Tastes to Try: Innovative New Bars

By Food & Wine
Updated March 08, 2017
Photo courtesy of El Coctel
A guide to cutting-edge bars from Toronto to Shanghai.
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Portland, Oregon: Clyde Common

Photo © David Lanthan Reamer
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Instead of just buying aged spirits, Jeffrey Morganthaler ages his own cocktails in oak barrels. Negronis (a mix of gin, vermouth and Campari) acquire a sweet, oaky finish after six weeks in Tuthilltown whiskey casks.

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Toronto: BarChef

Photo courtesy of BarChef Canada
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Chicago chef Grant Achatz loves the $45 smoked Manhattan, made by setting the drink over smoldering, vanilla-infused hickory chips.

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Singapore: Tippling Club

Photo courtesy of Tippling Club
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Cutting-edge drinks from mixologist Matthew Bax include the Captain's Blood, a syringe filled with dark rum and pomegranate juice with basil seeds frozen into ice.

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London: 69 Colebrooke Row

Photo © Matthias Suchert
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This Japanese-influenced bar mixes martinis with a grapeseed distillate that makes the drink taste fresher with each sip.

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Beijing: Apothecary

Photo © Kupa Studios
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Guests pick one of seven different bitters (like the Japanese citrus sudachi) to combine with ginger beer for the Bitters Highball.

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Milan: Nottingham Forest

Photo courtesy of Nottingham Forest
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Dario Comini fills pill-like cocktail "capsules" with a mojito reduction.

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Shanghai: El Cóctel

Photo courtesy of El Coctel
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Bartenders here chill ice to an extra-frigid -4 degrees Fahrenheit so it will melt more slowly in concoctions like an Islay old-fashioned.

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