- 7 Sparkling Oscar Night Cocktails
- Liquid Diet: Sommelier Steven Grubbs Quests for the Perfect Pourover
- 5 Ways You're Screwing Up Irish Coffee
- Test Your Bartending Mettle at Anvil Bar’s Blind Spirits Tasting
- Red Wine Hot Chocolate is the Boozy Beverage You Need This Winter
- A Vegan Solution for Egg White Cocktails
- What to Drink on St. Patrick's Day (If You Don't Love Whiskey or Beer)
- 9 Spring Break Cocktails to Make for a Spring Break Staycation
- 7 Cinco de Mayo Drinks That Aren't Margaritas
- Watch the Fastest, Fiercest Female Mixologists in Action at Speed Rack This Weekend
© Joe DiStefano
Fatty 'Cue's smoked lamb sandwich.
No one throws a party like the team behind NYC’s awesome Fatty Crab restaurants. To celebrate the one-year anniversary of Fatty Crab’s Upper West Side location, the Fatty crew threw a bash Wednesday night with a DJ spinning in the dining room and some killer cocktails and snacks from all of the Fatty restaurants (Fatty Crab UWS, Fatty Crab West Village, Cabrito), including a sneak preview of a few dishes from the soon-to-open Fatty ’Cue. Some ’Cue highlights:
The secret to the smoked brisket on Pullman bread from Chinatown's Dragon bakery was a sweet-and-spicy chile jam made with dried prawns, chiles, tamarind, palm sugar and smoked tomato.
The guanciale, served on a lemongrass salad, was house-cured with a curry powder that chef de cuisine Andrew Pressler brought back from his recent trip to Qatar.
A sandwich of smoked lamb breast was topped with a lemon-and-garlic emulsion. The lamb got its amazing flavor from a marinade that included cincalok (a Malaysian paste of fermented shrimp, salt and rice flour).
The ’Cue cocktail was a gorgeously complex mix of Wray & Nephew Overproof Rum, smoked pine, Tabasco, yuzu and Pernod. I found myself going back to the Hunter S., a mellow drink of Buffalo Trace bourbon, St-Germain elderflower liqueur, Campari and orange.