens in San Francisco.
B-Side Lounge becomes an important early Boston fresh-classic cocktail bar, producing an extraordinary family tree of bartenders.
Steve Wynn selects Tony Abou-Ganim to develop the cocktail program for the new Bellagio Las Vegas. Abou-Ganim brings the fresh-classic cocktail philosophy he developed in San Francisco to the resort's massive beverage operation, training nearly 200 bartenders, 150 apprentice bartenders, and more than 100 bar porters in quality spirits, fresh ingredients, classic recipes, proper technique, and professional service. Opening bartender Bridget Albert becomes his protégé. Bellagio demonstrates that the emerging Cocktail Renaissance isn't limited to tiny cocktail bars—it can work on a Las Vegas resort scale.
Jeff “Beachbum” Berry publishes Beachbum Berry's Grog Log.
1998–2000 — The Cosmopolitan Goes Global
HBO's Sex and the City helps propel the Cosmopolitan into popular culture.
The cocktail was already fashionable during the 1990s, but its repeated association with the television series helps turn it into an international phenomenon.
The Cosmo wasn't part of the emerging brown-drink-and-bitters school of craft cocktails, but its importance shouldn't be underestimated:
It helped make ordering a cocktail fashionable again for an enormous mainstream audience.
And just like that...
Everybody wanted a Cosmo.
1999 — The Cocktail Internet Explodes
David Wondrich begins updating the online version of Esquire's 1949 Handbook for Hosts.
Gary and Mardee Regan launch ArdentSpirits.com.
Robert Hess launches DrinkBoy.com and helps numerous cocktail people establish themselves online.
I launch CharmingBarTricks.com, followed by Miss-Charming.com, MissCharming.com, and CherylCharming.com.
Dale and Jill DeGroff launch KingCocktail.com.
Lesley Gracie develops Hendrick's using cucumber and rose alongside traditional gin botanicals. It helped usher in the wave of modern premium gins that didn't feel obligated to taste exactly like traditional London Dry.
1999 — Milk & Honey
On New Year's Eve, Sasha Petraske opens Milk & Honey (134 Eldridge Street) in New York City. Sources say Sasha worked the secret, tiny 15-seat bar alone, and his first bartender hire was Toby Maloney in 2000, who later became an opening head bartender at Pegu Club and was instrumental in The Violet Hour in Chicago. Inspired partly by Angel's Share, Petraske creates a tiny reservation-only bar devoted to beautifully executed classic cocktails, quality ingredients, proper ice, hospitality, and civilized behavior.
Bartender Joseph Schwartz also became one of the most important early Milk & Honey bartenders and something of an unsung hero. Christy Pope and Chad Solomon recalled that when Sasha was away opening Milk & Honey London, Joseph essentially became the heart of the New York bar. Sasha later opened Little Branch with him.
Christy Pope and Chad Solomon became part of the first Milk & Honey wave. They later worked at Pegu Club, Flatiron Lounge, and Little Branch, then became important consultants and educators at Cuff & Buttons. In 2014, they opened Midnight Rambler in Dallas.
Milk & Honey became one of the most influential bars of the Cocktail Renaissance and helped ignite the modern speakeasy-style cocktail bar.
And just like that, bartenders started hiding the front door again.
The 2000s — Full Bloom
By the new millennium, the movement begins accelerating.
2000
Toby Maloney becomes Sasha Petraske’s first bartender hire at Milk & Honey. He later joins Julie Reiner’s Flatiron Lounge, where he works alongside bartenders including Phil Ward, Chad Solomon, Katie Stipe, and Lynnette Marrero.
2002 — Tales of the Cocktail
Ann Rogers Tuennerman launches what becomes Tales of the Cocktail in New Orleans in 2002 as a walking tour of historic French Quarter bars. In 2003, it expands into an annual cocktail conference and quickly becomes an important gathering place for the growing Cocktail Renaissance. Bartenders, writers, historians, distillers, educators, brands, and cocktail enthusiasts from around the world come to New Orleans to teach, learn, taste, network, and exchange ideas. In 2007, Tales launched the Spirited Awards, recognizing excellence in bartenders, bars, books, products, and other areas of the industry. Perhaps Tales' greatest contribution during the 2000s was bringing the separate cocktail communities emerging in cities around the world together—and helping turn a movement into a community.
2000s — Dale “king cocktail” degroff
Dale “King Cocktail” DeGroff, already one of the fathers of the Cocktail Renaissance, spends the 2000s helping turn the movement he helped ignite into a profession. In 2002, he publishes the influential The Craft of the Cocktail and travels extensively teaching, mentoring, and promoting classic technique, fresh ingredients, quality spirits, and hospitality.
In 2004, DeGroff and other leading cocktail historians and industry figures found the Museum of the American Cocktail, with Dale serving as its first president. In 2006, he joins Doug Frost, Steve Olson, Paul Pacult, and David Wondrich to establish Beverage Alcohol Resource (BAR), an intensive spirits-and-cocktail education program.
His accolades include the 2008 Tales of the Cocktail Lifetime Achievement Award, the 2009 James Beard Award for Outstanding Wine & Spirits Professional, and, fittingly, Best Bar Mentor at Tales in 2010. By decade’s end, King Cocktail isn't simply one of the godfathers of the Renaissance—he's teaching the generation that will carry it forward.
The King hadn't left the building; he was busy showing everybody else how to run it.
2000s — Gary “Gaz” Regan
He becomes one of the Cocktail Renaissance’s most influential writers, educators, and mentors. In 2001, he begins writing his long-running Cocktailian column for the San Francisco Chronicle and launches Cocktails in the Country, intimate two-day workshops where small groups of bartenders study cocktail structure, technique, service, and the philosophy of bartending. In 2003, he publishes his landmark The Joy of Mixology, organizing cocktails into families and giving bartenders a way to understand how drinks are constructed rather than simply memorizing recipes. He also develops Regans’ Orange Bitters No. 6, helping restore an ingredient repeatedly called for in vintage cocktail books but difficult to find at the time. By the end of the decade, Regan is teaching and mentoring bartenders around the world, publishing his Ardent Spirits newsletters, and in 2009 releases The Bartender’s Gin Compendium. Through his books, columns, classes, bitters, and mentorship, Regan helped teach a generation of bartenders not just how to make cocktails, but how to think about them.
He was also famous for stirring his Negroni with his finger—a habit so uniquely Gary that Cocktail Kingdom eventually made a barspoon modeled from a cast of his own finger. Most bartenders leave fingerprints on the industry. Gary turned his into barware.
2000s — Audrey Saunders
Audrey Saunders, a protégée of Dale "King Cocktail" DeGroff, becomes one of the leading figures of New York’s Cocktail Renaissance, first at Bemelmans Bar at The Carlyle and then at Pegu Club, which she opens in 2005. With Julie Reiner, Saunders assembles what she calls “The Yankees” of bartending, an extraordinary team that includes Toby Maloney, Phil Ward, Chad Solomon, Brian Miller, Jim Kearns, Jim Meehan, Sam Ross, and others. Pegu becomes both an influential cocktail bar and a training ground for bartenders who go on to shape the next generation.
Saunders also creates modern classics including the Gin-Gin Mule and Old Cuban, teaches seminars and hosts events at Tales of the Cocktail, and becomes a prominent industry educator and mentor. In 2007, she wins Tales’ Mixologist/Bartender of the Year, while Pegu Club wins World’s Best Cocktail Bar; in 2009, Pegu wins Best American Cocktail Bar. Saunders didn't just create influential cocktails and an influential bar—she helped create influential bartenders.
2000s — Jeff “Beachbum” Berry
Jeff “Beachbum” Berry spends the 2000s uncovering the lost recipes and history of America’s midcentury Tiki bars. Following his 1998 Grog Log, he publishes Intoxica! (2002), Taboo Table (2005), and the landmark Sippin’ Safari (2007), drawing on extensive interviews with surviving bartenders and staff from the original Tiki era. His research decodes long-lost recipes from Don the Beachcomber and other pioneers—including the original Zombie—and helps restore complex tropical drinks to the serious cocktail canon. Sippin’ Safari in particular becomes an important catalyst for the modern Tiki revival. In 2009, he publishes Beachbum Berry Remixed, combining and greatly expanding his earlier drink research.
2000s — Tony Abou-Ganim
Tony Abou-Ganim helps prove that the Cocktail Renaissance can work on a massive scale. After Steve Wynn recruits him to develop the cocktail program for Bellagio in 1998 for 200 bartenders, 150 apprentice bartenders, and 100 bar porters, Tony carries fresh ingredients, proper technique, and professional bartender training into the 2000s. He teaches numerous Tales of the Cocktail seminars, judges cocktail competitions around the world, and becomes a prominent advocate for bartending as a profession.
An early supporter of the USBG, Tony helps strengthen bartender education and community. In 2007, he releases his Modern Mixology instructional DVD, and in 2008, creates the Helen David Lifetime Achievement Award at Tales in honor of his cousin and first bartending mentor. His Cable Car, created in San Francisco in 1996, remains a modern classic.
In 2010, he publishes The Modern Mixologist: Contemporary Classic Cocktails. His commitment to spirits education and judging later continues as co-founder of the TAG Global Spirits Awards with David Grapshi and Julio Bermejo.
Tony didn't just make better drinks—he helped build a better profession around the people making them.
2000s — Ted Breaux
New Orleans research scientist and absinthe historian Ted Breaux becomes a driving force behind the modern absinthe revival. In 2000, he becomes the first to analyze antique absinthe (in June 2000) and founds Jade Liqueurs, recreating historically accurate absinthes from his research. In 2007, Breaux works with Viridian Spirits to develop Lucid Absinthe Supérieure, helping clear the regulatory path for genuine absinthe to be legally sold in America. Lucid becomes the first genuine absinthe containing grande wormwood legally available in the U.S. after the 95-year absence. His combination of science, history, and distilling helped separate absinthe fact from more than a century of fiction.
I got to be a tiny part of Ted’s absinthe revival myself, working a few of his Lucid events in Florida—introducing people to the Green Fairy without anyone hallucinating or cutting off an ear.
2000s — Julio Bermejo
San Francisco bartender Julio Bermejo becomes one of the world’s great tequila evangelists. From his family’s Tommy’s Mexican Restaurant, he champions 100% agave tequila and his Tommy’s Margarita, turning the unassuming neighborhood restaurant into an international pilgrimage destination for bartenders and tequila lovers. Tommy’s builds one of the world’s largest collections of 100% agave tequila and what Bermejo describes as the largest vintage tequila collection in the world.
Bermejo creates the Blue Agave Club, an educational tasting club that eventually grows to more than 10,000 members, and travels internationally teaching, judging competitions, and leading educational trips to Jalisco. In 2003, Mexico’s National Chamber for the Tequila Industry names him Tequila Ambassador to the United States. He also distills L&J Tequila in Jalisco. In 2008, the Tommy’s Margarita enters the IBA cocktail list, and in 2009, Tommy’s appears on the inaugural World’s 50 Best Bars list. In 2014, Tales of the Cocktail honors Julio with the Helen David Lifetime Achievement Award.
And Julio is a storyteller behind the bar. He can give you a tequila education while making a Tommy’s Margarita right in the blender pitcher—then cap the pitcher, shake it by hand, and pour. No shaker tins required. Apparently when you know that much about tequila, you're allowed to make your own rules.
2000s — Julie Reiner
She helps prove that serious craft cocktails can work at high volume when she opens Flatiron Lounge in 2003. In 2005, she helps Audrey Saunders assemble what Saunders called “The Yankees” of bartending for the opening of Pegu Club, drawing an extraordinary team that includes Toby Maloney, Phil Ward, Chad Solomon, Brian Miller, Sam Ross, Jim Kearns, and Jim Meehan. Many go on to become major figures of the Cocktail Renaissance and open influential bars of their own.
In 2008, Reiner opens Brooklyn’s Clover Club, where the early staff includes Franky Marshall, with Tom Macy joining in 2009. The bar wins World’s Best New Cocktail Bar at the 2009 Tales of the Cocktail Spirited Awards. Reiner also becomes a sought-after cocktail competition judge, educator, and mentor, helping develop and champion a new generation of bartenders.
2000s — Tobin Ellis
Las Vegas bartender Tobin Ellis becomes an important bridge between two worlds that didn't always play nicely together during the Cocktail Renaissance: flair bartending and the emerging craft-mixology movement. A champion flair bartender and founder of BarMagic, Ellis increasingly combines the entertainment and showmanship of flair with fresh ingredients, serious cocktail technique, training, and innovative bar design. In 2000, BarMagic helps overhaul Caesars Palace’s center bar, providing bar design, cocktail development, staff training, and opening services. His work at Tangerine at Treasure Island earns recognition for its cocktail program in 2005 and 2007. In 2006, Ellis gained national attention on Food Network’s Throwdown with Bobby Flay, helping demonstrate that a flair bartender could also be taken seriously as a mixologist. In 2009, he launched
Social Mixology, an early traveling pop-up speakeasy concept that brings bartenders and cocktail enthusiasts together through temporary underground cocktail events. At a time when flair bartenders and the new mixologists often occupied opposing camps, Ellis helped marry showmanship with serious cocktails—two worlds that would become much more comfortable together in the following decade.
2000s — Japanese Bartending Goes Global
Tokyo master bartender Kazuo Uyeda becomes one of the most influential international ambassadors of Japanese bartending, drawing attention to the extraordinary precision, hospitality, hand-cut ice, elegant technique, and ritual of the Japanese cocktail bar. At his Ginza bar Tender, Uyeda becomes famous for his signature Hard Shake, a stylized shaking technique that fascinates Western bartenders and begins influencing American cocktail culture by the end of the decade. Meanwhile, Hisashi Kishi opens Star Bar in 2000, with Hidetsugu Ueno behind the bar; Ueno later opens Bar High Five in 2008, becoming another internationally recognized ambassador of Japanese bartending. By the late 2000s, bartenders from around the world are looking toward Tokyo for inspiration.
Stanislav Vadrna
Slovakian bartender Stanislav Vadrna becomes an important bridge between Japanese and Western cocktail culture. After traveling to New York to study with Gary Regan in 2005, he goes to Tokyo in 2006 to study under Japanese master bartender Kazuo Uyeda at Tender, embracing Japanese precision, hospitality, ice, graceful movement, the Hard Shake, and the philosophy of ichi-go ichi-e—treating each encounter with a guest as a unique moment.
Returning to Paparazzi in Bratislava, Vadrna incorporates those lessons into his bartending and service; the bar’s menu wins World’s Best Cocktail Menu at the 2007 Tales of the Cocktail Spirited Awards. He travels internationally teaching Japanese-inspired bartending, including seminars at Tales of the Cocktail, helping introduce Western bartenders to a philosophy in which how you care for the guest matters as much as how you make the drink. In 2009, he begins his long association with Nikka Whisky.
Vadrna shares this journey with longtime friend and fellow Slovak bartender Erik Lorincz. The two had known each other since their teenage years, and in 2007 they travel to Japan together to study with Uyeda. Both become important ambassadors of Japanese bartending philosophy in the West, with Lorincz going on to win Diageo World Class Global Bartender of the Year in 2010.
2000s — Francesco Lafranconi
Italian-born bartender and educator Francesco Lafranconi arrives in Las Vegas in 2000 after building an impressive career behind the bars of some of Europe’s great luxury hotels, including Gleneagles in Scotland, the Palace Hotel in Gstaad, the InterContinental in Cologne, and Harry’s Bar/Hotel Cipriani in Venice. Raised in a hospitality family in Italy and formally trained in hotel school, he had already won the 1998 Bacardi-Martini Grand Prix World Final before Southern Wine & Spirits recruited him to Las Vegas.
That same year, Lafranconi created the Academy of Spirits and Fine Service, an intensive 12-week education program that eventually trains more than 1,000 beverage professionals in spirits, cocktails, tasting, technique, aesthetics, tools, and professional service. In 2001, he and Tony Abou-Ganim help establish the Nevada presence of the USBG, and Lafranconi later becomes a national ambassador, education leader, and founding member of its Master Accreditation Program.
Throughout the decade, he travels, teaches, judges, consults, and helps spread professional cocktail and spirits education far beyond Las Vegas. In 2005, he is inducted into Bartender Magazine’s Bartender Hall of Fame, and in 2009, he receives both Santé magazine’s Spirit Professional of the Year and Tales of the Cocktail’s Golden Spirit Award.
And anyone who has ever learned from Francesco probably knows the phrase:
“We’re not drinking, we’re learning!”
It became his trademark catchphrase—and frankly, of course, when a handsome man with charming manners, an Italian accent, and a twinkle in his eye hands you a cocktail and says, “We’re not drinking, we’re learning!”—who are you to argue with the professor?
2000s — Sasha Petraske
He spends the 2000s expanding the philosophy he established at Milk & Honey—precise classic cocktails, measured pours, quality ice, quiet hospitality, and disciplined service—through a growing family of bars and bartenders. He opens Milk & Honey London (2002), East Side Company Bar and Little Branch (2005), White Star (2008), and The Varnish in Los Angeles and Dutch Kills in Queens (2009), frequently partnering with bartenders he had trained, including Joseph Schwartz, Eric Alperin, and Richard Boccato. His influence spread further through the remarkable group who passed through Milk & Honey, helping turn Petraske’s ideas about cocktails, ice, technique, and hospitality into a blueprint for the emerging craft-cocktail bar.
2000s — The Two Ebens & Molecular Mixology
Two guys named Eben were helping lead molecular mixology in New York at the same time. What were the molecular odds of that? Former molecular biologist Eben Klemm brings a scientist’s approach to cocktail development at B.R. Guest Restaurants, experimenting with modern culinary techniques while overseeing beverage programs and bartender training. Meanwhile, Eben Freeman takes a more theatrical approach at wd~50 and later Tailor, becoming famous for progressive cocktails involving fat-washed spirits, liquid nitrogen, spheres, foams, carbonation, smoked ingredients, and edible cocktails.
The movement quickly spreads beyond the two Ebens. Tony Conigliaro pioneers science-driven cocktails in London; Jamie Boudreau experiments with modern techniques in Seattle; and Dave Arnold brings rigorous food science, technology, and experimentation into the bar. Philip Duff, who trained under molecular-gastronomy pioneer Hervé This, helps introduce molecular mixology to bartenders worldwide and helped organize the influential 2005 BOLS Molecular Mixology Symposium in Amsterdam. Las Vegas bartender Alex Velez also experiments with avant-garde culinary techniques as the movement spreads. By the end of the decade, the bartender’s toolbox includes equipment and ingredients that look suspiciously like they belong in a laboratory.
2000s — Philip Duff
Irish bartender, educator, consultant, and longtime cocktail troublemaker Philip Duff becomes one of the Cocktail Renaissance’s great international connectors. Through his Liquid Solutions consultancy and work with BOLS, Duff travels the world training bartenders, spreading cocktail knowledge, and generally making sure nobody takes the drinks business too seriously. In 2005, he helps organize the influential BOLS Molecular Mixology Symposium in Amsterdam, bringing molecular-gastronomy pioneer Hervé This together with leading international bartenders to explore the science behind cocktails. Duff also becomes an important force in the revival of genever, carrying bottles of the then-hard-to-find Dutch spirit around the world, introducing it to bartenders, and later helping develop Bols Genever itself.
In 2008, Duff becomes a founding partner in Amsterdam’s Door 74, which goes on to become the first Dutch bar to make the World’s 50 Best Bars list. Bartender, teacher, consultant, spirits expert, genever evangelist, and gifted talker, Duff seems to have spent the decade traveling the world educating bartenders while simultaneously trying to make them laugh—which, in his case, may be the same thing. I can personally vouch for Philip’s genever evangelism. While I was working on my 2010 book Knack Bartending Basics, he sent me a bottle so I could photograph and include it. Philip wasn't just spreading the word about genever—he was spreading actual bottles of it.
2000s — Charlotte Voisey
British bartender Charlotte Voisey—sounds like noisy— becomes an important international voice of the Cocktail Renaissance. In 2002, she opens and runs London’s Apartment 195, which wins London Bar of the Year, and in 2004 she is named UK Bartender of the Year. She moves to the U.S. in 2006 to represent Hendrick’s Gin, becoming a highly visible bartender, educator, cocktail developer, and brand ambassador. She wins silver at the 2006 IBA World Female Bartending Championships, her Punch & Judy is named the official cocktail of Tales of the Cocktail in 2008, and in 2009 she receives a James Beard nomination for Outstanding Wine & Spirits Professional. In 2010, Charlotte wins the Tales of the Cocktail Best American Brand Ambassador Spirited Award. By decade’s end, Voisey has become an important connector between the London and American cocktail communities.
2000s - The Two Simons — Connecting the Cocktail World
During the 2000s, two Englishmen named Simon helped bridge the rapidly growing international cocktail community—Simon Difford and Simon Ford.
Simon Difford connected the cocktail world largely through information.
The British bartender, writer, publisher, and cocktail historian Simon Difford documented the people, places, drinks, products, and ideas shaping the Cocktail Renaissance. CLASS magazine covered the evolving bar industry, while Difford's Guide grew into an extensive cocktail and spirits reference in print and online. But Difford wasn't documenting the movement from behind a desk. He traveled extensively, visiting bars, interviewing bartenders, judging competitions, and recording cocktail communities around the world.
Simon Ford connected the cocktail world largely through education and people. After helping open Koba in Brighton, the British bartender and spirits educator became an international ambassador for Plymouth Gin, traveling extensively to teach bartenders about gin, cocktails, and spirits. Rather than simply selling bottles, Ford used tastings, distillery visits, seminars, competitions, and bartender gatherings to educate people and bring the growing international cocktail community together.
In 2007, Tales of the Cocktail named Ford Best International Brand Ambassador. In 2008, he and Audrey Saunders launched the Bartender's Breakfast at Tales, and in 2009, Ford was named Best American Brand Ambassador for Plymouth Gin and Pernod Ricard.
By the end of the 2000s, cocktail culture was no longer a collection of isolated scenes in London, New York, San Francisco, New Orleans, Tokyo, and other cities. Bartenders were becoming part of an international community—traveling, sharing ideas, learning from one another, and forming friendships across borders.
Difford documented and shared the cocktail world. Ford educated and connected it. And somehow, just when everybody needed to find each other, England sent us two Simons.
2000s — David Wondrich
Writer and cocktail historian David Wondrich becomes one of the Cocktail Renaissance's most important chroniclers—and historical detectives. A former English professor with a Ph.D. in comparative literature, Wondrich brings academic research to drinking history, digging through old newspapers, archives, bartender manuals, and primary sources to separate documented history from generations of cocktail folklore.
As Esquire's drinks correspondent, he writes extensively about cocktails and publishes Esquire Drinks and Killer Cocktails. He also becomes a founding member of the Museum of the American Cocktail and a founding partner of Beverage Alcohol Resource (BAR), helping bring serious cocktail and spirits education to a new generation of bartenders.
In 2007, Wondrich publishes Imbibe!, his groundbreaking exploration of Jerry Thomas and 19th-century American drinking. It wins both a James Beard Award and the 2008 Tales of the Cocktail award for Best New Cocktail/Bartending Book. In 2009, Wondrich wins Best Cocktail Writing, and in 2010 he publishes Punch: The Delights (and Dangers) of the Flowing Bowl.
While bartenders were busy reviving the cocktail, Wondrich was busy finding its receipts.
Dale “King Cocktail” DeGroff — revival, mentorship + professionalizing bartending
Gary “Gaz” Regan — books, teaching + bartender philosophy
Audrey Saunders — precision, classics + the modern cocktail-bar blueprint
Jeff “Beachbum” Berry — Tiki archaeology + recovering lost recipes
Tony Abou-Ganim — education, large-scale beverage programs + bringing craft to the masses
Ted Breaux — absinthe science, history + revival
Julio Bermejo — tequila education + 100% agave advocacy
Julie Reiner — cocktail bars, mentorship + building great teams
Tobin Ellis — flair meets mixology + innovative bar design
Japanese Bartending Goes Global — precision, ritual, hospitality + ice
Stanislav Vadrna — Japanese philosophy + East-to-West bridge
Francesco Lafranconi — spirits education, luxury service + professional training
Sasha Petraske — simplicity, precision + modern speakeasy culture
The Two Ebens & Molecular Mixology — science, experimentation + technique
Philip Duff — genever, education + international troublemaking
Charlotte Voisey — competitions, education + global brand ambassadorship
The Two Simons — information, education + connecting the global cocktail community
David Wondrich — historical research + giving cocktail history its receipts
2000s — The London Cocktail Community
London develops one of the world's most influential Cocktail Renaissance communities, building on the groundwork of Dick Bradsell and an earlier generation of British bartenders. Tony Conigliaro, Jonathan Downey, Wayne Collins, Angus Winchester, Ben Reed, Dre Masso, Henry Besant, Nick Strangeway, Jake Burger, Salvatore Calabrese, Peter Dorelli, Ago Perrone, Alex Kratena, Erik Lorincz, and others push the city forward through bars including LAB, Match Bar, Milk & Honey, Trailer Happiness, Montgomery Place, The Player, Artesian, and the Connaught Bar. Milk & Honey London opens in 2002, strengthening the connection between London and New York, while bartender education and consultancies help spread knowledge throughout Britain. By the end of the decade, Perrone at Connaught, Kratena at Artesian, and Lorincz at Connaught help reinvent the grand hotel bar for a new generation, while Tony Conigliaro pushes cocktails toward science and experimentation, culminating in 69 Colebrooke Row in 2009. London isn't simply participating in the Cocktail Renaissance—it is helping drive it internationally.
2000s — The San Francisco Bay Area Cocktail Community
develops one of America's strongest Cocktail Renaissance communities, with bartenders including Julio Bermejo, Marcovaldo Dionysos, Dave Nepove, Thad Vogler, Martin Cate, Duggan McDonnell, H. Joseph Ehrmann, Scott Beattie, Todd Smith, Jon Santer, Dominic Venegas, Neyah White, Jeff Hollinger, Jonny Raglin, Erik Adkins, Jennifer Colliau, Jacques Bezuidenhout, Brooke Arthur, Carlos Yturria, Owen Westman, Kevin Diedrich, and many others. They move through influential bars and restaurants including Tommy's, Enrico's, Absinthe, César, Slanted Door, Tres Agaves, Range, Cyrus, Alembic, Elixir, Cantina, Bourbon & Branch, Forbidden Island, Nopa, Rye, Beretta, and eventually Smuggler's Cove. By the middle of the decade, the Bay Area isn't simply following the Cocktail Renaissance—it has become one of its major centers.
2000s — Las Vegas Cocktail Community
Las Vegas develops an influential Cocktail Renaissance community around Tony Abou-Ganim, Francesco Lafranconi, Bobby “G” Gleason, Livio Lauro, Tobin Ellis, Bridget Albert, Andrew Pollard, Mariena Mercer, Ken Hall, Tony Rossi, Eron Smith, Kristen Schaefer, and others. Through major resort cocktail programs, the Academy of Spirits and Fine Service, the growing Nevada USBG, competitions, consulting, and bartender education, they introduce fresh ingredients, classic recipes, premium spirits, culinary techniques, and serious cocktail training throughout the city.
2000s — New York Cocktail Community
New York City becomes an epicenter of the Cocktail Renaissance, bringing together established pioneers and an extraordinary new generation. Dale DeGroff, Gary “Gaz” Regan, and industry educator Simon Ford help mentor, educate, and connect a growing community that includes Sasha Petraske, Audrey Saunders, Julie Reiner, Toby Maloney, Joseph Schwartz, Christy Pope, Chad Solomon, Dushan Zaric, Jason Kosmas, Igor Hadzismajlovic, Jim Meehan, Phil Ward, Sam Ross, Michael McIlroy, Brian Miller,
Jim Kearns, Joaquín Simó, Kenta Goto, St. John Frizell, Eben Freeman, Eben Klemm, Giuseppe Gonzalez, Katie Stipe, Lynnette Marrero, Richard Boccato, and many others. They move through influential bars including Milk & Honey, Bemelmans, Flatiron Lounge, Employees Only, Pegu Club, Little Branch, Death & Co., PDT, Clover Club, Tailor, Dutch Kills, and Mayahuel. The talent pool becomes so concentrated that many of these bars serve as training grounds for the next generation: bartenders learn together, create modern classics, then leave to open influential bars of their own. By the end of the decade, New York isn't simply participating in the Cocktail Renaissance—it is exporting it around the world.
2000s — New Orleans Cocktail Community
New Orleans enters the Cocktail Renaissance with an advantage: it never completely abandoned its classic cocktails. A community including Chris McMillian, Chris Hannah, Paul Gustings, Lu Brow, Bobby Oakes, Marvin Allen, Danny Valdez, Neal Bodenheimer, Kirk Estopinal, and others connects the city’s living cocktail traditions with the emerging national craft movement. Historic bars including the Carousel Bar, Arnaud’s French 75, Napoleon House, Tujague’s, Sazerac Bar, Swizzle Stick Bar, and Commander’s Palace coexist with a new generation experimenting with fresh ingredients, precision, and modern techniques. In 2002, Tales of the Cocktail began as a local New Orleans walking tour before expanding into an annual cocktail conference in 2003. In October 2004, the Museum of the American Cocktail was founded by a group of cocktail historians, writers, and industry experts, including Dale DeGroff, Robert Hess, Philip Greene, and Ted Haigh.
Then, in August 2005, Katrina changes the city. Neal Bodenheimer returns home at the end of 2006 after six years bartending in New York, bringing experience from that city's burgeoning craft scene. In 2009, Bodenheimer, Matthew Kohnke, and opening bartender Kirk Estopinal open Cure on Freret Street, giving New Orleans its first major contemporary craft-cocktail bar and creating a training ground for a new generation of local bartenders.
2000s — Chicago Cocktail Community
Chicago develops one of America's strongest Cocktail Renaissance communities during the 2000s, with early groundwork from Bridget Albert, Adam Seger, and others, followed by a major new generation including Toby Maloney, Charles Joly, Lynn House, Michael Rubel, Kirk Estopinal, Troy Sidle, Bradley Bolt, Kyle Davidson, Stephen Cole, Mike Ryan, and Ira Koplowitz. The opening of The Violet Hour in 2007 becomes a major turning point. Maloney brings lessons learned at Milk & Honey, Flatiron Lounge, and Pegu Club to Chicago and establishes an unusually rigorous training program that turns Violet Hour into a bartender incubator. Its graduates fan out across Chicago and beyond, opening bars, leading beverage programs, producing bitters, and carrying the city's cocktail culture into the next decade. Other influential programs include Nacional 27, The Drawing Room, Sepia, Matchbox, and Bar DeVille.
2000s — Boston Cocktail Community
Boston develops a tight-knit and influential Cocktail Renaissance community around Brother Cleve, Barbara Lynch, Misty Kalkofen, Jackson Cannon, John Gertsen, Scott Holliday, Patrick Sullivan, Dylan Black, Todd Maul, Ben Sandrof, Sean Holland, Max Toste, and others. In 2005, Brother Cleve, Kalkofen, Cannon, Gertsen, and Holliday form the informal Jack Rose Society, gathering to dig through vintage cocktail books, compare recipes, and resurrect forgotten classics. Their research influences cocktail programs around the city. Eastern Standard opens in 2005 with Cannon leading the bar, and in 2008 Barbara Lynch and Gertsen open Drink, an innovative menu-less cocktail bar built around classic technique, hand-cut ice, fresh ingredients, and conversation between bartender and guest. No. 9 Park, B-Side Lounge, Green Street, Eastern Standard, Deep Ellum, and Drink help establish Boston as one of America's important Cocktail Renaissance cities.
Late 2000s — Miami Cocktail Community
Miami’s modern Cocktail Renaissance begins taking shape in the late 2000s around bartenders including John Lermayer, Julio Cabrera, Gabe Orta, and Elad Zvi. Lermayer helps lead the movement at The Florida Room at the Delano, designed by Lenny Kravitz, while Cabrera develops the cocktail program at Sra. Martinez. In 2009, bartenders Gabe Orta and Elad Zvi join forces to create Bar Lab, a beverage consulting company dedicated to bringing better cocktail programs and bartender education to Miami. Together with a growing local community, they help shift Miami beyond its reputation for nightclub bottle service and lay the groundwork for the city’s major cocktail boom of the 2010s—including Orta and Zvi’s hugely influential Broken Shaker, which begins as a pop-up in 2012.
Late 2000s — Los Angeles Cocktail Community
Los Angeles develops a growing Cocktail Renaissance community around Cedd Moses, Eric Alperin, Marcos Tello, Vincenzo Marianella, Julian Cox, Damian Windsor, Chris Ojeda, and others. Bars including Seven Grand, The Edison, Comme Ça, and Copa d’Oro help build momentum, but a major turning point comes in 2009 when Cedd Moses, Eric Alperin, and Sasha Petraske open The Varnish behind Cole’s. The intimate bar brings Milk & Honey-style precision, hand-cut ice, classic recipes, and disciplined service to downtown Los Angeles and becomes an influential training ground for a new generation of L.A. bartenders.
New York — classics, speakeasies, mentorship
San Francisco — culinary/fresh/seasonal + Julio Bermejo + agave/tequila culture
Las Vegas — education + craft at massive scale
New Orleans — living cocktail history meets craft
Boston — historical research + tight bartender community
Chicago — training-ground culture
Miami — late-decade transformation
Los Angeles — downtown revival + West Coast creativity
London — international exchange + experimentation
Tokyo — precision, ritual, ice + Japanese technique
2001
Lucy Brennan opens Mint in Portland.
Ted Haigh launches DrCocktail.com.
Ryan Magarian leaves Oba in Portland to run the cocktail program at Restaurant Zoë in Seattle, where he develops fresh, creative cocktails and joins the city's emerging craft-cocktail community.
Tony Abou-Ganim, Francesco Lafranconi, Bobby “G” Gleason, and Livio Lauro establish the Nevada branch of the United States Bartenders’ Guild. Abou-Ganim had been a USBG member since 1996 and, after moving to Las Vegas, worked with Lafranconi and the others to bring the organization to Nevada. Their efforts helped kick-start the USBG's resurgence, which eventually grew from its Southern California roots into a nationwide organization.
Gary Regan begins his influential Cocktails in the Country bartender workshops.
Jonathan Pogash works at the Russian Tea Room following Steve Olson's fresh-juice program.
Jamie Boudreau launches his Spirits and Cocktails blog.
Cocktail blogs are beginning to create an online bartender classroom long before social media takes over.
2002
Dale DeGroff publishes The Craft of the Cocktail, one of the defining books of the modern cocktail movement.
John Gertsen and Ryan McGrale create a fresh classic cocktail program at No. 9 Park in Boston.
Murray Stenson serves classics at Zig Zag Café in Seattle.
Sasha Petraske opens Milk & Honey London.
Tales of the Cocktail is launched in New Orleans by Ann Rogers.
What begins as a relatively small event grows into one of the world's most influential gatherings of bartenders, spirits professionals, writers, historians, brands, and cocktail
enthusiasts. For perhaps the first time, many of the scattered people rebuilding cocktail culture have somewhere to meet each other.
Jeff “Beachbum” Berry publishes Intoxica!.
William Grimes publishes Straight Up or On the Rocks: The Story of the American Cocktail.
2003
Julie Reiner opens Flatiron Lounge in New York City, proving that serious craft cocktails can work in a stylish, higher-volume environment.
Flatiron becomes an important training ground for a generation of influential bartenders, including Katie Stipe, Lynnette Marrero, Phil Ward, Brian Miller, Toby Maloney, Dushan Zaric, and Jason Kosmas.
Craft cocktails were escaping the tiny cocktail dens.
People apparently wanted good drinks even when there were more than twelve seats.
Eben Freeman becomes known for molecular mixology at WD-50.
Murray Stenson, as head bartender, rediscovers the Last Word at Seattle’s Zig Zag Café, finding the forgotten recipe in Ted Saucier’s 1951 Bottoms Up! and putting it on the menu. The drink catches on with visiting bartenders, including Ryan Magarian, and locals, including Robert Hess, who helps carry it beyond Seattle.
Gary Regan publishes The Joy of Mixology.
2004
The Museum of the American Cocktail is founded in New Orleans by a group including Dale and Jill DeGroff, Chris and Laura McMillian, Ted Haigh, Robert Hess, Phil Greene, Jared Brown, and Anistatia Miller.
Jason Kosmas, Dushan Zaric, Igor Hadzismajlovic, Henry LaFargue, and Billy Gilroy open Employees Only in New York’s West Village. Kosmas, Zaric, Hadzismajlovic, and LaFargue had worked together at Pravda, where Dale “King Cocktail” DeGroff trained and mentored the bar team, teaching cocktail history, classic recipes, professional service, and pride in bartending as a career. Kosmas later said Dale’s training changed the way he looked at bartending, while Zaric famously calls DeGroff his “Yoda.”
Employees Only becomes one of New York’s influential Cocktail Renaissance bars, combining serious drinks with a deliberately lively, unpretentious atmosphere. Jason Kosmas, Dushan Zaric, Igor Hadzismajlovic, and Henry LaFargue are among the original bartenders, while the bar’s rigorous apprenticeship system develops another generation, including Steve Schneider, who works his way from apprentice to principal bartender. The cocktails are serious, but the room is allowed to be fun—a philosophy that influences later bars and bartender-training programs.
Ted Haigh publishes Vintage Spirits and Forgotten Cocktails, helping a new generation discover drinks and ingredients that had nearly disappeared.
Stefan Trummer pushes creative cocktail technique at Upstairs at Bouley.
Jeff “Beachbum” Berry publishes Taboo Table.
Brian Van Flandern becomes head barman at Per Se in NYC and later develops house-made tonic water.
Jeffrey Morgenthaler launches his influential cocktail blog and later takes over the bar program at Clyde Common in Portland.
2005
Sean Kenyon
Third-generation bartender Sean Kenyon becomes bar manager at Steuben's in Denver and develops an ambitious cocktail program using fresh juices, classics, and original drinks—helping introduce Denver to the emerging craft-cocktail movement. In 2010, he moves to The Squeaky Bean, where he continues developing the city's modern cocktail culture. Later in 2011, Kenyon becomes co-owner/barman with Todd Colehour at Williams & Graham. Then Occidental (2015) and American Bonded (2018).
Tobey Maloney becomes the opening head bartender at Audrey Saunders’s Pegu Club.
Washington, D.C. bartender Gina Chersevani helps bring a culinary approach to the city's emerging craft-cocktail scene. After working at Penang, 15 Ria and Poste, she became known for inventive cocktails at Rasika in 2005, incorporating ingredients such as saffron, clove, star anise, and coconut.
Fever-Tree launched its premium Indian Tonic Water and helped create the premium mixer movement.
Bridget Albert and Adam Seger established the Illinois/Chicago chapter of the USBG.
Sasha Petraske and Joseph Schwartz open Little Branch.
Chemist-turned-bartender Darcy O'Neil launches Art of Drink.
He later publishes Fix the Pumps and helps resurrect forgotten ingredients, including acid phosphate and lactart.
Audrey Saunders opens Pegu Club in New York City.
Its staff includes Toby Maloney (head bartender), Chad Solomon, Phil Ward, Jim Meehan, Sam Ross, Brian Miller, Jim Kearns, and Eric Simpkins.
Pegu Club becomes one of the great bartender incubators of the Cocktail Renaissance. Its alumni carry what they learn into important bars across America and beyond.
Dave Arnold begins working at the French Culinary Institute, eventually helping push cocktail technique into previously unexplored scientific territory.
Paul Clarke launches Cocktail Chronicles.
David Wondrich publishes Killer Cocktails.
After eleven years of detective work, Beachbum Berry cracks the original Zombie recipe.
Derek Brown launches DC Drinks.
2006
Ryan Magarian partners with distiller Christian Krogstad of House Spirits Distillery to create Aviation American Gin. Magarian wanted a gin that worked beautifully in cocktails without juniper overpowering the other ingredients. Aviation became an early leader in what became known as American or New Western gin. It was also an important Cocktail Renaissance milestone: a bartender wasn't just deciding which spirit to put in the cocktail—he was helping create the spirit itself.
And yes, this is that Aviation Gin. Actor Ryan Reynolds became a co-owner in 2018. Then in 2020, Diageo acquired Aviation Gin and Davos Brands in a deal worth up to $610 million.
Sasha Petraske, Christy Pope, and Chad Solomon launch Cuffs & Buttons.
Jamie Boudreau opens Vessel in Seattle.
Bridget Albert launches the Illinois chapter of Francesco Lafranconi’s Academy of Spirits and Fine Service for Southern Wine & Spirits.
Charlotte Voisey becomes one of the prominent early faces of the modern spirits-brand-ambassador movement For Hendrick's.
Wayne Curtis publishes And a Bottle of Rum.
Camper English launches Alcademics.
Karen Foley launches Imbibe magazine.
H. Joseph Ehrmann, Jeff Hollinger, and Duggan McDonnell respond to Dale and Jill DeGroff’s call to celebrate the 200th anniversary of the first published definition of the cocktail on World Cocktail Day. The idea grows into San Francisco Cocktail Week, which officially launches in 2007 amid a thriving Bay Area cocktail community that includes Dave Nepove, Erik Adkins, Jonny Raglin, Marcovaldo Dionysos, Scott Beattie, Dominic Venegas, Jon Santer, Neyah White, Carlos Yturria, and others.
Dale DeGroff, Steve Olson, Doug Frost, Paul Pacult, David Wondrich, and Andy Seymour establish Beverage Alcohol Resource (BAR), creating advanced professional spirits and cocktail education.
Brian Sheehy, Dahi Donnelly, Doug Dalton, Todd Smith, and Jon Santer open Bourbon & Branch in San Francisco. The San Francisco Chronicle describes the opening staff as an “Avengers-style collection of talent." The article names bartenders Marcovaldo Dionysos, Dominic Venegas, and Neyah White. Later bartenders include Owen Westman and Kevin Diedrich.
Absinthe bartenders Jeff Hollinger and Rob Schwartz published The Art of the Bar: Cocktails Inspired by the Classics, showcasing the San Francisco approach to classic cocktails, fresh herbs and juices, house-made syrups, and seasonal ingredients. The Art of the Bar won Best New Cocktail/Bartending Book at the 2007 Tales of the Cocktail Spirited Awards.
David Kaplan and Ravi DeRossi opened Death & Co. in New York City. The opening bartender team was: Phil Ward (head bartender), Brian Miller, and Jim Kearns, who came from Pegu Club. Also, Joaquín Simó from Stanton Social. Alex Day joined shortly after opening, initially working one Sunday swing shift.
Todd Thrasher opens PX in Alexandria, Virginia.
At this point, calling it a “little cocktail movement” would be getting difficult.
2007
At Death & Co., Don Lee helps introduce fat-washing to the cocktail world, infusing bourbon with bacon fat to create the Benton’s Old-Fashioned.
Francesco Lafranconi expands his role beyond Nevada and develops Southern Wine & Spirits’ mixology and spirits education program nationally.
Andrew Pollard opens Noir Bar, described as Las Vegas's first dedicated speakeasy-style cocktail concept.
Lucy Brennan publishes Hip Sips: Modern Cocktails to Raise Your Spirits.
Eric Seed brings Rothman & Winter crème de violette back to America after decades of absence, allowing bartenders to properly recreate drinks such as the Aviation.
Jeff “Beachbum” Berry publishes Sippin' Safari.
Lucid Absinthe, developed by Ted Breaux and Viridian Spirits, becomes the first traditional absinthe legally sold again in the United States following the long 95-year absinthe drought.
Robert Cooper launches St-Germain Elderflower Liqueur. Its floral flavor and ability to play nicely with seemingly everything make it an instant favorite behind craft bars.
Soon bartenders are putting it into so many cocktails that it earns one of the great industry nicknames:
Bartender's ketchup.
2007 — San Francisco Cocktail Week
H. Joseph Ehrmann of Elixir, Jeff Hollinger of Absinthe, and Duggan McDonnell of Cantina launch the first San Francisco Cocktail Week, May 14–21, to showcase the Bay Area’s rapidly growing cocktail community. More than 30 bars and restaurants participate, each featuring a classic cocktail alongside an original creation. Events include a citywide cocktail crawl and a closing celebration at Absinthe with Gary Regan guest bartending, with proceeds benefiting Tales of the Cocktail. The event helps establish San Francisco nationally as a major center of the Cocktail Renaissance.
Toby Maloney takes his New York cocktail philosophy to Chicago as a founding partner and head mixologist at The Violet Hour, which becomes an influential cocktail bar and training ground.
Jim Meehan opens PDT in New York City, famously entered through a telephone booth inside a hot-dog restaurant.
Because apparently simply having a front door was becoming terribly unfashionable.
David Wondrich publishes the James Beard Award-winning Imbibe!
Stanislav Vad'rna wins World's Best Cocktail Menu at Tales of the Cocktail Spirited Awards for his bar Paparazzi in Bratislava, Slovakia.
Tony Abou-Ganim creates a Modern Mixology DVD.
Colin Kimball launches Small Screen Network, bringing professional cocktail instruction to online video.
2008
Julie Reiner opens Clover Club in Brooklyn
Pernod Ricard USA launches BarSmarts, bringing advanced bartender education to a much wider professional audience.
In an interview, Charlotte Voisey singled out Gina Chersevani when talking about exciting cocktail talent, saying she loved what Gina was doing in Washington, D.C. At Tales of the Cocktail, Chersevani collaborated with Charlotte Voisey on a Spirited Dinner at Restaurant August, creating cocktails paired with the food of chef John Besh. Their professional collaboration would continue for years.
Scott Beattie publishes Artisanal Cocktails.
Gläce Luxury Ice begins delivering premium spheres and large-format ice to bars and consumers.
Bridget Albert publishes Market Fresh Mixology.
Dale DeGroff publishes The Essential Cocktail.
New Orleans officially declares the Sazerac its city cocktail.
Natalie Bovis publishes Preggatinis, an early book devoted to sophisticated alcohol-free cocktails. Seven years later, the modern zero-proof era begins.
Cocktail Kingdom launches, helping make high-quality professional and Japanese-style bar tools much easier for American bartenders to obtain.
Drink — Boston
Barbara Lynch opens Drink, with John Gertsen leading the bar.
Instead of relying on a conventional cocktail menu, bartenders talk with guests about the spirits and flavors they enjoy and create something specifically for them.
Another evolution has arrived:
The bartender isn't just taking your order anymore. He's interviewing you.
Cocktails Go Mobile
The Apple App Store launches in 2008, and cocktail culture wastes little time jumping onto the smartphone.
Cocktails+ becomes one of the pioneering serious cocktail apps, combining researched recipes and cocktail knowledge with searchable mobile technology.
Beachbum Berry's Tiki+ follows, putting Berry's painstaking tropical-drink research into bartenders' pockets. Your existing timeline records both as part of this early transition from cocktail websites to mobile apps.
Cocktail knowledge had traveled from books → websites → phones.
2009
Sasha Petraske, Eric Alperin, and Cedd Moses open The Varnish in Los Angeles.
Brian Van Flandern publishes Vintage Cocktails.
Gina Cheresvani and chef Peter Smith were at PS 7 in Washington, D.C., where she was doing something very Renaissance-era: deliberately pairing cocktails with food and treating the cocktail menu as part of the culinary experience. She was also creating sophisticated alcohol-free versions of the cocktail menu, which was pretty forward-thinking for 2009.
Bridget Albert creates the Advanced Mixology Culinary Academy, bringing bartenders together with chefs, farmers, and distillers to study everything from seasonal ingredients and knife skills to bitters, distillation, and food-and-cocktail pairing.
Miss Trivia launches on the iPhone, my own little contribution to the early cocktail-app world. It eventually grows to 5,000 questions in five categories and three difficulty levels.
Sasha Petraske opens Dutch Kills in Long Island City.
Phil Ward and Ravi DeRossi open Mayahuel in New York City, helping put agave spirits—particularly tequila and mezcal—at the center of serious cocktail conversation.
Seattle bartender Keith Waldbauer joins Kathy Casey’s Liquid Kitchen as an associate consulting mixologist. After three years at Union and a stint at Barrio, Waldbauer moves to the influential Vessel while traveling with Casey to develop cocktail programs and train bartenders in the U.S. and abroad. He also serves as vice president of the Washington State Bartenders Guild and, by 2010, becomes a partner in Seattle’s Liberty Bar.
Kate Gerwin opens Casa Vieja in Corrales, New Mexico, developing a fresh
craft-cocktail program. Her national profile would grow considerably in the following two decades.
I help BarProducts.com develop an online Master Mixology section featuring craft bar tools, tiki mugs, and early consumer ice-ball molds. Later, I helped them bring in vintage replica hollow-stemmed cocktail glasses and more tiki mugs and bowls.
Kathy Casey publishes Sips & Apps.
Tobin Ellis launches Social Mixology, an early traveling pop-up speakeasy concept.
Smuggler's Cove
Martin and Rebecca Cate open Smuggler's Cove in San Francisco, combining serious rum scholarship, historically researched tropical cocktails, elaborate tiki culture, and modern craft-cocktail technique. Smuggler's Cove helps move tiki beyond kitschy mid-century nostalgia and firmly into the modern Cocktail Renaissance.
Cure
Neal Bodenheimer, Kirk Estopinal, and Matthew Kohnke open Cure in New Orleans, helping bridge the city's extraordinary historic cocktail tradition with the emerging modern craft movement.
The Cocktail Renaissance had finally arrived in a city that had been making serious cocktails for a couple hundred years.
New Orleans probably wondered what took everybody so long.
Rickhouse
Erick Castro helps open Rickhouse in San Francisco, another important addition to the Bay Area's rapidly expanding craft-cocktail scene and an early milestone in Castro's growing influence on American bartending.
2010 — The Cocktail Revolution Goes Mainstream
Slovakian-born bartender Erik Lorincz wins Diageo World Class Global Bartender of the Year while working at London's Connaught Bar. Later that year, he becomes head bartender of the legendary American Bar at The Savoy when the hotel reopens after a three-year restoration. Known for combining classic European bartending with precise Japanese techniques, Lorincz represents how international the Cocktail Renaissance had become by 2010.
At Clyde Common in Portland, Jeffrey Morgenthaler begins barrel-aging finished cocktails, helping popularize the technique internationally.
Before long, little oak barrels start appearing behind craft bars everywhere. If your bar didn't have one, were you even crafting cocktails?
Tony Abou-Ganim publishes The Modern Mixologist: Contemporary Classic Cocktails, sharing the philosophy, techniques, spirits, and recipes he spent the previous two decades helping bring into the modern bar. He followed it in 2013 with Vodka Distilled, a deep dive into vodka, its production, styles, and cocktails.
David Wondrich publishes Punch: The Delights (and Dangers) of the Flowing Bowl.
Darcy O'Neil publishes Fix the Pumps. It explores the American pharmacy soda fountain, including carbonated beverages, syrups, phosphates, egg drinks, ice-cream sodas, and the equipment used to produce them. The joke-of-the-books title "Fix the Pumps" is a historical piece of soda jerk slang from the early 20th century, meaning to step away from the counter to ogle an attractive, large-breasted female customer.
Jason Kosmas and Dushan Zaric publish Speakeasy: The Employees Only Guide to Classic Cocktails Reimagined, sharing the cocktails, techniques, and hospitality philosophy behind Employees Only. By the end of the decade, the bar had become one of New York’s influential Cocktail Renaissance institutions—although its biggest international accolades were still to come.
Stanislav Vad'rna and Barbora Urbanova publish Paparazzi Bar Book.
Jeff "Beachbum" Berry publishes Beachbum Berry Remixed.
Dale DeGroff wins the first Best Bar Mentor award.
Brian Rea — Helen David Lifetime Achievement Award.
Seattle legend Murray Stenson, whose revival of the forgotten Last Word helped turn it into a modern classic, is named American Bartender of the Year at the 2010 Tales of the Cocktail Spirited Awards.
Agostino “Ago” Perrone — International Bartender of the Year.
Charlotte Voisey of William Grant & Sons wins Best Brand Ambassador.
Death & Co. — Best American Cocktail Bar + World’s Best Cocktail Menu.
CLASS magazine — Best Cocktail Writing.
Ted Haigh — Best New Cocktail/Bartending Book for the revised Vintage Spirits and Forgotten Cocktails.
Charlotte Voisey — Best American Brand Ambassador.
Mayahuel, opened by Phil Ward and Ravi DeRossi in 2009, wins World's Best New Cocktail Bar at the 2010 Spirited Awards.
Death & Co wins World's Best Cocktail Bar & Best American Cocktail Bar. While representing Death & Co (the bar that dominated the 2010 awards), Joaquin Simó created a drink that helped skyrocket mezcal into mainstream cocktail culture. It is a clever smoky riff on the equal-parts Last Word template. Formula: Equal parts Mezcal, Yellow Chartreuse, Aperol, and Fresh Lime Juice. It offers a complex blend of smoky, herbal, bittersweet, and citrus notes.
The Connaught Bar in London wins World's Best Hotel Bar.
Bar Lebensstern in Berlin wins World's Best Drink Selection.
Agostino Perrone of The Connaught Bar in London wins International Bartender of the Year: Perrone took top global honors for his meticulous precision and the famous Connaught Martini trolley experience. Prepared on a bespoke rolling cart right at the guest's table, the drink lets guests customize their flavor profile.
Sam Ross is a Top Global Nominee for his signature cocktail, The Penicillin. Formula: Muddled Fresh Ginger mixed with Blended Scotch, Fresh Lemon Juice, and Honey Syrup. After shaking and straining over a large ice cube, top with a float of smoky Islay Single Malt Scotch and garnish with candied ginger.
Manhattan Cocktail Classic
Lesley Townsend launches the first full Manhattan Cocktail Classic, May 14–18, following a successful two-day preview in 2009. New York finally gets its own major cocktail festival, joining Tales of the Cocktail and San Francisco Cocktail Week as a gathering place for the rapidly growing craft-cocktail community. The opening gala takes over the New York Public Library, with more than 2,000 guests, while dozens of seminars, tastings, parties, and events bring together bartenders, distillers, writers, educators, brands, and cocktail enthusiasts from around the world.
The original advisory board was Dale DeGroff, Simon Ford, Doug Frost, Allen Katz, Steve Olson, Paul Pacult, Sasha Petraske, Gary Regan, Julie Reiner, Audrey Saunders, Andy Seymour, Charlotte Voisey, and David Wondrich. That's basically a Cocktail Renaissance class photo.
And by 2010, something much bigger happened.
The seeds planted during the 1980s have grown into a full-blown international cocktail movement.
A new generation of bartenders takes what their mentors rediscovered and runs with it.
They move beyond the dark speakeasy and open neighborhood craft bars, dive craft bars, tiki bars, soda-fountain bars, hotel bars, and casual hangs.
They grow herbs.
Make bitters and syrups.
Carve, freeze, stamp, and brand ice.
Barrel-age cocktails.
Put cocktails on tap.
Experiment with molecular techniques.
Embrace Japanese tools and bartending techniques.
Resurrect forgotten spirits.
Explore mezcal, tequila, genever, rum, amari, and other previously neglected categories.
Create food-and-cocktail pairings.
Launch bartender exchanges and pop-up bars.
Develop artisanal mixers, syrups, bitters, and bar tools.
Start cocktail festivals.
Write books and blogs.
Teach classes.
And begin winning major culinary awards.
And Then There Was the Internet
Earlier generations of bartenders learned primarily from books, coworkers, mentors, travel, and good old-fashioned trial and error.
Now bartenders around the world could communicate almost instantly.
Websites, blogs, online videos, smartphones, apps, and eventually social media allowed a technique developed behind one bar to be seen, discussed, copied, challenged, improved, and taught thousands of miles away.
A bartender in Portland could learn what someone was doing in New York.
A bartender in New York could learn a Japanese technique.
Someone in San Francisco could resurrect a drink from an 1890 cocktail book.
And twenty-four hours later, bartenders around the country could be trying it.
For decades, the kitchen and bar had often operated like distant relatives who happened to live in the same restaurant.
The Cocktail Renaissance helped reconnect them.
Bartenders began thinking more like chefs—considering seasonality, ingredients, texture, aroma, presentation, technique, sourcing, and balance.
And perhaps most importantly, bartending itself changed.
The bartender was no longer viewed simply as the person who poured the drink.
Bartenders became historians, educators, authors, consultants, brand ambassadors, entrepreneurs, competition champions, product developers, media personalities, and respected culinary professionals.
What had begun with a relatively small group of people trying to rediscover something America had forgotten was no longer a niche movement.
The Cocktail Revolution had arrived.
And after thirty years of innovation, research, molecular mixology, hand-carved ice, obscure bitters, Japanese barspoons, speakeasy passwords, homemade syrups, vintage cocktail books, apps, blogs, and bartenders quoting Jerry Thomas...
Turns out Grandma was right. Fresh ingredients really were better.
Fotografie z Kathy Casey.com
Článek sanfranciského Bay Guardian s laskavým svolením Paula Harringtiona .
Art of Ted Haigh od Sa loon Artist, Jill DeGroff ze své stránky na Facebooku .
Art of Steve Olson od Sa loon Umělkyně, Jill DeGroff ze své stránky na Facebooku .
Robert Plotkin v roce 2011 ze své stránky na Facebooku .
Dave Nepove v roce 2007 ze své facebookové stránky .
Marcovaldo Dionysos v roce 2016 ze své stránky na Facebooku .
Ted A. Breaux v roce 2008 ze své stránky na Facebooku .
Julie Reiner v roce 2012 ze své stránky na Facebooku.
Jared Brown a Anistatia Miller z Mixellany.com
Art of Beachbum Berry od Brad Abelson z facebookové stránky Beachbum.
Tobin Ellis v roce 2010 ze své stránky na Facebooku .
2008 Sasha Petraske v Tales of the Cocktail.
Darcy O'Neil ze své stránky na Facebooku .
Dušan Zaric a Jason Kosmas. Fotografie od Simon & Schuster.
2009 Christy Pope a Chad Solomon z facebookové stránky Christy.
Jamie Boudreau v roce 2007 ze své stránky na Facebooku.
Jonathan Pogash ze své facebookové stránky.
Eben Freeman ze svého Facebooku strana.
V roce 2014 mě můj vydavatel pro 4. vydání The Everything Bartender's Book požádal, abych přidal seznam řemeslných barů v Americe. Dal jsem jim vědět, že to není jako před deseti lety a že jich je nyní v každém státě mnoho. Řekli, že to ještě chtějí. Takže jsem na tom pracoval, když jsem se dostal na 400, kontaktoval jsem je a zeptal se, jestli chtějí, abych pokračoval. Zastavil jsem se na 400. Když byla kniha vydána, všiml jsem si, že vystřihli celou kapitolu, tak jsem je znovu kontaktoval a zeptal se na všechny řemeslné bary po celé Americe a řekli, že to potřebují oříznout kvůli počtu slov. Pak v roce 2018 se to znovu střihlo pro mou 16. knihu The Cocktail Companion .
Níže jsou tyče, které jsem zkoumal. Nemám v plánu držet krok se všemi bary, které se zavřely nebo otevřely.
Alabama
41st Street Pub & Aircraft Sales—Birmingham
130 Forty-First Street South, Suite 105 • 41ststreetpub.com
Classic cocktail happy hours, crafted cocktails, you are allowed to bring in your own food, and it’s a great place to watch your favorite game.
Carrigan’s Public House—Birmingham
2430 Morris Avenue • facebook.com/carriganspub
Offers craft cocktails, food, and $5 Old-Fashioneds on Wednesdays.
Highlands Bar & Grill—Birmingham
2011 Eleventh Avenue South • highlandsbarandgrill.com
Features a white marble bar top, classic cocktails, French cuisine, and oysters on the half shell at the bar.
The Collins—Birmingham
2125 Second Avenue North
Custom-made craft cocktails, elevated comfort food, and a giant periodic table of the elements as a backdrop for the backbar.
Haberdasher Bar—Mobile
451 Dauphin Street • facebook.com/thehabmobile
Craft and classic cocktails, rotating craft beer, fresh handmade food, twenty-one-plus, and no table service.
Arkansas
Capital Bar & Grill—Little Rock
111 West Markham Street • capitalbarandgrill.com
Award-winning bar and grill with a devotion to handmade classic and custom cocktails. This is the gathering spot of choice for Little Rock’s business and political leaders.
Local Lime—Little Rock
17815 Chenal Parkway • locallimetaco.com
Fresh Tex-Mex food and fresh cocktails.
South on Main—Little Rock
1304 South Main Street • southonmain.com
Restaurant performance venue with craft cocktails.
california
Carthay Circle Lounge—Anaheim
Disney California Adventure Park • 1313 South Disneyland Drive
disneyland.disney.go.com/dining/disney-california-adventure/carthay-circle-lounge
Grand entrance, dimly lit, swanky signature cocktails served in unique glassware and bar bites.
Hammer Workshop & Bar—Anaheim
440 South Anaheim Boulevard • anaheimpackingdistrict.com
The building used to be a packing house. They offer original and classic handcrafted cocktails of the highest quality, and pub food, in a fun interactive atmosphere.
The Blind Rabbit—Anaheim
440 South Anaheim Boulevard • theblindrabbit.com
Craft cocktail speakeasy with rules: enter through the sake barrels, exit through the bookcase, no baseball caps, no shorts, no logo shirts, no flip-flops, you can only stay for ninety minutes, no switching seats, no talking on cell phones, text only, no flash photos, and no flashlights.
East Bay Spice Company—Anaheim
2134 Oxford Street • eastbayspicecompany.com
Crafted cocktails, food and spiced shandy happy hours.
The Pub at Chino Hills—Chino Hills
577 Pine Avenue, Suite A • thepubatchinohills.com
A British gastropub with high-end drinks and craft beers.
Arc Restaurant Food & Libations—Costa Mesa
3321 Hyland Avenue Suite F • arcrestaurant.com
Their cocktail program is dedicated to American spirits paired perfectly with European liqueurs with hand-cut ice. They serve brunch, lunch, and dinner as well and their tagline is “Dirty. Sexy. Happiness.”
Pie Society—Costa Mesa
353 East Seventeenth Street • piesocietybar.com
Offers unique libations, classic cocktails, and delicious fare.
Wild Goose Tavern—Costa Mesa
436 East Seventeenth Street • goosebar.com
Serves straightforward, excellent cocktails, seasonal beers, and elevated pub grub in a space that is casual with vintage décor reminiscent of a hunting lodge saloon.
Lock & Key Social Drinkery—Downy
11033 Downy Avenue • lockandkeybar.com
They offer craft cocktails, craft beer, and craft burgers.
Prizefighter—Emeryville
6702 Hollis Street • prizefighterbar.com
Offering world-class cocktails in a casual and fun environment. You are encouraged to bring your own food.
The Famous—Glendale
154 South Brand Boulevard • facebook.com/thefamousbar
The cocktails served are identical to those served nearly a hundred years ago, when the building was constructed.
Roxane’s—Long Beach
1115 East Wardlow Road • roxanneslounge.com
theexhibitionroom.com
Have fun in Roxanne’s, then make your way to the back of the bar and go through the telephone booth to enter the Exhibition Room. This room has lots of rules, so check the website first.
The Stache Bar—Long Beach
941 East Fourth Street • thestachebar.com
Classic cocktails with house-made ingredients.
Bar Marmont—Los Angeles
8171 West Sunset Boulevard • chateaumarmont.com
Inside the Chateau Marmont hotel, and it’s a legendary Hollywood celebrity haunt.
Black Market Liquor Bar—Los Angeles
11915 Ventura Boulevard • blackmarketliquorbar.com
A Studio City craft cocktail bar and restaurant.
Blind Barber—Los Angeles
10797 West Washington Boulevard • blindbarber.com
Dive bar behind a barbershop, this lounge offers craft cocktails and modern pub bites in a hip setting.
A West Hollywood craft cocktail bar.
Cana Rum Bar—Los Angeles
714 West Olympic Boulevard • 213hospitality.com/project/canarumbar
A $20 annual membership is required.
Copa d’Oro—Los Angeles
217 Broadway • copadoro.com
A sophisticated Santa Monica craft lounge.
Harvard & Stone—Los Angeles
5221 Hollywood Boulevard • harvardandstone.com
Buzzy bar with a factory-like vibe that offers inventive cocktails, live music, and burlesque nights.
Library Bar—Los Angeles
630 West Sixth Street, Suite 116-A • facebook.com/librarybardtla
Tucked away in the Hollywood Roosevelt Hotel. They have a seasonal cocktail menu.
Michael's—Los Angeles
1147 Third Street • michaelssantamonica.com
A Santa Monica restaurant and bar that practices farm-to-glass mixology.
Pour Vous—Los Angeles
5574 Melrose Avenue • pourvousla.com
A Parisian-style club with craft cocktails, velvet banquettes, live music, and burlesque dancers.
Sassafrass—Los Angeles
1233 North Vine Street • sassafrassaloon.com
A Hollywood craft bar in a house that was transported from Savannah, Georgia.
Shorebar—Los Angeles
112 West Channel Road • shorebarsm.com
Santa Monica beach-club inspired craft cocktail bar.
The Doheny Room—Los Angeles
714 West Olympic Boulevard • sbe.com/nightlife/brands/dohenyroom
A private member’s-only cocktail lounge inside the historic Petroleum Building.
The Edison—Los Angeles
108 West Second Street • edisondowntown.com
Once a power plant and now a craft bar opened and run by some of the best cocktail celebrities in the business.
Oldfields Liquor Room—Los Angeles
10899 Venice Boulevard • oldfieldsliquorroom.com
A Culver City classic cocktail bar.
The Roger Room—Los Angeles
370 North La Cienega Boulevard • therogerroom.com
West Hollywood’s first modern speakeasy. It is hidden behind the sign advertising a psychic.
Seven Grand—Los Angeles
515 West Seventh Street, Second Floor • 213hospitality.com/project/sevengrandla/
It has a historic men’s club feel, with an antique pool table, taxidermy, and a large whiskey selection.
Tiki-Ti—Los Angeles
4427 Sunset Boulevard • tiki-ti.com
A Hollywood tiki bar.
The Varnish—Los Angeles
118 East Sixth Street • 213hospitality.com/project/the-varnish/
Opened by Eric Alperin and Sasha Petraske, this bar is considered the godfather of Los Angeles’s craft cocktail movement. A Prohibition-era style bar that was opened by some of the best cocktail celebrities in the business. Located behind Cole’s French Dip Sandwich shop, behind an unmarked door. Oh, this is where Ryan Gosling learned how to make an Old-Fashioned for the 2011 film Crazy, Stupid, Love.
Jack Rose Libation House—Los Angeles
18840 Saratoga Los Gatos Road • jackrosebar.com
Serving artisan cocktails with a patio and a rustic-industrial interior.
Penrose—Oakland
3311 Grand Avenue • penroseoakland.com
Serves wood-fired Californian cuisine with a creative cocktail menu.
Bosscat Kitchen and Libations—Newport Beach
4647 MacArthur Boulevard • bosscatkitchen.com
Offers industrial-chic dining, craft cocktails, elevated Southern classic cuisine, and stocks one hundred-plus whiskeys.
Juliette Kitchen & Bar—Newport Beach
1000 Bristol Street North • juliettenb.com
A bistro serving locally sourced fare and innovative cocktails in a modern, farm-inspired space.
The Otis Bar—Pasadena
260 South Raymond Avenue • lgostationcafe.com/the-otis-bar-2
A hard-to-find craft bar between the Luggage Room and La Grande Orange Café.
W. Wolfskill—Riverside
4281 Main Street • facebook.com/WWolfskill
Specialty cocktails and creative bar bites served in a hip lounge with mid-century modern decor.
ProAbition—Riverside
3597 Main Street • proabition.com
Prohibition-era–themed nightclub with Prohibition cocktails, bar bites, and an extensive whiskey list.
Craft & Commerce—San Diego
675 West Beech Street • craft-commerce.com
Taxidermy and old books line the walls of this hip gastropub, serving seasonal eats and craft cocktails.
El Dorado—San Diego
1030 Broadway • eldoradobar.com
A Western-themed watering hole with a variety of seasonal craft cocktails and music spun by DJs.
Grant Grill—San Diego
326 Broadway • grantgrill.com
Hotel craft cocktail bar that has a rooftop garden.
Noble Experiment—San Diego
777 G Street • nobleexperimentsd.com
Hidden inside of a restaurant (the Neighborhood) behind a wall of beer kegs. Reservations only.
Polite Provisions—San Diego
4696 Thirtieth Street • politeprovisions.com
Mixologist Erick Castro is behind the bar program at this reinvention of a 1950s American drugstore hangout.
Prohibition—San Diego
548 Fifth Avenue • prohibitionsd.com
Stylish red-hued haunt has a 1930s vibe and features live music and seasonally inspired craft cocktails. No cell phones, sandals, flip-flops, shorts, or ball caps allowed.
Starlite—San Diego
3175 India Street • starlitesandiego.com
Stylish eatery offering craft cocktails and elevated American eats in a swanky setting or on the patio. They have Tequila Tuesdays and Whiskey Wednesdays.
Hook & Ladder—Sacramento
1630 S Street • hookandladder916.com
Serving new American comfort food, local beers, and housecraft cocktails in an industrial-chic space with a patio.
The Golden Bear—Sacramento
2326 K Street • goldenbear916.com
The little bar that could. Your friendly neighborhood bar and official stop for diners, drive-ins, and Dives. Serving innovative New American brunch, burgers, and dinners with craft cocktails at the bar. Known for their funny chalkboard sidewalk signs.
The Red Rabbit—Sacramento
2718 J Street • theredrabbit.net
A stylish, rustic-chic outpost for farm-to-table New American plates and artisanal cocktails. They believe in local and seasonal.
The Shady Lady Saloon—Sacramento
1409 R Street #101 • shadyladybar.com
Reminiscent of America’s 1920s era with live music and a menu of Southern cuisine and craft cocktails. Esquire voted them one of the top twenty-five bars in America.
15 Romolo—San Francisco
15 Romolo Place • 15romolo.com
The building has been home to speakeasies, brothels, and most famously, the Basque Hotel. They feature a Punch Drunk Brunch, craft cocktails, bar bites, and a jukebox.
ABV—San Francisco
3174 Sixteenth Street • abvsf.com
A large-scale mural sets the stage at this restaurant and cocktail bar.
Alchemist—San Francisco
679 Third Street • alchemistsf.com
Dim, trendy cocktail bar with steampunk decor prepares signature drinks with house-made ingredients. The cocktail menu uses a collection of herbs and tinctures from a Chinese herbalist, and the bar runs a rotating, twice-monthly guest bartender program.
Balboa Café—San Francisco
3199 Fillmore Street • balboacafe.com/san-francisco/
They have never stopped making classic cocktails since 1913.
Bar Agricole—San Francisco
355 Eleventh Street • baragricole.com
A contemporary tavern that features traditional cocktails from spirits that celebrate the rich tradition of farmhouse distilling and Northern California cuisine made with ingredients sourced from local organic and biodynamic farms.
Beretta—San Francisco
1199 Valencia Street • berettasf.com
Features handcrafted pizzas, small bites, and unique craft cocktails.
Bergerac—San Francisco
316 Eleventh Street • bergeracsf.com
Bergerac is half craft cocktail bar and half impromptu house party. It draws inspiration from the legendary Villa Nellcote, an old French mansion where the Rolling Stones recorded their seminal album Exile on Main Street. During their stay, the Stones not only threw great parties, but also savored the best food and drink while being waited on by their private staff and their renowned personal chef. Bergerac serves global eats and craft cocktails in bohemian digs with a bar, varied seating, and vintage furniture.
BIX—San Francisco
56 Gold Street • bixrestaurant.com
Doug “Bix” Biederbeck founded this elegant jazz club in 1988, when it was creating classic cocktails. You can find it if you know it is in an alley near the Transamerica Pyramid.
Blackbird—San Francisco
2124 Market Street • blackbirdbar.com
Rustic-modern neighborhood bar with craft beer, craft cocktails, pool table, and art that changes often.
Bourbon & Branch—San Francisco
501 Jones Street • bourbonandbranch.com
San Francisco’s original speakeasy bar that opened in 2006. Call 415-673-1921 to make a reservation and you will be given a password. Upon arrival, look for the unmarked door on the corner of Jones and O’Farrell under the Anti-Saloon League sign, then buzz in and give your password. Try to get into the Wilson room. You enter the Wilson through a bookshelf that opens into another room. Other rooms are Main Bar, Library, and Russell’s.
Comstock Saloon—San Francisco
155 Columbus Avenue • comstocksaloon.com
A fancy turn-of-the-century bar with house vintage cocktails, upscale bar fare, cozy booths, and live jazz.
Coqueta—San Francisco
Pier 5, Embarcadero • coquetasf.com
Coqueta means “flirt” and represents Michael Chiarello’s exploration of Spanish cuisine and inspired craft cocktails, while highlighting the bounty of Northern California.
Elixir—San Francisco
Sixteenth & Guerrero • elixirsf.com
A historic neighborhood bar that has been serving since 1858. They offer fresh and seasonal cocktails and local brews. Its owner, H. Joseph Ehrmann, and the bar have won many awards.
Fog City Diner—San Francisco
1300 Battery Street • fogcitysf.com
Opened in 1985. Neal Murray (creator of the first Cosmopolitan) was part of the opening bar team. This is where he created his first twist on his Cosmopolitan by switching out the vodka for Mt. Gay Barbados Rum and naming it the Barbados Cosmo. This is also the diner where Dale “King Cocktail” DeGroff visited to try out a cocktail called a Cosmopolitan, then went back to New York to revamp it. In 2013, they restored the diner. They do have some fresh cocktails on their menu.
Hard Water—San Francisco
Pier 3, Embarcadero • hardwaterbar.com
Waterfront restaurant and American whiskey bar specializing in New Orleans–inspired cuisine.
Jasper’s Corner Tap & Kitchen—San Francisco
401 Taylor Street • jasperscornertap.com
A lively bar headed up by award-winning Kevin Diedrich. Known for their Negronis, but they also have an assortment of other cocktails.
Maven—San Francisco
598 Haight Street • maven-sf.com
Offers small plates and creative craft cocktails in a modern setting with wall-mounted plants and polished log tables.
Nopa—San Francisco
560 Divisadero • nopasf.com
This lively, open two-story restaurant and bar specializes in organic wood-fired cuisine and cocktails made with seasonal ingredients from local purveyors.
Novela—San Francisco
662 Mission Street • novelasf.com
Serving cocktails with character, Novela is a book-themed bar where classic literary references present themselves in the names of the house-crafted cocktails. They also have punch on tap.
Park Tavern—San Francisco
1652 Stockton Street • parktavernsf.com
Park Tavern is an upscale American tavern serving creative seasonal American eats and cocktails.
Rickhouse—San Francisco
688 Geary • rickhousebar.com
Winner of best high-volume cocktail bar in 2011. Rickhouse aims to provide guests with a superior beverage experience.
Romolo—San Francisco
15 Romolo Place • 15romolo.com
15 Romolo has been making craft cocktails since 1998.
Rye—San Francisco
688 Geary • ryesf.com
Fun modern-day saloon with crafted cocktails and a huge collection of amaros.
Smuggler’s Cove—San Francisco
650 Gough Street • smugglerscovesf.com
Award-winning rum and exotic cocktail destination. The interior features vintage tiki artifacts alongside historic nautical and rum décor, offering a dramatic, inviting escape from the city's hustle and bustle. The bar has over 400 rums and some top bartenders, including Marco Dionysos and Steve Liles.
The Alembic—San Francisco
1725 Haight Street • alembicbar.com
Classic handcrafted cocktails and an inventive bar food menu in a dimly lit, rustic space with booths.
The Elite Café—San Francisco
2049 Fillmore Street • theelitecafe.com
They have been serving classic cocktails since they opened. Today, they have a New Orleans theme, and the cocktail menu follows suit with New Orleans cocktails. This is also the bar and café where Neal Murray (first inventor of the Cosmopolitan) worked in 1982 1981.
The Hideout at Dalva—San Francisco
3121 Sixteenth Street • dalvasf.com
Tiny cocktail bar the back room of a neighborhood bar with karaoke on Sundays.
The Slanted Door—San Francisco
1 Ferry Building #3 • slanteddoor.com
Modern Vietnamese home cooking and craft cocktails using local ingredients.
The Tonga Room—San Francisco
950 Mason Street • tongaroom.com
Located at the Fairmont Hotel, the Tonga Room and Hurricane Bar has delighted guests with its tropical décor, decadent libations, and Asian cuisine since 1945. They feature Pacific Rim cuisine and fresh tiki drinks. They also offer a Top 40 band from a thatch-covered barge on the lagoon, a dance floor built from the remains of the SS Forester, a lumber schooner that once traveled regularly between San Francisco and the South Sea Islands, and periodic light tropical rainstorms, complete with thunder and lightning.
Tommy’s Mexican Restaurant—San Francisco
5929 Geary Boulevard • tommysTequila.com
Opened in 1965 and run today by Tommy’s son, Julio Bermejo. In the 1980s, Julio turned the bar into a 100 percent blue agave tequila bar. It has made international headlines and is “the” tequila bar in America. All drinks are made fresh.
Tradition—San Francisco
441 Jones Street • tradbar.com
From its main bar to reservation-only spaces, this hip venue delivers handcrafted American cocktails. Reservations are encouraged.
Trick Dog—San Francisco
3010 Twentieth Street • trickdogbar.com and bonvivants.com
This popular, no-frills, straight-to-the-point bar is headed up by the award-winning Bon Vivant bar team of Josh Harris, Scott Baird, and Jason Henton. They are known for inventive cocktail menu presentations such as a Pantone formula guide, an astrology zodiac layout, a Chinese menu, and, during the political season, a flag menu layout.
Paper Plane—San Jose
72 South First Street • paperplanesj.com
This easygoing bar has a fun atmosphere and features craft cocktails.
Playground—Santa Ana
220 East Fourth Street • playgrounddtsa.com
Creative chef Jason Quinn’s modern gastropub offers changing New American fare and craft cocktails.
320 Main—Seal Beach
320 Main Street • 320mainsealbeach.com
A quality-driven restaurant that specializes in classic American dishes and freshly crafted cocktails with simple but inspired twists.
Indiana
Old Crown—Fort Wayne
3417 North Anthony Boulevard • oldcrown.com
Casual café and bar featuring house-roasted coffees, craft cocktails, and eclectic New American fare.
The Golden—Fort Wayne
Anywhere in Fort Wayne • facebook.com/thegoldenfortwayne
Pop-up craft bar from two chefs-turned-bartenders. You’ll have to follow their Facebook page to find where they are.
Ball & Biscuit—Indianapolis
331 Massachusetts Avenue • ballandbiscuit.com
Arty cocktails and small plates served amid dimly lit pendant bulbs with a speakeasy vibe.
Libertine—Indianapolis
38 East Washington Street • libertineindy.com
Featuring craft cocktails, boutique wines, microbrews, and elevated bar bites.
Plat 99—Indianapolis
333 South Delaware Street • thealexander.com/dining/lounge.asp
Offers delightful small plates and creative cocktails with the best view in the city.
Thunderbird—Indianapolis
1127 Shelby Street • thunderbirdindy.com
In their words: Troublemakers and rabble-rousers with craft cocktails and Southern-inspired food.
Oak & Alley—Warsaw
114 South Buffalo Street • oakandalley.com
Offering craft cocktails, craft beer, and craft burgers.
Kentucky
Old Kentucky Bourbon Bar—Covington
629 Main Street • wellmannsbrands.com
A Molly Wellman bar where there are over 300 bottles of domestic Bourbon and whiskey to choose from, as well as a craft cocktail menu.
Decca—Louisville
812 East Market Street • deccarestaurant.com
Adventurous New American eatery and cellar lounge featuring live music in a circa-1870s building and craft cocktails.
Garage Bar—Louisville
700 East Market Street • garageonmarket.com
Hip bar and eatery in a former garage for brick-oven pies, craft cocktails, Southern chow, and a huge patio.
Meta—Louisville
425 West Chestnut Street • metalouisville.com
Craft cocktails, beer, sake, and more served in an upscale speakeasy with vintage-style decor.
Milkwood—Louisville
316 West Main Street • milkwoodrestaurant.com
Restaurant with Southern food with Asian ingredients and a bar serving craft cocktails.
Proof on Main—Louisville
702 West Main Street • proofonmain.com
Contemporary artwork, locally sourced Southern fare, and fresh cocktails.
Rye—Louisville
900 East Market Street • ryeonmarket.com
Chic spot for innovative cocktails and locally sourced New American cuisine.
The Silver Dollar—Louisville
1761 Frankfort Avenue • whiskeybythedrink.com
Modern honky-tonk Bourbon bar with fresh cocktails and Southern eats such as chicken ’n’ waffles.
Volare—Louisville
2300 Frankfort Avenue • volare-restaurant.com
White-linen fine dining, new Italian cuisine, and a top-shelf craft cocktail bar.
Maine
Portland Hunt + Alpine Club—Portland
75 Market Street • huntandalpineclub.com
Offers Scandinavian-inspired fare and classic, clever cocktails.
Maryland
Level—Annapolis
69 West Street • lannapolis.com/level
Casual, eco-friendly New American small plates and creative cocktails.
B&O American Brasserie—Baltimore
2 North Charles Street • bandorestaurant.com
An approachable American brasserie focused on locally farmed fare and fresh cocktails.
Rye—Baltimore
807 South Broadway • ryebaltimore.com
Sophisticated bar with upscale pub food and a menu of classic and creative cocktails.
W.C. Harlan—Baltimore
400 West Twenty-Third Street
Under-the-radar bar offering handcrafted cocktails in a cozy 1920s-inspired atmosphere.
Wit & Wisdom—Baltimore
200 International Drive
witandwisdombaltimore.com/menus/lounge
Craft bar located in the Four Seasons Hotel.
Massachusetts
Deep Ellum—Allston
47 Cambridge Street • deepellum-boston.com
Small gastropub with craft cocktails, craft beer, eclectic fare, and a patio.
Citizen Public House—Boston
1310 Boylston Street • citizenpub.com
A modern English-style neighborhood tavern located behind Fenway Park. The food menu is a fresh twist on Tavern Cuisine and the bar features craft cocktails, world-class wines, a selection of over 200 whiskeys, and local and national microbrews.
Drink—Boston
348 Congress Street • drinkfortpoint.com
A bar entirely dedicated to the craft of the cocktail, drink blends, time-honored techniques, and the classic cocktails of the Prohibition era with modern innovation and the very best artisanal ingredients.
Eastern Standard—Boston
528 Commonwealth Avenue • easternstandardboston.com
A neighborhood restaurant with a happening scene starring masterful cocktails and modern brasserie fare in a glamorous atmosphere.
Highball Lounge—Boston
90 Tremont Street • highballboston.com
A craft bar filled with fun games, quirky garnishes, and fresh food.
jm Curley—Boston
21 Temple Place • jmcurleyboston.com
Eatery specializing in innovative American comfort food, craft cocktails, and boozy shakes.
Stoddard’s Fine Food & Ale—Boston
48 Temple Place • stoddardsfoodandale.com
Gastropub serving vintage cocktails and craft beer in a historical building that was a corset shop.
The Brahmin American Cuisine & Cocktails—Boston
33 Stanhope Street • thebrahmin.com
This classy space that evokes an early-1900s brownstone offers craft cocktails and plates made for sharing. Rules: no athletic wear, no baseball caps, no sneakers, no sweatpants or shirts, no hoodies, no work boots, and no flip-flops.
The Beehive—Boston
541 Tremont Street • beehiveboston.com
An underground Bohemian bistro featuring amazing cuisine, libations, artwork, and live music nightly.
The Gallows—Boston
1395 Washington Street • thegallowsboston.com
Trendy gastropub with crafted cocktails.
The Hawthorne—Boston
500 Commonwealth Avenue • thehawthornebar.com
Craft cocktails served in a snazzy setting that feels like a modernist living room.
Vintage Lounge—Boston
72 Broad Street • vlboston.com
Award-winning cocktails, 500 wines, and tapas menu in a stylish lounge with leather sofas and a patio.
Ward 8—Boston
90 North Washington Street • ward8.com
A casual, energetic neighborhood restaurant and bar featuring New American cuisine, craft cocktails, and local microbrews. They also offer cocktail classes.
Michigan
Sugar House—Detroit
2130 Michigan Avenue • sugarhousedetroit.com
Intimate pub serving classic and specialty cocktails, beers, organic wine, and small plates.
The Oakland Art Novelty Company—Ferndale
201 West Mile Road • theoaklandferndale.com
Represents a grateful nod to earlier times with nostalgic decor, exotic fresh ingredients, handcrafted intricate cocktails, and a gracious, hospitable staff.
Missouri
Extra Virgin—Kansas City
900 Main Street • extravirginkc.com
Offers inventive Mediterranean tapas and cocktails.
Grünauer—Kansas City
101 West Twenty-Second Street • grunauerkc.com
Austrian-German fare, craft cocktails, and European beer in a historic dark-wood-and-brick Freight House space.
Julep—Kansas City
4141 Pennsylvania Avenue #104 • julepkc.com
Sleek bar featuring whiskey-centric cocktails and bites with a Southern twist.
Manifesto—Kansas City
1924 Main Street • manifestokc.com
A fun, laid-back cocktail lounge that takes its cocktails seriously. Featuring a seasonal, culinary approach to the classics as well as original recipes. Need to call or text 816-536-1325 for a reservation.
Blood & Sand—St. Louis
1500 St. Charles Street • bloodandsandstl.com
A swanky private cocktail club and restaurant that has a unique way of presenting itself. They offer craft cocktails and inventive New American fare.
Cielo Bar—St. Louis
999 North Second Street • cielostlouis.com
Craft bar located in the Four Seasons Hotel.
Frazer’s Soulard—St. Louis
1811 Pestalozzi Street • frazergoodeats.com
Globally influenced cuisine and craft cocktails are served in a colorful eclectic space with a patio.
Planter’s House—St. Louis
1000 Mississippi Avenue • plantershousestl.com
A cocktail bar and restaurant that celebrates Saint Louis’s grand history of hospitality and cocktails.
Sanctuaria Wild Tapas—St. Louis
4198 Manchester Avenue • sanctuariastl.com
Offering exclusive, delicious menu selections served with a modern twist. Their unique cocktail selections are fresh and handcrafted with extra love and a touch of naughtiness.
Taste—St. Louis
4584 Laclede Avenue • tastebarstl.com
A tavern serving craft cocktails and New American small plates.
New Hampshire
San Francisco Kitchen—Nashua
133 Main Street • sfkitchen.com
Casual Pan-Asian kitchen with sushi, shabu-shabu hot-pot dishes, and crafted cocktails.
Surf Bar—Nashua
207 Main Street • surfseafood.com/nashua.html
Creative coastal cuisine and craft cocktails.
New Jersey
King Edward Bar—Cape May
301 Howard Street • chalfonte.com
Classic cocktail bar located inside the Chalfonte Hotel.
Catherine Lombardi—New Brunswick
6855 Fourth Street NW • catherinelombardi.com
Historic restaurant and bar with craft cocktails.
Verve—Somerville
18 East Main Street • vervestyle.com
The craft bar is above the restaurant.
New Mexico
Vernon’s Speakeasy—Albuquerque
6855 Fourth Street NW • thehiddensteakhouse.com
A speakeasy-style steakhouse that has won many awards.
Vintage 423—Albuquerque
8000 Paseo del Norte Boulevard NE • vintage-423.com
They take pride in sourcing the highest-quality ingredients for the kitchen and bar.
Anasazi Lounge—Santa Fe
113 Washington Avenue • rosewoodhotels.com
Located in the Rosewood Inn and known for its Silver Coin Margaritas and classic cocktails. The bar also features a lounge area with additional seating and a dedicated tequila table, where guests can taste the restaurant’s comprehensive collection of premium tequilas and enjoy unique tequila-and-food pairings.
Secreto Lounge—Santa Fe
210 Don Gaspar Avenue • secretolounge.com
Secreto Lounge is Santa Fe’s premier craft cocktail bar specializing in award-winning garden-to-glass and vintage cocktails. They create their cocktails using local fruits, vegetables, and herbs, often with local spirits and bitters. Head bartender Chris Milligan took first place in Las Vegas’s “Shake It Up 2010” competition with his cocktail Spicy Secreto.
North Carolina
Buffalo Nickel—Asheville
747 Haywood Road • buffalonickelavl.com
Focuses on local cuisine and fresh, crafted cocktails.
Chestnut—Asheville
48 Biltmore Avenue • chestnutasheville.com
Offering creative cuisine and craft cocktails.
Cucina 24—Asheville
24 Wall Street • cucina24restaurant.com
An Italian bar and restaurant that uses ingredients found in the mountains of the American South.
Imperial Life—Asheville
48 College Street • imperialbarasheville.com
A craft cocktail bar specializing in classic and original cocktails and house-made charcuterie and cheese boards.
MG Road—Asheville
19 Wall Street • mgroadlounge.com
Serving handmade cocktails from fresh ingredients.
Sovereign Remedies—Asheville
Walnut and Market Street • sovereignremedies.com
Craft cocktails and great food.
The Junction—Asheville
348 Depot Street #190 • thejunctionasheville.com
A farm-to-table restaurant and bar with Southern roots.
Top of the Monk—Asheville
92 Patton Avenue • topofthemonk.com
A private club above the Monk Pub. When you order a drink, you are given a key that opens a snack box.
Foundation—Raleigh
213 Fayetteville Street • foundationnc.com
Features seasonal, handcrafted cocktails that are carefully selected to represent the best and most diverse offerings from nearby sources.
North Dakota
Humpback Sally’s—Bismarck
510 East Main Avenue • facebook.com/humpbacksallys
Their seasonal cocktail menu introduces twists on classics that were designed by world bartending champion and renowned consultant Kate Gerwin.
Lüft—Bismarck
510 East Main Avenue • facebook.com/luftbeergarden
A year-round, fully heated rooftop beer garden and bar with fresh cocktails, sixteen craft brews on tap, and hot hoagies. Located on the top floor at 510 East Main Street and affiliated with Humpback Sally’s.
Ohio
Igby’s—Cincinnati
122 East Sixth Street • igbysbar.com
You might walk right past the rustic doorway on Sixth, which is the entrance to Igby’s. In the bar, guests are instantly greeted by the crackle of an oversized fireplace and a cordial ambiance accented by wood-planked walls. The huge space was once a Civil War–era building. The atrium features balconies on each level, so patrons can look up or down onto the other floors. There are also two outdoor patios.
Ivy Cincinnati—Cincinnati
645 Walnut Street • ivycincinnati.com
An ultra lounge and nightclub serving craft cocktails and featuring live music.
Japp’s—Cincinnati
1136 Main Street • japps1879.com
At Japp’s, they specialize in handcrafted cocktails made in-house with the freshest ingredients, inspired by classic cocktails from the 1700s to the 1950s. Proprietor Molly Wellmann heads the team of trained mixologists.
Myrtle’s Punch House—Cincinnati
2723 Woodburn Avenue • wellmannsbrands.com/myrtles
Freshly made punch is the focus of Myrtle’s and the proprietor, Molly Wellmann, heads the team of trained mixologists.
Crop Bistro and Bar—Cleveland
2537 Lorain Avenue • cropbistro.com
A bank turned into an upscale New American eatery with a chef’s table and craft cocktails focused on local ingredients.
Porco Lounge and Tiki Room—Cleveland
2527 West Twenty-Fifth Street • porcolounge.com
An exotic getaway with creative tiki cocktails served in a cozy Polynesian hangout with a patio.
Society Lounge—Cleveland
2063 East Fourth Street • societycleveland.com
Large snazzy speakeasy-type bar featuring diverse craft cocktails, bites, and live music.
Velvet Tango Room—Cleveland
2095 Columbus Road • velvettangoroom.com
The Velvet Tango Room is a pioneer of fresh craft bars in America. Its owner, Paulius Nasvytis, opened in 1996 with fresh-squeezed juices and transitioned to a full craft cocktail bar in 2004. The building was known to host bootleggers during Prohibition and bullet holes in the ceiling are proof of this.
Curio Harvest—Columbus
491 South Fourth Street • curioatharvest.com
A craft bar serving classic and modern libations and wood-fired pizza.
Mouton—Columbus
954 North High Street • mouton954.com
Offering vintage cocktails and artisan food.
Watershed Distillery—Columbus
1145 Chesapeake Avenue • watersheddistillery.com
A distillery with a cocktail bar.
Oregon
The Dogwood Cocktail Cabin—Bend
147 Minnesota Avenue • thedogwoodcocktailcabin.com
Modern cocktails with classic charm.
Rye—Eugene
444 East Third Avenue • ryeon3rd.com
European–inspired cuisine made with the amazing ingredients found in the Northwest, featuring pre- and post-Prohibition cocktails.
Clyde Common—Portland
1014 Southwest Stark Street • clydecommon.com
European-style tavern serving delicious food and drinks in a casual and energizing space. Cocktail celebrity Jeffrey Morgenthaler heads up the bar.
Hale Pele—Portland
2733 Northeast Broadway • halepele.com
Tropical tiki craft bar with puffer fish lamps.
Imperial—Portland
410 Southwest Broadway • imperialpdx.com
James Beard Award–winner and Iron Chef winner Vitaly Paley heads up this bar. It’s located in the Hotel Lucia.
Kask—Portland
1215 Southwest Alder Street • grunerpdx.com/kask
Their menu features handmade bar bites and craft cocktails.
Mint/820—Portland
816 North Russell Street • mintand820.com
One of the first craft bars, opened by Lucy Brennan in 2001.
Rum Club—Portland
720 Southeast Sandy Blvd • rumclubpdx.com
Cozy lounge with a chill vibe, horseshoe-shaped bar, and fresh tropical cocktails.
Teardrop Lounge—Portland
1015 Northwest Everett Street • teardroplounge.com
Craft cocktail bar with a seasonal menu.
The Rookery at Raven & Rose—Portland
1331 Southwest Broadway • ravenandrosepdx.com
An elegant craft bar.
The Woodsman Tavern—Portland
4537 Southeast Division Street • woodsmantavern.com
Offers small plates and platters, plus inventive cocktails, in a cavernous space with a rustic vibe.
Rhode Island
The Eddy—Providence
95 Eddy Street • eddybar.com
A stylish, dimly lit cocktail bar serving classic and creative concoctions, plus unique snacks.
Fluke Wine Bar & Kitchen—Newport
41 Bowens Wharf • flukewinebar.com
The third-floor bar area is lively, with an array of signature cocktails and artisanal wines.
Dorrance—Providence
60 Dorrance Street • thedorrance.com
This elegant eatery housed in a historic bank features European-influenced fare and craft cocktails.
Local 21—Providence
121 Washington Street • local121.com
Chic venue in the former Dreyfus Hotel with locally harvested New American food and cocktails.
The Avery—Providence
18 Luongo Memorial Square • averyprovidence.com
Speakeasy-style bar offering handcrafted cocktails in a dark and cozy setting.
The Grange—Providence
166 Broadway • providencegrange.com
All-in-one vegetarian hub serving seasonal dishes with a juice bar, vegan bakery, and cocktail bar.
The Gin Joint—Providence
182 East Bay Street • theginjoint.com
Offers balanced cocktails alongside defiant bar food.
Malt—Newport
150 Broadway Street
A vintage-chic tavern offering New American fare and fresh cocktails.
Tennessee
Acre—Memphis
690 South Perkins • acrememphis.com
Syrups and infusions are house-made, cherries are house-cured, and freshness rules the bar. The menu features variations of classic Prohibition-era cocktails.
Alchemy—Memphis
940 South Cooper • alchemymemphis.com
Sleek spot with a menu of New American dishes and handcrafted cocktails.
Bar DKDC—Memphis
964 South Cooper • bardkdc.com
Global street food pairs with house cocktails in a funky space with a photo booth and live soul music.
Holland House Bar and Refuge—Nashville
935 West Eastland Avenue • hollandhousebarandrefuge.com
Internationally renowned for superior proprietary cocktails and house-made ingredients.
Husk—Nashville
37 Rutledge Street • husknashville.com
Has an apothecary cocktail program using house-made ingredients.
No. 308—Nashville
407 Gallatin Avenue • bar308.com
Trendy late-night hangout featuring craft cocktails amid mid-century-modern decor, plus patio seating.
Rolf and Daughters—Nashville
700 Taylor Street • rolfanddaughters.com
Industrial-chic restaurant with clever New American dishes, communal tables, and inventive cocktails.
The Patterson House—Nashville
1171 Division Street • thepattersonnashville.com
Upscale bar serving craft cocktails in a cozy setting.
Pinewood Social—Nashville
33 Peabody Street • pinewoodsocial.com
Trendy hangout featuring New American cuisine, craft cocktails, and bowling.
Utah
Bar-X—Salt Lake City
155 East 200 S • barxsaltlake.com
Prohibition-era cocktail bar owned by Ty Burrell of the TV show Modern Family.
Vermont
Guild Tavern—South Burlington
1633 Williston Road • guildtavern.com
The menu offers classic steakhouse entrees, wood-fired mixed grills, seafood and vegetarian options, and an innovative cocktail program.
Virginia
PX—Alexandria
728 King Street • eamonnsdublinchipper.com
The first Virginia craft bar headed up by Todd Thrasher. Look for a blue light next to a red door.
Acacia Midtown—Richmond
2601 West Cary Street • acaciarestaurant.com
Offers American fare with an emphasis on seafood and fresh cocktails.
Heritage—Richmond
1627 West Main Street • heritagerva.com
Restaurant and bar with craft cocktails.
Juleps—Richmond
1719-21 East Franklin Street • juleps.net/cocktails
Opened in 2003. Strives to capture the fresh flavors of Atlanta, Charleston, New Orleans, and Savannah in their food and drink.
Lemaire—Richmond
101 West Franklin Street • lemairerestaurant.com
The food and cocktail menu features Virginia-grown ingredients and the Southern influences of Richmond’s food culture.
Pasture—Richmond
416 East Grace Street • pastureva.com
Offers small plates and craft cocktails.
Saison—Richmond
21 West Marshall Street • saisonrva.com
Features locally sourced Southern and Latin American fare and craft cocktails.
The Roosevelt—Richmond
623 North Twenty-Fifth Street • rooseveltrva.com
A neighborhood restaurant in a turn-of-the-last-century building that opened in 2011. One year later, they were named Restaurant of the Year by Style magazine, Best New Restaurant in the Region by Richmond magazine, and were awarded an Elby as the city’s Best New Restaurant. In 2013, they won for Best Cocktail Program. Thomas “T” Leggett heads the bar.
The Rogue Gentlemen—Richmond
618 North First Street • theroguegentlemen.com
Bar manager Ethan Craig and head bartender Shaun Loughran lead this award-winning cocktail program. Award-winning cocktail writer David Wondrich even joins seminars at this cozy establishment.
Washington
Prime 21 Spirits Lounge—Bellevue
10500 Northeast Eighth, Twenty-First Floor • schwartzbros.com/daniels-broiler/daniels-bellevue
Located on the twenty-first floor of the Bank of America building and offering craft cocktails, full lunch and dinners, and stunning views of the Olympic Mountains, downtown Bellevue, and the Seattle skyline.
The Loft—Edmonds
515 Main Street • theloftlounge.com
This two-floored space with a heated covered courtyard is open year-round, serving Northwest cuisine with a Mediterranean influence alongside unique and classic cocktails.
Dillinger’s Cocktails and Kitchen—Olympia
404 South Washington Street • dillingers.weebly.com
A downtown speakeasy with craft cocktails, New American nibbles, and a cozy ambiance.
Swing—Olympia
825 Columbia Street Southwest • swingwinebar.com
A wine bar with a view that also serves crafted cocktails.
Artusi—Seattle
1535 Fourteenth Avenue • artusibar.com
Modern Italian-influenced craft cocktails and small plates with a patio.
Barrio—Seattle
1420 Twelfth Avenue • barriorestaurant.com
A restaurant that combines Mexican cuisine with innovative craft cocktails in an energetic urban environment.
Bathtub Gin & Co.—Seattle
2205 Second Avenue • bathtubginseattle.com
Prohibition-era cocktails and international gin menu in the basement boiler room of a former hotel.
Canon Whiskey and Bitters Emporium—Seattle
928 Twelfth Avenue • canonseattle.com
Recognized as one of the world’s Fifty Best Cocktail Bars with many awards and accolades. Cocktail celebrity Jamie Boudreau owns this bar. He features over 3,500 labels in this cozy bar.
Damn the Weather—Seattle
116 First Avenue South • damntheweather.com
Upscale gastropub with gourmet bar menu and craft cocktails.
E. Smith Mercantile—Seattle
208 First Avenue South • esmithmercantile.com
This clothing shop’s back bar is a quaint craft bar providing nibbles.
Hazelwood—Seattle
2311 Northwest Market Street
Hip space serving craft cocktails in the rustic-chic main bar or the tiny upstairs loft.
Il Bistro—Seattle
93A Pike Street • ilbistro.net
Serving classic cocktails since 1975.
Liberty—Seattle
517 Fifteenth Avenue East • libertybars.com
One of Seattle’s first Capitol Hill craft bars.
Ocho—Seattle
2325 Northwest Market Street
A changing tapas menu, sangria, and craft house cocktails served in a tiny candlelit space.
Oliver’s Twist—Seattle
6822 Greenwood Avenue North and 3217 West McGraw Street • oliverstwistseattle.com
Restaurant and bar with craft cocktails.
Percy’s and Co.—Seattle
5233 Ballard Avenue Northwest • percysseattle.com
An apothecary-style bar in Seattle inspired by infused spirits, fresh purees, and beneficial tinctures.
Re:public—Seattle
429 Westlake Avenue North • republicseattle.com
RE:PUBLIC (regarding the public) is a gorgeous warehouse space with exposed brick walls, wooden beams, and beautiful lighting fixtures throughout and is happy to navigate the shortest distance between the farm and your plate or glass with a creative seasonal menu.
Rob Roy—Seattle
2332 Second Avenue • robroyseattle.com
A dark lounge serving classic and seasonal cocktails and small plates.
Rocco’s—Seattle
2228 Second Avenue • roccosseattle.com
A hip hangout serving gourmet pizza, craft cocktails, and craft beers.
Rumba—Seattle
1112 Pike Street • rumbaonpike.com
They feature delicious rum-forward craft drinks with freshly squeezed juices, balanced house syrups, and sourced best-quality ingredients in a Caribbean-styled atmosphere.
Suite 410—Seattle
410 Stewart Street • suite410bar.com
A neighborhood bar featuring craft cocktails and refined bar snacks.
Sun Liquor—Seattle
607 Summit Avenue East • sunliquor.com
A distillery with a craft bar.
Tallulah’s—Seattle
550 Nineteenth Avenue East • aneighborhoodcafe.com
Veggie-friendly, Mediterranean-influenced American fare and craft cocktails in a stylish room with mid-century decor.
Tavern Law—Seattle
1406 Twelfth Avenue • tavernlaw.com
Look for the old phone near the vault door in the back. Sophisticated drinkers with a reservation will be invited to the upstairs speakeasy, Needle & Thread. You won’t be handed a menu. Just tell the bartender what flavor profiles you like, sit back, and enjoy.
The Hideout—Seattle
1005 Boren Avenue • hideoutseattle.com
Opened in 2005, they feature hand-squeezed cocktails, bar snacks, juice, and many paintings hung on the walls.
Tin Table—Seattle
915 East Pine Street • thetintable.com
They aim to create beauty in their food, drink, and atmosphere and to make you feel special whether you’re having a leisurely meal or a quick snack.
Vito’s—Seattle
927 Ninth Avenue • vitosseattle.com
Storied lounge since the 1950s, serving Italian fare and craft cocktails in an old-school setting with music.
Witness—Seattle
410 Broadway East • witnessbar.com
A Southern-influenced craft cocktail bar that places emphasis on warm hospitality.
Zig Zag Café—Seattle
1501 Western Avenue • zigzagseattle.com
Craft cocktails and gourmet snacks in a hip space tucked away by a staircase near Pike Place Market.
Bon Bon—Spokane
926 West Garland Avenue • garlandtheater.com/bon-bon
Features craft cocktails and a rotating selection of micros on tap.
Clover—Spokane
913 East Sharp Avenue • cloverspokane.com
This is cocktail godfather Paul Harrington’s bar. Gracious hospitality, thoughtful food, and craft cocktails set in a beautifully restored 1910-era Craftsman-style home.
Sapphire Lounge—Spokane
901 West First Avenue • hotelrubyspokane.com
Craft bar located inside the Hotel Ruby.
The Volstead Act—Spokane
12 North Post • volsteadactspokane.com
Inspired by the speakeasies and history of the 1920s Prohibition era, this spot brings back a piece of history through handcrafted libations and cocktails.
Wandering Table—Spokane
1242 West Summit Parkway • thewanderingtable.com
Offers small plates and cocktails showcasing the best the Inland Northwest has to offer from local seasonal farms and producers.
1022southj—Tacoma
1022 South J • ten22southj.com
A cozy speakeasy-style bar spotlighting creative cocktails and small and large plates.
Aljaška
Vraní hnízdo – Denali Park
Mile 238,5 Parks Highway • denalicrowsnestcabins.com/bar/cocktails
Zůstanete ve srubu uprostřed ničeho, ale v baru jsou řemeslné koktejly.
Arizona
Koktejlový salonek Monte Vista — Flagstaff
100 North San Francisco Street • hotelmontevista.com/MVLounge.php
Byl první speakeasy ve Flagstaffu a nyní podává řemeslné koktejly.
Bitter & Twisted — Phoenix
1 West Jefferson Street • bitterandtwistedaz.com
Oceňovaný koktejlový salonek a řemeslné koktejly se skvělou atmosférou a inovativním barem.
The Gladly — Phoenix
2201 East Camelback Road • thegladly.com
Stylový bar nabízí více než 240 whisky, řemeslné koktejly, jedinečné ledové koule a komfortní kuchyni.
Druhý příběh Liquor Bar — Scottsdale
4166 North Scottsdale Road • secondtoryliquorbar.com
Luxusní koktejlový salonek, restaurace řízená šéfkuchařem, více než 200 whisky a řemeslných koktejlů.
Postranní panel – Scottsdale
1514 North Seventh Avenue • sidebarphoenix.com
Houpající se retro koktejlová atmosféra, řemeslné koktejly a flatbready.
Shady's - Scottsdale
2701 East Indian School Road • facebook.com/Shadys.az
Retro atmosféra 80. let, klasické koktejly, řemeslné točené nápoje, kulečníkový stůl a jukebox.
Scott & Co. - Tucson
47 North Scott Avenue • 47scott.com
Módní bar a restaurace, řemeslné koktejly a pondělky Mule.
Sidecar – Tucson
139 Eastbourne • facebook.com/barsidecar
Bar se seriózními řemeslnými koktejly.
Útulek – Tucson
4155 East Grant Road • facebook.com/TheShelterCocktailLounge
Retro salonek 60. let, klasické a moderní Martini a koktejly, klasika a filmy v tomto elegantním salonku, kde se nosí martini a pije se.
The House Brasserie – Tucson
6936 East Main Street • thehousebrasserie.com
Kulinářské umění se špičkovou světovou kuchyní a ručně lisovanými koktejly ve vintage elegantním a útulném prostředí.
Mise – Tucson
3815 North Brown Avenue • themissionaz.com
Moderní latinská kuchyně a ručně lisované koktejly v sofistikovaném, ale neformálním prostředí.
colorado
Klub kuchařů – Aspen
315 East Dean Street • stregisaspen.com/dining/chefs-club/
Nachází se v letovisku St. Regis Aspen Resort. Tato oceněná restaurace a bar nabízí sezónní, inovativní a jedinečné recepty.
Justice Snow – Aspen
328 East Hyman Avenue • justicesnows.com
Bar v historickém prostoru s význačnou polohou v budově Wheeler Opera House, která byla původně postavena v roce 1889. Tento bar z viktoriánské éry nabízí nové americké menu, řemeslné koktejly a živou hudbu.
Obývací pokoj — Aspen
330 East Main Street • hoteljerome.aubergeresorts.com/dining
Nachází se v hotelu Jerome a je navržen tak, aby se cítil přesně tak, jak to zní. Nabízejí malé talíře a kreativní koktejly.
Hořký bar – balvan
835 Walnut Street • thebitterbar.com
Přijímají ducha původní metody výroby koktejlů a snaží se podávat jednoduché koktejly vyrobené s vášní, nikoli předstíraným způsobem.
503W – Colorado Springs
503 West Colorado Avenue • 503w.co
Specializuje se na jedinečně ručně vyráběné potraviny a nápoje z čerstvých, přírodních a místních surovin.
Adrift Tiki Bar – Denver
218 South Broadway • adriftbar.com
Tiki bar s tropickou tematikou nabízí čerstvé nápoje v ostrovním stylu a jídla inspirovaná Polynésií.
Colt & Grey – Denver
1553 Platte Street #120 • coltandgray.com
Restaurace a bar s nabídkou nejkvalitnějších jídel a koktejlů.
Zelený Russell – Denver
1422 Larimer • greenrussell.com
Do tohoto podzemního řemeslného koktejlového baru řízeného šéfkuchaři s pravidly se vstupuje procházkou přes obchod s koláči. Pravidla: pokud potřebujete používat svůj mobilní telefon, udělejte tak v telefonních budkách; velikost skupin je omezena na šest; zapojte se do živé, ale tiché konverzace a oblékejte se chytře.
Starý major — Denver
3316 Tejon Street • oldmajordenver.com
Stylová rustikální restaurace a bar specializující se na domácí a místní suroviny.
Prohibice – Denver
504 East Colfax Avenue • prohibitiondenver.com
Hospoda pro ty, kteří mají rádi klasické úlitby a báječné gastro-taverny.
Ste. Ellie – Denver
1553 Platte Street
Tento elegantní a pohodlný salonek v přízemí od Colt & Grey nabízí kreativní koktejly a malé talíře.
TAG – Denver
1441 Larimer Street • tag-restaurant.com
Otevřená kuchyně se sedadly šéfkuchaře a desetimístným barem, kde se podávají sdílená jídla a čerstvé koktejly.
Williams a Graham - Denver
3160 Tejon Street • williamsandgraham.com
V roce 2015 byl pojmenován jako „Nejlepší bar v Americe“. Tento speakeasy z dob prohibice vlastní americký barman roku 2015, Sean Kenyon. Kenyon je barman a majitel baru třetí generace. Nabízí ručně vyráběné koktejly, malé talíře a dezerty.
Laundry Kitchen & Cocktails—Steamboat Springs
127 Jedenáctá ulice • thelaundryrestaurant.com
Stylová rustikální kuchyně a bar, kde se podávají celosvětově inspirované malé talíře a řemeslné koktejly.
Connecticut
Mrož + Carpenter — Black Rock
2895 Fairfield Avenue • walruscarpenterct.com
Jednoduchý zděný prostor nabízející uzený gril, řemeslné pivo a řemeslné koktejly.
Craft 260 – Fairfield
260 Post Road • craft260.com
Ruční pivní bar s hospodským jídlem a řemeslnými koktejly.
116 korun – Hartford
116 Crown Street • 116crown.com
Řemeslný bar, který také nabízí koktejlové kurzy.
NIXS – Hartford
40 Front Street • nixshartford.com
Tento živý hangout nabízí nové americké malé talíře, řemeslné koktejly a víkendové DJe.
ON20 – Hartford
400 Columbus Boulevard • ontwenty.com
Tato elegantní restaurace a bar se nachází ve dvacátém patře a nabízí výhled na město a řeku, americkou kuchyni a řemeslné koktejly.
Treva – Hartford
980 Farmington Avenue • trevact.com
Treva je inspirována kuchyní střední a severní Itálie. Používat jen to nejčerstvější a denně jsou ručně vyráběny ty nejlepší sezónní ingredience, pokrmy a koktejly. K dispozici je také elegantní venkovní terasa.
Zápas – Norwalk
Washington Street 98 • matchsono.com
Tato restaurace a bar nabízí klasická světská jídla a jedinečně kreativní menu , které se denně mění.
Bailey's Backyard – Ridgefield
23 Bailey Avenue • baileysbackyard.com
Tato restaurace, bar a cateringová společnost nabízí kreativní nové jídlo z farmy až ke stolu, řemeslné koktejly, kuriózní výzdobu a krytou terasu.
Elegantní káva a řemeslné koktejly – Westport
6 Wilton Road • neatwestport.com
Stylová kavárna v bývalé hasičské zbrojnici, kde se přes den podávají sendviče a kofeinové nápoje a v noci se připravují koktejly.
Delaware
14 Globální – Pláž Bethany
14 North Pennsylvania Avenue • 14global.com
Rodinný bar a restaurace nabízející malé talíře, pizzy a ručně vyráběné koktejly.
Jam Bistro – pláž Rehoboth
20 Baltimore Avenue • jambistro.com
Bistro nabízející jídlo a koktejly a zavázané používat čerstvé organické ingredience, které pocházejí z místních zdrojů od nejlepších dodavatelů, které Sussex County nabízí.
District of Columbia
Bourbon Steak — DC
2800 Pennsylvania Avenue NW • fourseasons.com/washington/dining/bourbon_steak.html
Nachází se uvnitř hotelu Four Seasons. Pěstují své vlastní bylinky, aby mohli vyrábět sirupy, hořčiny a tinktury.
Columbia Room – DC
1539 Seventh Street NW • columbiaroomdc.com a cestujícídc.com
Malý desetimístný řemeslný bar v čele s Derekem Brownem. Nachází se uvnitř cestujícího. Otevřeno tři noci v týdnu a rezervace je nutná. V ceně jsou zahrnuty malé gurmánské kousky.
Otcové zakladatelé — DC
1924 Pennsylvania Avenue NW • wearefoundingfarmers.com
Tuto restauraci a bar vlastní více než 40 000 rodinných farmářů z NDFU (Svaz farmářů Severní Dakoty) a je zásobována stovkami rodinných farem po celém světě. Všechno jídlo a pití je vyrobeno od nuly.
Gibson – DC
2009 Čtrnáctá ulice NW • thegibsondc.com
Tento tmavý, sexy prostor nabízející koktejly z éry prohibice a okouzlující venkovní terasu lze jen těžko najít. Vstoupíte černými dveřmi v chodbě/uličce U Street. Pokud je odemčeno, vstupte. Pokud ne, zazvoňte a někdo vás přijde, aby vás vzal k vašemu stolu, pokud máte rezervaci.
POV-DC
515 Fifteenth Street NW
Střešní salonek W Hotel přitahuje módní davy a nabízí sezónní řemeslné koktejly a výhled na město.
Florida
Sweetwater – pláž Boynton
1507 South Federal Highway • Sweetwater33.com
Nová americká restaurace a bar s malými talíři a nápaditými řemeslnými koktejly.
Svině — Coral Gables
2415 Ponce de Leon Boulevard • runpigrun.com
Sedm dní v týdnu servírujeme nejčerstvější a nejnápaditější pohledy na regionální jižanská jídla a koktejly s brunchem, který šlape a uzdravuje duši v sobotu a neděli.
Tap 42 – Fort Lauderdale
1411 South Andrews Avenue • Tap42.com
Úhledný prostor nabízející kreativní koktejly a kreativní hamburgery. Mají další tři místa v Miami, Boca Raton a Coral Gables.
Dos Gatos – Jacksonville
143 East Forsyth Street • dosgatosjax.com
Hipsterský podnik pro ručně vyráběné koktejly a martini. Mají také tematické večery.
Moxie Kitchen + Koktejly – Jacksonville
4972 Big Island Drive • moxiefl.com
Tato industriálně elegantní restaurace a bar se zavázala k udržitelnému získávání zdrojů a spolupráci s místními a řemeslnými výrobci. Nabízejí americké jídlo a stylové nápoje.
Sidecar Jax-Jacksonville
1406 Hendricks Avenue • drinksidecar.com
Pohodový městský pivní bar s mikropivovary a malými koktejly.
2 centy – Key West
416 Appelrouth Lane • 2centskw.com
Neformální bar a restaurace s řemeslnými koktejly a americkým jídlem v kreativně vymalovaném prostoru s terasou.
Druhá strana – Key West
429 Caroline Street • facebook.com/theothersidekw
Nachází se uvnitř nejstaršího domu/baru ve viktoriánském stylu v Key West, zvaného „The Porch“. Uvnitř jsou dveře na „Druhou stranu“.
Blackbird Ordinary — Miami
729 Southwest First Avenue • blackbirdordinary.com
Stylový koktejlový bar s řemeslnými koktejly, tanečním parketem, hostitelskými DJs a kapelami. Mají také bylinkovou stěnu na terase.
Sweet Liberty – Miami
237 B Dvacátá ulice • mysweetliberty.com
Navrhli a provozovali oceněný barman John Lermayer a Dan Binkiewicz spolu s restauratérem Davidem Martinezem.
Roh – Miami
1035 North Miami Avenue • thecornermiami.com
Tento moderní rohový bar nabízí kreativní sendviče, malé talíře a klasické i řemeslné koktejly. Mají bylinkovou zahrádku a nakupují od místních farmářů.
Cypřišový pokoj – Miami
3620 Northeast Second Avenue • thecypressroom.com
Americký gril a koktejlový bar zakořeněný v prvotřídním jídle a obsluze se starosvětským citem od šéfkuchaře oceněného cenou Jamese Bearda.
The Broken Shaker – Miami Beach
2727 Indian Creek Drive • thefreehand.com/venues/the-broken-shaker
Malý romantický bar v hostelu Freehand nabízející nápadité koktejly a velký dvorek. Tento bar vytvořili koktejlové celebrity Gabriel Orta a Elad Zvi.
Koktejlový klub Regent – Miami Beach
1690 Collins Avenue • galehotel.com/nightlife/regent-cocktail-club
Nachází se uvnitř hotelu Gale nabízející řemeslné koktejly.
Yardbird Southern Table & Bar – Miami Beach
1600 Lenox Avenue • runchickenrun.com
Farm-čerstvé suroviny používané v jejich jídlech a koktejlech.
BlueZoo Todda Englishe — Lake Buena Vista
Hotel Walt Disney World Dolphin
1500 Epcot Resorts Boulevard • swandolphinrestaurants.com/bluezoo/index.html
Toto je první skutečný koktejlový bar v Orlandu s čerstvými řemeslnými výrobky, který byl otevřen v roce 2004.
Zdvořilost – Orlando
114 North Orange Avenue • thecourtesybar.com
První řemeslný bar v Orlandu je nízko osvětlený a lemovaný cihlami. Představují ručně vyráběné koktejly z butikových lihovin.
Hansonova opravna bot – Orlando
27 East Pine Street • facebook.com/hansonsshoerepair
Koktejl bar typu speakeasy, který vás požádá o zavolání na číslo 407-476-9446 mezi 13:00 a 19:00 a „snadno mluvte do svého telefonního sluchátka“ a oni vás budou kontaktovat s večerním heslem.
Lesy – Orlando
49 North Orange Avenue, 2. patro • thewoodsorlando.com
Butikový bar nabízející řemeslné koktejly a více než sedmdesát řemeslných piv.
Ciros – Tampa
2109 Bayshore Boulevard • cirostampa.com
Večerní klub s nejlepším koktejlovým barem, který nabízí elitní seznam ručně vyráběných koktejlů věrných době prohibice.
Fly Bar — Tampa
1202 North Franklin Street • flybarandrestaurant.com
Skákací bar se střešní terasou nabízející řemeslné koktejly, malé talíře, živou hudbu a výhled na město.
Haven – Tampa
2208 West Morrison Avenue • haventampa.com
Středomořská jídla a řemeslné koktejly podávané ve stylovém prostoru s přilehlou vinotékou.
Pané Rustica – Tampa
3225 South MacDill Avenue • panerusticabakery.com
Přes den je to neformální snídaňová a obědová restaurace, v noci se pak podávají připravené koktejly a večeře.
Mandarin Hide – Petrohrad
231 Central Avenue • mandarinhide.com
Jejich cílem je poskytnout hostům jedinečný zážitek doplněný o jedinečné řemeslné koktejly, osvěžující vřelou obsluhu, nenáročnou atmosféru a povzbuzující hudbu. Jejich šťastná hodina se nazývá Violet Hour.
Gruzie
Zvukový stůl – Atlanta
483 Edgewood Avenue • thesoundtable.com
Malé talíře a řemeslné koktejly podávané v industriálním prostoru, který se v noci mění v taneční klub. Tanec je podporován.
Holeman a Finch – Atlanta
2277 Peachtree Road • holeman-finch.com
Moderní gastropub, kde se podávají vintage jídla a vlastní koktejly.
JCT Kitchen and Bar — Atlanta
1198 Howell Mill Road • jctkitchen.com
Příjemný, nenápadný střešní bar s řemeslnými koktejly, lahodným občerstvením, živou hudbou a nádherným výhledem na panorama.
Restaurace Eugene – Atlanta
2277 Peachtree Road • restauranteugene.com
Intimní a sofistikovaný jídelní a nápojový prostor od farmy až ke stolu.
Leon's Full Service – Decatur
131 East Ponce de Leon Avenue • leonsfullservice.com
Inspirovaná moderní restaurace na bývalé čerpací stanici, která nabízí novoamerické jídlo, řemeslné koktejly a hřiště na bocciu.
Aligátoří duše – Savannah
114 Barnard Street • alligatorsoul.com
Bar a restaurace, které používají ručně vyráběná jídla a koktejly vytvořené z čerstvých a místních surovin.
Havaj
Lewers Lounge – Honolulu
2199 Kalia Road • halekulani.com/dining/lewers-lounge-bar
Luxusní jazzový salonek hotelu Halekulani je luxusním prostředím pro řemeslné koktejly a prvotřídní občerstvení. Koktejlové celebrity Dale „King Cocktail“ DeGroff a Francesco Lafranconi školili barmany.
Manifest — Honolulu
32 North Hotel Street • manifesthawaii.com
Sofistikovaný koktejlový spot zvýrazňující nápadité nápoje a řemeslné malé talíře.
Nobu — Honolulu
118 Ala Moana Boulevard • noburestaurants.com/waikiki/experience
Japonsko-peruánské jídlo a koktejly za luxusní ceny.
Restaurace Pig & the Lady – Honolulu
83 North King South • thepigandthelady.com
Moderní vietnamské vaření a řemeslné koktejly se společnými stoly.
Pint + Jigger Gastropub—Honolulu
1936 South King Street • pintandjigger.com
Gastropub s inovativním barovým jídlem, kreativními koktejly a řemeslnou pivní zahradou.
Městská restaurace — Honolulu
3435 Waialae Avenue #104 • townkaimuki.com
Jejich filozofie je najít nejkratší, nejjednodušší cestu mezi zemí, rukama a ústy. Nejprve místní, organické, kdykoli je to možné, s Aloha vždy.
Idaho
Mai Thai – Boise
750 West Idaho Street • maithaigroup.com
Kreativní asijská fusion jídla a řemeslné koktejly podávané v elegantním moderním prostředí s posezením na terase.
Červené pírko — Boise
246 North Eighth Street • bcrfl.com
Luxusní salonek, kde se v elegantním moderním prostoru podává sezónní americká pohodlná jídla a řemeslné koktejly.
Základní kámen - Ketchum
211 North Main Street • cornerstoneketchum.com
Vynalézavé americké pokrmy a řemeslné koktejly lákají místní do tohoto moderního, ale přesto historického stylového cihlového podniku.
Illinois
Bar Deville – Chicago
701 North Daman Avenue • bardeville.com
V čele s uznávaným barmanem Bradem Boltem. Za svůj kreativní přístup ke koktejlům získal řadu ocenění, včetně vítězství na prvním místě v soutěži Bacardi Legacy Chicago Competition v roce 2010, jmenování Bombay Sapphire v roce 2010 nejvíce inspirovaným barmanem v Chicagu a nominace na cenu Jeana Bancheta za rok 2015 pro nejlepšího mixologa. Tento bar ve stylu art deco s útulným posezením ve stánku vytváří vřelou atmosféru v přední místnosti, zatímco prostřední prostor má atmosféru salonu s kulečníkovým stolem a salonkem. Mnohostranná zadní místnost hostí celou řadu zábavy, včetně bezplatného týdenního komediálního seriálu Parlor Car, který se koná každý čtvrtek, a každý víkend začínajících DJ.
Byt Barrelhouse — Chicago
2624 North Lincoln Avenue • barrelhouseflat.com
Rozlehlé řemeslné koktejlové menu a bar vhodný pro gurmány v moderním prostoru se salonkem v patře.
Velká hvězda – Chicago
1531 North Damen Avenue • bigstarchicago.com
Bourbon a pivo zaměřený, taco-sling, pozdní noční honky-tonk v srdci chicagské čtvrti Wicker Park. Sídlí v zaniklé čerpací stanici ze 40. let 20. století. Soundtrack z klasického country a rock'n'rollu taqueria vybírá a spřádá obsluha baru.
Boka – Chicago
1729 North Halsted Street • bokachicago.com
Nabízí inspirativní kuchyni a koktejly s důrazem na nejčerstvější sezónní suroviny. Má také zadní zahradní terasu osvětlenou svíčkami.
Hubbard Inn – Chicago
110 West Hubbard Street • hubbardinn.com
Malé talíře inspirované Evropou, typické koktejly z poloviny století a starosvětská výzdoba.
Maude's Liquor Bar – Chicago
840 West Randolph Street • maudesliquorbar.com
Spoře osvětlený salonek s odhalenými cihlami, kde se podávají řemeslné koktejly, mořské plody a klasická francouzská jídla.
Sable Kitchen & Bar—Chicago
505 North State Street • sablechicago.com
Nachází se v hotelu Palomar a podává nápadité malé talíře a kreativní koktejly ve vysoce energetickém baru. Barmany školil odborník na tequilu a mezcal a mixolog Jacques Bezuidenhout.
Sépie – Chicago
123 North Jefferson Street • sepiachicago.com
Sezónní, vynalézavý, luxusní bar a restaurace podávající řemeslné koktejly v cihlovém, kachlovém a dřevěném interiéru evokujícím klasické Chicago.
Scofflaw – Chicago
3201 West Armitage Avenue • scofflawchicago.com
Salon ve viktoriánském stylu zaměřený na gin s nádherně vyrobenými koktejly, americkým řemeslným pivem, malými talířky a čerstvě upečenými sušenkami o půlnoci.
Voliéra – Chicago
953-955 West Fulton Street • theaviary.com
Elegantní koktejlový salonek s denním výběrem koktejlů a jídel inspirovaných šéfkuchařem. Barman Charles Joly vyhrál v roce 2014 Diageo World Class Bartending Competition.
Tři tečky a čárka — Chicago
435 North Clark Street • threedotschicago.com
Oceněný moderní tiki bar s více než 200 rumy a luau bites.
Fialová hodina – Chicago
1520 North Damen Avenue • theviolethour.com
Vynikající koktejlový bar James Beard z roku 2015 – vítězný řemeslný koktejlový bar se spoustou koktejlových talentů za barem. Existují pravidla: žádné mobilní telefony, žádné baseballové čepice a žádné rezervace. Žádají, abyste nevodili na nedělní večeři nikoho, koho byste nepřivedli k matce. U tohoto baru nenajdete značku. Hledejte lidi pod žlutým světlem.
Whistler – Chicago
2421 North Milwaukee Avenue • whistlerchicago.com
Trendy, ale uvolněný bar s kreativními koktejly a DJs nebo večerní živou hudbou bez obalu.
Weegee's Lounge – Chicago
3659 West Armitage Avenue • weegeeslounge.com
Nenápadná hospoda s atmosférou 40. let s klasickými koktejly, řemeslnými pivy a shuffleboardovým stolem.
Iowa
Kontinentální – Des Moines
428 East Locust Street •continental-lounge.com
Stylový salonek zdobený současným uměním s řemeslnými koktejly, tapas a jazzem.
Kansas
Vinný bar 4 Olives – Manhattan
121 South Fourth Street • fourolives.biz
Majitel, šéfkuchař a mixolog Scott Benjamin dal dohromady dlouhý seznam klasických koktejlů, stejně jako originální řemeslné koktejly, koktejly zrající v sudech, domácí tonikum a další.
Louisiana
Cypřišový bar – Covington
428 East Boston Street • Southernhotel.com
Řemeslný bar se nachází v hotelu Southern, který je vyzdoben ručně malovanými nástěnnými malbami, klenutými okny od podlahy až ke stropu a krbem.
21. dodatek Bar v La Louisiane – New Orleans | Francouzská čtvrť
725 Iberville Street • 21stamendmentlalouisiane.com
Malý, malebný řemeslný koktejlový bar se nachází tam, kde byl na konci 19. století vynalezen koktejl La Louisiane. Jeho výzdoba vzdává hold době prohibice. Každý den mají živé jazzové kapely.
Bar Tonique—New Orleans | Francouzská čtvrť
820 North Rampart Street • bartonique.com
Nabízí originální, upravené a klasické koktejly.
Bourbon O Bar — New Orleans | Francouzská čtvrť
730 Bourbon Street • Bourbono.com
Tento koktejlový a jazzový bar se nachází v hotelu Bourbon Orleans. V roce 2013 jsem tento potápěčský bar předělal na první fresh bar na Bourbon Street – stal se také prvním nekuřáckým barem na Bourbonu.
Bar má jedinečnou a různorodou klientelu, protože je zde vchod z Bourbon Street a vchod do hotelu pro hosty. V kteroukoli chvíli může personál baru vyrábět řadu staromódních a sazeraců vedle řady jagerských bomb – a je to v pořádku, protože chceme, aby se všichni dobře bavili. Nabídka se mění každou sezónu a každý barman přispívá koktejlem.
V roce 2014 jsme se stali prvním barem od roku 1919, který šest minut protřepal Ramos Gin Fizz – poté, co si ho objednáte, je nutné podepsat registr. V knize 100 věcí, které musíte udělat v New Orleans Before You Die z roku 2016 od Beth D'Addono, byl bar uveden jako nejlepší místo, kde si můžete dát knír Ramos Gin Fizz.
Každý večer hraje jiná živá jazzová kapela, nabízíme přes osmdesát whisky (ano, máme Pappy's), výchozí kanál na šesti velkých obrazovkách je Turner Classic Movies s titulky, na čepu je dvanáct místních piv a pár malých kousků, které zahrnují New Orleans jízdné gumbo, jambalaya a mini-muffaletta sendvičové koše.
Cane & Table—New Orleans | Francouzská čtvrť
1113 Decatur Street • caneandtablenola.com
Nabízí koktejly na bázi rumu, eklektické malé a velké talíře v atmosféře staré Havany, kterou řídí Nick Deitrich.
Carousel Bar—New Orleans | Francouzská čtvrť
214 Royal Street • hotelmonteleone.com/entertainment/carousel-bar
Carousel Bar je nejnavštěvovanějším barem v New Orleans. Není to ani tak řemeslný bar, ale spíše klasický koktejlový bar. Zde byl v roce 1938 vynalezen koktejl Vieux Carré. Absolutně nejlepší barman pro výrobu vašich koktejlů je hlavní barman Marvin Allen. Allen přes den pracuje a vystupuje v šest hodin, ale je to New Orleans a pití přes den se doporučuje. Bar pořádá sedm nocí v týdnu živou zábavu.
Lék – New Orleans
4905 Freret Street • curenola.com
První řemeslný bar v New Orleans.
Francouzský 75 bar—New Orleans | Francouzská čtvrť
813 Rue Bienville • arnaudsrestaurant.com/french-75
Místní slavný barman Chris Hannah vede tento útulný bar s krásnou výzdobou. Opičí lampy jsou zábavné! Je to nejlepší místo, kde získat francouzskou 75, a mezi dnem díkůvzdání a dnem Mardi Gras vyrábí Hannah ručně vyráběné výrobky Tom & Jerrys. Také se nedivte, když uvidíte celebritu.
Zeměpisná šířka 29—New Orleans | Francouzská čtvrť
320 Decatur Street • latitude29nola.com
Toto je první tiki bar Beachbum Berry, který se nachází v malebném hotelu Bienville. Bar nabízí klasické i moderní nápoje tiki a také polynéskou kuchyni. Toto je nejlepší místo na světě, kde si můžete objednat zombie.
Loa – New Orleans
221 Camp Street • ihhotel.com/loa
Sezónní ručně vyráběné koktejly v příjemném a sofistikovaném prostoru hotelu International House.
Revel — New Orleans
133 North Carrolton Avenue • revelcafeandbar.com
Po mnoha letech práce pro ostatní v New Orleans si barman čtvrté generace Chris McMillian v roce 2015 konečně otevřel vlastní bar. McMillian je nejznámější barman v New Orleans. Je spoluzakladatelem Muzea amerického koktejlu a historikem koktejlů. McMillian byl zmíněn v mnoha periodikách, jako jsou New York Times a Wall Street Journal, a byl veřejným řečníkem v institucích, jako je Smithsonian. Magazín Imbibe zmínil McMilliana jako jednu z pětadvaceti nejvlivnějších koktejlových osobností minulého století.
V jeho baru se podávají klasické a ručně vyráběné koktejly (a nebuďte překvapeni, když se vám během přípravy vašeho koktejlu objeví příběh) a gurmánské sendviče a malé talíře od šéfkuchaře, který se vyučil pod vedením Emeril Lagasse.
Roost Bar—New Orleans | Francouzská čtvrť
417 Royal Street • brennansneworleans.com
Roost Bar se nachází uvnitř Brennanové. V jeho čele stojí slavný neworleanský barman Lu Brow, který podává řemeslné a klasické koktejly.
SoBou—New Orleans | Francouzská čtvrť
310 Chartres Street • sobounola.com
Tento řemeslný bar se nachází v hotelu „W“ ve Francouzské čtvrti. SouBo znamená „South of Bourbon Street“.
Sylvain—New Orleans | Francouzská čtvrť
625 Chartres Street • sylvainnola.com
Podává přímočaré jídlo a koktejly vyrobené z těch nejlepších surovin z jihu Spojených států.
Bombajský klub – New Orleans | Francouzská čtvrť
830 Conti Street • bombayclubneforleans.com
Blake Kaiser dohlíží na barový program s řemeslnými koktejly. Nabízí se také malé občerstvení k plnohodnotným večeřím a živá zábava sedm nocí v týdnu.
Sazerac Bar – New Orleans
130 Roosevelt Way • therooseveltneworleans.com/dining/the-sazerac-bar.html
Nachází se v hotelu Roosevelt. Tady Sazerac nebyl vynalezen, ale přijali ho již ve 30. letech 20. století. Toto je bar, kam se procházel guvernér Huey „Kingfish“ P. Long (1932–1935) a objednal si Ramos Gin Fizz. Můžete ho dokonce sledovat, jak pije na YouTube.
Viktoriánský salonek – New Orleans
3811 Saint Charles Avenue • thecolumns.com/the-victorian-lounge
Tento velký a romantický bar se nachází v hotelu Columns. Podává klasické i řemeslné koktejly a bylo o něm napsáno v mnoha publikacích.
Limit dvanácti mil – New Orleans
500 South Telemachus Street • facebook.com/twelve.mile.limit
Potápěčský koktejlový bar vlastněný T. Cole Newtonem. Prodávají také levné pivo, BBQ, koláče a mají kulečníkový stůl.
Minnesota
Marvel Bar – Minneapolis
50 North Second Avenue • marvelbar.com
Malý sousedský koktejlový bar, kde tým barmanů přemýšlí a pečuje o nápoje, které vyrábí. Bar můžete najít za fialovými dveřmi.
Mississippi
Parlor Market – Jackson
115 West Capitol Street • parlormarket.com
Místní jižanská jídla a koktejly podávané v luxusních rustikálních vykopávkách s cihlovými zdmi, dřevěnými trámy a mramorovým barem.
Lékárník u Brent's Drugs — Jackson
655 Duling Avenue • apothecaryjackson.com
Koktejlový bar typu lékárnické sodovky.
Snackbar – Oxford
21 North Lamar • snackbaroxford.com
Stylové bistro a ústřicový bar nabízející francouzské pokrmy ovlivněné jihem, řemeslné koktejly a živou hudbu.
Montana
Walkers — Billings
2700 First Avenue North • walkersgrill.com
Nabízí domácí a čerstvé koktejly v prostředí s ostnatým drátem, lustry a místním uměním.
Bar v suterénu Red Room — Whitefish
147 Central Avenue • latitude48bistro.com/red-room-whitefish.php
Bar pod restaurací, kde se podávají připravené koktejly a tapas.
Nebraska
Berry & Rye – Omaha
Jedenáctá a Howardova ulice • theberryandrye.com
Tento bar nachází inspiraci v nápojích z doby před prohibicí, ale ke svým koktejlům přistupuje z experimentální, současné a kulinářské perspektivy.
V. Mertz-Omaha
1022 Howard Street • vmertz.com
Elegantní restaurace a bar s gurmánskými koktejly z nových amerických talířů.
Nevada
Downtown Cocktail Room – Las Vegas
111 Las Vegas Boulevard South • downtowncocktailroom.com
Intimní pokoj typu speakeasy s řemeslnými koktejly.
Frankieho pokoj Tiki – Las Vegas
1712 West Charleston Boulevard • frankiestikiroom.com
Tiki bar s čerstvými nápoji plný umění a řezbářských prací od nejlepších světových umělců tiki.
Byliny a žito — Las Vegas
3713 West Sahara Avenue • herbsandrye.com
Skutečný řemeslný koktejlový bar.
Libertine Social — Las Vegas
3950 South Las Vegas Boulevard • mandalaybay.com
První bar moderního mixologa Tonyho Abou-Ganima se nachází v Mandalay Bay. Hledejte bar s velkým modrým neonovým světlem s nápisem „Stay Wild“.
Nora's – Las Vegas
5780 West Flamingo Road • norascuisine.com
Italská kuchyně a řemeslné koktejly.
Petrosský bar
3600 Las Vegas Blvd South • bellagio.com/nightlife-diversions/petrossian-bar.aspx
Uvnitř hotelu Bellagio. První koktejlový bar v Las Vegas pod vedením Tonyho Abou-Ganima.
Vesper Bar – Las Vegas
3708 South Las Vegas Boulevard • cosmopolitanlasvegas.com
Nachází se v hotelu Cosmopolitan.
New York
Clover Club — Brooklyn
210 Smith Street • cloverclubny.com
Bar Julie Reiner. Vynikající koktejly, skutečné jídlo a atmosféra skutečné pohostinnosti. Ale je to brooklynský koktejlový bar, takže to také znamená žádné sametové lano, nenápadnou sousedskou atmosféru, čas od času živý jazz a útulnou zadní místnost s krbem. Oh, a brunch, protože potřebujete brunch.
Long Island Bar – Brooklyn
110 Atlantic Avenue • thelongislandbar.com
Vlastní Joel Tompkins a Toby Cecchini. (1988 Cosmopolitan tvůrce).
Tooker Alley — Brooklyn
793 Washington Avenue • takeeralley.com
Toto je bar řemeslného barmana Del Pedra. Je to hip hangout s barem, retro atmosférou a Edisonovými žárovkami.
Death & Co. – Manhattan
433 East Sixth Street • deathandcompany.com
Otevřel David Kaplan 31. prosince 2006, aby zazvonil na Nový rok. Hledejte výkladní skříň s dřevěnými panely místo oken. Na chodníku před hlavním vchodem do baru je kovově vytištěno jméno Death & Co. Dejte své číslo vyhazovači u dveří a on vám zavolá, až budete moci vejít dovnitř. Mají také knihu.
Angel's Share — Manhattan
6 Stuyvesant Street 2nd Floor • facebook.com/Angels-Share-534149856600355
Malý řemeslný bar uvnitř japonské restaurace Yokocho. Je to tyčinka, podle které Sasha Petraske modeloval Milk & Honey.
Apothéke – Manhattan
9 Doyers Street • apothekenyc.com
Inspirováno historií a vzestupem lékárny v Evropě, stejně jako uměleckým vlivem absintových doupat v Paříži devatenáctého století.
Attaboy – Manhattan
134 Eldridge Street
Tento malý prostor byl původně Milk & Honey Sasha Petraske od Silvestra 1999 do Silvestra 2012. Dnes jsou majiteli dlouholetí barmani M&H Sam Ross a Michael McIlroy. Na vstupních dveřích je jednoduše napsáno „AB 134“. Rezervační systém je dávno pryč, takže stačí neustále klepat a mačkat bzučák, a pokud je volné místo, budete vpuštěni dovnitř. Nechoďte s více než čtyřčlennou skupinou, protože jsou zde pouze dva stánky, dvanáct barových židlí a žádné menu.
Pouze zaměstnanci – Manhattan
510 Hudson Street • staffonlynyc.com
Tuto restauraci a bar otevřelo v roce 2004 pět přátel barového průmyslu; Dushan Zaric, Henry Lafargue, Igor Hadzismajlovic, Jason Kosmos a Bill Gilroy. Bar získal řadu ocenění, například „Nejlepší americký barový tým“, „Nejlepší koktejlový bar na světě“ a „Nejlepší výběr nápojů na světě“. Je také uveden ve filmu z roku 2013 Hey Bartender, který sleduje jednoho z jejich barmanů, Steve Schneider.
Flatiron Lounge – Manhattan
37 West Nineteenth Street • flatironlounge.com
Otevřel Julie Reiner v roce 2003. Velkoobjemový řemeslný bar se nachází v historické budově postavené v roce 1910. Flatiron Lounge evokuje dekadenci a romantiku minulé éry. Zvuky jazzu vás vtáhnou do dramatického oblouku vedoucího do pečlivě zrestaurovaného třicetimetrového mahagonového baru.
Huckleberry Bar – Manhattan
588 Grand Street • huckleberrybar.com
Nabízí něco pro téměř každého. Nabízejí sezónní a klasické koktejly, jejich kuchyně je otevřena každý den pozdě večer a jejich soukromá zahrada je otevřena každý den do jedné hodiny ranní.
Malá větev – Manhattan
20 Seventh Avenue South na rohu Leroy
Otevřel Sasha Petraske v roce 2005. Podzemní místnost mixologie a vytvořených koktejlů. Chcete-li vstoupit, hledejte zrezivělé kovové dveře bez značek. Uvnitř je dlouhé schodiště vedoucí k baru. Little Branch přijímá pouze hotovost.
Knihovna v Nomad-Manhattan
1170 Broadway a Dvacátá osmá ulice • thenomadhotel.com/#/dining/library
Craft bar umístěný uvnitř hotelu Nomad.
Macao Trading Co. – Manhattan
311 Church Street, přízemí • macaonyc.com
Inspiraci berou v opiových doupatech a nevěstincích 30. let 20. století. Je to exotický dvoupatrový salon, kde se podávají řemeslné koktejly a čínsko-portugalské malé talíře.
Mayahuel – Manhattan
304 East Sixth Street • mayahuelny.com
Otevřen v roce 2009 a o rok později vyhrál „Nejlepší nový koktejlový bar na světě“. Jsou to koktejlový bar s agáve.
Klub Pegu – Manhattan
77 West Houston Street • peguclub.com
Průkopnický koktejlový bar Audrey Saunders nabízí klasické a kreativní nápoje ve stylovém prostředí.
PDT – Manhattan
113 St. Marks Place • pdtnyc.com
PDT znamená „Prosím, neříkejte to“. Vytvořil ji Jim Meehan, první vítěz koktejlu ceny Jamese Bearda. Musíte provést rezervaci na telefonním čísle 212-614-0386. Jakmile dorazíte, sejděte po schodech dolů do restaurace Crif Dogs a vyhledejte telefonní budku. Zvedněte telefon a jednou stiskněte bzučák.
Lití stuh — Manhattan
225 Avenue B • pouringribbons.com
Barman Joaquin Simo stojí v čele tohoto moderního koktejlového baru s malým výběrem sofistikovaných jídel.
Raines Law Room – Manhattan
48 Západní sedmnáctá ulice. • raineslawroom.com
Chcete-li vstoupit, vyhledejte neoznačené schodiště a zazvoňte na zvonek dole. Tabulky uvnitř mají soukromé tlačítko pro volání serveru. Kdo dřív přijde, ten dřív mele, ale rezervace jsou přijímány od neděle do úterý zasláním e-mailu s přesným časem, číslem ve vaší skupině a kontaktním číslem.
Saxon + podmínečné propuštění – Manhattan
316 Bowery • saxonandparole.com
V této americké restauraci s jezdeckým motivem se podávají řemeslné koktejly.
Mrtvý králík – Manhattan
30 Water Street • deadrabbitnyc.com
Tento bar získal ocenění „Nejlepší bar světa“ v roce 2016. Vlastní ho Jack McGarry a Sean Muldoon a má tři pokoje ve dvou patrech, které můžete zažít.
Tippler – Manhattan
425 West Fifteenth Street • thetippler.com
Tippler je klasická koktejlová destinace v New Yorku zasazená do sklepního prostoru, kde se podávají řemeslné koktejly.
Oklahoma
Hospoda – Tulsa
201 North Main Street • taverntulsa.com
Tavern je moderní interpretací klasické sousedské hospody. Nabízejí kuchyni inspirovanou hospodou a řemeslné koktejly, které představují jen to nejlepší z místních a sezónních surovin.
Vault – Tulsa
624 South Cincinnati Avenue • vaulttulsa.com
Nabízí klasické americké pokrmy a řemeslné koktejly v moderním prostředí poloviny století.
Valkýra – Tulsa
13 East Brady Street • valkyrietulsa.com
Hravý sousedský bar se zaměřením na pohodlí a osobitost, stejně jako podávání špičkových nápojů bez přetvářky. Neustále se otáčející menu nabízí klasické i nové koktejly z celých čerstvých surovin.
Pensylvánie
Akcie na 2.-Harrisburg
211 North Second Street • stocksonsecond.com
Nabízí gastropub od farmy až po vidličku s barem specializujícím se na americké whisky a Bourbony.
John J. Jefferies-Lancaster
300 Harrisburg Avenue • johnjjeffries.com
Sezónní jídlo z farmy až na stůl a vytvořené koktejly. Nachází se v hotelu Lancaster Arts Hotel.
Hlad a žízeň – Lancaster
920 Landis Avenue • hungernthirst.com
Provoz ve stylu skladu kombinující novou americkou kuchyni, řemeslný bar, obchod s řemeslným pivem a gurmánskou tržnici.
Horse Inn – Lancaster
540 East Fulton Street • horseinnlancaster.com
Historická lokalita nabízející sezónní nabídku vytříbených hospodských grub, speciální koktejly a příjemnou atmosféru.
Aussie and the Fox - Lancaster
38 West King Street • aussieandthefox.com
V prostoru s kýčovitým stylem se podávají povýšené australské a americké pokrmy a umělé koktejly.
The Franklin Mortgage & Investment Co. — Philadelphia
112 South Eighteenth Street • thefranklinbar.com
Tuto budovu používal Max „Boo Boo“ Hoff k provozování pašerácké skupiny během prohibice. Hledejte vyhazovače – vchod do dveří není označen – který vás nasměruje do jeskynního, padesátimístného speakeasy.
Southwark – Philadelphia
701 South Fourth Street • southwarkrestaurant.com
Pokrmy z farmy až na stůl podávané spolu s klasickými koktejly v hezkém prostředí taverny.
Village Whisky – Philadelphia
118 South Twentieth Street • philadelphia.villagewhiskey.com
Gurmánská hospoda grub a koktejly.
Akát – Pittsburgh
2108 East Carson Street • acaciacocktails.com
Sofistikovaný koktejlový bar s tématem prohibice, kde se podávají řemeslné nápoje v elegantním skle.
Bar Marco – Pittsburgh
2216 Penn Avenue • barmarcopgh.com
Intimní minimalistická vinárna s vítězným menu, kreativními koktejly a víkendovým brunchem.
Jižní Karolína
Bar v Husk-Charleston
76 Queen Street • huskrestaurant.com/about/bar
Řemeslný koktejlový bar, který má velký výběr Bourbonů a Madeiry.
Koktejlový klub – Charleston
479 King Street • thecocktailclubcharleston.com
Nabízí široký výběr domácích nálevů, vzácných likérů a jedinečných nápojů.
Obr — Charleston
232 Meeting Street • eatatfig.com
Jižanská klasika připravená ze sezónních surovin a čerstvý koktejlový bar.
Gin Joint — Charleston
182 East Bay Street • theginjoint.com
Útulný intimní bar/jídelna, která nabízí řemeslné koktejly a eklektické malé talíře v prostředí inspirovaném dvacátými léty.
McCrady's-Charleston
2 Unity Alley • mccradysrestaurant.com
Nabízí místní americké pokrmy a vyráběné koktejly.
Texas
Koktejlový bar CU29 – Austin
720 Brazos Street • cu29cocktailbar.com
Bar pro kreativní koktejly s domácími nálevy a mixéry.
Firehouse Lounge – Austin
605 Brazos Street • firehousehostel.com
Nachází se ve Firehouse Hostel a jsou hrdí na to, že vytvářejí některé z nejlepších klasických koktejlů na světě se zaměřením na kvalitu a prezentaci.
Garáž – Austin
503 West Colorado Street • garagetx.com
Skromný bar připravující vynalézavé koktejly v moderním prostoru v garáži inspirovaném polovinou století.
Bolsa – Dallas
3232 McKinney Avenue • bolsadallas.com
Nabízí místní novoamerické pokrmy a čerstvé koktejly.
Mansion Bar – Dallas
2821 Turtle Creek Boulevard • rosewoodhotels.com/cs/mansion-on-turtle-creek-dallas/dining/mansion-bar
Nachází se uvnitř Rosewood Mansion na Turtle Creek.
Půlnoční kovbojský koktejlový salon — Dallas
313 East Sixth Street • morningcowboymodeling.com
Tato lišta nemá znak. Hledejte červené světlo nad dveřmi a pak si zabzučte stisknutím tlačítka „Harry Craddock“.
Midnight Rambler — Dallas
1530 Main Street • Easterramblerbar.com
Midnight Rambler je řemeslný koktejlový salon, který se nachází v hotelu Joule. Je koncipován a provozován Chadem Solomonem a Christy Pope of Cuffs & Buttons. DNA Midnight Rambler jsou koktejly, hudba a atmosféra. Midnight Rambler podává neoklasické koktejly k rock 'n' soulovému soundtracku v teplém analogovém prostředí. Styl služeb s nevšední dokonalostí rezonuje v kvalitě personálu, dokonalosti v produktech a pozornosti k detailu. K dispozici je bezplatné parkování s obsluhou.
Parlament
2418 Allen Street • facebook.com/ParliamentBar
Řemeslný koktejlový bar, který vlastní slavný dallaský barman Eddie „Lucky“ Campbell. Parlament slouží jako pokročilý koktejlový bar a sousedský bar, navržený tak, aby byl široce přístupný, a zároveň slouží jako jeden z nejsofistikovanějších koktejlových programů na světě. Parlament, zakořeněný v nadčasovém stylu, čerpá inspiraci z barů a klubů z počátku 20. století, se vzrušením z období avantgardy a přístupností pařížské kavárny.
Důkaz + spíž — Dallas
1722 Routh Street • proofandpantry.com
Americká restaurace a bar s americkou kuchyní spolu s rozmanitým a originálním barovým programem.
Kouř – Dallas
901 Fort Worth Avenue • smokerestaurant.com
Řemeslný bar se nachází v hotelu Belmont.
Tate's — Dallas
2723 McKinney Avenue • tatesdallas.com
Věří, že ručně vyrobený koktejl představuje útočiště romantiky, kulinářského potěšení a zábavy.
Cedars Social — Dallas
326 South Lamar Street • thecedarssocial.com
Slavný dallaský barman Michael Martensen vede barový program se seznamem ručně vyráběných koktejlů a jízdné nabízí oceněný šéfkuchař John Tesar.
Dram — Dallas
2918 North Henderson Avenue • thedramdallas.com
Nabízí ručně vyráběné koktejly a klasiku vytvářející vyvážené nápojové menu s nočními a sezónními specialitami.
The People's Last Stand Bar + Bistro — Dallas
5319 Mockingbird Lane • thepeopleslaststand.com
Tento bar sedí na vrcholu Mockingbird Station a nabízí klasické koktejly s jedinečnými a chutnými vynálezy vytvořenými z čerstvě vymačkaných šťáv a domácích sirupů, nálevů a mixérů.
Standardní Pour — Dallas
2900 McKinney Avenue • tspdallas.com
Sousední restaurace a bar inspirovaný nouveau nostalgií 20. let. Toto koktejlové doupě nabízí řemeslné koktejly a kousky z kuchyně.
Victor Tangos – Dallas
3001 North Henderson Avenue • victortangos.com
Intenzivně čerstvé koktejly a odvážné dobrodružné jídlo s neonovým nápisem na dveřích s nápisem "Kuchyně otevřena pozdě."
Whisky dort — Dallas
3601 Dallas Parkway • whisky-cake.com
Podává jídlo z farmy do kuchyně vyrobené od nuly a koktejly.
Obvyklé — Fort Worth
148 West Magnolia Avenue • facebook.com/theusualbar
Mixologové nalévají v tomto stylovém baru koktejly z dob prohibice z prvotřídních surovin.
Kovadlina – Houston
1424 Westheimer Road, Suite B • anvilhouston.com
První seriózní řemeslný bar v Houstonu od roku 2009. Věnují se výrobě těch nejlepších nápojů, které mohou, s nejkvalitnějšími lihovinami a přísadami, jaké mohou najít.
Edisonův experiment – San Antonio
1846 Severní smyčka 1604 W • facebook.com/edisonexperiment
Řemeslný koktejlový bar specializující se na řemeslné koktejly klasické i moderní.
Wisconsin
Wickmanův dům – Ellison Bay
11976 Mink River Road • wickmanhouse.com
Nová americká jídla a řemeslné koktejly v malebném toulavém domě s venkovním posezením.
Libertine—Green Bay
209 North Washington Street • forequartermadison.com
Řemeslný koktejlový bar, který nabízí ty nejlepší lihoviny a znalý a pohostinný personál.
Boone & Crockett – Milwaukee
2151 South Kinnickinnic Avenue • boonemilwaukee.com
Klasicky zpracované koktejly od police po sklenici.
Bryant's Cocktail Lounge – Milwaukee
1579 South Devátá ulice • bryantscocktaillounge.com
Bryant's, otevřený od roku 1938, je nejstarší koktejlový bar v Milwaukee. Nabízejí řemeslné koktejly ve stylové atmosféře s exotickým osvětlením a plyšovými sametovými stěnami.
Libertine – Madison
Johnson Street 708 • thelibertine209.com
Oceněná sousedská restaurace a bar s nabídkou, která se téměř každý den trochu mění se zaměřením na sezónní produkty a zásobování.
Wyoming
Růže – Jackson Hole
50 West Broadway • therosejh.com
Craft koktejlový bar umístěný uvnitř Pink Garter Theatre.