foto door Susan Bourgoin van VisualCuisines.com
jaren 1960-1990
Veel bars in San Francisco hebben geen cocktailrevolutie meegemaakt omdat ze nooit zijn gestopt met het maken van klassieke cocktails met verse ingrediënten. Sommige van deze bars zijn Henry Africa's, het Zuni Café, Balboa Café, BIX Jazz Bar, Dartmouth Social Club, Golden Gate Grill, Enrico's en Stars.
1985
Dale "King Cocktail" DeGroff leidt restaurant Aurora van restaurateur Joe Baum en maakt klassieke cocktails die hij leerde in het boek van Jerry Thomas uit 1862.
1988
Dale "King Cocktail" DeGroff begint een gastronomische benadering van het recreëren van klassieke cocktails in het huidige project van restaurateur Joe Baum, de Rainbow Room in New York City (65e verdieping van 30 Rockefeller Plaza).
Del Pedro maakt verse klassieke cocktails in Sam's Café, eigendom van beroemdheden, in New York City (100 Crescent Court, Suite 140). Daarna ging hij werken bij Les Halles, Hotel Knickerbocker, Grange Hall en Pegu Club, en in 2012 opende hij zijn eigen bar genaamd Tooker Alley in Brooklyn (793 Washington Avenue).
Broeder Cleve neemt een bartenderpositie in bij de bar van zijn vriend, Hoodoo BBQ in Boston (97 Massachusetts Avenue) en introduceert een klassiek cocktailmenu.
Barnaby Conrad III publiceert Absinthe: History in a Bottle.
1989
Kathy Casey is de pionier van de keuken-naar-bar-chef-kok. Ze ontwikkelt liquidkitchen.com en rolt het eerste ambachtelijke cocktailprogramma uit op een cruiseschip.
1990
Julio Bermejo van Tommy's Mexican Restaurant besluit om van alle inferieure tequila's af te komen en haalt 100 procent blauwe agave tequila's binnen. Bermejo begint een tequilaclub en in 1999 was Tommy's het epicentrum nummer één tequilabar in Amerika.
Barman Murray Stenson serveert klassieke cocktails in Il Bistro in Seattle, Washington (93 Pike Street).
Chris Israel en Bruce Carey openen Zefiro, de eerste frisse klassieke bar in Portland, Oregon (500 Northwest Twenty-First Avenue). Ze halen Peggy Boston binnen als barmanager en zij zet een klassiek cocktailmenu op tafel.
1991
Gary Regan publiceert The Bartender's Bible.
1992
Paul Harrington wordt erkend in de Bay Guardian van San Francisco. De titel van het artikel luidt: “The Lost Art of Mixology; De barman van An Enrico herontdekt Cubaanse cocktails.” Paul vertelt over het maken van Mojito's, Aviations en Hemmingway Daiquiri's.
Barman Danny Rosenberg biedt een menu met recepten die hij vond in oude receptenboeken voor cocktails in Grange Hall in New York City (50 Commerce Street). Medewerkers zijn onder andere Toby Maloney en Del Pedro.
Steve Olson, ook bekend als Wine Geek, begint een drankadviesbureau.
1993
NOLA-wetenschapper Ted A. Breaux raakt geïntrigeerd door het Old Absinthe House en doet actief onderzoek naar de mysterieuze geest.
Tijdens het werken aan de John Hughes-film Baby's Day Out in Chicago, ziet Ted Haigh een bord met de tekst 'Chicago's Oldest Wine & Spirits Merchant'. Elk weekend koopt hij opgekochte vintage (en uitgestorven) flessen met Abbott's bitters, gin uit de jaren dertig en vintage crème de menthe, en stuurt ze vervolgens naar Californië. Zijn nieuwe hobby van het verzamelen en onderzoeken van vintage cocktailcultuur is geboren.
Geïnspireerd door Dale "King Cocktail" DeGroff, start Francis Schott een fris barprogramma in zijn restaurant, Stage Left, in New Brunswick, New Jersey (5 Livingston Avenue).
1994
Jeff "Beachbum" Berry begint zijn zoektocht naar de originele Zombie-ingrediënten (het duurt elf jaar).
Drankregisseur Steve Olson opent samen met Tom Colicchio en Danny Meyers Gramercy Tavern en introduceert vers gemaakte en klassieke cocktails in New York City (42 East Twentieth Street).
1995
De eerste cocktailwebsites worden gelanceerd op een nieuw mediaplatform genaamd het World Wide Web. Websites die zich richten op verse klassieke cocktails zijn:
Paul Harrington alias "The Alchemist" van www.cocktailtime.com (opgeheven) brengt een prachtige kleurencocktailsectie uit van klassieke cocktails, compleet met geschiedenis en aantekeningen over het eerste commerciële webmagazine: www.hotwired.com (opgeheven).
Jared Brown en Anistatia Miller lanceren www.martiniplace.com (opgeheven) op Halloween. Ze zijn nu eigenaar van mixellany.com.
Auteur en drankconsulent Robert Plotkin lanceert www.barmedia.com.
Bekijk mijn onderzoek naar alle andere eerste cocktailgerelateerde websites op mijn Eerste Websites-pagina .
Tony Abou-Ganim raakt geïnspireerd in 1993 na een ontmoeting met Dale "King Cocktail" DeGroff in de Rainbow Room. In 1995 introduceert Tony verse klassieke cocktails in Harry Denton's Starlight Room in het Sir Francis Drake Hotel in San Francisco (450 Powell Street).
Steve Olson begint met het geven van "Gin Cocktail Clinics" om consumenten te helpen bij het maken van verse en klassieke cocktails bij hen thuis . De clinics duren vijf jaar en hebben meer dan 100 barmannen in dienst als consultants die het programma doceren in zes grote steden in Amerika, waarmee ze tot 300 consumenten per show bereiken, met maar liefst 25 barmannen die samen met Olson aan de show werken. De lijst van mensen die met de klinieken hebben gewerkt, zijn onder meer Don Lee, Jim Meehan, Phil Ward, Eric Alperin, Jon Santer, Carlos Yturria, Jacques Bezuidenhout, Misty Kalkofen, Sean Kenyon, John Lermayer, Tad Carducci, Charles Joly, rechterhand Leo DeGroff , en de leider, Andy Seymour.
Julie Reiner leert klassieke cocktails van Linda Fusco in de Red Room in San Francisco (827 Sutter).
Peggy Boston opent het programma voor verse bars in Saucebox in Portland, Oregon. Tot de barmannen behoorden Lucy Brennan en Marcovaldo Dionysos.
Nick Mautone maakt zijn eigen cocktailuien, brandewijnkersen en meer voor verse cocktails in Gramercy Tavern in New York City (42 East Twentieth Street).
1996
Dale DeGroff zet het Pravda-barprogramma op en leidt het barpersoneel op in New York City (281 Lafayette Street). Onder de barmannen zijn Jason Kosmas en Dushan Zaric.
Todd Thrasher staat aan het hoofd van de bar van Café Atlantico in Washington, DC (405 Eighth Street) en voegt vijf Latin-cocktails toe aan het menu, waaronder Caipirihna, Caipiroska, Mojito, Pisco Sour en een traditioneel Boliviaans drankje genaamd de Shoofly. In 1991 trok Thrasher naar Dale "King Cocktail" DeGroff in de Rainbow Room.
Dave Nepove maakt al tien jaar verse cocktails bij Enrico's in San Francisco. Hij verdient de bijnaam Mr. Mojito.
Steve Olson en Doug Frost reizen vijf jaar lang de wereld rond om het Sterling School of Service and Hospitality Spirits Program te geven - een eendaagse certificeringscursus voor bartender-spirits. In 1997 woonde ik hun klas bij in Walt Disney World.
Paulius Nasvytis perst vers sap en maakt klassieke cocktails in de Velvet Tango Room in Cleveland, Ohio (2095 Columbus Road). In 2005 is VTR een volledige ambachtelijke cocktailbar.
Marcovaldo Dionysos maakt klassieke cocktails als barman overdag in Enrico's Sidewalk Café in San Francisco (504 Broadway). Later werkt hij bij de Absinthe Brasserie & Bar, Bourbon & Branch, Harry Denton's Starlight Room en Smuggler's Cove.
Yokocho Japanese Restaurant werd in 1994 geopend in Greenwich Village (8 Stuyvesant Street), maar in 1996 begint de Japans opgeleide barman Shinichi Ikeda barmannen te trainen in Angel's Share - een geheime bar achter een deur in het restaurant - hoe je klassieke ambachtelijke cocktails maakt met hand- afgebroken ijs. Regels op de deur zeggen: "Niet meer dan vier mensen in een groep, niet staan, niet schreeuwen en niet schreeuwen."
Ted A. Breaux haalt zijn eerste ongeopende flessen pre-ban absint in huis.
Steve Olson zet het barprogramma op in Mirezi in New York City (59 Fifth Avenue) met Aziatisch geïnspireerde handgemaakte cocktails.
1997
F. Paul Pacult publiceert het baanbrekende boek Kindred Spirits: The Spirit Journal Guide to the World's Distilled Spirits and Fortified Wines.
Dale "King Cocktail" DeGroff zet het barprogramma op in de Greatest Bar on Earth bovenop het World Trade Center in New York City (107e verdieping in Tower One).
George Delgado neigt naar de bar in de Windows Bar bovenop het World Trade Center in New York City en maakt klassieke en verse cocktails. De avond voor 9/11/2001 geeft hij een les cocktail en sterke drank.
Julie Reiner staat op de voorpagina van de voedselsectie in de New York Times terwijl ze seizoensgebonden vers fruit, kruiden en thee gebruikt terwijl ze de bar verzorgt in C3 in het Washington Square Hotel in New York City (103 Waverly Place).
Quench, op het Food Network, brengt cocktails op tv met gastheren Andrea Immer Robinson en Steve Olson.
The Happy Hour, een nationaal gesyndiceerde radioshow met Paul Pacult en Gary Regan, introduceert cocktails aan de consumenten.
Dale DeGroff nodigt Audrey Saunders uit om te helpen bij speciale evenementen in de Rainbow Room.
Jared Brown en Anistatia Miller publiceren Shaken Not Stirred: A Celebration of the Martini.
Josh Childs opent Silvertone Bar & Grill in Boston met een fris en klassiek barprogramma.
Gary Regan publiceert New Classic Cocktails.
1998
Paul Harrington en Laura Moorhead publiceren de baanbrekende Cocktail: The Drinks Bible for the 21st Century. Het was gebaseerd op de cocktailsectie van klassieke cocktails op www.hotwired.com.
Bill Russell-Shapiro en Eric Vreede openen de ambachtelijke bar Absinthe Brassiere & Bar in San Francisco (398 Hayes Street). Tot de barmannen behoorden Scott Beattie en Marcovaldo Dionysos.
Patrick Sullivan opent B-Side Lounge, de eerste frisse klassieke cocktailbar van Boston (92 Hampshire Street). Broeder Cleve helpt met de cocktailkaart en verzorgt drie jaar de bar. Andere barmannen zijn Misty Kalkofen, John Gertsen, Jackson Cannon, Dylan Black, Dave Cagle, Joe McGuirk en Andy McNees.
Tony Abou-Ganim wordt ingehuurd om klassieke verse cocktails te brengen naar alle drieëntwintig bars in Bellagio in Las Vegas (3600 Sout Las Vegas Boulevard). Inbegrepen in de opening is Bridget Albert, die de protégé van Abou-Ganim wordt.
Jeff "Beachbum" Berry publiceert Beachbum Berry's Grog Log.
1999
Dale "King Cocktail" DeGroff en Audrey Saunders gaan naar de ambachtelijke bar Blackbird in New York City (60 East Forty-Ninth Street).
Tobin Ellis opent een ambachtelijke en klassieke cocktailbar met een tequila-focus verborgen achter een ongemarkeerde deur en een trap op boven een pizzeria in Syracuse, New York, genaamd de Stoop (309 West Fayette Street).
Toby Cecchini opent Passerby in New York City (436 West Fifteenth Street).
Steve Olson zet het ambachtelijke barprogramma op in Russian Tea Room in New York City (150 West Fifty-Seventh Street).
Marion's Continental on the Bowery serveert verse ambachtelijke cocktails in New York City (354 Bowery).
Restaurant Elf Madison Park serveert klassieke cocktails in New York City (11 Madison Avenue).
David Wondrich begint de online versie van Esquire's Handbook for Hosts uit 1949 bij te werken.
Gary Regan lanceert www.ardentspirits.com.
Het Campbell appartement in New York City serveert klassieke cocktails (Grand Central Terminal, 15 Vanderbilt Avenue).
Ted A. Breaux is de eerste die vintage absint analyseert met behulp van moderne wetenschap, en de resultaten leiden tot een paradigmaverschuiving in ons begrip van de beruchte geest.
Geïnspireerd door Angel's Share opent Sasha Petraske Milk & Honey op oudejaarsavond in New York City (134 Eldridge Street).
Chris Hannah maakt verse cocktails in het Duck News Café in Kitty Hawk, North Carolina (1564 Duck Road). Later, in 2004, leidt Hannah de Franse 75 Bar in New Orleans (813 Bienville Street).
2000
Sasha Petraske neemt zijn eerste barman, Toby Maloney, aan bij Milk & Honey in New York City. Andere medewerkers die volgen zijn Christy Pope, Joseph Schwartz, Wilder Schwartz, Kelvin Perez, Elizabeth Sun en Chad Solomon.
Ryan Magerian sluit zich aan bij Kathy Casey Food Studios en ontwikkelt wereldwijde programma's voor verse ambachtelijke bars.
2001
Lucy Brennan opent de ambachtelijke bar Mint in Portland, Oregon (816 North Russell Street).
Ted Haigh lanceert DrCocktail.com.
Drew Levinson begint samen met Steve Olson te reizen en ontwerpt innovatieve drankprogramma's voor nationaal befaamde restaurants.
Gary Regan begint met het geven van een reeks tweedaagse bartenderworkshops genaamd Cocktails in the Country. En Jonathan Pogash is een van de eerste studenten.
Jonathan Pogash begint de bar te verzorgen in de Russian Tea Room na Steve Olsons verse sapprogramma.
Jamie Boudreau lanceert zijn blog Spirits and Cocktails (spiritsandcocktails.wordpress.com).
Carlos Yturria heeft een bar bij Bakar en maakt klassieke cocktails in San Francisco (448 Brannan Street).
2002
Dale "King Cocktail" DeGroff publiceert het boek dat officieel het begin is van de ambachtelijke cocktailbeweging, The Craft of the Cocktail: Everything You Need to Be a Master Bartender.
Hoofdbarman John Gertsen werkt samen met barmanager Ryan McGrale om een fris klassiek cocktailprogramma te creëren in No. 9 Park in Boston (9 Park Street).
Murray Stenson serveert klassieke cocktails in Zig Zag Café in Seattle, Washington (1501 Western Avenue #202).
Sasha Petraske opent Milk & Honey in Londen in 2002 (61 Poland Street).
Duggan McDonnell serveert verse klassieke cocktails bij Wild Ginger in Seattle, Washington (1401 Third Avenue).
Tales of the Cocktail, het eerste cocktailfestival, wordt in New Orleans gelanceerd door Ann Rogers.
Jeff "Beachbum" Berry publiceert Intoxica .
William Grimes publiceert Straight Up or On the Rocks: The Story of the American Cocktail.
2003
Eastern Standard opent in Boston, wat de manier waarop mensen in Boston naar de kunst van het maken van cocktails kijken radicaliseert (528 Commonwealth Avenue).
LeNell's Boutique Liquor Shop geopend in Brooklyn (416 Van Brunt Street).
Julie Reiner opent Flatiron Lounge, de eerste ambachtelijke cocktailbar met groot volume in New York City (37 West Nineteenth Street). Het barpersoneel bestaat uit Katie Stipe, Lynnette Marrero, John Blue, Phil Ward, Brian Miller, Toby Maloney, Dushan Zaric en Jason Kosmas.
Eben Freeman wordt bekend als moleculair mixoloog bij WD-50, een moleculair gastronomisch restaurant en bar in New York City (50 Clinton Street).
Murray Stenson wordt hoofdbartender in het Zig Zag Café.
Gary Regan publiceert The Joy of Mixology.
2004
Het Museum of the American Cocktail is in New Orleans opgericht door Dale en Jill DeGroff, Chris en Laura McMillian, Ted Haigh, Robert Hess, Phil Greene en Jared Brown en Anistatia Miller.
Ted Haigh publiceert Vintage Spirits en Forgotten Cocktails.
Dushan Zaric en Jason Kosmas openen de bekroonde bar Employees Only in New York City (510 Hudson Street).
Stefan Trummer tilt ambachtelijke cocktails naar een ander niveau bij Upstairs at Bouley in New York City (130 West Broadway).
Jeff "Beachbum" Berry publiceert Taboo Table.
Brian Van Flandern serveert klassiek vervaardigde cocktails als hoofdbarman in Michelin-driesterrenrestaurant Per Se in New York City. Een jaar later wordt hij gecrediteerd voor het starten van de wereldwijde "tonic water" -revolutie door zijn eigen tonic water helemaal opnieuw te creëren.
Barman en drinkblogger Jeffrey Morgenthaler lanceert zijn drankblog jeffreymorhenthaler.com. Later leidt Morgenthaler de bekroonde Clyde Common in Portland, Oregon. Morgenthaler wordt ook gecrediteerd met het populair maken van cocktails op vatleeftijd.
2005
Sasha Petraske opent Little Branch in New York City (22 Seventh Avenue South).
Chemicus werd barman Darcy O'Neil lanceert zijn blog Art of Drink. O'Neil gaat verder met het schrijven van het bekroonde boek Fix the Pumps en wekt ook uitgestorven drankproducten zoals zuurfosfaat, lactart en Abbott's bitters op.
Audrey Saunders opent Pegu Club in New York City (77 West Houston Street). Tot het barpersoneel behoorden Toby Maloney, Chad Solomon, Phil Ward, Jim Meehan, Sam Ross en Brian Miller.
Jim Meehan begint bij Gramercy te werken en gaat vervolgens naar Pegu Club.
Dave Arnold gaat aan de slag bij het French Culinary Institute.
Paul Clarke lanceert de eerste blog gewijd aan de cocktail, Cocktail Chronicles.
David Wondrich publiceert Killer Cocktails.
Jeff "Beachbum" Berry beëindigt zijn zoektocht naar de originele Zombie-ingrediënten.
Derek Brown begint een cocktailblog, DC Drinks.
2006
Sasha Petraske, Christy Pope en Chad Solomon starten Cuffs & Buttons, een drankconsulent en cateringbedrijf. In 2014 openen Christy Pope en Chad Solomon hun eigen bar, Midnight Rambler in Dallas, Texas (1530 Main Street).
Jamie Boudreau opent de ambachtelijke bar Vessel in Seattle, Washington (624 Olive Way). In 2011 opent Boudreau de bekroonde Canon in Seattle (928 Twelfth Avenue).
Charlotte Voisey - klinkt als "lawaaierig" - is een van de eerste merkambassadeurs en prinsessen van de cocktailwereld, uitgekozen door William Grant & Sons om Hendrick's gin te vertegenwoordigen.
Wayne Curtis publiceert And a Bottle of Rum: A History of the New World in Ten Cocktails.
Populaire drankenschrijver Camper English lanceert de drankblog Alcademics.
Karen Foley publiceert het bekroonde drankenmagazine Imbibe.
San Francisco Cocktail Week begint zijn eerste jaar.
Jared Brown en Anistatia Miller publiceren Mixologist: The Journal of the American Cocktail Vol. 1.
Dale "King Cocktail" DeGroff, Steven Olson, Doug Frost, Paul Pacult, David Wondrich en Andy Seymour openen Beverage Alcohol Resource (BAR) in New York City.
Todd Smith en Jon Santer openen Bourbon & Branch in San Francisco (501 Jones Street).
De barmannen van Absinthe Brassiere & Bar geven Art of the Bar uit .
Francis Schott opent het restaurant Catherine Lombardi met een verse ambachtelijke cocktailbar in New Brunswick, New Jersey (3 Livingston Avenue).
Dave Kaplan en Alex Day openen Death + Co. op oudejaarsavond in New York City (433 East Sixth Street).
Todd Thrasher opent zijn eerste bar, PX, in Alexandria, Virginia (728 Kings Street).
2007
Don Lee begint achter de bar te trainen bij Death & Co., en helpt in hetzelfde jaar Jim Meehan bij PDT. Hij vindt vetwassing uit door bacon te infuseren met Bourbon en creëert de Benton's Old-Fashioned.
Eric Seed brengt Rothman en Winter crème de violette terug naar Amerika na bijna negentig jaar niet beschikbaar te zijn geweest.
Eben Freeman opent hij zijn eigen bar Tailor (505 8th Avenue).
Natalie Bovis lanceert TheLiquidMuse.com .
Greg Boehm begint oude cocktailboeken te reproduceren en te publiceren.
Jeff "Beachbum" Berry publiceert Sippin' Safari.
Dankzij Ted A. Breaux en Veridian Spirits LLC wordt lucide absint de eerste absint van alsem die weer in de Verenigde Staten wordt toegelaten na vijfennegentig jaar verboden te zijn geweest.
Duggan McDonnell opent zijn ambachtelijke bar Cantina in San Francisco.
Hoofdmixoloog Toby Maloney opent het Violet Hour in Chicago (1520 North Damen Avenue).
St. Germain vlierbloesemlikeur wordt geïntroduceerd.
Paul Tanguay en Tad Carducci lanceren Tippling Bros., een drankadviesbureau.
Jim Meehan opent PDT in New York City (9113 East Marks Place). De ingang van de telefooncel zorgt voor krantenkoppen en de presentator van de tv-talkshow Jimmy Fallon vertelt erover in zijn show.
Michael Martensen begint een nieuw ambachtelijk barprogramma in het Rosewood Mansion op Turtle Creek in Dallas, Texas.
David Wondrich publiceert de James Beard Award-winnende Imbibe!
Jared Brown en Anistatia Miller publiceren Mixologist: The Journal of the American Cocktail Vol. 2.
Tobin Ellis is geselecteerd als de nummer één bartender in Amerika om het op te nemen tegen Bobby Flay in zijn tv-show Throwdown! met Bobby Flay, waardoor Ellis de eerste succesvolle bekroonde flair-bartender is die de overstap maakt naar de wereld van ambachtelijke cocktails.
Tony Abou-Ganim publiceert Moderne Mixologie.
Colin Kimball lanceert het Small Screen Network en brengt professionele online bartendingvideo's naar de cocktailgemeenschap.
2008
Julie Reiner opent Clover Club in Brooklyn, New York (210 Smith Street). Het personeel van de openingsbar bestaat uit mevrouw Franky Marshall, Nate Dumas, Brad Farran, Giuseppe Gonzalez en Tom Chadwick. Mevrouw Franky Marshall ging werken bij Monkey Bar, de Tippler, Dead Rabbit en Holiday Cocktail Lounge.
Sasha Petraske opent White Star absintbar in New York City (22 Seventh Avenue South).
Robert Hess publiceert The Essential Bartender's Guide.
Pernod Ricard USA werkt samen met enkele van de meest gerespecteerde Amerikaanse professionals in gedistilleerde dranken om BarSmarts te lanceren - een geavanceerd trainingsprogramma voor bartenders. De trainers zijn onder meer Dale "King Cocktail" DeGroff, Steve "Wine Geek" Olson, Doug Frost, F. Paul Pacult, Andy Seymour en David Wondrich.
Scott Beattie publiceert ambachtelijke cocktails.
Roberto Sequeira lanceert Gläce Luxury Ice, dat hoogwaardige ijsbollen (ballen) en grote kubussen aan je deur bezorgt.
Bridget Albert publiceert Market Fresh Mixology.
Dale "King Cocktail" DeGroff publiceert zijn tweede boek, The Essential Cocktail.
John Lermayer is uitgekozen door rockster Lenny Kravitz en Morgans Hotel Group Vice President van Nightlife Ben Pundole om een hypermodern drankprogramma te creëren voor de Delano in Miami Beach.
New Orleans wordt de eerste stad ter wereld die stemt in een officiële stadscocktail: de Sazerac.
Natalie Bovis publiceert het eerste non-alcoholische ambachtelijke mocktailboek Preggatinis: Mixology for the Mom-to-Be.
Cocktail Kingdom wordt gelanceerd en verkoopt hoogwaardige mastermixology-bartools.
2009
Sasha Petraske opent de eerste ambachtelijke bar van Los Angeles, de Varnish, met Eric Alperin en Cedd Moses (118 East Sixth Street).
Brian Van Flandern publiceert Vintage Cocktails.
Sasha Petraske opent Dutch Kills in Long Island City, New York (27-24 Jackson Avenue).
Phil Ward opent zijn bar, Mayahuel (304 East 6th Street).
Kate Gerwin opent restaurant Casa Vieja in Corrales, New Mexico met een vers ambachtelijk barprogramma.
Ik help BarProducts.com om een Master Mixology-sectie met bartools toe te voegen.
Kathy Casey's boek Sips & Apps is gepubliceerd en in het boek, Dale "King Cocktail" DeGroff noemt haar als de eerste barchef.
Philip Ward en Ravi DeRossi gaan naar Mayahuel in New York City (304 East Sixth Street).
Tobin Ellis lanceert Social Mixology, 's werelds eerste pop-up speakeasy-serie, die underground-optredens maakt in New York, Honolulu, Los Angeles, New Orleans, Aspen, Las Vegas, San Francisco en Miami.
2010
De millenniumgeneratie neemt het stuur over. Ja, ze zijn meestal narcistisch, begrijpen niet waarom ze hun contributie moeten betalen - rennen voordat ze kunnen lopen - maar kijk waar ze de cocktailcultuur hebben gedreven: ze stuurden weg van de speakeasy-stijl bars en creëerden casual hangs zoals Prizefighter , Honeycut en Mother's Ruin, openden ze ambachtelijke bars, tiki-bars en frisdrankbars, verbouwden ze hun eigen kruiden, creëerden ze cocktails op vat, geavanceerde moleculaire mixologie, cocktails van de tap, koude maceratie, flair-bartenders staken over naar mixologie en vice versa, Red Rover-barmannen (barmannen van beroemdheden wisselden/ reisden naar bartender in andere bars), organiseerden pop-upbars, produceerden commerciële ambachtelijke siropen, wateren, bitters en meer, experimenteerden met plantaardige melk, gericht op mezcal, tequila, maneschijn , en jenevercocktails, maakten getatoeëerde barmannen cool, startten ijsprogramma's, maakten Japanse bartools populair, produceerden hun eigen bartools, presenteerden eten en cocktailcombinaties, begonnen hun eigen cocktailevenementen, en de meeste im belangrijk, won James Beard Awards. Ze zijn niet klaar. In 2018 zijn ze begonnen met een serieuze poging om om milieuredenen stroloos te gaan. Vorige generaties zijn erg trots, maar hun enige spijt is dat ze de internet- / sociale media-bartendergemeenschap niet meer in hun tijd hebben.
Craft Cocktail Revolution is voorbij, wat nu?
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.
Foto van Kathy Casey.com
San Francisco's Bay Guardian- artikel met dank aan Paul Harringtion .
Art of Ted Haigh door Sa loon Artist, Jill DeGroff van haar Facebook-pagina .
Kunst van Steve Olson door Sa loon Artist, Jill DeGroff van haar Facebook-pagina .
Robert Plotkin in 2011 van zijn Facebook-pagina .
Dave Nepove in 2007 van zijn Facebook -pagina e.
Marcovaldo Dionysos in 2016 van zijn Facebook-pagina .
Ted A. Breaux in 2008 van zijn Facebook-pagina .
Julie Reiner in 2012 van haar Facebook-pagina.
Jared Brown en Anistatia Miller van Mixellany.com
Art of Beachbum Berry door Brad Abelson van de Facebook-pagina van Beachbum.
Tobin Ellis in 2010 van zijn Facebook-pagina .
2008 Sasha Petraske bij Tales of the Cocktail.
Darcy O'Neil van zijn Facebook-pagina .
Dushan Zaric en Jason Kosmas. Foto van Simon & Schuster.
2009 Christy Pope en Chad Solomon van Christy's Facebook-pagina .
Jamie Boudreau in 2007 van zijn Facebook-pagina.
Jonathan Pogash van zijn Facebook-pagina.
Eben Freeman van zijn Facebook bladzijde.
In 2014 vroeg mijn uitgever voor de 4e editie van The Everything Bartender's Book me om een lijst met ambachtelijke bars in Amerika toe te voegen. Ik heb ze laten weten dat het niet meer was zoals tien jaar geleden, en er zijn er nu veel in elke staat. Ze zeiden dat ze het nog steeds wilden. Dus ik werkte eraan en toen ik bij 400 kwam, nam ik contact met hen op en vroeg of ze wilden dat ik doorging. Ik stopte bij 400. Toen het boek werd uitgebracht, merkte ik dat ze het hele hoofdstuk hadden geknipt, dus nam ik opnieuw contact met ze op om te vragen naar alle ambachtelijke bars in heel Amerika, en ze zeiden dat ze het moesten knippen voor het aantal woorden. In 2018 werd het opnieuw gesneden voor mijn 16e boek The Cocktail Companion .
Hieronder staan de balken die ik heb onderzocht. Ik ben niet van plan om alle bars die gesloten of geopend zijn bij te houden.
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.
Alaska
Crow's Nest — Denali Park
Mijl 238.5 Parks Highway • denalicrowsnestcabins.com/bar/cocktails
Je logeert in een blokhut in the middle of nowhere, maar er zijn ambachtelijke cocktails in de bar.
Arizona
Monte Vista Cocktail Lounge — Flagstaff
100 North San Francisco Street • hotelmontevista.com/MVLounge.php
Was de eerste speakeasy in Flagstaff en serveert nu ambachtelijke cocktails.
Bitter & Twisted—Phoenix
1 West Jefferson Street • bitterandtwistedaz.com
Bekroonde cocktaillounge en ambachtelijke cocktails met een geweldige sfeer en innovatieve barbites.
De graag-Phoenix
2201 East Camelback Road • thegladly.com
De stijlvolle bar herbergt meer dan 240 whisky's, ambachtelijke cocktails, unieke ijsballen en comfortabele gerechten.
Second Story Liquor Bar—Scottsdale
4166 North Scottsdale Road • secondstoryliquorbar.com
Luxe cocktaillounge, restaurant met chef-kok, meer dan 200 whisky's en zelfgemaakte cocktails.
Zijbalk—Scottsdale
1514 North Seventh Avenue • sidebarphoenix.com
Swingende retro-cocktailsfeer, ambachtelijke cocktails en flatbreads.
Shady's—Scottsdale
2701 East Indian School Road • facebook.com/Shadys.az
Retro jaren 80-sfeer, klassieke cocktails, ambachtelijke ontwerpen, een pooltafel en een jukebox.
Scott & Co.—Tucson
47 North Scott Avenue • 47scott.com
Hippe bar en restaurant, ambachtelijke cocktails en Mule Mondays.
Zijspan—Tucson
139 Eastbourne • facebook.com/barsidecar
Bar met serieuze ambachtelijke cocktails.
De schuilplaats-Tucson
4155 East Grant Road • facebook.com/TheShelterCocktailLounge
Retro lounge uit de jaren 60, klassieke en moderne martini's en cocktails, en klassiek en films in deze go-go-boot-dragende, martini-drinkende, sjieke, groovy lounge.
The House Brasserie-Tucson
6936 East Main Street • thehousebrasserie.com
Culinair kunstenaarschap met de allernieuwste wereldkeuken en handgeperste cocktails in een vintage-chique, gezellige setting.
De missie - Tucson
3815 North Brown Avenue • themissionaz.com
Moderne Latijnse keuken en handgeperste cocktails in een gesofisticeerde maar toch ongedwongen setting.
Colorado
Chefs Club — Aspen
315 East Dean Street • stregisaspen.com/dining/chefs-club/
Gelegen in het St. Regis Aspen Resort. Dit bekroonde restaurant en bar biedt seizoensgebonden, innovatieve en unieke recepten.
Justice Snow's-Aspen
328 East Hyman Avenue • justicesnows.com
Een bar in een historische ruimte met een historische locatie in het Wheeler Opera House-gebouw dat oorspronkelijk werd gebouwd in 1889. Deze bar uit het Victoriaanse tijdperk biedt een nieuw Amerikaans menu, ambachtelijke cocktails en livemuziek.
Woonkamer Lounge — Aspen
330 East Main Street • hoteljerome.aubergeresorts.com/dining
Gelegen in het Hotel Jerome en is ontworpen om precies te voelen zoals het klinkt. Ze bieden kleine schotels en creatieve cocktails.
De bittere reep — Boulder
835 Walnut Street • thebitterbar.com
Ze omarmen de geest van de originele methode voor het maken van cocktails en streven ernaar om eenvoudige cocktails te serveren die met passie zijn gemaakt, niet met schijn.
503W-Colorado Springs
503 West Colorado Avenue • 503w.co
Gespecialiseerd in uniek handgemaakt eten en drinken met verse, natuurlijke en lokale ingrediënten.
Adrift Tiki Bar — Denver
218 South Broadway • adriftbar.com
Tiki-bar met een tropisch thema en verse drankjes in eilandstijl en Polynesisch geïnspireerde hapjes.
Colt & Gray-Denver
1553 Platte Street #120 • coltandgray.com
Restaurant en bar met gerechten en cocktails van de hoogste kwaliteit.
Groene Russell — Denver
1422 Larimer • greenrussell.com
Deze ondergrondse, door een chef aangestuurde ambachtelijke cocktailbar met regels wordt betreden door door een taartenwinkel te lopen. De regels: als je je mobiele telefoon moet gebruiken, doe dat dan in de telefooncellen; groepsgroottes zijn beperkt tot zes; ga een levendig maar rustig gesprek aan en kleed je netjes.
Oude majoor - Denver
3316 Tejon Street • oldmajordenver.com
Rustiek-chique restaurant en bar gespecialiseerd in huisgemaakte en lokale ingrediënten.
Verbod — Denver
504 East Colfax Avenue • inhibitdenver.com
Een pub voor wie houdt van klassieke plengoffers en verrukkelijke gastro-taverne.
Ste. Ellie—Denver
1553 Platte Straat
Beneden van Colt & Gray biedt deze strakke en comfortabele lounge creatieve cocktails en kleine schotels.
TAG-Denver
1441 Larimer Street • tag-restaurant.com
Een open keuken met aanrechtstoelen voor de chef en een bar met tien zitplaatsen waar deelbare gerechten en verse cocktails worden geserveerd.
Williams en Graham-Denver
3160 Tejon Street • williamsandgraham.com
In 2015 uitgeroepen tot "Beste bar in Amerika". Deze speakeasy uit het Verbodstijdperk is eigendom van de Amerikaanse barman van het jaar 2015, Sean Kenyon. Kenyon is een barman en bareigenaar van de derde generatie. Hij biedt handgemaakte cocktails, kleine schotels en desserts.
Waskeuken en cocktails - Steamboat Springs
127 Eleventh Street • thelaundryrestaurant.com
Rustiek-chique keuken en bar met wereldwijd geïnspireerde kleine schotels en ambachtelijke cocktails.
Connecticut
Walrus + Timmerman - Black Rock
2895 Fairfield Avenue • walruscarpenterct.com
Een eenvoudige ruimte met bakstenen muren met gerookte barbecue, ambachtelijk bier en ambachtelijke cocktails.
Craft 260—Fairfield
260 Postweg • craft260.com
Een ambachtelijke bierbar met pubgerechten en ambachtelijke cocktails.
116 Kroon - Hartford
116 Crown Street • 116crown.com
Een ambachtelijke bar die ook cocktaillessen biedt.
NIXS—Hartford
40 Front Street • nixshartford.com
Deze levendige ontmoetingsplaats biedt nieuwe Amerikaanse kleine schotels, ambachtelijke cocktails en weekend-dj's.
ON20—Hartford
400 Columbus Boulevard • ontwenty.com
Dit elegante restaurant en bar bevindt zich op de twintigste verdieping en biedt uitzicht op de stad en de rivier, Amerikaanse gerechten en ambachtelijke cocktails.
Treva—Hartford
980 Farmington Avenue • trevact.com
Treva is geïnspireerd op de keuken van de Midden- en Noordelijke regio's van Italië. Alleen de meest verse gebruiken en de beste seizoensingrediënten, gerechten en cocktails worden dagelijks met de hand gemaakt. Er is ook een elegante patio buiten.
Wedstrijd — Norwalk
98 Washington Street • matchsono.com
Dit restaurant en bar biedt klassieke wereldse gerechten en een uniek creatief menu dat dagelijks verandert.
Bailey's achtertuin - Ridgefield
23 Bailey Avenue • baileysbackyard.com
Dit restaurant, bar en cateringbedrijf biedt creatieve nieuwe gerechten van boer tot bord, ambachtelijke cocktails, een schilderachtige inrichting en een overdekt terras.
Nette koffie en ambachtelijke cocktails - Westport
6 Wilton Road • netjeswestport.com
Hip café in een voormalige brandweerkazerne waar overdag sandwiches en cafeïnehoudende drankjes worden geserveerd en 's avonds ambachtelijke cocktails.
Delaware
14 Wereldwijd — Bethany Beach
14 North Pennsylvania Avenue • 14global.com
Een gezinsvriendelijke bar en restaurant met kleine schotels, pizza's en handgemaakte cocktails.
Jam Bistro — Rehoboth Beach
20 Baltimore Avenue • jambistro.com
Een bistro met eten en cocktails en toegewijd aan het gebruik van verse, biologische ingrediënten die lokaal worden ingekocht bij de beste leveranciers die Sussex County te bieden heeft.
District of Columbia
Bourbon Steak - DC
2800 Pennsylvania Avenue NW • fourseasons.com/washington/dining/bourbon_steak.html
Gelegen in het Four Seasons Hotel. Ze verbouwen hun eigen kruiden om siropen, bitters en tincturen te maken.
Columbia Room—DC
1539 Seventh Street NW • columbiaroomdc.com en passagiersdc.com
Kleine ambachtelijke bar met tien zitplaatsen onder leiding van Derek Brown. Deze bevindt zich in de passagier. Drie avonden per week geopend en reserveren is verplicht. De prijs wordt geleverd met kleine gastronomische hapjes.
Founding Fathers-DC
1924 Pennsylvania Avenue NW • wearefoundingfarmers.com
Dit restaurant en bar is eigendom van de meer dan 40.000 familieboeren van NDFU (North Dakota Farmers' Union) en wordt bevoorraad door honderden familieboerderijen overal. Al het eten en drinken wordt helemaal zelf gemaakt.
De Gibson-DC
2009 Veertiende Straat NW • thegibsondc.com
Deze schemerige, sexy ruimte met cocktails uit het verbodstijdperk en een charmant buitenterras is moeilijk te vinden. U komt binnen via de zwarte deur in de U Street gang/steeg. Als het is ontgrendeld, voer dan in. Zo niet, bel dan aan en iemand komt je naar je tafel brengen, mits je gereserveerd hebt.
POV—DC
515 Vijftiende Straat NW
De lounge op het dak van het W Hotel trekt een hip publiek en biedt seizoensgebonden ambachtelijke cocktails en uitzicht op de stad.
Florida
Sweetwater — Boynton Beach
1507 South Federal Highway • Sweetwater33.com
Nieuw Amerikaans restaurant en bar met kleine schotels en inventieve ambachtelijke cocktails.
Varkens — Koraalgevels
2415 Ponce de Leon Boulevard • runpigrun.com
Ze serveren zeven dagen per week de meest verse en meest inventieve versies van regionale zuidelijke gerechten en cocktails, met een voeten-stampende, soul-healin' brunch op zaterdag en zondag.
Tik 42—Fort Lauderdale
1411 South Andrews Avenue • Tap42.com
Strakke ruimte met creatieve cocktails en creatieve hamburgers. Ze hebben nog drie locaties in Miami, Boca Raton en Coral Gables.
Dos Gatos—Jacksonville
143 East Forsyth Street • dosgatosjax.com
Hipster-ontmoetingsplaats voor handgemaakte cocktails en martini's. Ze hebben ook thema-avonden.
Moxie Kitchen + Cocktails-Jacksonville
4972 Big Island Drive • moxiefl.com
Dit industrieel-chique restaurant en deze bar zetten zich in voor duurzame inkoop en werken samen met lokale en ambachtelijke producenten. Ze bieden Amerikaanse gerechten en stijlvolle drankjes.
Zijspan Jax—Jacksonville
1406 Hendricks Avenue • drinksidecar.com
Gemoedelijke stadsbierbar met brouwerijen en ambachtelijke cocktails.
2 cent — Key West
416 Appelrouth Lane • 2centskw.com
Informele bar en restaurant met ambachtelijke cocktails en Amerikaanse gerechten in een creatief geschilderde ruimte met een patio.
De andere kant - Key West
429 Caroline Street • facebook.com/theothersidekw
Gelegen in het oudste huis / bar in Victoriaanse stijl in Key West, genaamd "The Porch". Binnen is er een deur naar "The Other Side".
Merel Gewone-Miami
729 Southwest First Avenue • blackbirdordinary.com
Een stijlvolle cocktailbar met ambachtelijke cocktails, dansvloer, host-dj's en bands. Ze hebben ook een kruidenmuur op het terras.
Zoete vrijheid-Miami
237 B Twentieth Street • mysweetliberty.com
Bedacht en beheerd door de bekroonde barman John Lermayer en Dan Binkiewicz samen met restaurateur David Martinez.
The Corner — Miami
1035 North Miami Avenue • thecornermiami.com
Deze hippe hoekbar serveert creatieve sandwiches, kleine schotels en klassieke en ambachtelijke cocktails. Ze hebben een kruidentuin en kopen van lokale boeren.
The Cypress Room — Miami
3620 Northeast Second Avenue • thecypressroom.com
Een Amerikaanse grill- en cocktailbar geworteld in eersteklas eten en service met een ouderwetse gevoeligheid van een James Beard Award-winnende chef-kok.
The Broken Shaker—Miami Beach
2727 Indian Creek Drive • thefreehand.com/venues/the-broken-shaker
Een kleine romantische bar in het Freehand Hostel met inventieve cocktails en een grote achtertuin. Cocktailberoemdheden Gabriel Orta en Elad Zvi hebben deze bar gemaakt.
The Regent Cocktail Club—Miami Beach
1690 Collins Avenue • galehotel.com/nightlife/regent-cocktail-club
Gelegen in het Gale Hotel met ambachtelijke cocktails.
Yardbird Southern Table & Bar - Miami Beach
1600 Lenox Avenue • runchickenrun.com
Boerderijverse ingrediënten die worden gebruikt in hun eten en cocktails.
Todd English's BlueZoo - Lake Buena Vista
Walt Disney World Dolphin Hotel
1500 Epcot Resorts Boulevard • swandolphinrestaurants.com/bluezoo/index.html
Dit is Orlando's eerste echte verse ambachtelijke cocktailbar, die in 2004 werd geopend.
De hoffelijkheid - Orlando
114 North Orange Avenue • thecourtesybar.com
Orlando's eerste ambachtelijke bar is weinig verlicht en heeft een bakstenen muur. Ze bieden handgemaakte cocktails van boetiekgeesten.
Hanson's schoenreparatie-Orlando
27 East Pine Street • facebook.com/hansonsshoerepair
De cocktailbar van het speakeasy-type die je vraagt om tussen 13.00 en 19.00 uur te bellen naar 407-476-9446 en "gemakkelijk in je telefoonhoorn te spreken" en ze zullen contact met je opnemen met het wachtwoord van de avond.
Het bos-Orlando
49 North Orange Avenue, 2e verdieping • thewoodsorlando.com
Een boetiekbar met ambachtelijke cocktails en meer dan zeventig ambachtelijke bieren.
Ciros — Tampa
2109 Bayshore Boulevard • cirostampa.com
Een supperclub met de beste cocktailbar die een elitelijst van handgemaakte cocktails serveert, trouw aan het verbodstijdperk.
Fly Bar — Tampa
1202 North Franklin Street • flybarandrestaurant.com
Hoppenbar met dakterras met ambachtelijke cocktails, kleine schotels, livemuziek en uitzicht op de stad.
Haven — Tampa
2208 West Morrison Avenue • haventampa.com
Mediterrane gerechten en ambachtelijke cocktails geserveerd in een stijlvolle ruimte met een aangrenzende wijnwinkel.
Pané Rustica — Tampa
3225 South MacDill Avenue • panerusticabakery.com
Overdag is het een informeel ontbijt- en lunchrestaurant, en 's avonds worden er ambachtelijke cocktails en diner geserveerd.
Mandarijn verbergen — Sint-Petersburg
231 Central Avenue • mandarinhide.com
Hun doel is om gasten een unieke ervaring te bieden, compleet met ongeëvenaarde ambachtelijke cocktails, een verfrissend warm personeel, een pretentieloze sfeer en verkwikkende muziek. Hun happy hour wordt het Violet Hour genoemd.
Georgië
De klanktafel—Atlanta
483 Edgewood Avenue • thesoundtable.com
Kleine schotels en ambachtelijke cocktails geserveerd in een industriële ruimte die 's avonds verandert in een dansclub. Dansen wordt aangemoedigd.
Holeman en Finch—Atlanta
2277 Peachtree Road • holeman-finch.com
Moderne gastropub met vintage eten en aangepaste cocktails.
JCT Kitchen and Bar-Atlanta
1198 Howell Mill Road • jctkitchen.com
Een gastvrije, rustige rooftopbar met ambachtelijke cocktails, heerlijke bites, livemuziek en een spectaculair uitzicht op de skyline.
Restaurant Eugene—Atlanta
2277 Peachtree Road • restauranteugene.com
Een intieme en verfijnde eet- en drinkruimte van boer tot bord.
Leon's volledige service—Decatur
131 East Ponce de Leon Avenue • leonsfullservice.com
De geïnspireerde moderne eetgelegenheid in een voormalig tankstation met New American-gerechten, ambachtelijke cocktails en een jeu de boulesbaan.
Alligator Ziel — Savannah
114 Barnard Street • alligatorsoul.com
Bar en restaurant die gebruik maken van handgemaakte gerechten en cocktails gemaakt met verse en lokale ingrediënten.
Hawaii
Lewers Lounge — Honolulu
2199 Kalia Road • halekulani.com/dining/lewers-lounge-bar
De luxe jazzlounge van het Halekulani Hotel is een luxe setting voor ambachtelijke cocktails en high-end snacks. Cocktailberoemdheden Dale "King Cocktail" DeGroff en Francesco Lafranconi leidden de barmannen op.
Manifest — Honolulu
32 North Hotel Street • manifesthawaii.com
Verfijnde cocktailplek met inventieve drankjes en ambachtelijke kleine schotels.
Nobu — Honolulu
118 Ala Moana Boulevard • noburestaurants.com/waikiki/experience
Japans-Peruaanse gerechten en cocktails met luxe prijzen.
Pig & the Lady Restaurant-Honolulu
83 North King South • thepigandthelady.com
Moderne Vietnamese keuken en ambachtelijke cocktails met gemeenschappelijke tafels.
Pint + Jigger Gastropub—Honolulu
1936 South King Street • pintandjigger.com
Gastropub met innovatieve barmaaltijden, creatieve cocktails en een ambachtelijke biertuin.
Town Restaurant — Honolulu
3435 Waialae Avenue #104 • townkaimuki.com
Hun filosofie is: om de kortste, eenvoudigste weg tussen de aarde, de handen en de mond te vinden. Eerst lokaal, waar mogelijk biologisch, met Aloha altijd.
Idaho
Mai Thai — Boise
750 West Idaho Street • maithaigroup.com
Creatieve Aziatische fusiongerechten en ambachtelijke cocktails geserveerd in een strakke, moderne setting met zitplaatsen op het terras.
Rode veer - Boise
246 North Eighth Street • bcrfl.com
Luxe lounge met seizoensgebonden Amerikaans comfortvoedsel en ambachtelijke cocktails in een chique, moderne ruimte.
Hoeksteen — Ketchum
211 North Main Street • cornerstoneketchum.com
Inventieve Amerikaanse gerechten en ambachtelijke cocktails lokken de lokale bevolking naar deze hippe maar historische stijlvolle bakstenen locatie.
Illinois
Bar Deville—Chicago
701 North Daman Avenue • bardeville.com
Onder leiding van de veelgeprezen barman Brad Bolt. Hij heeft talloze onderscheidingen ontvangen voor zijn creatieve benadering van cocktails, waaronder het winnen van de eerste plaats in de Bacardi Legacy Chicago Competition 2010, door Bombay Sapphire uitgeroepen tot Chicago's 2010 Most Inspired Bartender, en een nominatie voor een Jean Banchet Award 2015 voor Beste Mixologist. Deze art-decobar met gezellige cabinestoelen creëert een warme sfeer in de voorkamer, terwijl de middelste ruimte een salongevoel heeft met een pooltafel en loungestoelen. De veelzijdige achterkamer biedt plaats aan een verscheidenheid aan entertainment, waaronder de gratis wekelijkse comedyserie, Parlor Car, elke donderdag en opkomende DJ-acts elk weekend.
The Barrelhouse Flat — Chicago
2624 North Lincoln Avenue • barrelhouseflat.com
Een uitgestrekte ambachtelijke cocktailkaart en een foodie-vriendelijke bar eet in een hippe ruimte met een lounge op de bovenverdieping.
Big Star-Chicago
1531 North Damen Avenue • bigstarchicago.com
Een op Bourbon en bier gerichte, taco-slingerende, late night honky-tonk in het hart van de wijk Wicker Park in Chicago. Gehuisvest in een ter ziele gegane tankstation uit de jaren 40. De soundtrack van de taqueria van klassieke country en rock 'n' roll wordt geselecteerd en gedraaid door het barpersoneel.
Boka—Chicago
1729 North Halsted Street • bokachicago.com
Biedt inspirerende gerechten en cocktails met de nadruk op de meest verse seizoensingrediënten. Heeft ook een bij kaarslicht verlichte achtertuin.
Hubbard Inn—Chicago
110 West Hubbard Street • hubbardinn.com
Op Europa geïnspireerde kleine schotels, typische cocktails uit het midden van de eeuw en een ouderwetse inrichting.
Maude's Liquor Bar-Chicago
840 West Randolph Street • maudesliquorbar.com
Slecht verlichte lounge met zichtbare bakstenen waar ambachtelijke cocktails, zeevruchten en klassieke Franse gerechten worden geserveerd.
Sable Kitchen & Bar — Chicago
505 North State Street • sablechicago.com
Gelegen in Hotel Palomar waar inventieve kleine schotels en creatieve cocktails worden geserveerd in een energieke barscene. De barmannen werden opgeleid door tequila- en mezcal-expert en mixoloog Jacques Bezuidenhout.
Sepia—Chicago
123 North Jefferson Street • sepiachicago.com
Een seizoensgebonden, inventieve, luxe bar en restaurant waar ambachtelijke cocktails worden geserveerd in een interieur van baksteen, tegels en hout dat doet denken aan klassiek Chicago.
Scofflaw-Chicago
3201 West Armitage Avenue • scofflawchicago.com
Een op gin gerichte salon in Victoriaanse stijl met prachtig gemaakte cocktails, Amerikaans ambachtelijk bier, kleine schotels en versgebakken koekjes om middernacht.
De volière-Chicago
953-955 West Fulton Street • theaviary.com
Chique cocktaillounge met een dagelijkse selectie van door chef-koks geïnspireerde cocktails en eten. Bartender Charles Joly won de Diageo World Class Bartending Competition 2014.
Drie stippen en een streepje - Chicago
435 North Clark Street • threedotschicago.com
Bekroonde moderne tiki-bar met meer dan 200 rum en luau-bits.
Het Violette Uur — Chicago
1520 North Damen Avenue • theviolethour.com
Een 2015 James Beard Outstanding Bar Program-winnende ambachtelijke cocktailbar met heel veel cocktailtalent achter de bar. Er zijn regels: geen mobiele telefoons, geen baseballpetten en geen reserveringen. Ze vragen je om niemand mee te nemen die je niet mee zou nemen naar het huis van je moeder voor het zondagse diner. U zult geen bord vinden voor deze bar. Zoek naar mensen onder een geel licht.
The Whistler-Chicago
2421 North Milwaukee Avenue • whistlerchicago.com
Trendy maar relaxte bar met creatieve cocktails plus dj's of elke avond livemuziek zonder dekking.
Weegee's Lounge—Chicago
3659 West Armitage Avenue • weegeeslounge.com
Rustige pub met een jaren 40-sfeer, klassieke cocktails, ambachtelijke bieren en een sjoelbaktafel.
Iowa
Het continentale - Des Moines
428 East Locust Street • continental-lounge.com
Stijlvolle lounge ingericht met hedendaagse kunst met ambachtelijke cocktails, tapas en jazz.
Kansas
4 Olijven Wijnbar—Manhattan
121 South Fourth Street • fourolives.biz
Eigenaar, chef-kok en mixoloog Scott Benjamin heeft een lange lijst met klassieke cocktails samengesteld, evenals originele ambachtelijke cocktails, cocktails op vat, zelfgemaakte tonic en meer.
Louisiana
Cypress Bar-Covington
428 East Boston Street • southhotel.com
Een ambachtelijke bar in het Southern Hotel die is versierd met handgeschilderde muurschilderingen, gewelfde kamerhoge ramen en een open haard.
21e Amendement Bar in La Louisiane-New Orleans | Franse wijk
725 Iberville Street • 21stamendmentlalouisiane.com
De kleine, schilderachtige cocktailbar bevindt zich op de plek waar de cocktail La Louisiane aan het eind van de 19e eeuw werd uitgevonden. Het decor is een eerbetoon aan het tijdperk van de drooglegging. Ze hebben elke dag live jazzbands.
Bar Tonique — New Orleans | Franse wijk
820 North Rampart Street • bartonique.com
Biedt originele, aangepaste en klassieke cocktails.
Bourbon O Bar - New Orleans | Franse wijk
Bourbon Street 730 • Bourbono.com
Deze cocktail- en jazzbar bevindt zich in het Bourbon Orleans Hotel. In 2013 heb ik deze duikbar omgetoverd tot de eerste frisse bar op Bourbon Street - het werd ook de eerste niet-rokende bar op Bourbon.
De bar heeft een unieke en diverse klantenkring omdat er een ingang aan Bourbon Street en een ingang voor een gastenhotel is. Op elk willekeurig moment kan het barpersoneel een rij Old-Fashioneds en Sazeracs maken naast een rij Jager Bombs - en dat is oké, want we willen dat iedereen het naar zijn zin heeft. Het menu verandert elk seizoen en elke barman draagt een cocktail bij.
In 2014 werden we de eerste bar sinds 1919 die de Ramos Gin Fizz zes minuten schudde - er is een register om te ondertekenen nadat je er een hebt besteld. In het boek 100 Things to Do in New Orleans Before You Die van Beth D'Addono uit 2016 werd de bar genoemd als de beste plek om een Ramos Gin Fizz-snor te krijgen.
Elke avond speelt een andere live jazzband, we bieden meer dan tachtig whisky's (ja, we hebben Pappy's), het standaardkanaal op zes grote schermen is Turner Classic Movies met bijschriften, er zijn twaalf lokale bieren van de tap en een paar kleine hapjes die omvatten New Orleans-gerechten met gumbo, jambalaya en mini-muffaletta-broodjesmanden.
Cane & Table-New Orleans | Franse wijk
1113 Decatur Street • caneandtablenola.com
Met cocktails op basis van rum, eclectische kleine en grote schotels in een sfeer van Oud Havana, gerund door Nick Deitrich.
Carrouselbar - New Orleans | Franse wijk
214 Royal Street • hotelmonteleone.com/entertainment/carousel-bar
De Carousel Bar is de meest bezochte bar in New Orleans. Het is niet zozeer een ambachtelijke bar, maar meer een klassieke cocktailbar. Hier werd in 1938 de Vieux Carré-cocktail uitgevonden. De absolute beste barman om je cocktails te maken is de hoofdbarman, Marvin Allen. Allen werkt overdag en stapt om zes uur uit, maar het is New Orleans en drinken overdag wordt aangemoedigd. De bar biedt zeven avonden per week live-entertainment.
Genezen — New Orleans
4905 Freret Street • curenola.com
De eerste ambachtelijke bar van New Orleans.
Frans 75 Bar - New Orleans | Franse wijk
813 Rue Bienville • arnaudsrestaurant.com/french-75
Lokale beroemde barman Chris Hannah leidt deze gezellige bar met een mooie inrichting. De apenlampen zijn leuk! Het is de beste plek om een Franse 75 te krijgen, en tussen Thanksgiving en Mardi Gras-dag maakt Hannah handgemaakte Tom & Jerry's. Wees ook niet verbaasd als je een beroemdheid ziet.
Breedtegraad 29—New Orleans | Franse wijk
Decatur Street 320 • latitude29nola.com
Dit is de eerste tiki-bar van Beachbum Berry, gevestigd in het schilderachtige Bienville Hotel. De bar biedt klassieke en moderne tiki-drankjes en Polynesische gerechten. Dit is de beste plek ter wereld om een zombie te bestellen.
Loa — New Orleans
221 Camp Street • ihhotel.com/loa
Seizoensgebonden handgemaakte cocktails in een warme en verfijnde ruimte in het International House Hotel.
Revel — New Orleans
133 North Carrolton Avenue • revelcafeandbar.com
Na vele jaren voor anderen in New Orleans te hebben gewerkt, opende de vierde generatie barman Chris McMillian in 2015 eindelijk zijn eigen bar. McMillian is de beroemdste barman in New Orleans. Hij is medeoprichter van het Museum of the American Cocktail en cocktailhistoricus. McMillian is genoemd in vele tijdschriften zoals de New York Times en Wall Street Journal, en was een spreker in het openbaar bij instellingen zoals het Smithsonian. Het tijdschrift Imbibe noemde McMillian een van de vijfentwintig meest invloedrijke cocktailpersoonlijkheden van de vorige eeuw.
Zijn bar serveert klassieke en ambachtelijke cocktails (en wees niet verbaasd als je een verhaal krijgt terwijl hij je cocktail maakt) en gastronomische sandwiches en kleine schotels gemaakt door een chef-kok die opgeleid is onder Emeril Lagasse.
Roost Bar - New Orleans | Franse wijk
417 Royal Street • brennansneworleans.com
De Roost Bar bevindt zich in Brennan's. Het wordt geleid door de beroemde barman Lu Brow uit New Orleans, die ambachtelijke en klassieke cocktails serveert.
SoBou — New Orleans | Franse wijk
Straat van Chartres 310 • sobounola.com
Deze ambachtelijke bar bevindt zich in het French Quarter "W" Hotel. SouBo staat voor 'South of Bourbon Street'.
Sylvain — New Orleans | Franse wijk
625 Chartres Straat • sylvainnola.com
Serveert eenvoudig, no-nonsense eten en zelfgemaakte cocktails met de beste ingrediënten uit het zuiden van de Verenigde Staten.
De Bombay Club — New Orleans | Franse wijk
830 Conti Street • bombayclubneworleans.com
Blake Kaiser houdt toezicht op het barprogramma met ambachtelijke cocktails. Er zijn ook kleine hapjes tot volledige diners en zeven avonden per week live-entertainment.
De Sazerac Bar — New Orleans
130 Roosevelt Way • therooseveltneworleans.com/dining/the-sazerac-bar.html
Het bevindt zich in het Roosevelt Hotel. Dit is niet waar de Sazerac is uitgevonden, maar ze hebben hem in de jaren dertig overgenomen. Dit is de bar waar gouverneur Huey "Kingfish" P. Long (1932-1935) binnenwandelde en een Ramos Gin Fizz bestelde. Je kunt hem zelfs zien drinken op YouTube.
De Victoriaanse Lounge - New Orleans
3811 Saint Charles Avenue • thecolumns.com/the-victorian-lounge
Deze grootse en romantische bar bevindt zich in het Columns Hotel. Het serveert klassieke en ambachtelijke cocktails en er is in veel publicaties over geschreven.
Twaalf mijl limiet — New Orleans
500 South Telemachus Street • facebook.com/twelve.mile.limit
Een cocktailbar voor duikers die eigendom is van T. Cole Newton. Ze verkopen ook goedkoop bier, barbecue, cake en hebben een pooltafel.
Minnesota
Marvel Bar — Minneapolis
50 North Second Avenue • marvelbar.com
Een kleine cocktailbar in de buurt waar een team van barmannen aandacht en zorg besteedt aan de drankjes die ze maken. Je vindt de bar achter een paarse deur.
Mississippi
Parlor Market—Jackson
115 West Capitol Street • parlormarket.com
Lokale zuidelijke gerechten en cocktails geserveerd in luxe, rustieke opgravingen met bakstenen muren, houten balken en een marmeren bar.
De apotheker bij Brent's Drugs-Jackson
655 Duling Avenue • apothecaryjackson.com
Apotheker frisdrankfontein-achtige cocktailbar.
Snackbar — Oxford
21 North Lamar • snackbaroxford.com
Stijlvolle bistro en oesterbar met door het zuiden beïnvloede Franse gerechten, ambachtelijke cocktails en livemuziek.
Montana
Walkers - Billings
2700 First Avenue North • walkersgrill.com
Biedt zelfgemaakte cocktails en vers in een omgeving met prikkeldraad, kroonluchters en lokale kunst.
Bar in de kelder in de rode kamer - Whitefish
147 Central Avenue • latitude48bistro.com/red-room-whitefish.php
Een bar onder het restaurant waar ambachtelijke cocktails en tapas worden geserveerd.
Nebraska
De Berry & Rye-Omaha
Elfde en Howard Streets • theberryandrye.com
Deze bar vindt inspiratie in drankjes uit het pre-verbodstijdperk, maar benadert zijn cocktails vanuit een experimenteel, eigentijds en culinair perspectief.
V. Mertz—Omaha
1022 Howard Street • vmertz.com
Elegant restaurant en bar met gastronomische New American-cocktails.
Nevada
Cocktailkamer in de binnenstad - Las Vegas
111 Las Vegas Boulevard Zuid • downtowncocktailroom.com
Een intieme speakeasy-achtige kamer met ambachtelijke cocktails.
Frankie's Tiki-kamer - Las Vegas
1712 West Charleston Boulevard • frankiestikiroom.com
Een tiki-bar met verse drankjes, gevuld met kunst en houtsnijwerk van 's werelds beste tiki-artiesten.
Kruiden en rogge - Las Vegas
3713 West Sahara Avenue • herbalandrye.com
Een echte ambachtelijke cocktailbar.
Libertine Social — Las Vegas
3950 South Las Vegas Boulevard • mandalaybay.com
De eerste bar van de moderne mixoloog Tony Abou-Ganim bevindt zich in Mandalay Bay. Zoek naar de balk met het grote blauwe neonlicht met de tekst 'Stay Wild'.
Nora's - Las Vegas
5780 West Flamingo Road • norascuisine.com
Italiaanse keuken en ambachtelijke cocktails.
Petrossische Bar
3600 Las Vegas Blvd Zuid • bellagio.com/nightlife-diversions/petrossian-bar.aspx
Binnen in het Bellagio-hotel. De eerste ambachtelijke cocktailbar van Las Vegas, onder leiding van Tony Abou-Ganim.
Vesper Bar - Las Vegas
3708 South Las Vegas Boulevard • cosmopolitanlasvegas.com
Gelegen in het Cosmopolitan Hotel.
New York
Clover Club—Brooklyn
210 Smith Street • cloverclubny.com
Een Julie Reiner-reep. Exquise cocktails, echt eten en een sfeer van echte gastvrijheid. Maar het is een cocktailbar in Brooklyn, dus dat betekent ook geen fluwelen touw, een rustige buurtsfeer, af en toe live jazz en een gezellige achterkamer met een open haard. Oh, en brunch, want je hebt brunch nodig.
Long Island Bar—Brooklyn
110 Atlantic Avenue • thelongislandbar.com
Eigendom van Joel Tompkins en Toby Cecchini. (1988 Cosmopolitan schepper).
Tooker Alley—Brooklyn
793 Washington Avenue • takeeralley.com
Dit is de bar van ambachtelijke barman Del Pedro. Het is een hippe ontmoetingsplaats met barbites, een retrosfeer en Edison-lampen.
Death & Co.—Manhattan
433 East Sixth Street • deathandcompany.com
Geopend door David Kaplan op 31 december 2006 om het nieuwe jaar in te luiden. Zoek naar een winkelpui met houten panelen in plaats van ramen. De naam Death & Co. is in metaal gedrukt op het trottoir voor de hoofdingang van de bar. Geef je nummer door aan de uitsmijter bij de deur en hij zal je bellen als je naar binnen mag. Ze hebben ook een boek.
Angel's Share—Manhattan
6 Stuyvesant Street 2e verdieping • facebook.com/Angels-Share-534149856600355
Een kleine ambachtelijke bar in het Yokocho Japanese Restaurant. Het is de bar waar Sasha Petraske Milk & Honey naar heeft gemodelleerd.
Apotheke — Manhattan
9 Doyers Street • apothekenyc.com
Geïnspireerd door de geschiedenis en opkomst van de apotheek in Europa en de artistieke invloed van absintholen in het negentiende-eeuwse Parijs.
Attaboy—Manhattan
134 Eldridge Street
Deze kleine ruimte was oorspronkelijk Sasha Petraske's Milk & Honey van oudejaarsavond 1999 tot oudejaarsavond 2012. Tegenwoordig zijn de oude M&H-barmannen Sam Ross en Michael McIlroy de eigenaren. De toegangsdeur zegt eenvoudig: "AB 134." Het reserveringssysteem is allang voorbij, dus je hoeft alleen maar af en toe te kloppen en op de zoemer te drukken en je wordt binnengelaten als er plaats is. Kom niet met meer dan vier personen, want er zijn maar twee stands, twaalf barkrukken en geen menukaart.
Alleen werknemers—Manhattan
Hudson Street 510 • employeeonlynyc.com
Dit restaurant en bar werd in 2004 geopend door vijf vrienden uit de barindustrie; Dushan Zaric, Henry Lafargue, Igor Hadzismajlovic, Jason Kosmos en Bill Gilroy. De bar heeft talloze prijzen gewonnen, zoals 'Best American Bar Team', 'World's Best Cocktail Bar' en 'World's Best Drinks Selection'. Het is ook te zien in de film Hey Bartender uit 2013, die een van hun barmannen, Steve Schneider, volgt.
Flatiron Lounge — Manhattan
37 West Nineteenth Street • flatironlounge.com
Geopend door Julie Reiner in 2003. Een ambachtelijke bar met groot volume in een monumentaal gebouw dat werd gebouwd in 1910. De Flatiron Lounge roept de decadentie en romantiek van een vervlogen tijdperk op. De klanken van jazz trekken je naar binnen via een dramatische boog die leidt naar de zorgvuldig gerestaureerde mahoniehouten bar van tien meter hoog.
Huckleberry Bar—Manhattan
588 Grand Street • huckleberrybar.com
Biedt voor bijna iedereen iets. Ze bieden seizoensgebonden en klassieke cocktails, hun keuken is elke avond tot laat open en hun privétuin is elke dag open tot 01.00 uur
Kleine Tak—Manhattan
20 Seventh Avenue South op de hoek van Leroy
Geopend door Sasha Petraske in 2005. Een ondergrondse kamer met mixologie en zelfgemaakte cocktails. Om binnen te komen, zoek je naar een verroeste metalen deur zonder tekens. Binnen is er een lange trap die naar de bar leidt. Little Branch accepteert alleen contant geld.
De bibliotheek in Nomad-Manhattan
1170 Broadway en Twenty-Eightth Street • thenomadhotel.com/#/dining/library
Ambachtelijke bar in het Nomad Hotel.
Macao Trading Co.—Manhattan
311 Church Street, begane grond • macaonyc.com
Ze halen hun inspiratie uit de opiumholen en bordelen van de jaren dertig. Het is een exotische salon met twee verdiepingen waar ambachtelijke cocktails en Chinees-Portugese kleine schotels worden geserveerd.
Mayahuel—Manhattan
304 East Sixth Street • mayahuelny.com
Geopend in 2009 en een jaar later won "Beste nieuwe cocktailbar ter wereld". Ze zijn een agave-cocktailbar.
Pegu Club—Manhattan
77 West Houston Street • peguclub.com
De baanbrekende cocktaillounge van Audrey Saunders serveert klassieke en creatieve drankjes in een stijlvolle omgeving.
PDT—Manhattan
113 St. Marks Place • pdtnyc.com
PDT staat voor "Please Don't Tell". Jim Meehan, de eerste cocktailwinnaar van een James Beard Award, heeft het gemaakt. U dient te reserveren door te bellen naar 212-614-0386. Zodra je aankomt, loop je een trap af naar Crif Dogs Restaurant en zoek je naar een telefooncel. Pak de telefoon en druk één keer op de zoemer.
Linten gieten — Manhattan
225 Avenue B • pouringribbons.com
Barman Joaquin Simo leidt deze hippe, eigentijdse ambachtelijke cocktailbar met een klein menu met verfijnde hapjes.
Raines Law Room—Manhattan
48 West Zeventiende Straat. • raineslawroom.com
Om binnen te komen, zoek je naar het ongemarkeerde trappenhuis en bel je onderaan. De tafels binnenin hebben een privéknop om de server te bellen. Het is wie het eerst komt, het eerst maalt, maar reserveringen worden van zondag tot en met dinsdag geaccepteerd door de exacte tijd, het nummer in uw gezelschap en een contactnummer te e-mailen.
Saxon + Parole-Manhattan
316 Bowery • saxonandparole.com
In dit Amerikaanse eetcafé met paardenthema worden ambachtelijke cocktails geserveerd.
Het dode konijn — Manhattan
30 Water Street • deadrabbitnyc.com
Deze bar is in 2016 uitgeroepen tot 'World's Best Bar'. Het is eigendom van Jack McGarry en Sean Muldoon en heeft drie kamers op twee verdiepingen die u kunt ervaren.
De Tippler-Manhattan
425 West Fifteenth Street • thetippler.com
The Tippler is een klassieke cocktailbestemming in New York, genesteld in een kelderruimte waar ambachtelijke cocktails worden geserveerd.
Oklahoma
De taverne-Tulsa
201 North Main Street • taverntulsa.com
The Tavern is een moderne interpretatie van de klassieke buurtkroeg. Ze bieden pub-geïnspireerde gerechten en ambachtelijke cocktails die alleen het beste in lokale en seizoensgebonden ingrediënten vertegenwoordigen.
The Vault-Tulsa
624 South Cincinnati Avenue • Vaulttulsa.com
Met klassieke Amerikaanse gerechten en ambachtelijke cocktails in een moderne setting uit het midden van de eeuw.
Walküre — Tulsa
13 East Brady Street • valkyrietulsa.com
Een speelse buurtbar met focus op comfort en persoonlijkheid en waar je zonder pretentie drankjes van topkwaliteit serveert. Het continu wisselende menu biedt klassieke en nieuwe cocktails gemaakt van geheel verse ingrediënten.
Pennsylvania
Aandelen op de 2e — Harrisburg
211 North Second Street • stocksonsecond.com
Biedt een gastropub van boer tot bord met een bar die gespecialiseerd is in Amerikaanse whisky's en Bourbons.
John J. Jefferies-Lancaster
300 Harrisburg Avenue • johnjjeffries.com
Farm-to-table, seizoensgebonden gerechten en zelfgemaakte cocktails. Gelegen in het Lancaster Arts Hotel.
Honger en dorst - Lancaster
920 Landis Avenue • hungernthirst.com
Een operatie in magazijnstijl die een nieuwe Amerikaanse keuken, een ambachtelijke bar, een ambachtelijke bierwinkel en een gastronomische markt combineert.
Horse Inn—Lancaster
540 East Fulton Street • horseinnlancaster.com
Historische plek met een seizoensgebonden menu van verfijnde pub, speciale cocktails en een speakeasy sfeer.
Aussie en de vos-Lancaster
38 West King Street • aussieandthefox.com
Verheven Australische en Amerikaanse gerechten en zelfgemaakte cocktails geserveerd in een ruimte met kitscherige stijl.
The Franklin Mortgage & Investment Co.—Philadelphia
112 South Eighteenth Street • thefranklinbar.com
Dit gebouw werd gebruikt door Max "Boo Boo" Hoff om een bootlegring te runnen tijdens de drooglegging. Zoek naar de uitsmijter - de ingang van de deur is niet gemarkeerd - die je naar de spelonkachtige, vijftig zitplaatsen tellende speakeasy zal leiden.
Southwark—Philadelphia
701 South Fourth Street • southwarkrestaurant.com
Farm-to-table gerechten geserveerd naast klassieke cocktails in een mooie taverne-omgeving.
Village Whisky—Philadelphia
118 South Twentieth Street • philadelphia.villagewhiskey.com
Gastronomische pub en cocktails.
Acacia — Pittsburgh
2108 East Carson Street • acaciacocktails.com
Verfijnde cocktailbar met een verbodsthema waar ambachtelijke drankjes worden geserveerd in elegant glaswerk.
Bar Marco—Pittsburgh
2216 Penn Avenue • barmarcopgh.com
Intieme minimalistische wijnbar met een winnend menu, creatieve cocktails en een weekendbrunch.
zuid Carolina
De bar bij Husk-Charleston
Queen Street 76 • huskrestaurant.com/about/bar
Ambachtelijke cocktailbar met een grote selectie Bourbons en Madeiras.
De cocktailclub — Charleston
479 King Street • thecocktailclubcharleston.com
Biedt een uitgebreide selectie huisgemaakte infusies, zeldzame likeuren en unieke dranken.
Vijg—Charleston
232 Meeting Street • eatatfig.com
Zuiderse klassiekers bereid met seizoensgebonden ingrediënten en een frisse cocktailbar.
De Gin Joint-Charleston
182 East Bay Street • theginjoint.com
Een gezellige intieme bar/eetcafe waar ambachtelijke cocktails en eclectische kleine schotels worden geserveerd in een op de jaren 20 geïnspireerde setting.
McCrady's—Charleston
2 Unity Alley • mccradysrestaurant.com
Biedt lokaal geproduceerde Amerikaanse gerechten en zelfgemaakte cocktails.
Texas
Cocktailbar CU29—Austin
720 Brazos-straat • cu29cocktailbar.com
Een bar voor creatieve cocktails met huisgemaakte infusies en mixers.
Firehouse Lounge—Austin
605 Brazos Street • firehousehostel.com
Ze zijn gevestigd in het Firehouse Hostel en zijn trots op het hercreëren van enkele van 's werelds beste klassieke cocktails met een focus op kwaliteit en presentatie.
Garage - Austin
503 West Colorado Street • garagetx.com
Bescheiden bar die inventieve cocktails maakt in een hippe, op het midden van de eeuw geïnspireerde ruimte in een parkeergarage.
Bolsa-Dallas
3232 McKinney Avenue • bolsadallas.com
Biedt lokaal geproduceerde New American gerechten en verse cocktails.
Mansion Bar—Dallas
2821 Turtle Creek Boulevard • rosewoodhotels.com/en/mansion-on-turtle-creek-dallas/dining/mansion-bar
Gelegen in het Rosewood Mansion op Turtle Creek.
Midnight Cowboy Cocktail Salon—Dallas
313 East Sixth Street • middernachtcowboymodeling.com
Deze balk heeft geen bord. Zoek naar een rood licht boven een deuropening en zoem je een weg door op de "Harry Craddock"-knop te drukken.
Midnight Rambler - Dallas
Hoofdstraat 1530 • middernachtramblerbar.com
Midnight Rambler is een ambachtelijke cocktailsalon in het Joule Hotel. Het is bedacht en beheerd door Chad Solomon en Christy Pope van Cuffs & Buttons. Het DNA van Midnight Rambler is cocktails, muziek en sfeer. Midnight Rambler serveert neoklassieke cocktails op een rock 'n' soul soundtrack in een warme analoge omgeving. Een servicestijl van nonchalante uitmuntendheid resoneert in de kwaliteit van het personeel, uitmuntendheid in product en aandacht voor detail. Er is gratis parkeerservice.
parlement
2418 Allen Street • facebook.com/ParliamentBar
Een ambachtelijke cocktailbar die eigendom is van de beroemde barman Eddie "Lucky" Campbell uit Dallas. Het Parlement doet dienst als zowel een geavanceerde cocktaillounge als een buurtbar, ontworpen om breed toegankelijk te zijn, terwijl het een van de meest geavanceerde cocktailprogramma's ter wereld huisvest. Geworteld in een tijdloze stijl, haalt het Parlement inspiratie uit de kroegen en clubs van de vroege jaren 1900, met de opwinding van de avant-garde periode en de benaderbaarheid van een Parijse caféterras.
Proof + Pantry-Dallas
1722 Routh Street • proofandpantry.com
Een Amerikaans restaurant en bar met Amerikaanse gerechten en een divers en origineel barprogramma.
Rook—Dallas
901 Fort Worth Avenue • smokerestaurant.com
Een ambachtelijke bar in het Belmont Hotel.
Tate's—Dallas
2723 McKinney Avenue • tatesdallas.com
Ze geloven dat de handgemaakte cocktail een oase van romantiek, culinair genot en plezier vertegenwoordigt.
The Cedars Social—Dallas
326 South Lamar Street • thecedarssocial.com
De beroemde barman Michael Martensen uit Dallas leidt het barprogramma met een lijst van handgemaakte cocktails, en het tarief wordt aangeboden door de bekroonde chef-kok John Tesar.
De Dram-Dallas
2918 North Henderson Avenue • thedramdallas.com
Biedt handgemaakte cocktails en klassiekers die een uitgebalanceerd drankenmenu creëren met nachtelijke en seizoensgebonden speciale plengoffers.
The People's Last Stand Bar + Bistro—Dallas
5319 Mockingbird Lane • thepeopleslaststand.com
Deze bar bevindt zich bovenop Mockingbird Station en biedt klassieke cocktails met unieke en smaakvolle uitvindingen gemaakt van vers geperste sappen en zelfgemaakte siropen, infusies en mixers.
De standaard schenking - Dallas
2900 McKinney Avenue • tspdallas.com
Een buurtrestaurant en bar geïnspireerd op de nouveau-nostalgie uit de jaren twintig. Deze cocktailtent biedt ambachtelijke cocktails en bites uit de keuken.
Victor Tangos—Dallas
3001 North Henderson Avenue • victortangos.com
Intens verse cocktails en gewaagd avontuurlijk eten met een neonbord boven de deur met de tekst 'Kitchen Open Late'.
Whiskycake—Dallas
3601 Dallas Parkway • whisky-cake.com
Serveert van boerderij tot keuken gemaakte gerechten en cocktails.
Het gebruikelijke—Fort Worth
148 West Magnolia Avenue • facebook.com/theusualbar
In deze stijlvolle bar schenken mixologen cocktails uit de tijd van de drooglegging met ingrediënten van de bovenste plank.
Aambeeld-Houston
1424 Westheimer Road, Suite B • anvilhouston.com
Houston's eerste serieuze ambachtelijke bar, sinds 2009. Ze zijn toegewijd aan het maken van de beste drankjes die ze kunnen met de hoogste kwaliteit sterke drank en ingrediënten die ze kunnen vinden.
Het Edison-experiment - San Antonio
1846 North Loop 1604 W • facebook.com/edisonexperiment
Een ambachtelijke cocktailbar die gespecialiseerd is in ambachtelijke cocktails, zowel klassiek als modern.
Wisconsin
Wickman House—Ellison Bay
11976 Mink River Road • wickmanhouse.com
Nieuwe Amerikaanse maaltijden en ambachtelijke cocktails in een schilderachtig huis met zitplaatsen buiten.
De Libertine — Groene Baai
209 North Washington Street • forequartermadison.com
Een ambachtelijke cocktailbar die de beste sterke dranken serveert en deskundig en gastvrij personeel.
Boone & Crockett—Milwaukee
2151 South Kinnickinnic Avenue • boonemilwaukee.com
Klassiek gemaakte cocktails van plank tot glas.
Bryant's Cocktail Lounge—Milwaukee
1579 South Ninth Street • bryantscocktaillounge.com
Bryant's is geopend sinds 1938 en is de oudste cocktaillounge van Milwaukee. Ze bieden ambachtelijke cocktails in een stijlvolle sfeer met exotische verlichting en pluche fluwelen muren.
De Libertine-Madison
708 Johnson Street • thelibertine209.com
Een prijswinnend buurtrestaurant en bar met een menu dat bijna elke dag een beetje verandert met de nadruk op seizoensproducten en proviand.
Wyoming
The Rose-Jackson Hole
50 West Broadway • therosejh.com
Ambachtelijke cocktailbar in het Pink Garter Theatre.