摄影者 VisualCuisines.com 的 Susan Bourgoin
1960 年代至 1990 年代
旧金山的许多酒吧并没有经历一场鸡尾酒革命，因为他们从未停止用新鲜原料制作经典鸡尾酒。其中一些酒吧包括 Henry Africa's、Zuni Café、Balboa Café、BIX Jazz Bar、Dartmouth Social Club、Golden Gate Grill、Enrico's 和 Stars。
1985年
Dale “King Cocktail” DeGroff 领导餐厅老板 Joe Baum 的餐厅 Aurora，制作他在 Jerry Thomas 1862 年的书中学到的经典鸡尾酒。
1988年
Dale “King Cocktail” DeGroff 在餐厅老板 Joe Baum 的当前项目——纽约市的彩虹厅（洛克菲勒广场 30 号 65 层）开始了一种重新制作经典鸡尾酒的美食方法。
德尔佩德罗在纽约市名人拥有的山姆咖啡馆（100 Crescent Court，Suite 140）制作新鲜的经典鸡尾酒。然后，他继续在 Les Halles、Hotel Knickerbocker、Grange Hall 和 Pegu Club 工作，并于 2012 年在布鲁克林（华盛顿大道 793 号）开设了自己的名为 Tooker Alley 的酒吧。
Cleve 兄弟在他朋友的波士顿 Hoodoo BBQ 酒吧（马萨诸塞大道 97 号）担任调酒师，并推出了经典鸡尾酒菜单。
巴纳比康拉德三世出版苦艾酒：瓶中的历史。
1989
Kathy Casey 开创了从厨房到酒吧厨师的运动。她开发了liquidkitchen.com，并在游轮上推出了第一个工艺鸡尾酒计划。
1990
Tommy's 墨西哥餐厅的 Julio Bermejo 决定淘汰所有劣质龙舌兰酒，并带来 100% 蓝色龙舌兰龙舌兰酒。 Bermejo 开办了一家龙舌兰酒俱乐部，到 1999 年，Tommy's 成为了美国第一大龙舌兰酒酒吧。
调酒师 Murray Stenson 在华盛顿州西雅图的 Il Bistro（派克街 93 号）供应经典鸡尾酒。
Chris Israel 和 Bruce Carey 在俄勒冈州波特兰市（西北二十一大道 500 号）开设了 Zefiro，这是第一家新鲜的经典酒吧。他们聘请佩吉波士顿担任酒吧经理，她推出了经典的鸡尾酒菜单。
1991
加里·里根出版调酒师的圣经。
1992
Paul Harrington 在旧金山湾区卫报中得到认可。文章的标题是“失落的调酒艺术； Enrico 的调酒师重新发现了古巴鸡尾酒。” Paul 谈到了制作 Mojitos、Aviations 和 Hemmingway Daiquiris。
调酒师 Danny Rosenberg 提供了一份他在纽约市 Grange Hall（商业街 50 号）的旧鸡尾酒食谱书中找到的食谱菜单。同事包括托比马洛尼和德尔佩德罗。
Steve Olson aka Wine Geek 创办了一家饮料咨询公司。
1993
NOLA 科学家 Ted A. Breaux 对老苦艾酒屋产生了浓厚的兴趣，并积极研究这种神秘的精神。
在芝加哥拍摄约翰·休斯 (John Hughes) 的电影 Baby's Day Out 时，泰德·海格 (Ted Haigh) 发现了一个标语，上面写着“芝加哥最古老的葡萄酒和烈酒商人”。每个周末，他都会购买包含雅培苦味酒、1930 年代杜松子酒和老式薄荷糖的老式（和已灭绝的）瓶子，然后将它们运回加利福尼亚。他收集和研究复古鸡尾酒文化的新爱好就此诞生。
受 Dale “King Cocktail” DeGroff 的启发，Francis Schott 在他位于新泽西州新不伦瑞克省（利文斯顿大道 5 号）的 Stage Left 餐厅开始了新的酒吧项目。
1994
Jeff “Beachbum” Berry 开始寻找原始的僵尸原料（这需要十一年）。
饮料总监 Steve Olson 与 Tom Colicchio 和 Danny Meyers 一起在纽约市（东二十街 42 号）开设了 Gramercy Tavern 并推出新鲜制作的经典鸡尾酒。
1995
第一个鸡尾酒网站是在一个名为万维网的新媒体平台上推出的。专注于新鲜经典鸡尾酒的网站有：
保罗哈灵顿又名 www.cocktailtime.com 的“炼金术士”（已停刊）在第一本商业网络杂志 www.hotwired.com（停刊）上推出了经典鸡尾酒的美丽色彩鸡尾酒部分，并附有历史和注释。
Jared Brown 和 Anistatia Miller 在万圣节推出 www.martiniplace.com（已停业）。他们现在拥有 mixellany.com。
作家兼饮料顾问 Robert Plotkin 推出 www.barmedia.com。
在我的第一个网站页面上查看我对所有其他第一个鸡尾酒相关网站的研究。
1993 年，托尼·阿布-甘尼姆在彩虹厅遇到戴尔“国王鸡尾酒”德格罗夫后受到启发。到 1995 年，托尼在旧金山弗朗西斯德雷克爵士酒店（鲍威尔街 450 号）的哈利丹顿星光室推出了新鲜的经典鸡尾酒。
史蒂夫奥尔森开始教授“杜松子酒鸡尾酒诊所”，帮助消费者在家制作新鲜经典的鸡尾酒。这些诊所持续五年，并聘请了 100 多名调酒师作为顾问，在美国六个主要城市教授该项目，每场演出最多可接待 300 名消费者，多达 25 名调酒师与奥尔森一起工作。 与诊所合作的人员名单包括 Don Lee、Jim Meehan、Phil Ward、Eric Alperin、Jon Santer、Carlos Yturria、Jacques Bezuidenhout、Misty Kalkofen、Sean Kenyon、John Lermayer、Tad Carducci、Charles Joly、右手 Leo DeGroff ，以及头目安迪·西摩。
Julie Reiner 在旧金山的 Red Room (827 Sutter) 向 Linda Fusco 学习经典鸡尾酒。
Peggy Boston 在俄勒冈州波特兰市的 Saucebox 开设新酒吧项目。调酒师包括 Lucy Brennan 和 Marcovaldo Dionysos。
Nick Mautone 在纽约市的 Gramercy Tavern（东二十街 42 号）制作自己的鸡尾酒洋葱、白兰地樱桃等新鲜鸡尾酒。
1996
Dale DeGroff 在纽约市（拉斐特街 281 号）设立了 Pravda 酒吧计划并培训酒吧工作人员。调酒师包括 Jason Kosmas 和 Dushan Zaric。
Todd Thrasher 是华盛顿特区 Café Atlantico 酒吧的负责人（第四街 405 号），并在菜单中添加了五种拉丁鸡尾酒，包括 Caipirihna、Caipiroska、Mojito、Pisco Sour 和一种称为 Shoofly 的传统玻利维亚饮品。 1991 年，Thrasher 跋涉到彩虹厅去看 Dale “King Cocktail” DeGroff。
Dave Nepove 在旧金山的 Enrico's 制作新鲜鸡尾酒已有十年。他赢得了莫吉托先生的绰号。
史蒂夫·奥尔森（Steve Olson）和道格·弗罗斯特（Doug Frost）周游世界五年，教授 Sterling School of Service and Hospitality Spirits 计划——为期一天的调酒师烈酒认证课程。 1997 年，我在华特迪士尼世界上他们的课。
Paulius Nasvytis 在俄亥俄州克利夫兰的 Velvet Tango Room（哥伦布路 2095 号）榨取新鲜果汁并制作经典鸡尾酒。到 2005 年，VTR 已成为一家完整的工艺鸡尾酒吧。
Marcovaldo Dionysos 在旧金山的 Enrico's Sidewalk Café（百老汇 504 号）担任日间调酒师制作经典鸡尾酒。后来，他在苦艾酒小酒馆和酒吧、Bourbon & Branch、Harry Denton 的 Starlight Room 和 Smuggler's Cove 工作。
横丁日本餐厅于 1994 年在格林威治村（史岱文森街 8 号）开业，但到 1996 年，日本培训调酒师池田信一开始在 Angel's Share（餐厅内门后的秘密酒吧）培训调酒师，如何用手工制作经典工艺鸡尾酒——碎冰。门上贴着的规则是：“一组不能超过四个人，不能站立，不能尖叫，不能大喊大叫。”
Ted A. Breaux 获得了他的第一瓶未开封的禁前苦艾酒。
史蒂夫奥尔森在纽约市（第五大道 59 号）的 Mirezi 设立了酒吧项目，提供亚洲风味的手工鸡尾酒。
1997
F. Paul Pacult 出版了开创性的书《Kindred Spirits: The Spirit Journal Guide to the World's Distilled Spirits and Fortified Wines》。
Dale “King Cocktail” DeGroff 在纽约市世界贸易中心顶部的地球上最伟大的酒吧（一号塔 107 层）设立了酒吧项目。
George Delgado 在纽约市世界贸易中心顶部的 Windows Bar 酒吧，制作经典而新鲜的鸡尾酒。 2001 年 9 月 11 日的前一天晚上，他教鸡尾酒和烈酒课。
朱莉·赖纳 (Julie Reiner) 在纽约市华盛顿广场酒店 (103 Waverly Place) 的 C3 酒吧照料时，她使用时令新鲜水果、香料和茶登上了《纽约时报》美食版块的头版。
食品网络上的 Quench 与主持人 Andrea Immer Robinson 和 Steve Olson 一起将鸡尾酒带到电视上。
由 Paul Pacult 和 Gary Regan 合作的全国性广播节目欢乐时光向消费者介绍鸡尾酒。
戴尔·德格罗夫邀请奥黛丽·桑德斯与他一起在彩虹厅举办特别活动。
Jared Brown 和 Anistatia Miller 出版了 Shaken Not Stirred: A Celebration of the Martini。
Josh Childs 在波士顿开设了 Silvertone Bar & Grill，提供新鲜经典的酒吧项目。
加里·里根出版新经典鸡尾酒。
1998
Paul Harrington 和 Laura Moorhead 出版了改变游戏规则的鸡尾酒：21 世纪的饮品圣经。它基于 www.hotwired.com 上经典鸡尾酒的鸡尾酒部分。
Bill Russell-Shapiro 和 Eric Vreede 在旧金山（海耶斯街 398 号）开设了工艺酒吧 Absinthe Brassiere & Bar。调酒师包括 Scott Beattie 和 Marcovaldo Dionysos。
帕特里克沙利文开设 B-Side Lounge——被认为是波士顿第一家新鲜的经典鸡尾酒吧（汉普郡街 92 号）。克利夫兄弟帮助制作鸡尾酒菜单，并在酒吧工作了三年。其他调酒师包括 Misty Kalkofen、John Gertsen、Jackson Cannon、Dylan Black、Dave Cagle、Joe McGuirk 和 Andy McNees。
Tony Abou-Ganim 受雇为拉斯维加斯 Bellagio 的所有 23 家酒吧（拉斯维加斯大道南 3600 号）带来经典的新鲜鸡尾酒。开幕式中包括布里奇特·阿尔伯特，他成为阿布-甘尼姆的门徒。
Jeff “Beachbum” Berry 发布了 Beachbum Berry 的 Grog Log。
1999
Dale “King Cocktail” DeGroff 和 Audrey Saunders 领导着纽约市（东四十九街 60 号）的工艺酒吧 Blackbird。
Tobin Ellis 在纽约锡拉丘兹的一家名为 Stoop（西费耶特街 309 号）的比萨店上方的一段楼梯上，开了一家工艺经典的鸡尾酒吧，龙舌兰酒的焦点隐藏在没有标记的门后面。
Toby Cecchini 在纽约市（西十五街 436 号）开设 Passerby。
史蒂夫奥尔森在纽约市的俄罗斯茶室（西 57 街 150 号）设立了工艺酒吧项目。
Marion's Continental on the Bowery 在纽约市 (354 Bowery) 供应新鲜的手工鸡尾酒。
十一麦迪逊公园餐厅在纽约市（麦迪逊大道 11 号）供应经典鸡尾酒。
David Wondrich 开始更新 Esquire 1949 年房东手册的在线版本。
Gary Regan 推出 www.ardentspirits.com。
纽约市的坎贝尔公寓供应经典鸡尾酒（中央车站，范德比尔特大道 15 号）。
Ted A. Breaux 成为第一个使用现代科学分析陈年苦艾酒的人，其结果引发了我们对臭名昭著的精神理解的范式转变。
受 Angel's Share 的启发，Sasha Petraske 在纽约市（埃尔德里奇街 134 号）的新年前夜开设了 Milk & Honey。
Chris Hannah 在北卡罗来纳州小鹰镇（鸭路 1564 号）的 Duck News Café 制作新鲜鸡尾酒。后来，在 2004 年，Hannah 领导了位于新奥尔良（比恩维尔街 813 号）的法国 75 酒吧。
2000
Sasha Petraske 在纽约市的 Milk & Honey 聘请了他的第一位调酒师 Toby Maloney。其他员工包括 Christy Pope、Joseph Schwartz、Wilder Schwartz、Kelvin Perez、Elizabeth Sun 和 Chad Solomon。
Ryan Magerian 加入 Kathy Casey Food Studios 并开发全球新鲜工艺酒吧项目。
2001年
Lucy Brennan 在俄勒冈州波特兰市（北罗素街 816 号）开设了 Mint 工艺酒吧。
Ted Haigh 推出 DrCocktail.com。
德鲁·莱文森开始与史蒂夫·奥尔森一起旅行，为全国知名的餐厅设计创新的饮料项目。
加里·里根（Gary Regan）开始在乡村举办一系列为期两天的调酒师研讨会，称为鸡尾酒。乔纳森·波加什是第一批学生之一。
乔纳森·波加什 (Jonathan Pogash) 跟随史蒂夫·奥尔森 (Steve Olson) 的新鲜果汁计划开始在俄罗斯茶室管理酒吧。
Jamie Boudreau 推出了他的烈酒和鸡尾酒博客 (spiritsandcocktails.wordpress.com)。
Carlos Yturria 在旧金山（布兰南街 448 号）的 Bakar 酒吧制作经典鸡尾酒。
2002年
Dale “King Cocktail” DeGroff 出版了这本书，正式启动了工艺鸡尾酒运动，鸡尾酒的工艺：成为调酒大师所需知道的一切。
首席调酒师 John Gertsen 与酒吧经理 Ryan McGrale 合作，在波士顿 9 号公园（公园街 9 号）创造了一个新鲜的经典鸡尾酒节目。
Murray Stenson 在华盛顿州西雅图的 Zig Zag 咖啡厅（1501 Western Avenue #202）供应经典鸡尾酒。
Sasha Petraske 于 2002 年在伦敦开设 Milk & Honey（波兰街 61 号）。
Duggan McDonnell 在华盛顿州西雅图的 Wild Ginger（第三大道 1401 号）供应新鲜的经典鸡尾酒。
Tales of the Cocktail——第一个鸡尾酒节——由 Ann Rogers 在新奥尔良发起。
Jeff “Beachbum” Berry 出版Intoxica 。
威廉·格莱姆斯出版了直立或在岩石上：美国鸡尾酒的故事。
2003年
东方标准在波士顿开业，彻底改变了波士顿人看待鸡尾酒制作艺术的方式（528 Commonwealth Avenue）。
LeNell 的精品酒店在布鲁克林（范布伦特街 416 号）开业。
Julie Reiner 开设了 Flatiron Lounge，这是纽约市（西十九街 37 号）第一家高产量的工艺鸡尾酒吧。酒吧工作人员包括 Katie Stipe、Lynnette Marrero、John Blue、Phil Ward、Brian Miller、Toby Maloney、Dushan Zaric 和 Jason Kosmas。
Eben Freeman 在纽约市（克林顿街 50 号）的分子美食餐厅和酒吧 WD-50 以分子调酒师的身份而闻名。
Murray Stenson 成为 Zig Zag Café 的首席调酒师。
加里·里根出版了调酒的乐趣。
2004年
美国鸡尾酒博物馆由 Dale 和 Jill DeGroff、Chris 和 Laura McMillian、Ted Haigh、Robert Hess、Phil Greene 以及 Jared Brown 和 Anistatia Miller 在新奥尔良创立。
Ted Haigh 出版了 Vintage Spirits 和 Forgotten Cocktails。
Dushan Zaric 和 Jason Kosmas 在纽约市（哈德逊街 510 号）开设了屡获殊荣的员工专属酒吧。
Stefan Trummer 在纽约市 Bouley 的 Upstairs（西百老汇 130 号）将工艺鸡尾酒提升到另一个层次。
Jeff “Beachbum” Berry 发布禁忌表。
Brian Van Flandern 在纽约市的米其林三星级餐厅 Per Se 担任首席酒保，供应经典调制的鸡尾酒。一年后，他因从零开始创造自己的滋补水而引发了全球“滋补水”革命。
调酒师和饮品博主 Jeffrey Morgenthaler 推出了他的饮品博客 jeffreymorhenthaler.com。后来，Morgenthaler 负责在俄勒冈州波特兰市屡获殊荣的 Clyde Common。 Morgenthaler 还因使桶装鸡尾酒广受欢迎而受到赞誉。
2005年
Sasha Petraske 在纽约市（第七大道南 22 号）开设了 Little Branch。
化学家变成了酒保达西奥尼尔推出了他的博客艺术饮料。 O'Neil 继续撰写获奖著作“Fix the Pumps”，并复活了已灭绝的饮料产品，如酸式磷酸盐、乳酸和雅培苦味剂。
奥黛丽桑德斯在纽约市（西休斯顿街 77 号）开设了 Pegu 俱乐部。酒吧工作人员包括 Toby Maloney、Chad Solomon、Phil Ward、Jim Meehan、Sam Ross 和 Brian Miller。
Jim Meehan 开始在 Gramercy 工作，然后转到 Pegu 俱乐部。
Dave Arnold 开始在法国烹饪学院工作。
Paul Clarke 推出了第一个致力于鸡尾酒的博客，鸡尾酒编年史。
David Wondrich 出版了杀手鸡尾酒。
Jeff “Beachbum” Berry 结束了寻找原始僵尸成分的搜索。
Derek Brown 开设了鸡尾酒博客 DC Drinks。
2006年
Sasha Petraske、Christy Pope 和 Chad Solomon 创办了 Cuffs & Buttons——一家饮料顾问和餐饮公司。 2014 年，Christy Pope 和 Chad Solomon 在德克萨斯州达拉斯（主街 1530 号）开设了自己的酒吧 Midnight Rambler。
Jamie Boudreau 在华盛顿州西雅图 (624 Olive Way) 开设了工艺酒吧 Vessel。然后在 2011 年，Boudreau 在西雅图（第十二大道 928 号）开设了屡获殊荣的佳能。
Charlotte Voisey——听起来像“吵闹”——是鸡尾酒界的首批品牌大使和公主之一，由威廉格兰父子 (William Grant & Sons) 精心挑选来代表 Hendrick 的杜松子酒。
韦恩·柯蒂斯 (Wayne Curtis) 出版了一瓶朗姆酒：十杯鸡尾酒中的新世界历史。
受欢迎的饮品作家 Camper English 推出了 Alcademics 饮品博客。
Karen Foley 出版了屡获殊荣的饮品杂志 Imbibe。
旧金山鸡尾酒周开始了它的第一年。
Jared Brown 和 Anistatia Miller 发表 Mixologist: The Journal of the American Cocktail Vol。 1.
Dale “King Cocktail” DeGroff、Steven Olson、Doug Frost、Paul Pacult、David Wondrich 和 Andy Seymour 在纽约市开设了饮料酒精资源 (BAR)。
Todd Smith 和 Jon Santer 在旧金山（琼斯街 501 号）开设了 Bourbon & Branch。
Absinthe Brassiere & Bar 的调酒师出版《酒吧艺术》 。
Francis Schott 在新泽西州新不伦瑞克省（利文斯顿大道 3 号）开设了 Catherine Lombardi 餐厅和一家新鲜的工艺鸡尾酒吧。
Dave Kaplan 和 Alex Day 在纽约市（东六街 433 号）的新年前夜开设了 Death + Co.。
Todd Thrasher 在弗吉尼亚州亚历山大市（国王街 728 号）开设了他的第一家酒吧 PX。
2007年
Don Lee 开始在 Death & Co. 的酒吧后面接受培训，同年在 PDT 帮助 Jim Meehan。他通过在培根中加入波旁威士忌来发明脂肪洗涤，并创造了 Benton's Old-Fashioned。
Eric Seed 将 Rothman 和 Winter crème de Virète 带回了美国，在近 90 年无法使用后。
Eben Freeman 他开设了自己的酒吧 Tailor（第 8 大道 505 号）。
Natalie Bovis 推出TheLiquidMuse.com 。
Greg Boehm 开始复制和出版旧鸡尾酒书籍。
Jeff “Beachbum” Berry 出版了 Sippin' Safari。
由于 Ted A. Breaux 和 Veridian Spirits LLC 的支持，清醒苦艾酒在被禁止 95 年后成为第一个允许回到美国的苦艾苦艾酒。
Duggan McDonnell 在旧金山开设了他的手工酒吧 Cantina。
首席调酒师 Toby Maloney 在芝加哥（北达门大街 1520 号）开设了 Violet Hour。
推出圣日耳曼接骨木花利口酒。
Paul Tanguay 和 Tad Carducci 创办了 Tippling Bros.——一家饮料咨询公司。
Jim Meehan 在纽约市（9113 East Marks Place）开设了 PDT。电话亭入口成为头条新闻，电视脱口秀主持人吉米法伦在他的节目中谈到了这一点。
Michael Martensen 在德克萨斯州达拉斯市 Turtle Creek 的 Rosewood Mansion 开始了一项全新的手工酒吧项目。
David Wondrich 出版了 James Beard 获奖的Imbibe！
Jared Brown 和 Anistatia Miller 发表 Mixologist: The Journal of the American Cocktail Vol。 2.
Tobin Ellis 被选为美国排名第一的调酒师，在他的电视节目 Throwdown 中与 Bobby Flay 竞争！与 Bobby Flay 合作，使 Ellis 成为第一个成功跨界到工艺鸡尾酒世界的屡获殊荣的调酒师。
Tony Abou-Ganim 出版了现代混合学。
Colin Kimball 推出了小屏幕网络，并为鸡尾酒社区带来了专业的在线调酒视频。
2008年
Julie Reiner 在纽约布鲁克林（史密斯街 210 号）开设了 Clover 俱乐部。开业酒吧工作人员包括 Franky Marshall 女士、Nate Dumas、Brad Farran、Giuseppe Gonzalez 和 Tom Chadwick。 Franky Marshall 女士继续在 Monkey Bar、Tippler、Dead Rabbit 和 Holiday Cocktail Lounge 工作。
Sasha Petraske 在纽约市（第七大道南 22 号）开设了 White Star 苦艾酒吧。
罗伯特赫斯出版了基本调酒师指南。
Pernod Ricard USA 与一些最受尊敬的美国烈酒专业人士合作推出了 BarSmarts——一项高级调酒师培训计划。培训师包括 Dale “King Cocktail” DeGroff、Steve “Wine Geek” Olson、Doug Frost、F. Paul Pacult、Andy Seymour 和 David Wondrich。
Scott Beattie 出版手工鸡尾酒。
Roberto Sequeira 推出 Gläce Luxury Ice，提供高品质冰球（冰球）和大冰块，送货上门。
Bridget Albert 出版 Market Fresh Mixology。
Dale “King Cocktail” DeGroff 出版了他的第二本书，The Essential Cocktail。
John Lermayer 由摇滚明星 Lenny Kravitz 和 Morgans Hotel Group 夜生活副总裁 Ben Pundole 精心挑选，为迈阿密海滩的 Delano 打造尖端饮料计划。
新奥尔良成为世界上第一个在官方城市鸡尾酒——Sazerac 中投票的城市。
Natalie Bovis 出版了第一本不含酒精的工艺无酒精鸡尾酒书籍 Preggatinis：准妈妈的混合学。
鸡尾酒王国推出，销售高品质的调酒大师工具。
2009
Sasha Petraske 与 Eric Alperin 和 Cedd Moses（东六街 118 号）一起开设了洛杉矶的第一家工艺酒吧 The Varnish。
Brian Van Flandern 出版复古鸡尾酒。
Sasha Petraske 在纽约长岛市（杰克逊大道 27-24 号）开设了 Dutch Kills。
Phil Ward 开设了他的酒吧 Mayahuel（东 6 街 304 号）。
凯特·格温 (Kate Gerwin) 在新墨西哥州科拉莱斯市开设了 Casa Vieja 餐厅，提供新鲜的手工酒吧项目。
我帮助 BarProducts.com 添加了酒吧工具的 Master Mixology 部分。
Kathy Casey 的书 Sips & Apps 已出版，并在书中 Dale “King Cocktail” DeGroff 提到她是第一位酒吧厨师。
Philip Ward 和 Ravi DeRossi 在纽约市（东六街 304 号）领导 Mayahuel。
托宾·埃利斯（Tobin Ellis）推出了社交混合学，这是世界上第一个弹出式地下酒吧系列，在纽约、火奴鲁鲁、洛杉矶、新奥尔良、阿斯彭、拉斯维加斯、旧金山和迈阿密等地进行地下演出。
2010
千禧一代掌舵。是的，他们往往是自恋的，不明白为什么他们需要支付他们的会费——在他们能走路之前跑——但是看看他们推动鸡尾酒文化的地方：他们远离地下酒吧风格的酒吧，创造了像职业拳击手这样的休闲挂、Honeycut 和 Mother's Ruin，他们开设了潜水工艺酒吧、tiki 酒吧和苏打水酒吧，种植了自己的草药，创造了桶装鸡尾酒，先进的分子调酒，鸡尾酒鸡尾酒，冷浸渍法，天才调酒师跨界到调酒和反之亦然，Red Rover 调酒师（名人调酒师调换/前往其他酒吧调酒），组织弹出式酒吧，生产商业手工糖浆、水、苦味酒等，尝试植物奶，专注于梅斯卡尔酒、龙舌兰酒、月光酒, 和genever forward鸡尾酒，让纹身的调酒师很酷，开始冰程序，普及日本酒吧工具，生产他们自己的酒吧工具，提供食物和鸡尾酒搭配，开始他们自己的鸡尾酒活动，大多数我重要的是，赢得了詹姆斯比尔德奖。他们还没有完成。 2018 年，出于环境原因，他们开始大力推动减少稻草。前几代人非常自豪，但他们唯一的遗憾是没有互联网/社交媒体调酒师社区回到他们的时代。
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.
照片来自Kathy Casey.com
旧金山湾卫报文章由 Paul Harringtion提供。
来自她 Facebook 页面的 Sa loon 艺术家 Jill DeGroff的史蒂夫奥尔森艺术作品。
罗伯特·普洛特金（Robert Plotkin）在 2011 年的Facebook 页面上。
Dave Nepove 于 2007 年从他的Facebook 页面e.
Marcovaldo Dionysos 在 2016 年的Facebook 页面。
Ted A. Breaux 在 2008 年从他的Facebook 页面。
Julie Reiner 在 2012 年的Facebook 页面上。
Jared Brown 和 Anistatia Miller 来自 Mixellany.com
Beachbum Berry 的艺术 来自 Beachbum 的Facebook 页面的 Brad Abelson。
Tobin Ellis 在 2010 年来自他的Facebook 页面。
2008 Sasha Petraske 在鸡尾酒的故事中。
达西·奥尼尔（Darcy O'Neil）来自他的Facebook 页面。
杜山扎里奇和杰森科斯马斯。西蒙和舒斯特的照片。
2009 Christy Pope 和 Chad Solomon 来自 Christy 的Facebook 页面。
Jamie Boudreau 在 2007 年的Facebook 页面上。
乔纳森·波加什（Jonathan Pogash）来自他的 Facebook 页面。
来自他的 Facebook 的埃本弗里曼 页。
2014 年，我的《 The Everything Bartender's Book》第 4 版的出版商要求我添加一份美国手工酒吧的清单。我让他们知道这与十年前不同，现在每个州都有很多。他们说他们仍然想要它。所以我一直在努力，然后当我达到 400 人时，我联系了他们并询问他们是否希望我继续。我在 400 处停了下来。当这本书出版时，我注意到他们剪掉了整个章节，所以我再次联系他们询问美国章节的所有工艺酒吧，他们说他们需要剪掉它的字数。然后在 2018 年，我的第 16 本书The Cocktail Companion再次被删减。
以下是我研究的酒吧。我不打算跟上所有关闭或打开的酒吧。
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.
阿拉斯加州
乌鸦巢——德纳利公园
Mile 238.5 Parks Highway • denalicrowsnestcabins.com/bar/cocktails
你会住在偏僻的小木屋里，但酒吧里有手工鸡尾酒。
亚利桑那
蒙特维斯塔鸡尾酒酒廊——弗拉格斯塔夫
北旧金山街 100 号 • hotelmontevista.com/MVLounge.php
是弗拉格斯塔夫的第一家地下酒吧，现在供应手工鸡尾酒。
苦与曲——凤凰
1 West Jefferson Street • bitterandtwistedaz.com
屡获殊荣的鸡尾酒酒廊和精酿鸡尾酒，氛围极佳，提供创新的酒吧小吃。
欣喜若狂——凤凰
2201 East Camelback Road • thegladly.com
时尚的酒吧供应 240 多种威士忌、精酿鸡尾酒、独特的冰球和舒适的美食。
第二层酒吧——斯科茨代尔
4166 North Scottsdale Road • secondstoryliquorbar.com
高档鸡尾酒廊、主厨餐厅、200 多种威士忌和手工鸡尾酒。
侧边栏—斯科茨代尔
1514 North Seventh Avenue • sidebarphoenix.com
摇摆复古鸡尾酒氛围、工艺鸡尾酒和大饼。
Shady's-斯科茨代尔
2701 East Indian School Road • facebook.com/Shadys.az
复古 1980 年代氛围、经典鸡尾酒、工艺草稿、台球桌和点唱机。
斯科特公司-图森
北斯科特大街 47 号 • 47scott.com
时尚酒吧和餐厅、手工鸡尾酒和骡子星期一。
边车—图森
139 伊斯特本• facebook.com/barsidecar
提供严肃工艺鸡尾酒的酒吧。
避难所——图森
格兰特东路 4155 号 • facebook.com/TheShelterCocktailLounge
六十年代复古酒廊、经典和现代马提尼酒和鸡尾酒，以及经典和电影，都在这间穿着靴子、喝马提尼酒、时髦、时髦的酒廊。
The House Brasserie—图森
6936 East Main Street • thehousebrasserie.com
烹饪艺术，在复古别致、舒适的环境中提供最前沿的世界美食和手压鸡尾酒。
使命——图森
北布朗大道 3815 号 • themissionaz.com
在精致而休闲的环境中享用现代拉丁美食和手压鸡尾酒。
科罗拉多州
厨师俱乐部——阿斯彭
315 East Dean Street • stregisaspen.com/dining/chefs-club/
位于瑞吉阿斯彭度假村。这家屡获殊荣的餐厅和酒吧提供季节性、创新和独一无二的食谱。
斯诺大法官——阿斯彭
东海曼大道 328 号 • 正义之雪.com
历史悠久的酒吧，位于最初建于 1889 年的惠勒歌剧院大楼的标志性位置。这家维多利亚时代的酒吧提供新美式菜单、手工鸡尾酒和现场音乐。
客厅休息室——阿斯彭
东大街 330 号•hoteljerome.aubergeressorts.com/dining
位于杰罗姆酒店，旨在让您感觉与听起来完全一样。他们提供小盘子和创意鸡尾酒。
苦涩的酒吧——博尔德
835 Walnut Street • thebitterbar.com
他们秉承原始鸡尾酒制作方法的精神，并努力提供充满激情而不是虚伪的简单鸡尾酒。
503W—科罗拉多斯普林斯
西科罗拉多大道 503 号 • 503w.co
擅长独创 使用新鲜、天然和当地食材制作的手工食品和饮料。
Adrift Tiki 酒吧——丹佛
218 South Broadway • adriftbar.com
热带主题的 tiki 酒吧，提供新鲜的海岛风味饮品和波利尼西亚风味小吃。
Colt & Gray—丹佛
1553 Platte Street #120 • coltandgray.com
餐厅和酒吧供应最优质的食物和鸡尾酒。
格林罗素——丹佛
1422 拉里默•greenrussell.com
穿过一家馅饼店，就可以进入这个有规则的地下厨师驱动的工艺鸡尾酒吧。规则：如果您需要使用手机，请在电话亭使用；团体人数限制为六人；进行生动而安静的谈话，并穿着得体。
老少校——丹佛
3316 Tejon Street • oldmajordenver.com
质朴别致的餐厅和酒吧，专门供应自制和当地食材。
禁酒令——丹佛
504 East Colfax Avenue •prohibitiondenver.com
为那些喜欢经典酒和美味的小酒馆美食的人准备的酒吧。
圣。艾莉——丹佛
普拉特街 1553 号
这间时尚舒适的休息室位于 Colt & Gray 楼下，提供创意鸡尾酒和小盘子。
TAG—丹佛
拉里默街 1441 号 • tag-restaurant.com
开放式厨房设有厨师柜台座位和十人酒吧，供应可分享的菜肴和新鲜的鸡尾酒。
威廉姆斯和格雷厄姆——丹佛
3160 Tejon Street • williamsandgraham.com
2015 年被评为“美国最佳酒吧”。这个禁酒时代的地下酒吧由 2015 年美国年度调酒师肖恩·肯扬 (Sean Kenyon) 拥有。 Kenyon 是第三代调酒师和酒吧老板。他提供手工制作的鸡尾酒、小盘子和甜点。
洗衣房和鸡尾酒——Steamboat Springs
十一街 127 号 • thelaundryrestaurant.com
质朴别致的厨房和酒吧，供应全球灵感的小盘子和精酿鸡尾酒。
康涅狄格
海象+木匠——黑岩
2895 Fairfield Avenue • walruscarpenterct.com
一个简单的砖墙空间，提供烟熏烧烤、精酿啤酒和精酿鸡尾酒。
工艺 260——费尔菲尔德
邮政路 260 号•craft260.com
精酿啤酒吧，供应酒吧美食和精酿鸡尾酒。
116皇冠—哈特福德
皇冠街 116 号 • 116crown.com
还提供鸡尾酒课程的工艺酒吧。
NIXS—哈特福德
前街 40 号 • nixshartford.com
这个充满活力的聚会场所提供新美式小盘子、手工鸡尾酒和周末 DJ。
ON20—哈特福德
400 Columbus Boulevard • ontwenty.com
这家优雅的餐厅和酒吧位于 20 楼，享有城市和河流景观，供应美式菜肴和手工鸡尾酒。
特雷瓦—哈特福德
法明顿大道 980 号 • trevact.com
Treva 的灵感来自意大利中部和北部地区的美食。只使用最新鲜的 每天手工制作最好的时令食材、菜肴和鸡尾酒。还有一个优雅的户外庭院。
比赛——诺沃克
华盛顿街 98 号 • matchsono.com
这家餐厅和酒吧提供经典的世俗菜肴和每天更换的独特创意菜单。
贝利的后院——里奇菲尔德
23 Bailey Avenue • baileysbackyard.com
这家餐厅、酒吧和餐饮公司提供创新的农场到餐桌美食、工艺鸡尾酒、古朴的装饰和带顶棚的露台。
纯咖啡和工艺鸡尾酒——韦斯特波特
威尔顿路 6 号 •nearestwestport.com
前消防站内的时尚咖啡馆，白天供应三明治和咖啡因饮品，晚上则提供手工鸡尾酒。
特拉华州
14 全球——贝瑟尼海滩
14 North Pennsylvania Avenue • 14global.com
适合家庭入住的酒吧和餐厅，提供小盘子、比萨饼和手工鸡尾酒。
果酱小酒馆—里霍博斯海滩
巴尔的摩大街 20 号 • jambistro.com
一家提供食物和鸡尾酒的小酒馆，致力于使用新鲜的有机食材，这些食材来自苏塞克斯郡最好的供应商。
哥伦比亚特区
波旁牛排—DC
西北宾夕法尼亚大道 2800 号 •fourseasons.com/washington/dining/bourbon_steak.html
位于四季酒店内。他们种植自己的草药来制作糖浆、苦味剂和酊剂。
哥伦比亚厅—DC
1539 Seventh Street NW • columbiaroomdc.com 和passengerdc.com
由 Derek Brown 领导的十座小型工艺酒吧。它位于乘客内部。每周开放三晚，需要预订。价格附带小食。
开国元勋—DC
1924 宾夕法尼亚大道 NW • wearefoundingfarmers.com
这家餐厅和酒吧由 NDFU（北达科他州农民联盟）的 40,000 多名家庭农民拥有，并由各地数百个家庭农场供应。所有的食物和饮料都是从零开始制作的。
吉布森—DC
2009 年第十四街 NW • thegibsondc.com
这个昏暗、性感的空间提供禁酒时代的鸡尾酒和迷人的户外露台，很难找到。您通过 U 街走廊/小巷的黑色门进入。如果已解锁，请输入。如果没有，请按铃，如果您有预订，有人会来带您到您的餐桌旁。
POV—直流
西北第十五街 515 号
W 酒店的屋顶酒廊吸引了一群时髦的人群，并提供时令工艺鸡尾酒和城市景观。
佛罗里达
甜水—博因顿海滩
1507 South Federal Highway • Sweetwater33.com
新的美式餐厅和酒吧，供应小盘子和创意工艺鸡尾酒。
猪——珊瑚山墙
2415 Ponce de Leon Boulevard • runpigrun.com
每周 7 天供应最新鲜、最具创意的南方地区美食和鸡尾酒，周六和周日提供令人精神焕发的早午餐。
Tap 42——劳德代尔堡
1411 South Andrews Avenue • Tap42.com
时尚的空间提供创意鸡尾酒和创意汉堡。他们在迈阿密、博卡拉顿和科勒尔盖布尔斯还有另外三个地点。
多斯·加托斯—杰克逊维尔
143 East Forsyth Street • dosgatosjax.com
供应手工鸡尾酒和马提尼酒的时髦聚会场所。他们也有主题之夜。
Moxie Kitchen + Cocktails—杰克逊维尔
4972 Big Island Drive • moxiefl.com
这家工业时尚的餐厅和酒吧致力于可持续采购，并与当地和工匠生产商合作。他们提供美式美食和时尚饮品。
边车贾克斯—杰克逊维尔
亨德里克斯大道 1406 号•drinksidecar.com
休闲的都市啤酒吧，供应微酿啤酒和精酿鸡尾酒。
2 美分—基韦斯特
416 Appelrouth Lane • 2centskw.com
休闲酒吧和餐厅，在带露台的创意彩绘空间内供应手工鸡尾酒和美式菜肴。
另一边——基韦斯特
卡罗琳街 429 号 • facebook.com/theothersidekw
位于基韦斯特最古老的维多利亚风格房屋/酒吧内，名为“The Porch”。里面有一扇通往“彼岸”的门。
普通黑鸟——迈阿密
729 Southwest First Avenue • blackbirdordinary.com
时尚的鸡尾酒吧，提供手工鸡尾酒、舞池、主持人 DJ 和乐队。他们还在露台上有一堵药草墙。
甜蜜的自由——迈阿密
237 B 第二十街 • mysweetliberty.com
由屡获殊荣的调酒师 John Lermayer 和 Dan Binkiewicz 以及餐厅老板 David Martinez 构思和经营。
角落——迈阿密
1035 North Miami Avenue • thecornermiami.com
这个时尚的角落酒吧供应创意三明治、小盘子以及经典和工艺鸡尾酒。他们有一个药草园，从当地农民那里购买。
柏树屋——迈阿密
3620 Northeast Second Avenue • thecypressroom.com
一家美式烧烤和鸡尾酒吧，植根于一流的食物和服务，拥有詹姆斯·比尔德奖获奖厨师的旧世界情怀。
破碎的摇床——迈阿密海滩
2727 Indian Creek Drive • thefreehand.com/venues/the-broken-shaker
Freehand Hostel 的小型浪漫酒吧提供创意鸡尾酒和宽敞的后院。鸡尾酒名人 Gabriel Orta 和 Elad Zvi 创建了这个酒吧。
丽晶鸡尾酒会——迈阿密海滩
柯林斯大街 1690 号 • galehotel.com/nightlife/regent-cocktail-club
位于大风酒店内，提供精酿鸡尾酒。
Yardbird Southern Table & Bar——迈阿密海滩
1600 Lenox Avenue • runchickenrun.com
他们的食物和鸡尾酒中使用的农场新鲜食材。
Todd English 的 BlueZoo——布埃纳维斯塔湖
华特迪士尼世界海豚酒店
1500 Epcot Resorts Boulevard • swandolphinrestaurants.com/bluezoo/index.html
这是奥兰多第一家真正的新鲜工艺鸡尾酒吧，于 2004 年开业。
礼貌——奥兰多
114 North Orange Avenue • thecourtesybar.com
奥兰多的第一家工艺酒吧光线昏暗，铺着砖砌。他们以精品烈酒手工调制的鸡尾酒为特色。
汉森修鞋店——奥兰多
27 East Pine Street • facebook.com/hansonsshoerepair
地下酒吧式鸡尾酒吧，要求您在下午 1 点到 7 点之间拨打 407-476-9446 并“轻松地对着您的电话听筒讲话”，他们会与您联系并提供当晚的密码。
树林——奥兰多
49 North Orange Avenue, 2 楼 • thewoodsorlando.com
一家精品酒吧，提供精酿鸡尾酒和七十多种精酿啤酒。
西罗斯—坦帕
2109 Bayshore Boulevard • cirostampa.com
一个拥有最好的鸡尾酒吧的晚餐俱乐部，提供真正的禁酒时代手工鸡尾酒的精英清单。
飞吧——坦帕
1202 North Franklin Street • flybarandrestaurant.com
带有屋顶平台的跳跃酒吧，提供精酿鸡尾酒、小盘子、现场音乐和城市景观。
避风港——坦帕
2208 West Morrison Avenue • havetampa.com
时尚的空间供应地中海菜肴和精制鸡尾酒，并附设葡萄酒商店。
Pané Rustica—坦帕
3225 South MacDill Avenue • panerusticabakery.com
白天，这是一家休闲的早餐和午餐餐厅，晚上则供应精心调制的鸡尾酒和晚餐。
鸳鸯——圣彼得堡
中央大街 231 号• mandarinhide.com
他们的目标是为客人提供独特的体验，包括无与伦比的精酿鸡尾酒、令人耳目一新的热情员工、朴实无华的氛围和令人振奋的音乐。他们的欢乐时光被称为紫罗兰时光。
乔治亚州
声音表——亚特兰大
埃奇伍德大道 483 号 • thesoundtable.com
工业空间供应小盘子和手工鸡尾酒，晚上变成舞蹈俱乐部。鼓励跳舞。
霍尔曼和芬奇——亚特兰大
桃树路 2277 号 •holeman-finch.com
现代美食酒吧供应复古美食和定制鸡尾酒。
JCT Kitchen and Bar—亚特兰大
1198 Howell Mill Road • jctkitchen.com
温馨低调的屋顶酒吧，供应精酿鸡尾酒、美味小吃、现场音乐和壮观的天际线景观。
尤金餐厅——亚特兰大
桃树路 2277 号 • restauranteugene.com
一个私密而精致的从农场到餐桌的餐饮空间。
莱昂的全方位服务——迪凯特
131 East Ponce de Leon Avenue • leonsfullservice.com
位于前加油站的灵感现代餐厅，提供新美式美食、手工鸡尾酒和地掷球场。
鳄鱼之魂——萨凡纳
巴纳德街 114 号 • alligatorsoul.com
酒吧和餐厅使用新鲜的当地食材制作的手工菜肴和鸡尾酒。
夏威夷
Lewers 酒廊——檀香山
2199 卡利亚路 • halekulani.com/dining/lewers-lounge-bar
Halekulani Hotel 酒店的高档爵士酒廊是供应手工鸡尾酒和高档小吃的豪华场所。鸡尾酒名人 Dale “King Cocktail” DeGroff 和 Francesco Lafranconi 培训了调酒师。
清单——檀香山
32 North Hotel Street • manifesthawaii.com
精致的鸡尾酒点，突出创意饮品和手工小盘。
诺布—檀香山
118 Ala Moana Boulevard • noburestaurants.com/waikiki/experience
日本 - 秘鲁美食和高档鸡尾酒。
Pig & the Lady 餐厅——檀香山
83北景南•thepigandthelady.com
现代越南烹饪和工艺鸡尾酒与公共餐桌。
Pint + Jigger Gastropub——檀香山
1936 South King Street • pintandjigger.com
美食酒吧，提供创新的酒吧美食、创意鸡尾酒和精酿啤酒花园。
小镇餐厅——檀香山
3435 Waialae Avenue #104 • townkaimuki.com
他们的理念是 找到地球、手和嘴之间最短、最简单的方法。本地优先，尽可能有机，始终使用 Aloha。
爱达荷州
迈泰—博伊西
750 West Idaho Street • maithaigroup.com
在带露台座位的时尚现代环境中供应创意亚洲融合菜肴和工艺鸡尾酒。
红羽——博伊西
北八街 246 号 • bcrfl.com
高档酒廊，在别致的现代空间内供应时令美式舒适食品和精酿鸡尾酒。
基石——番茄酱
211 North Main Street •cornerstoneketchum.com
富有创意的美式美食和手工鸡尾酒吸引着当地人来到这个时尚而历史悠久的时尚砖砌场所。
伊利诺伊州
德维尔酒吧——芝加哥
701 North Daman Avenue • bardeville.com
由著名的调酒师布拉德博尔特领导。他在鸡尾酒方面的创造性方法获得了无数赞誉，包括在 2010 年 Bacardi Legacy Chicago 比赛中获得第一名，被 Bombay Sapphire 评为芝加哥 2010 年最受启发的调酒师，以及 2015 年 Jean Banchet 最佳调酒师提名。这家装饰艺术风格的酒吧设有舒适的展位座位，在前厅营造出温馨的氛围，而中间空间则有台球桌和休息室座位的客厅感觉。多元化的后室举办各种娱乐活动，包括每周四免费喜剧系列节目、客厅车，以及每周末崭露头角的 DJ 表演。
桶屋公寓——芝加哥
北林肯大道 2624 号•barrelhouseflat.com
宽敞的工艺鸡尾酒菜单和适合美食家的酒吧在时尚空间用餐，楼上设有休息室。
大明星——芝加哥
1531 North Damen Avenue • bigstarchicago.com
位于芝加哥 Wicker Park 社区中心的以波旁威士忌和啤酒为重点的深夜酒吧。坐落在一个废弃的 1940 年代加油站。 taqueria 经典乡村音乐和摇滚乐的配乐由酒吧工作人员挑选和制作。
博卡—芝加哥
北霍尔斯特德街 1729 号 • bokachicago.com
提供灵感美食和鸡尾酒，重点是最新鲜的时令食材。还有一个烛光后花园庭院。
哈伯德旅馆—芝加哥
110 West Hubbard Street • hubbardinn.com
欧洲风格的小盘子、典型的中世纪鸡尾酒和旧世界的装饰。
Maude's Liquor Bar——芝加哥
840 West Randolph Street • maudesliquorbar.com
光线昏暗的酒廊采用裸露的砖墙，供应精酿鸡尾酒、海鲜和经典法式菜肴。
Sable Kitchen & Bar—芝加哥
505 North State Street • sablechicago.com
位于帕洛马尔酒店，在充满活力的酒吧场景中供应创意小盘子和创意鸡尾酒。调酒师接受了龙舌兰酒和梅斯卡尔酒专家兼调酒师 Jacques Bezuidenhout 的培训。
棕褐色——芝加哥
123 North Jefferson Street • sepiachicago.com
季节性、创意、高档的酒吧和餐厅，在砖、瓦和木质内饰中供应工艺鸡尾酒，让人想起经典的芝加哥。
恶棍——芝加哥
3201 West Armitage Avenue • scofflawchicago.com
以杜松子酒为主的维多利亚风格沙龙，在午夜供应精心制作的鸡尾酒、美式精酿啤酒、小盘子和新鲜出炉的饼干。
鸟舍——芝加哥
953-955 West Fulton Street • theaviary.com
时尚的鸡尾酒酒廊，每日供应精选的主厨鸡尾酒和美食。调酒师查尔斯乔利赢得了 2014 年帝亚吉欧世界级调酒比赛。
三个点和一个破折号——芝加哥
北克拉克街 435 号 •threedotschicago.com
屡获殊荣的现代 tiki 酒吧，供应 200 多种朗姆酒和 luau 小吃。
紫罗兰时间——芝加哥
1520 North Damen Avenue • theviolethour.com
2015 年 James Beard 杰出酒吧计划获奖工艺鸡尾酒吧，酒吧后面有大量鸡尾酒人才。有规则：没有手机，没有棒球帽，没有预订。他们要求你不要带任何你不会带的人去你母亲家吃周日晚餐。你不会找到这个酒吧的标志。在黄灯下寻找人。
惠斯勒——芝加哥
2421 North Milwaukee Avenue • whistlerchicago.com
时尚而悠闲的酒吧，提供创意鸡尾酒和 DJ 或每晚不设掩护的现场音乐表演。
Weegee's Lounge——芝加哥
3659 West Armitage Avenue • weegeeslounge.com
低调的酒吧，拥有 1940 年代的氛围，供应经典鸡尾酒、精酿啤酒和沙狐球桌。
爱荷华州
大陆——得梅因
428 East Locust Street •continental-lounge.com
时尚的酒廊以当代艺术装饰，提供手工鸡尾酒、小吃和爵士乐。
堪萨斯
4 Olives Wine Bar——曼哈顿
南四街 121 号 •fourolives.biz
店主、厨师和调酒师 Scott Benjamin 汇集了一长串经典鸡尾酒以及原创工艺鸡尾酒、桶装鸡尾酒、自制滋补品等。
路易斯安那州
赛普拉斯酒吧—科文顿
428 East Boston Street • southhotel.com
位于南方酒店的工艺酒吧，以手绘壁画、拱形落地窗和壁炉装饰。
新奥尔良路易斯安那州第 21 条修正案酒吧 |法国区
725 Iberville Street • 21stamendmentlalouisiane.com
小而古朴的工艺鸡尾酒吧位于 1800 年代后期发明鸡尾酒 La Louisiane 的地方。它的装饰向禁酒时代致敬。他们每天都有现场爵士乐队。
Bar Tonique—新奥尔良 |法国区
820 North Rampart Street • bartonique.com
提供原创、改编和经典鸡尾酒。
Bourbon O 酒吧—新奥尔良 |法国区
波旁街 730 号 • Bourbono.com
这家鸡尾酒和爵士酒吧位于波旁奥尔良酒店。 2013 年，我将这家潜水酒吧改造成波旁街的第一家新鲜酒吧——它也成为波旁第一家无烟酒吧。
酒吧有一个独特而多样化的客户，因为有一个波旁街入口和一个客人酒店入口。在任何特定时间，酒吧工作人员都可以在一排 Jager Bombs 旁边制作一排 Old-Fashioneds 和 Sazeracs——这没关系，因为我们希望每个人都玩得开心。菜单每个季节都会变化，每个调酒师都会提供一杯鸡尾酒。
2014 年，我们成为自 1919 年以来第一家摇动拉莫斯杜松子酒 6 分钟的酒吧——您点了一份之后，就可以在登记处签名。在贝丝·达多诺 (Beth D'Addono) 的 2016 年出版的《死前在新奥尔良要做的 100 件事》一书中，这家酒吧被列为拉莫斯杜松子酒小胡子的最佳去处。
每晚都有不同的现场爵士乐队演奏，我们提供 80 多种威士忌（是的，我们有 Pappy's），六个大屏幕上的默认频道是带字幕的特纳经典电影，有 12 种本地啤酒可供选择，还有一些小点心包括新奥尔良的秋葵汤、什锦饭和迷你松饼三明治篮。
Cane & Table—新奥尔良 |法国区
迪凯特街 1113 号 • caneandtablenola.com
在 Nick Deitrich 经营的哈瓦那老城氛围中提供以朗姆酒为基础的鸡尾酒、不拘一格的大小盘子。
旋转木马酒吧—新奥尔良 |法国区
214 皇家街•hotelmonteleone.com/entertainment/carousel-bar
Carousel Bar 是新奥尔良最受欢迎的酒吧。它与其说是一个工艺酒吧，不如说是一个经典的鸡尾酒吧。这就是 Vieux Carré 鸡尾酒于 1938 年发明的地方。调制鸡尾酒的绝对最佳调酒师是首席调酒师 Marvin Allen。艾伦白天工作，六点下班，但现在是新奥尔良，鼓励白天喝酒。酒吧每周七晚提供现场娱乐表演。
治愈——新奥尔良
4905 Freret Street •curenola.com
新奥尔良的第一家工艺酒吧。
法国 75 酒吧—新奥尔良 |法国区
813 Rue Bienville • arnaudsrestaurant.com/french-75
当地名人调酒师克里斯·汉娜 (Chris Hannah) 领导着这家装饰精美的舒适酒吧。猴子灯很有趣！这是获得法国 75 的最佳地点，在感恩节和狂欢节之间，Hannah 制作手工制作的 Tom & Jerrys。此外，如果您看到名人，请不要感到惊讶。
纬度 29—新奥尔良 |法国区
迪凯特街 320 号 • latitude29nola.com
这是 Beachbum Berry 的第一家 tiki 酒吧，位于古色古香的 Bienville Hotel。酒吧提供经典和现代的 tiki 饮品以及波利尼西亚美食。这是世界上订购僵尸的最佳地点。
洛亚——新奥尔良
221 营街 • ihhotel.com/loa
在 International House Hotel 温暖而精致的空间内享用季节性手工鸡尾酒。
狂欢——新奥尔良
133 North Carrolton Avenue • revelcafeandbar.com
在新奥尔良为他人工作多年后，第四代调酒师 Chris McMillian 终于在 2015 年开设了自己的酒吧。 McMillian 是新奥尔良最著名的调酒师。他是美国鸡尾酒博物馆的联合创始人和鸡尾酒历史学家。麦克米利安曾在《纽约时报》和《华尔街日报》等许多期刊中被提及，并曾在史密森学会等机构担任公开演讲者。 Imbibe 杂志将 McMillian 列为上世纪最具影响力的 25 位鸡尾酒名人之一。
他的酒吧供应经典和精心制作的鸡尾酒（如果您在他制作鸡尾酒时听到故事，请不要感到惊讶）以及由在 Emeril Lagasse 培训的厨师制作的美味三明治和小盘子。
Roost Bar—新奥尔良 |法国区
皇家街 417 号 • brennansneworleans.com
Roost 酒吧位于 Brennan's 内。它由著名的新奥尔良调酒师 Lu Brow 领导，他提供精心制作的经典鸡尾酒。
SoBou—新奥尔良 |法国区
沙特尔街 310 号 • sobounola.com
这家工艺酒吧位于法国区“W”酒店。 SouBo 代表“波旁街以南”。
西尔万—新奥尔良 |法国区
沙特尔街 625 号 • sylvainnola.com
使用来自美国南部的最佳食材，提供简单、严肃的食物和精心调制的鸡尾酒。
孟买俱乐部——新奥尔良 |法国区
830 Conti Street • bombayclubneworleans.com
Blake Kaiser 通过手工鸡尾酒监督酒吧项目。还提供小食到全套晚餐和每周七晚的现场娱乐表演。
Sazerac 酒吧——新奥尔良
罗斯福路 130 号 • therooseveltneworleans.com/dining/the-sazerac-bar.html
它位于罗斯福酒店。这不是 Sazerac 的发明地，但他们在 1930 年代采用了它。这是 Huey “Kingfish” P. Long（1932-1935 年）州长会在此闲逛并点一杯 Ramos Gin Fizz 的酒吧。你甚至可以在 YouTube 上看他喝一杯。
维多利亚时代的休息室——新奥尔良
3811 圣查尔斯大道 • thecolumns.com/the-victorian-lounge
这个宏伟而浪漫的酒吧位于 Columns Hotel。它供应经典和工艺鸡尾酒，并已在许多出版物中有所报道。
十二英里限制 - 新奥尔良
500 South Telemachus Street • facebook.com/twelve.mile.limit
T. Cole Newton 拥有的潜水工艺鸡尾酒吧。他们还出售便宜的啤酒、烧烤、蛋糕，并设有台球桌。
明尼苏达
漫威酒吧——明尼阿波利斯
50 North Second Avenue • marvelbar.com
一个小型的社区鸡尾酒吧，一群调酒师在他们制作的饮料中投入了思想和关怀。您可以找到紫色门后面的酒吧。
密西西比州
客厅市场——杰克逊
115 West Capitol Street • parlormarket.com
采用砖墙、木梁和大理石酒吧的高档乡村风格餐厅供应当地南方美食和鸡尾酒。
布伦特药店的药剂师——杰克逊
655 Duling Avenue • apothecaryjackson.com
药剂师汽水喷泉式鸡尾酒吧。
小吃店——牛津
21 北拉马尔•snackbaroxford.com
时尚的小酒馆和牡蛎酒吧，提供受南方影响的法国美食、手工鸡尾酒和现场音乐。
蒙大拿
沃克斯——比林斯
2700 First Avenue North • walkersgrill.com
提供自制鸡尾酒和新鲜的带刺铁丝网、枝形吊灯和当地艺术品的环境。
Red Room 地下室酒吧——Whitefish
中央大街 147 号 • latitude48bistro.com/red-room-whitefish.php
餐厅下方的酒吧，供应精制鸡尾酒和小吃。
内布拉斯加州
浆果和黑麦——奥马哈
第十一街和霍华德街 • theberryandrye.com
这家酒吧从禁酒令前的时代中汲取灵感——饮品却从实验、现代和烹饪的角度来处理其鸡尾酒。
V. Mertz——奥马哈
霍华德街 1022 号 • vmertz.com
优雅的餐厅和酒吧供应美味的新美式鸡尾酒。
内华达州
市中心鸡尾酒室——拉斯维加斯
111 Las Vegas Boulevard South • Downtowncocktailroom.com
一间私密的地下酒吧式房间，供应精酿鸡尾酒。
弗兰基的 Tiki 房间——拉斯维加斯
1712 West Charleston Boulevard • frankiestikiroom.com
一个新鲜的饮料提基酒吧，里面摆满了世界顶级提基艺术家的艺术品和雕刻品。
香草和黑麦——拉斯维加斯
3713 West Sahara Avenue • herbsandrye.com
一个真正的工艺鸡尾酒吧。
Libertine Social——拉斯维加斯
3950 South Las Vegas Boulevard • mandalaybay.com
现代调酒师 Tony Abou-Ganim 的第一家酒吧位于曼德勒湾。寻找带有大型蓝色霓虹灯的酒吧，上面写着“保持狂野”。
诺拉——拉斯维加斯
5780 West Flamingo Road • norascuisine.com
意大利美食和工艺鸡尾酒。
彼得罗森酒吧
3600 Las Vegas Blvd South •bellagio.com/nightlife-diversions/petrossian-bar.aspx
百乐宫酒店内。在 Tony Abou-Ganim 的指导下，拉斯维加斯的第一家手工鸡尾酒吧。
Vesper 酒吧——拉斯维加斯
3708 South Las Vegas Boulevard • cosmopolitanlasvegas.com
位于丽都酒店。
纽约
三叶草俱乐部——布鲁克林
史密斯街 210 号 • cloverclubny.com
朱莉莱纳酒吧。精致的鸡尾酒、正宗的美食和热情好客的氛围。但它是布鲁克林的鸡尾酒吧，所以这也意味着没有天鹅绒绳索，低调的邻里氛围，不时有现场爵士乐，以及带壁炉的舒适后室。哦，还有早午餐，因为你需要早午餐。
长岛酒吧——布鲁克林
大西洋大道 110 号 • thelongislandbar.com
由 Joel Tompkins 和 Toby Cecchini 所有。 （1988 年世界性的创造者）。
图克巷——布鲁克林
华盛顿大道 793 号•takeeralley.com
这是工艺调酒师德尔佩德罗的酒吧。这是一个时尚的聚会场所，有酒吧小吃、复古氛围和爱迪生灯泡。
Death & Co.—曼哈顿
东六街 433 号 • deathandcompany.com
由大卫卡普兰于 2006 年 12 月 31 日开业，以迎接新年。寻找一个用木板代替窗户的店面。酒吧正门前的人行道上用金属印着 Death & Co. 的名字。把你的电话号码给门口的保镖，当你可以进来时，他会打电话给你。他们还有一本书。
天使的份额——曼哈顿
6 Stuyvesant Street 2 楼 • facebook.com/Angels-Share-534149856600355
横丁日本餐厅内的一个小工艺吧。这是 Sasha Petraske 模仿 Milk & Honey 的酒吧。
Apothéke—曼哈顿
9 Doyers Street • apothekenyc.com
灵感来自欧洲药剂师的历史和崛起，以及 19 世纪巴黎苦艾酒的艺术影响。
Attaboy——曼哈顿
埃尔德里奇街 134 号
这个小空间最初是从 1999 年除夕到 2012 年除夕的 Sasha Petraske 的 Milk & Honey。如今，长期担任 M&H 调酒师的 Sam Ross 和 Michael McIlroy 是业主。大门简单地写着“AB 134”。预订系统早已不复存在，因此您只需经常敲击并按下蜂鸣器，如果有空位，您就会被允许进入。不要参加超过四人的聚会，因为只有两个摊位、十二个高脚凳，而且没有菜单。
仅限员工——曼哈顿
510 Hudson Street • employeesonlynyc.com
这家餐厅和酒吧于 2004 年由五位酒吧行业的朋友开设； Dushan Zaric、Henry Lafargue、Igor Hadzismajlovic、Jason Kosmos 和 Bill Gilroy。该酒吧曾荣获“最佳美国酒吧团队”、“世界最佳鸡尾酒吧”和“世界最佳饮品精选”等众多奖项。它还出现在 2013 年的电影 Hey Bartender 中，该电影跟随他们的一位调酒师 Steve Schneider。
熨斗休息室——曼哈顿
西十九街 37 号 • flatironlounge.com
由 Julie Reiner 于 2003 年开业。位于一座建于 1910 年的标志性建筑内的大型工艺酒吧。Flatiron Lounge 唤起了过去时代的颓废和浪漫。爵士乐的声音将您带入一个戏剧性的拱门，通往精心修复的 30 英尺红木酒吧。
哈克贝利酒吧——曼哈顿
588 Grand Street • huckleberrybar.com
为几乎每个人提供一些东西。他们提供季节性和经典鸡尾酒，他们的厨房每晚开放，他们的私人花园每天开放至凌晨一点
小枝——曼哈顿
位于 Leroy 拐角处的第七大道南 20 号
由 Sasha Petraske 于 2005 年开业。这是一间调酒和调制鸡尾酒的地下室。要进入，请寻找一扇没有迹象的生锈金属门。在里面，有一条长长的楼梯通向酒吧。 Little Branch 只接受现金。
游牧民族图书馆——曼哈顿
1170 Broadway 和第二十八街 • thenomadhotel.com/#/dining/library
位于游牧酒店内的工艺酒吧。
澳门贸易公司—曼哈顿
311 Church Street, 一楼 • macaonyc.com
他们从 1930 年代的鸦片窝点和妓院汲取灵感。这是一个异国情调的双层客厅，供应手工鸡尾酒和中葡小盘子。
Mayahuel—曼哈顿
东六街 304 号 • mayahuelny.com
于 2009 年开业，一年后荣获“世界最佳新鸡尾酒吧”。他们是龙舌兰酒鸡尾酒吧。
飞马俱乐部——曼哈顿
77 West Houston Street • peguclub.com
Audrey Saunders 开创性的鸡尾酒酒廊在时尚的环境中供应经典和创意饮品。
PDT—曼哈顿
113 St. Marks Place • pdtnyc.com
PDT 代表“请不要告诉”。詹姆斯·比尔德奖的第一位鸡尾酒得主吉姆·米汉（Jim Meehan）创造了它。您必须致电 212-614-0386 进行预订。到达后，走下一段楼梯进入 Crif Dogs 餐厅，然后寻找电话亭。拿起电话，按一下蜂鸣器。
浇注丝带——曼哈顿
225 Avenue B • pouringribbons.com
调酒师华金·西莫 (Joaquin Simo) 为这家时尚的现代工艺鸡尾酒吧提供了一份精致小吃的小菜单。
Raines Law Room—曼哈顿
西十七街 48 号。 •raineslawroom.com
进入寻找没有标记的楼梯间并在底部按门铃。里面的表格有一个私人按钮来调用服务器。先到先得，但周日至周二接受预订，请通过电子邮件发送确切时间、您所在派对的电话号码和联系电话。
撒克逊+假释—曼哈顿
316 Bowery • saxonandparole.com
这家以马术为主题的美式餐厅供应精酿鸡尾酒。
死兔——曼哈顿
水街 30 号 • deadrabbitnyc.com
这家酒吧在2016年获得“世界最佳酒吧”。它由Jack McGarry和Sean Muldoon拥有，两层楼的三个房间供您体验。
酒鬼——曼哈顿
西十五街 425 号 • thetippler.com
The Tippler 是一个经典的纽约鸡尾酒目的地，坐落在供应精酿鸡尾酒的酒窖中。
俄克拉荷马州
小酒馆——塔尔萨
北大街 201 号 • taverntulsa.com
The Tavern 是对经典街区酒吧的现代诠释。他们提供酒吧风格的美食和手工鸡尾酒，只代表当地和时令食材中最好的。
避难所——塔尔萨
624 South Cincinnati Avenue • vaulttulsa.com
在世纪中叶的现代环境中供应经典的美式美食和手工鸡尾酒。
瓦尔基里——塔尔萨
13 East Brady Street • valkyrietulsa.com
一个有趣的邻里酒吧，专注于舒适和个性，并提供高品质的饮品，毫不掩饰。不断循环的菜单提供由新鲜原料制成的经典和新鸡尾酒。
宾夕法尼亚州
股票二日——哈里斯堡
211 North Second Street • stocksonsecond.com
提供从农场到餐桌的美食酒吧，其中一间酒吧专门供应美国威士忌和波旁威士忌。
约翰·J·杰富瑞——兰开斯特
哈里斯堡大街 300 号 • johnjjeffries.com
农场到餐桌、时令美食和精心调制的鸡尾酒。位于兰开斯特艺术酒店。
饥渴难耐——兰开斯特
兰迪斯大街 920 号 • 饥饿之心.com
集新美式厨房、精酿酒吧、精酿啤酒店和美食市场于一体的仓库式经营。
马客栈——兰开斯特
540 East Fulton Street • horseinnlancaster.com
历史悠久的网站，提供精致的酒吧食物、特色鸡尾酒和地下酒吧氛围的季节性菜单。
澳大利亚和狐狸——兰开斯特
38 West King Street • aussieandthefox.com
精致的澳大利亚和美国美食和精心制作的鸡尾酒在俗气的空间中供应。
富兰克林抵押投资公司——费城
南十八街 112 号 • thefranklinbar.com
Max “Boo Boo” Hoff 在禁酒令期间使用这座建筑来经营一个盗版戒指。寻找保镖——门的入口没有标记——他会引导你进入拥有 50 个座位的巨大地下酒吧。
南华克—费城
701 South Fourth Street • southwarkrestaurant.com
在漂亮的小酒馆环境中供应从农场到餐桌的菜肴以及经典鸡尾酒。
乡村威士忌——费城
118 South Twentieth Street • philadelphia.villagewhiskey.com
美食酒吧食物和鸡尾酒。
金合欢——匹兹堡
2108 East Carson Street • acaciacocktails.com
以禁酒为主题的精致鸡尾酒吧，供应装在优雅玻璃器皿中的精酿饮品。
Bar Marco——匹兹堡
2216 Penn Avenue • barmarcopgh.com
温馨的简约葡萄酒吧，提供获奖菜单、创意鸡尾酒和周末早午餐。
南卡罗来纳
Husk 酒吧——查尔斯顿
皇后街 76 号 • huskrestaurant.com/about/bar
精酿鸡尾酒吧，供应多种波旁威士忌和马德拉酒。
鸡尾酒会——查尔斯顿
479 King Street • thecocktailclubcharleston.com
提供种类繁多的自制输液、稀有烈酒和独一无二的饮料。
无花果—查尔斯顿
会议街 232 号 •eatatfig.com
使用时令食材烹制的南方经典菜肴和新鲜的鸡尾酒吧。
杜松子酒联合——查尔斯顿
东湾街 182 号 • theginjoint.com
舒适温馨的酒吧/餐厅，在 1920 年代风格的环境中供应精酿鸡尾酒和不拘一格的小盘子。
麦克拉迪——查尔斯顿
2 Unity Alley • mccradysrestaurant.com
提供当地采购的美国美食和精心调制的鸡尾酒。
德克萨斯州
CU29 鸡尾酒吧——奥斯汀
720 Brazos Street • cu29cocktailbar.com
提供创意鸡尾酒的酒吧，配有自制冲泡剂和调酒器。
消防站休息室——奥斯汀
605 Brazos Street • firehousehostel.com
位于 Firehouse Hostel，他们以重现世界上最好的经典鸡尾酒而自豪，注重品质和展示。
车库——奥斯汀
西科罗拉多街 503 号 •garagetx.com
低调的酒吧在停车场的时尚、中世纪风格的空间中制作创意鸡尾酒。
博尔萨—达拉斯
3232 McKinney Avenue • bolsadallas.com
提供当地采购的新美式菜肴和新鲜鸡尾酒。
豪宅酒吧——达拉斯
2821 Turtle Creek Boulevard • rosewoodhotels.com/en/mansion-on-turtle-creek-dallas/dining/mansion-bar
位于 Turtle Creek 的 Rosewood Mansion 内。
午夜牛仔鸡尾酒沙龙——达拉斯
东六街 313 号 •midnightcowboymodeling.com
这个酒吧没有标志。寻找门口上方的红灯，然后按“Harry Craddock”按钮嗡嗡作响。
午夜漫步者——达拉斯
主街 1530 号•midnightramamblerbar.com
Midnight Rambler 是一家位于焦耳酒店的工艺鸡尾酒沙龙。它由 Cuffs & Buttons 的 Chad Solomon 和 Christy Pope 构思和运营。 Midnight Rambler 的 DNA 是鸡尾酒、音乐和氛围。 Midnight Rambler 在温暖的模拟环境中为摇滚灵魂配乐提供新古典主义鸡尾酒。随心所欲的卓越服务风格与员工素质、卓越产品和对细节的关注产生了共鸣。提供免费代客泊车服务。
议会
艾伦街 2418 号 • facebook.com/ParliamentBar
达拉斯著名调酒师 Eddie “Lucky” Campbell 拥有的精酿鸡尾酒吧。议会既是先进的鸡尾酒酒廊，也是邻里酒吧，旨在方便人们进入，同时提供世界上最复杂的鸡尾酒项目之一。植根于永恒的风格，Parliament 从 1900 年代初期的酒吧和俱乐部中汲取灵感，具有前卫时期的兴奋和巴黎人行道咖啡馆的平易近人。
证明 + 食品储藏室——达拉斯
1722 罗斯街 • proofandpantry.com
一家美式餐厅和酒吧，提供美式美食以及多样化的原创酒吧节目。
烟雾——达拉斯
沃思堡大道 901 号•smokerestaurant.com
位于贝尔蒙特酒店的工艺酒吧。
泰特——达拉斯
2723 McKinney Avenue • tatesdallas.com
他们相信手工调制的鸡尾酒代表着浪漫、美食和乐趣的天堂。
雪松社交——达拉斯
326 South Lamar Street • thecedarssocial.com
著名的达拉斯调酒师迈克尔·马滕森 (Michael Martensen) 以一系列手工调制的鸡尾酒引领酒吧项目，而美食由屡获殊荣的厨师约翰·特萨尔 (John Tesar) 提供。
The Dram——达拉斯
2918 North Henderson Avenue • thedramdallas.com
提供手工调制的鸡尾酒和经典饮品，打造均衡的饮品菜单，包括夜间和季节性特色饮品。
The People's Last Stand 酒吧 + 小酒馆——达拉斯
5319 Mockingbird Lane • thepeopleslaststand.com
这家酒吧位于 Mockingbird Station 的顶部，提供经典鸡尾酒，这些鸡尾酒采用鲜榨果汁和自制糖浆、浸泡液和搅拌机制成的独特而美味的发明。
标准倾倒——达拉斯
2900 McKinney Avenue • tspdallas.com
一家受 1920 年代怀旧风格启发的社区餐厅和酒吧。这家鸡尾酒馆提供精酿鸡尾酒和厨房小吃。
维克多探戈——达拉斯
3001 North Henderson Avenue • victortangos.com
非常新鲜的鸡尾酒和大胆的冒险食物，门上挂着霓虹灯，上面写着“厨房营业到很晚”。
威士忌蛋糕——达拉斯
3601 Dallas Parkway •whisky-cake.com
供应从农场到厨房的从零开始制作的美食和鸡尾酒。
往常——沃思堡
148 West Magnolia Avenue • facebook.com/theusualbar
在这家时尚的酒吧里，调酒师用顶级食材倒出禁酒时期的鸡尾酒。
铁砧——休斯顿
1424 Westheimer Road, Suite B • anvilhouston.com
自 2009 年以来，休斯顿的第一家严肃的手工酒吧。他们致力于用他们能找到的最优质的烈酒和原料制作最好的饮料。
爱迪生实验——圣安东尼奥
1846 North Loop 1604 W • facebook.com/edisonexperiment
精酿鸡尾酒吧，专营经典和现代的精酿鸡尾酒。
威斯康星州
威克曼之家—埃利森湾
11976 Mink River Road • wickmanhouse.com
在带户外座位的古色古香的家中享用新美式餐点和手工鸡尾酒。
浪荡子——绿湾
209 North Washington Street • forequartermadison.com
精酿鸡尾酒吧，提供最优质的烈酒和知识渊博且热情好客的员工。
Boone & Crockett—密尔沃基
2151 South Kinnickinnic Avenue • boonemilwaukee.com
从架子到玻璃的经典制作鸡尾酒。
布莱恩特的鸡尾酒休息室——密尔沃基
南九街 1579 号 • bryantscocktaillounge.com
Bryant's 自 1938 年开业以来，是密尔沃基最古老的鸡尾酒酒廊。 他们在充满异国情调的灯光和毛绒天鹅绒墙壁的时尚氛围中提供精酿鸡尾酒。
浪荡子——麦迪逊
约翰逊街 708 号 • thelibertine209.com
一家屡获殊荣的社区餐厅和酒吧，其菜单几乎每天都会发生一点变化，重点是季节性产品和供应。
怀俄明州
玫瑰——杰克逊霍尔
50 西百老汇 • therosejh.com
位于粉红嘉德剧院内的工艺鸡尾酒吧。