A few months ago when I was in London, I fell in love with a bar. Duck & Waffle is set on the 40th floor of an office building; the city views are astonishing. Even better from my point of view: The place is open 24/7. I wasn’t the only one to appreciate this opportunity to eat and drink at all hours of the day and night—star chefs Danny Bowien and Heston Blumenthal have logged time there too.
Head cocktail developer Richard Woods is a kind of mad genius drink maker. He makes a Roasted Cosmopolitan, with citron vodka, cranberry conserve and, wait for it, a little roast bone marrow seasoning that’s improbably tasty.
Now Woods is impacting New York City’s drink scene. He’s redesigned the list at SushiSamba in the West Village. He makes a Kaffirinha (starring kaffir lime–infused cachaça) and a version of the UK classic gin-based Bramble with star anise syrup. So far, no sign of the Roasted Cosmopolitan, but I’ll patiently wait for that. Or see if he puts it on his next cocktail menu, Bocce Bar, which is about to open in Miami with food from chef Timon Balloo.