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Darryl Chan - 1 Andrew Carmellini - 1 Brandy Crusta - 1 Kavé Pourzanjani - 1 Ray Sakover - 1 Shirley - 1 Josh Vera - 1 Janice - 1
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Search resuls for: "Robert Simonson"


5 mentions found


☆ The Best New Places to Drink in New York This Fall
  + stars: | 2023-08-24 | by ( Robert Simonson | ) www.nytimes.com   time to read: +1 min
The Portrait BarA new cocktail bar inside the Fifth Avenue Hotel is inspired by London landmarks and decorated with an array of portraits, hence the name. The drinks program is by Darryl Chan, who for many years worked at Bar Pleiades on the Upper East Side. 250 Fifth Avenue (28th Street). 100 Second Avenue (Sixth Street). 640 Manhattan Avenue (Nassau Avenue), Greenpoint, Brooklyn.
Persons: Darryl Chan, Andrew Carmellini, Brandy Crusta, Kavé Pourzanjani, Ray Sakover, Shirley, Josh Vera, Janice Locations: London, Greenpoint, Nassau, Greenpoint , Brooklyn
☆ The New Look in Cocktails? Layers and Stripes.
  + stars: | 2023-08-10 | by ( Robert Simonson | ) www.nytimes.com   time to read: +1 min
Fajita favorites of recent years have included the espresso martini, all manner of blue cocktails and any drink on fire. The latest, though, has something else in common with fajitas besides contagious appeal: layers of colorful ingredients. In a layered cocktail, the various liquid components settle out in separate strata, giving the drink a striped or ombré look. There are two ways to layer a cocktail: floats and sinkers. A sinker is also poured in last but, owing to the ingredient’s weight, falls to the bottom of the glass.
Persons: ”, Conrad Hayes, Ottava Locations: Brooklyn
☆ In Milan, Giving the Aperitivo a New Twist
  + stars: | 2023-07-26 | by ( Robert Simonson | ) www.nytimes.com   time to read: +1 min
In 2019, a space upstairs from the main bar opened as Sala Spiritello. The most popular drink there is the Compadre, made with mezcal, chinotto liqueur, agave syrup, sweet vermouth, bitters and the inevitable Campari. And soon there will be a third smaller, invitation-only space in the basement called Sala Gaspare, named after the company founder, Gaspare Campari. Architectural monuments stand next to newer construction; timeless sartorial style meets current fashion on the street each day. The aperitivo will always be king in Milan.
Persons: bartenders, mixology, Tommaso Cecca, Sala Gaspare, Gaspare Campari, they’re Organizations: Sala, New York Times, Travel Dispatch Locations: Milan
☆ Inside the Quest for Totally Transparent Cocktail Ice
  + stars: | 2023-05-11 | by ( Robert Simonson | ) www.nytimes.com   time to read: +1 min
Camper English’s obsession with ice began with its opposite: boiling water. To Mr. English, this was an unacceptable situation. “I was trying to confirm or disprove theories on making clear ice that I had been hearing from bartenders,” he said. Now, with Mr. English’s new tome, “The Ice Book,” out May 23 from Red Lightning Books, he’s made it possible for every cocktail enthusiast to master clear-ice at home. Mr. English had always heard that an easy way to achieve clear ice was to boil the water before freezing it.
☆ Bartenders Are Giving Blue Cocktails the Green Light
  + stars: | 2023-04-20 | by ( Robert Simonson | ) www.nytimes.com   time to read: +1 min
At Rolo’s, a restaurant in Ridgewood, Queens, the bar director Tony Milici recently flirted with the idea of putting a blue drink on the cocktail menu. The result was Sacrebleu, a blue riff on the gin fizz, made with rum, velvet falernum and blue curaçao. “I slept just fine knowing I made the Ramos gin fizz blue,” he said. Craft cocktail bartenders have seemingly gotten over any high-minded reservations about blue drinks, as they’ve begun slowly appearing across menus in the past few years. They have even produced a few quasi-famous new drinks, such as the Gun Metal Blue, at Porchlight in Manhattan, made with the citrus-based liqueur blue curaçao, like most blue drinks.
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