#tgi-fridays-power-pours

#tgi-fridays-power-pours

We [were] very determined to make a product that was consistent, safe and performed well. And that's what we've ended up with.

Temple Bar is going full throwback this April with a two-night '90s takeover that leans all the way into downtown nostalgia, transforming into a 'living time capsule' with low lighting and oversized martini glasses.

The Old Spot is not just a restaurant; it’s a lively gathering place where friends and family come together, especially on Mondays, to enjoy good food and company.

Golden Child aims for a polished yet social atmosphere, resembling a members' club vibe without the exclusivity, making it accessible to all guests.

But then the playoffs arrive, and you and I are reminded of what makes twilight football-outdoors and on grass-special. You start off in broad daylight as both teams fuck around for a quarter or two. Then the sun slowly begins to bleed away, taking all distractions along with it as it sinks below the horizon. Now we're in primetime, when everyone is watching. Now every player on the field is in the spotlight, and you, the viewer at home, are dialed in.

"Alchemy by Loews Hotels is about elevating the everyday ritual of enjoying a beverage into something quietly memorable."

What better way to celebrate friendship than by sharing a glass or two of your favorite boozy beverage with your best pal? If you ask Applebee's, that's the ultimate toast to friendship, and I can hardly disagree. To capitalize on the concept of enjoying drinks in community, Applebee's has added two new gin-based cocktails to its menu, and the "Still Together Sips" are must-tries, even if you're not typically into gin.

We are now seeing where the dust has settled across Manhattan,

If you've experimented with flavorful ingredients to infuse into honey, you have sampled the punchy delight of hot honey. Honey made with spice - chilies, flakes, or even hot sauce - offers an infusion that straddles the line between heat and sweet. It's the kind of ingredient that can transform everyday recipes, both food and beverage. Once hot honey is stored in your kitchen, it couldn't be easier to spoon into drinks or drizzle on top of mugs for a transformative experience.

Martinis sit at the heart of the Brutes menu, with a martini card allowing drinkers to customise their cocktails according to their preferred base spirit, style and garnish. That means you can have your martini dry, wet, dirty or brutal, and garnished with everything from blue cheese olives and gildas to pickled onion Monster Munch and chicken scratchings.

One trend I'd happily see fade away in 2026 is the obsession with overly complicated, garnish-heavy cocktails that prioritize spectacle over balance. There's nothing wrong with a drink that looks beautiful, but when the garnish becomes the entire point of the drink, it often means the cocktail itself is an afterthought.

This spectacle of a drink-which comes in a swiveling glass on a bed of moss under a smoke-filled cloche-is part of a new lineup of "multisensory" cocktails created by Jeremy Le Blanche, known for avant-garde creations at Fantom in New York. But the earthy and bright combination of tequila, amaro, matcha, cardamom, lemongrass, and lime is stunning even without the theatrics.

I prefer frozen for blended drinks like daiquiris and margaritas; they add chill and texture without watering down the flavor. Fresh berries are better for drinks that are muddled.

While one of the bartenders at the legendary Connaught Bar in London mixes your martini tableside, you're invited to choose your bitters to complete the drink. Lavender, perhaps? Or would tonka, coriander, or cardamom please you? Oh, what about the house-developed Dr. Ago's? Whatever your choice, you feel special for having collaborated on your order. But in truth, the selection process is so carefully planned by the Connaught that they're still behind the wheel. It's customization and control in perfect balance.