"The latest crop of bars are doing all of the above and then some, putting an emphasis on zero waste, housemade distillates, off beat wines, and immersive vibes. What's also clear is the geography of drinking culture: its clear epicenter is Lower Manhattan, with a few exciting entries in Brooklyn and one in Long Island City, Queens."
"Expect two versions of every drink, 16 NA and 16 spirited cocktails crafted from greenmarket scraps, leftover foraged ingredients, and other byproducts from the group's restaurants, meaning the bar is almost zero waste. A collaboration with Acid Spirits, a nearby local distillery, allows the bar to turn around seasonal batches in about a week."
"The Fir is an aromatic martini-style cocktail made from distilled fragrant fir needles, mixed with clarified grapefruit. For the boozeless version, Kristensen uses a distillate made from leftover grapefruit peels, served as a fresh and fizzy soda."
Contemporary cocktail bars are elevating drinking culture beyond standard craft techniques by emphasizing sustainability and innovation. Lower Manhattan has emerged as the epicenter of this movement, with establishments incorporating zero-waste practices, housemade distillates, foraged garnishes, and artisanal infusions. Notable venues like Golden Ratio in Brooklyn exemplify this trend by utilizing greenmarket scraps and restaurant byproducts to create seasonal cocktails in collaboration with local distilleries. These bars offer both spirited and non-alcoholic versions of drinks, featuring creative ingredients like distilled fir needles and clarified grapefruit. The focus extends to immersive atmospheres and off-beat wine selections, establishing a new standard for haute drinking experiences.
Read at Bon Appetit
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