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At The Cabinet , the East Village bar that boasts the widest selection of mezcal in New York City, headbartender Diego Rivera has two Margaritas on the menu. Superbueno uses a chili tincture, as does Cabinet and Leyenda. a Marg with matcha, yuzu, rice wine, and egg white. “My But today, things have gotten more creative.
Priced at $14, it’s made with Harahorn botanical gin, wine-based Pasubio Amaro and a touch of elderberry liqueur, and served “down” in a smoked-pine scented rocks glass. Queen in Miami’s Negroni riff Idol’s Eye, with N3 gin, Campari infused with strawberries and plum wine.
I’m biased, of course, because I was headbartender at both bars. When I visit, Theo is working on sub-ingredients — a tincture for a carbonated non-alcoholic cocktail and he’s got multiple Spinzalls set up to clarify strawberries. My time behind bars came to a close, but I never stopped missing those drinks. “Not
Dramatic yet practical towers of wine and cocktail holders (called ‘trees’ by some) allow servers to deliver three glasses or more to the table at once, bringing an element of fun to the whole table and catching the eye of those nearby,” the report says. Some also expect orange wines (essentially skin-contact white wines) to heat up in 2024.
—Alex Cuper, owner, El Che Steakhouse & Bar and Brasero , Chicago “My most underrated winter cocktail is gluhwein, also called mulled wine. There is something very nostalgic about it, and it’s a great way to use a day-old bottle of red wine.” We make a pot and build a solera of spice and brandy additions each day.
Who would have thought that when someone first added salt to the rim of a Margarita it would lead to fat-washing, custom tinctures, and MSG Martinis? Joining us to explore them today is David Muhs, headbartender at Brooklyns Sama Street and headbartender and partner at Manhattans Monkey Thief.
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