But does bottle service have to be so bad? At Nubeluz, chef Jose Andres's sky-high cocktail bar in The Ritz-Carlton New York, NoMad, the bottle service isn't boisterous or brash. Guests are presented with a curated list of vodkas, gins, whiskeys, rums, agave spirits, brandies and spirit-free bottles. Pick a bottle, list off your drink preferences and the bar team will create custom cocktails for you.
The pop-up, which turns places into spooky hangouts with immersive Halloween themed decorations and drinks, is coming to the Melrose Umbrella Club in Beverly Grove, at 7465 Melrose Ave., Los Angeles, and the Corner Door, at 12477 Washington Blvd., in Culver City Oct. 1-Nov. 2 and to and The Ordinarie, at 210 The Promenade N. in Long Beach Oct 3-Nov 2.
For decades, cocktail connoisseurs have taken aim at James Bond's most famous order, their objections falling into two camps. First, shaking a martini is seen as a rookie mistake: it clouds the spirit, bruises the botanicals, and leaves you with a drink light on flavor and heavy on regret. Second, why reach for neutral vodka when a martini, being so spirit-forward, was made for the juniper bite of gin? Clearly, they insist, 007 had no idea what he was doing.
We don't know about you, but nothing warms us up on a cold winter's night more than a boozy cocktail. Of course, the obvious spirits usually take the spotlight when cooler months roll around - whiskey, scotch, dark berry liqueurs, and rum among them. Tequila, on the other hand, is often mistaken for a warm-weather-only spirit. Perhaps it's the obvious association tequila has with margaritas, enjoyed while sun-drenched and sitting poolside.
Conley's drink, which he describes as a "soft sour," actually skips the basil. To make it, he infuses black tea into the gin, calls on a Champagne-based syrup and-in lieu of the herb-adds a "pinch" of arugula leaves to the tin that injects a dose of peppery, vegetal flavor to the cocktail. Across the country, other bars make use of the leafy greens, too.
There's something about sweet cinnamon and cloves with the subtle spicy finish of rum or bourbon that's absolutely soul-warming. I love how the booze melds seamlessly into the hot cider, making a smooth sip and a cozy finish. It has just the right balance of spices and alcohol-and it makes your kitchen smell like a fall candle (a nice bonus!).
What makes this drink really stand out is the fact that it's garnished with - what else? - a steak strip. Even if you're not up for a trip to a high-end steakhouse, you can still experience this cocktail at home thanks to developer Julianne De Witt's copycat recipe. As De Witt says of her take on Morton's signature cocktail, "This is a fun, bold, bittersweet cocktail that would be perfect for serving at a dinner party or small get together."
Tiki drinks are all about layering and balance, criteria upon which the potent Fog Cutter delivers in spades - a feat no less impressive because of its signature potency. The Fog Cutter is built on the eyelash-searing foundation of a tri-spirit base (light rum, cognac, and London dry gin). Orgeat syrup enters for some sweet rounding balance, taming the boozy flame.
Mr. Lyan is best known for a string of bars that altered London's cocktail landscape: White Lyan (which opened in 2013 in Shoreditch), Dandelyan (opened in 2014, at what was then the Mondrian hotel on the South Bank, later rebranded to Lyaness), Seed Library in East London, Super Lyan in Amsterdam, and Silver Lyan in Washington D.C. Each is famous for its pairing techniques, focus on sustainability, and flavor experimentations.
This ratio is based on the International Bar Association's classic mimosa recipe, which recommends using 75 ml (approximately 2.54 fluid ounces) of each liquid, resulting in a 5-ounce serving. The key to consistency is to make sure you're actually measuring the juice. If you're serving the cocktail in a 6-ounce glass, the 2.54-ounce juice pour should be just under half of the flute's volume. Next, slowly add your sparkling wine of choice until the glass is nearly full.
National Coffee Day might be best known for café specials and free refills, but this year the celebration calls for something stronger. Enter the Four Roses Coffee Old Fashioned-a cocktail that bridges bourbon tradition with the bold kick of coffee. Equal parts familiar and inventive, it's the kind of drink that feels right at home on a cozy night in or as the star of a National Coffee Day gathering. Smooth, rich, and dressed up with chocolate shavings and espresso beans,
There's a time and a place for everything, including cocktails. Bars are the best place to catch a buzz, but there is some unspoken etiquette when it comes to ordering. To start, order all at once, say thank you, and never, ever, order a Ramos Gin Fizz. A seasoned bartender can shake up cocktails insanely fast, but speed can only go so far with a packed bar full of thirsty patrons.
Will Thompson isn't terribly impressed with the state of gin these days. When the owner of Sunny's in Miami goes out on the town in search of a Martini, he often faces a bit of a dilemma. "I look at the backbar and there's six gins that I think all taste kinda like shit," he says. He feels there's been a downturn in overall gin quality and proof level.
Lopez was born in the state of Puebla in the Mixteca region of Mexico, a mountainous territory whose namesake is derived from the Nahuatl word for "between the clouds." He dreamed of becoming a doctor, but when money put that dream out of reach, he followed an ill-fated romance to New York. Over the next six years, he fell in love again, welcomed the eldest of his five children and kept the lights on by selling hot dogs and hamburgers from a kiosk in Central Park.
Something's up with aperitivo. Then again, since it first washed up on our shores, something has always been up with aperitivo. There was a time, in the 2010s, when the spritz and Negroni belonged to a tiny cottage industry of bars that proudly declared themselves "aperitivo." Most, like Dante and Bar Pisellino in New York, or Americano in Portland, Oregon, remained relatively faithful to the classics, preferring to add their stamp in the light rejiggering of ingredients. The quest was to improve, rather than overhaul.
Long before becoming a global Instagram sensation, the spritz had humble, effervescent roots in the northern regions of Italy, where locals mastered the art of turning a simple drink into a ritual that embodies la dolce vita. At its core, the spritz cocktail has become synonymous with effortless elegance and sociable sipping; a celebration of balance, where bitter and sweet flavors meet the playfulness of bubbles.
Transparently, we could not agree on a title for this bar guide. "The Coolest Bars In SF?" No, what does "cool" mean, anyway? "SF's Hottest Bars For Hot People Who Just Want To Have Fun?" Obviously, that didn't get very far in the editorial process. Plainly speaking, use this list of some of the best SF bars-from the classics to new hot spots-any time you're looking for an exceptionally good time.
The Best New Bartender program seeks out the next generation of talent who are making their mark on both sides of the bar through their creativity, participation in social initiatives and commitment to hospitality.
Texas Cocktail Week, scheduled for September 14th-21st, 2025, represents a pivotal moment for Houston, marking its first-ever cocktail week as the fastest-growing hospitality market in the U.S.
Coconut water is a great way to make the dilution in a cocktail more interesting without changing the texture of the drink. The ingredient is key to classics like the beloved Caribbean drink Scotch and Coconut, and its subtle tang offers a good complement to mineral-forward ingredients in, say, a spritz.
Lemon is usually bright, smoother than lime. It is fresh and floral. Lime is more intense and has a tangy and bitter finish. Lemon and lime balances our drink without making it taste sour.
