© Alessandra Bulow
Cradle of Life flaming cocktail at Painkiller.
I can’t stop talking about tiki. Not because of the Tiki Barber
sex scandal, but because I recently got an exclusive preview of the tiki drinks that Richard Boccato and Giuseppe Gonzalez (Dutch Kills
) are going to be making at their supercool new bar Painkiller
, which is opening in early May in New York City.
In addition to smooth daiquiris, flights of mini zombie drinks and all-you-can-eat hot dogs (“They’re not going to be fancy, Grade-A or kosher, but they’ll be free,” said Boccato), they’ll be serving fantastic rum-based flaming cocktails like the Cradle of Life (made with spiced rum, white rum, lime and orange juices and almond syrup; the green chartreuse on top is set on fire, pictured). The menu will also include communal drinks served in custom-made ceramic vessels called Scorpion Bowls. Each Scorpion Bowl will be named after a 1970s NYC street gang, like the Electric Coffin, a large coffin-shaped bowl that will billow steam from a hidden chamber for dry ice in its underbelly.
Boccato got the idea for the Scorpion Bowl names while narrating a friend’s documentary about the gangs and he's continuing the urbanized-oasis theme by asking some of NYC’s classic old-school graffiti artists to tag the walls of the bar.
“Half of tiki is about presentation,” said Boccato. “Tiki bars usually look like a dive, a Disney ride or Grandpa’s basement. We’re going for something different.”
The new Choptank dog at PDT.
It’s not like I need another reason to go to PDT
, the fantastic bar-behind-a-phone-booth in New York City’s East Village. But I got one anyway. Jim Meehan
, PDT’s bar manager and also the deputy editor of F&W’s about-to-be-released Cocktails 2010
, has just announced a new hot dog on the menu. It’s the Choptank Dog, and it’s an ode to the fun new Chesapeake Bay–themed restaurant Choptank
in the West Village, where waiters bring bowls of crab dip and Old Bay–seasoned chips to the table as soon as customers sit down. “Basically, it’s chips and dip meet the hot dog,” says Meehan. Exactly: The deep-fried hot dog is topped with crab dip, crushed Old Bay chips
and pickled jalapeños, with a slice of cheddar cheese tucked underneath. Meehan recommends it with a whiskey smash (ask for it with Maryland's own Monongahela rye
© Hotel Amano
Mario Grünfelder created the cocktail list for the bar at Hotel Amano.
For the last few days (and very late nights), I found myself restaurant-and-bar-hopping around Berlin with Mario Grünfelder, the star mixologist of the city’s coolest bar, Tausend. F&W’s European correspondent, Gisela Williams, had been telling me about a number of ambitious projects the Swiss-born spirits genius been working on. He already co-owns Tausend, along with W Imbiss and the superhip Café 103 (which he says will be transforming into something even cooler very soon). Mario is good buddies with the brilliant, semi-maniacal chef Christian Lohse, so we met for lunch at Lohse’s Michelin-starred seafood-centric Fischers Fritz to talk about potential collaborations, which included talk of a 24-hour bar-hopping bus.
Later, Mario invited us to Cantina, the new restaurant in a room behind the bar at Tausend. The former chef of Berlin’s popular Shiro I Shiro is turning out casual Latin-Asian dishes like Peruvian tiradito, tuna tataki wrapped in foie and Momofuku-rivaling pork buns. Over a second round of the stellar pork buns, Mario shared his newest passion, making his own spirits, including an unbelievably smooth wheat-based vodka he’s named Greenfield and Harter 73 (Greenfield being an Americanized version of his last name; 73 referring to his date of birth; and Harter the last name of Tausend co-owner Til Harter). I’m hoping we’ll see bottles stateside soon.
When Tausend gets too crowded late at night, Mario heads to his newest bar project at the chic, affordable new Hotel Amano in the Mitte neighborhood. The low-lit lounge serves late-night snacks and Mario’s cocktails, like the Grischenko (Xoriguer gin, cordial lime juice and Limettensaft bitters) until 4 a.m. The prolific spirits obsessive is now off to Barcelona. Maybe he’ll be opening his first project outside of Germany soon.
Halo with a Twist Tied for Best Grammy Cocktail at the Beverly Wilshire
Although I'm totally looking ahead to the Oscars
, I'm still thinking about the Grammys
. Here's where I wish I was, besides front row for the awards: At the Beverly Wilshire Hotel
. Not just because the place was filled with the people who won awards (and who can’t be named here) but also because its restaurant/bar, Blvd
, honored some Grammy nominees with an adorable list of drinks. The Best Drink nominees included:
*“Halo” with a Twist
: Champagne, St.-Germain elderflower liqueur, lemon twist
*Lady’s Poker Face
(After Tequila): tequila, cassis, lemon juice and sugar
*Fearless n’ Swift
: vodka, Navan (vanilla-infused Cognac), caramel sauce, black lava salt
The hotel announced that the drink winners were a tie: Halo and Lady's Poker Face. Those drinks are now off the menu now that the Grammys are over. But starting next week, look for Blvd's special Oscar drinks, perhaps the Precious
Pisco Sour or a Sandra Bullock
Sazerac. (And if you want to work on your own versions of those drinks, F&W has some key recipes for pisco sours
© Kristin Donnelly
A riff on a hot toddy at High West Distillery in Park City, Utah.
I’m not really a skier but I always love the après party—which, as my coworker Jen Murphy mentioned in her envy-inducing posts about a recent trip to Austria, is more popular in Europe than in the U.S. David Perkins, founder of the High West Distillery in Park City, Utah, is trying to change that. On Saturdays, in the cozy new saloon next to his copper stills, he’s serving hot late-afternoon cocktails to skiers fresh off the slopes while a local bluegrass band plays. I popped into High West while I was out in Utah last month and loved the Rock n’ Rye. Made with freshly muddled oranges and lemons, hot water and High West’s Rendezvous Rye, it’s essentially a riff on a hot toddy with a cute little addition: a rock-candy stick so drinkers can sweeten it to taste. After finishing the drink, I couldn’t decide what surprised me more: that I got this lovely, warming buzz hassle-free in Utah (read more about that here) or that I briefly considered taking up skiing.