The purchase of the Marrow Martini entails a specially curated smoked heirloom tomato martini with mezcal, and the diamond tennis necklace, which is intended to pair perfectly with the martini and provide an heirloom to last for generations.
The drinks scene here has undergone something of a Renaissance, with the number and variety of options across the city blossoming. Of course, there are still the old school stalwarts that adhere to the traditional Italian idea of a bar-envision the quintessential all-day café-bar where you might stand at the counter for a cappuccino in the morning, grab a quick panino at lunchtime, or linger over an aperitivo after work.
Both are bottled at 80 proof and use a low-rye mash bill, which makes for a sweeter, easier drinking experience. However, their production techniques are a little different, given that one is made in Kentucky and the other in Tennessee.
Gen Z and younger millennials are generally drinking less than older generations and, when they do drink, are doing so more intentionally, prioritizing quality, flavor, and social context over quantity. That change is pushing bars and alcohol brands to design products for daytime moments, and reshaping how the industry defines a "drinking occasion."
Each and every time we make a cheeseburger, we want it to taste as good as the one Jimmy had, a goal achieved by being generous with cheese and our Paradise Island Dressing. The cookbook includes a recipe for Cheeseburgers in Paradise with Paradise Island Dressing, and that dressing is the secret to burgers worth singing about.
Chareau, a plant-based spirit made with California organic cucumber, spearmint, muskmelon, and lemon peel, then finished with fresh aloe, is the first aloe plant-based spirit made in California. It didn't arrive with a legacy distillery behind it or a celebrity check in front of it. It arrived because Helen Diaz decided that a resilient, sun-loving plant that heals things and breaks down its own barriers deserves to be taken seriously.
This spectacle of a drink-which comes in a swiveling glass on a bed of moss under a smoke-filled cloche-is part of a new lineup of "multisensory" cocktails created by Jeremy Le Blanche, known for avant-garde creations at Fantom in New York. But the earthy and bright combination of tequila, amaro, matcha, cardamom, lemongrass, and lime is stunning even without the theatrics.
Throwing has been around for a long time and has become fairly common to see behind bars the past few years. But few people have the style, speed and 'wow' factor of Sr. Monaghan. He's clearly given a lot of thought to his technique: proper posture, the minimum amount of liquid to use, and it shows. He has a lot of different moves, but my favorite is when he spins almost 360 degrees.
One trend I'd happily see fade away in 2026 is the obsession with overly complicated, garnish-heavy cocktails that prioritize spectacle over balance. There's nothing wrong with a drink that looks beautiful, but when the garnish becomes the entire point of the drink, it often means the cocktail itself is an afterthought.
Brooklyn-based amaro producer Faccia Brutto Spirits teamed up with the 139-year-old restaurant to launch a German-style herbal liqueur that will be available at the restaurant, online, and in select New York City bottle shops. Peter Luger partnered with the local distillery to create the bittersweet liqueur to celebrate the restaurant's heritage and offer a one-of-a-kind digestif that's the perfect cap to a hearty meal of steakhouse classics.
Fill out a survey with about 30 questions related to the best spirits of the previous year (they had to have been released in 2025) and some more esoteric requests, such as best bar bathroom, a person doing good and best cocktail throw. For the best brewery, vineyard and spirits producers, we asked the judging panel to consider the prior year and the overall body of work.
Used to strain ice and other ingredients out of shaken cocktails, a Hawthorne strainer is a small, flat, spoon-like gadget with holes plus a coiled spring around the edge. You simply fit it over the rim of a glass or shaker tin before pouring liquids through. It's essential for cleanly separating the cocktail from the ice without spilling or creating a mess during the pour.
Christina Veira has earned prestigious recognition including the Roku Industry Icon award and Bartender of the Year honors. Rather than pursuing traditional expansion through multiple locations and pop-up tours, she operates Bar Mordecai in Toronto, featuring karaoke rooms, bingo nights, and innovative cocktails while prioritizing community engagement and advocacy.
Simply Spiked Bolder takes everything our fans love and turns it up. As tastes continue to shift, we're evolving with them - offering bold, fruit-forward flavors across a range of ABVs, while delivering the same easy-to-enjoy experience fans expect from Simply Spiked.
Now, if you want to smell like those delectable vibes all the time, you've got two options: Either embark on a bold career change and become a pastry chef... or (slightly easier) find a gourmand cologne that'll have you smelling not just like a snack, but a full-on dessert.
Matured for 16 years in bourbon and Oloroso sherry casks, the finish is equal parts spicy and smooth, offering rich notes of honey, fruitcake, and dark chocolate. Since this whisky has extra time maturing in the Oloroso sherry casks, some of the honeyed, fruity notes step to the foreground. The nose delivers caramel and brown sugar plus subtle whiffs of green apple and dried fruits.
There is no environment more hostile to our senses than an airplane. In her book, Naglich explains how the recycled, stale cabin air dries out our noses and mouths, effectively muting our taste receptors. This means nothing tastes the way it should at 35,000 feet, so the cocktail you're making needs to be packed with flavorful components, otherwise it won't taste like much of anything.
Award-winning bartenders greet drinkers with warmth and authority, led by partner and lead bartender Jose Pereiro, who guides drinkers toward cocktails that suit their tastes. Since opening in 2017, MidCity has kept the focus squarely on the drinks, letting thoughtful cocktails take center stage without any unnecessary theatrics.
A tequila girl is a state of mind. She's the "elite level of hot girl." She is always down. Her Instagram stories are tastefully blurry. She's the last one to leave the party, and the only one who doesn't seem at all hungover the next morning. Alix Earle, Kendall Jenner, and Doja Cat are all tequila girls - and who wouldn't want to embody them on a night out?
Alan wanted to sell, and the three of us girls hit him up for it. She said she wanted to own the bar because of 'The history, the area and the locals. I've been here through two owners and built up a really good customer base.'
Those boxes of store-bought Jell-O-style powders typically use gelatin to achieve the familiar springy, jiggly texture. As it turns out, however, agar agar works just as well and is derived instead from algae. It is a flavorless, odorless, and translucent gelling agent that can be slipped into any recipe, though the preparation and storage requirements are not exactly the same as those of gelatin.
Since 2018, Punch has been on a mission to elevate and amplify rising talent through our Best New Bartenders program. Over the years, we've grown a network of nearly 100 alumni who have gone on to open their own bars, advocate for a more inclusive industry and move drink culture forward, all while making some of our favorite cocktails.
