The World’s 50 Best Bars might be a slight misnomer. The prestigious annual ranking has actually been listing the top 100 bars in the world for the past nine years.

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The rankings are presented in two parts: the 51st to 100th spots are announced first, with the top 50 spots revealed in a gala ceremony. This year, Hong Kong is the setting for the final countdown on October 8.

The annual list is created from the votes of a panel of more than 800 independent experts and peers, including bartenders, educators, cocktail authorities, and writers.

The 51- to 100-list includes bars from 34 different cities worldwide. Of the bars in the list, 16 are new entries from cities ranging from Bangkok to Barcelona. The U.S. is represented with eight bars from five cities. New York is home to four of these, including the new entry Schmuck at the 59th spot; Attaboy (72), Martiny’s (75), and Employees Only (95). True Laurel in San Francisco topped the 64th spot, and Mirate in Los Angeles received 93rd place. Other U.S. bars on the list include Kumiko in Chicago (97), and Café La Trova in Miami (82).

Europe has the U.S. beat with 15 bars on the list, including four from Spain and four from Italy. 12 bars from Asia have made the cut, with Hong Kong taking the lead over Singapore for the first time in the number of bars to make the list.

Emma Sleight, head of content for The World’s 50 Best Bars, says: “The extended 51-100 list is another opportunity to celebrate the passion, creativity and world-class hospitality that define the very best in the business.”

Find the complete list here.

Summer is a time for cold drinks and warm days. While a frosty mug of draft beer, a chilled glass of bubbly, or an icy gin and tonic will never go out of style, this summer has been the year of experimentation for beverages.

This isn’t about a trend at cocktail lounges in major cities — these are all drinks for home consumption, made with ingredients found at your neighborhood stores. And they’re all trending on social media. Here, from worst to best, are the five most viral drinks of summer 2025.

Jalapenos in your Wine

Hard to believe the Spicy Sauvy B trend is little more than a month old. It seems like years ago we started putting frozen sliced jalapenos in our white wine. Broken Palate covered the trend back in June. The Spixy Sauvy B continues its summer popularity for its ease of assembly (nothing easier than tossing some jalapeno slices in a glass of wine) and drinkability. It’s also a conversation starter and looks great in a glass. The only problem is that you likely don’t want to keep pounding them around the pool.

Score 6/10. Beautiful presentation, great conversation starter.

Diet Coke and Champagne

When Tom Hanks visited Stephen Colbert, he shared a new invention: a blend of Diet Coke and champagne that he named “Diet Cokagne”. Hanks explained that while celebrating at Cafe Carlyle, a bottle of champagne was gifted to him. Explaining that his drink of choice is a Diet Coke (he’s a type-2 diabetic), he asked for a shot of champagne in his soda. The result was surprisingly delightful, according to both Hanks and Colbert, who tried the beverage. By the way — this occurred two years ago, but social media has just gotten around to making the “Diet Cokagne” trendy. Since I always have some Diet Coke in the fridge, and I happened to have a split of champagne, I tried it. According to Hanks, you fill your glass with one-third of Diet Coke, then top the rest with champagne. The drink tastes strangely like a Dirty Shirley with a lot of tutti frutti notes.

Score: 8/10. Festive in a flute.

Pickle Spritz and Pickle Beer

As a long-distance runner, I learned early on that pickle juice is the ultimate recovery drink. The briny liquid contains sodium, potassium, and magnesium, which are electrolytes that can be lost during sweating and help reduce muscle spasms that can occur when you’re dehydrated. But how does pickle juice do in a cold beverage? In a nutshell, if you love pickles, you’ll love pickle spritz and beer. Spritz Society’s pickle spritz is a good starter for what lies ahead, with its more subtle notes of cucumber and dill. If you want more of a pickle suckerpunch (literally), then get your hands on Destihl Brewing’s Dill Pickle Sour Beer. The brewery starts with a gose beer, adding Suckerpunch dill pickle brine to it. Pouring it into a pint glass, I was hit with a garlicky nose that made me a bit hesitant to continue. But it was love at first sip — so much so that I cursed at the can of beer for having me fall under its spell. It’s sour and refreshing and not at all garlicky. It’s almost tastes like a pickle-flavored Jolly Rancher candy.

Score 9/10 if you love pickles (2/10 if you don’t).

Spiked Dirty Soda

Dirty soda is trending, thanks to TikTok mommies and girlies who like to blend soda with flavored syrup and coconut milk or creamer. Dirty soda is so popular, chains like Swig have popped up, serving sweet concoctions and Coffee Mate has come out with a line of creamers meant to pair with soda instead of coffee.

In keeping with the dirty soda trend, I received a recipe for an easy Spiked Dirty Soda, using Coke and Rum Chata (a premade horchata spiked with rum). This incredibly easy recipe (fill a glass with ice with a haf can of coke then top with Rumchata), was by far the most delightful drink of the summer. It’s creamy and fizzy and tastes like an ice cream float without the ice cream. In fact, I’d make this recipe with root beer for even more creaminess.

Score: 10/10. Giggle inducing, effervescent, and creamy. The beverage of summer 2025.

Fourth of July weekend is just meant for days lounging in the sun and evenings spent on a blanket watching fireworks. Chances are, there’s a cooler involved in your activities.

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Here are the best items — both boozy and non-alcoholic — to bring with you while celebrating Independence Day.

Four Loko USA

Launched in 2022, Four Loko USA became the most popular flavor for the brand for good reason. Here are its tasting notes:” Four Loko USA is like a bald eagle driving a monster truck of fireworks jumping a shark after winning gold in a hot dog eating contest.” Sure, Four Loko has a reputation for being the Mountain Dew of canned alcoholic beverages, but the USA flavor is pretty delightful — sort of a cherry bomb pop meets a sour patch kid, but make it boozy. At 14% ABV, it guarantees you’ll be seeing fireworks long before the sun sets. And it’s the best novelty you can bring to the party. Toss some in your cooler and everyone will want to try one!

Olipop

I was on the Olipop bandwagon well before the soda trended. While there are studies that show the amount of prebiotics in Olipop are marginal, that doesn’t change the fact that it’s still better for you than regular soda. Plus, the flavors are delicious. If you’re old enough to remember fountain soda, you’ll appreciate Olipop’s root beer, ginger ale and vintage cola. They’re not too sweet and have that almost-bitter taste that balances out thee sweetness and makes a soda so refreshing. If you’re a fan of Mountain Dew, by the way, Olipop’s Ridge Rush is the greatest dupe you’ll ever taste. They also make the perfect mixers for cocktails.

Athletic IPA

If you’re a fan of the thirst-quenching bitterness of a nice IPA, but you’re not fond of the typically high ABVs, try Athletic Brewing Co.’s Free Wave Hazy IPA. It’s delicious, full of citrus notes, and contains zero alcohol. Crack one open, and the juicy aroma will really have you fooled. So will the taste. In a field of non-alcoholic beers, this one is truly satisfying. Out of San Diego, Athletic Brewing Co. only makes non-alcoholic beers and beverages, which is probably why they’re so good at it. They’re perfect even to switch to for a break when you’re spending a long day out and don’t want to drink alcohol all day — or to end the night with a NA.

Triple High Seltzer

There are a host of TCH-infused seltzers out there (we’re compiling a review in the next few weeks), but so far, Triple High Seltzer is a winner for its no-added-sugar, gluten-free drinks that contain 3mg of THC in each serving. Averaging about 20 calories each (it can vary depending on the flavor), they’re a really mellow alternative to beers and wines.

Amalfi Saint Spritz

If you like the sweet/bitterness of a spritz, these Amalfi Saint Spritzes are a good choice. These 5% ABV spritzes are orange-wine based and made with very few ingredients — fruit juices, monk fruit, citric acid, and carbonated water. That results in a refreshing drink that’s not a sugar bomb. Drink them out of the can, or if you want to be fancy, serve over ice with an orange slice and three green olives on a skewer.

Oishi Spritz

These sake-based spritzes are made in the U.S. with pure Blue Ridge Mountain water and single-origin rice grown here in the U.S., making it the most patriotic of all sake spritzes! The spritzes contain zero added sugar and are lightly sweetened with monk fruit and natural fruit flavors. They’re also gluten-free, crisp, and refreshing.

Blame it on TikTok, blame it on the heat, or blame it on everyone wanting to spice up their lives in some way, but this year, everyone is putting jalapenos in their beverages. From the social media star that is the Spicy Sauvy B to martinis, mules, and margarita versions, here are recipes to make your summer sizzle.

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The Spicy Sauvy B

The one that’s got everyone talking is the Spicy Sauvy B — a glass of Sauvignon Blanc (though you can use Chardonnay or any other white) spiked with sliced, frozen jalapeños (please remember to remove the seeds). Wine Enthusiast covered the fad, asking the musical question: “if you’re buying the perfect Sauvignon Blanc, why are you putting peppers in it?”

The Spicy Lilly

Personally, I prefer adding the jalapeños to a slightly fruity rose — the result having a spicy watermelon salad vibe. Plus, the blush pink, festooned with the green jalapeños, looks like it should be cast in a Palm Beach County modeling shoot. Hence, I dubbed this concoction the “Spicy Lilly” after Palm Beach fashion icon Lilly Pulitzer.

Sauvy B Martini

If you’re a martini fan, you’ll want to try the Sauvy B Martini, which is the lovechild of the Sauvy B and Hillstone’s famous Crisp Martini.

Ingredients

• 1 ½ ounces gin

• 1 ounce St. Germain elderflower liqueur

• ½ ounce fresh lemon juice

• 1 ounce Sauvignon Blanc

• Frozen sliced jalapeños

In a cocktail shaker filled halfway with ice, add gin, St. Germain, and lemon juice. Shake until the exterior of the cup is icy. Strain into a chilled glass and top with Sauvignon Blanc. Float frozen jalapeños in the glass before serving.

(If you like fizzy drinks, substitute prosecco for the Sauvignon Blanc)

El Golazo

Of course, cocktails with sweet and spicy components aren’t new. The spicy margarita has a place in most bars. Tequila Cazadores and former pro fútbol player Cristo Fernández have collaborated on a cocktail that takes the jalapeño and tequila pairing to a new level with pineapple. Use freshly pressed pineapple juice for a more intense flavor in the drink, named the El Golazo.

Ingredients:

• 2 oz. Tequila Cazadores Reposado (you can substitute your favorite tequila or mezcal)

• ¾ oz. agave nectar

• ¾ oz. fresh lime juice

• 3 thin slices of fresh jalapeño

• 2 oz. pineapple juice

• dried pineapple slice and lime wheel for garnish

Combine all ingredients, shake, and serve on the rocks in a 12 oz. margarita glass with a salted rim. Garnish with a lime wheel and dried pineapple slice.

The Spicy Virgin Jalapeno Mule

If you’re looking for a non-alcoholic version of a spicy sipper, try a N/A Spicy Mule. Just muddle two slices of fresh jalapeño in a mule mug along with the juice of half a lime. Add crushed ice and top with a good ginger beer.

Add 2 oz. vodka if you want a traditional, alcoholic version.

The Hukilau returns to South Florida June 5 to 8 at the Beachcomber Resort in Pompano Beach and the legendary Mai-Kai.

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So what’s a Hukailau, and why should you attend?

The Hukailau, named after an ancient Hawaiian way of fishing, is a four-day celebration of tiki culture. For the uninitiated, think of a Comic Con-by-the-sea —only instead of Iron Man and the Hulk, you’ll find people in hula skirts, coconut bras, and tropical shirts. Add some 60s-esque surfer rock and plenty of tiki cocktails, and you’ve got one festive weekend.

This year, the four-day seaside fete returns to the Mai-Kai — South Florida’s legendary Polynesian restaurant and showplace. The restaurant, opened in 1956 by brothers Bob and Jack Thornton, was one of dozens of tiki palaces serving pineapple chicken and Runrunners, but it was one of the grandest. At $350,000, it was on record as the most expensive restaurant built that year.

One of the last remaining restaurants of its kind, the Mai-Kai reopened this fall after a kitchen flood caused it to close for several years. After a $20 million renovation, including some designs from former Disney Imagineers, the Mai-Kai is back in business — this time with a giant volcano and outdoor bar added to the mix.

For Hukilau attendees who travel to South Florida for the weekend, this could be a first-time return to the Mai-Kai after nearly five years.

The Mai-Kai will kick off the weekend with a pre-party on Wednesday, June 4. It will also host a dinner on Friday, June 6, and will host tours of the property on Sunday, June 8.

The Hukailau might best be known for its gathering of the world’s best tiki bars, who gather to present their best cocktails. The list of bars is an impressive “who’s who” of tiki culture and includes Aku Aku in Orlando, Bar Tiki in Clearwater Beach, Barebones Tiki in Boca Raton, Detroit’s Dead Isla, Coco Beach’s Dirty Bird, Prospect Heights, IL’s Kahala Koa, Jacksonville’s Luau Lads, Permanent Vacation in Maitland, FL, Salt Lake City’s Remora, Sugarcane Lounge in Phoenix, Three Dots and a Dash in Chicago, and Tiki TatsuYa in Austin.

Add in live music by a host of bands, including the Disasternauts — who play in chimp costumes and astronaut uniforms as a nod to 60s era space chimps — and you’ve got a rum-fueled, colorful, lively weekend indeed.

With Lilo and Stitch slated to make tens of millions at the box office, there’s a tropical tone to this summer. It’s time to ride this wave straight through to September. So, don your Hawaiian shirts, get out your bottles of rum, and enjoy.

The espresso martini isn’t exactly new, but its backstory is as relatable as if it were invented today.

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In the 1980s, British bartender Dick Bradsell invented the cocktail (then called the vodka espresso for a model (some speculate it was Kate Moss) who wanted something to, “wake me up and f** me up”. A mixture of vodka, sugar, coffee liqueur, and espresso was the perfect mix of legal uppers and downers to get the job done.

The drink, as many of us can attest to, was also incredibly delicious — and simple enough for a bartender to make (as long as there was a ready supply of freshly brewed espresso around).

40 years later, the espresso martini is alive and well and keeping a new generation of people buzzed and relaxed at the same time. This time around, the espresso martini is having its day in many forms and iterations, from the traditional vodka cocktail to ready-to-drink versions. Bartenders are substituting tequila and whiskey in place of vodka and even making frothy frozen varieties.

The espresso martini has reached the very apex of beverages. It has its very own holiday — March 15 — where bars across the world offer discounted espresso martinis (yes, it’s a marketing ploy, but a delicious one). Sabrina Carpenter, who received her first Top Ten single with the song “Espresso”, landed a cocktail sponsorship with Absolut and Kahlúa (part of the Pernod Ricard portfolio) for her Short n’ Sweet North American tour. In addition, the singer has her own espresso martini kit, which sells for $85, along with other espresso martini merch.

Pop culture has a lot to do with the popularity of cocktails.

The Cosmopolitan, which was invented in the 1970s, gained new life in the late 1990s when Carrie and her friends drank them on Sex and the City; and James Bond made martinis the coolest cocktail on the planet in the 1960s. Like other cocktails before it, the espresso martini is having its moment, so enjoy the buzz.

Here’s the simplest espresso martini recipe on the planet if you’d like to make one and celebrate.

Traditional Espresso Martini

1 oz Mr. Black’s Coffee Liqueur (or substitute any espresso liqueur)
1 oz cold brew concentrate or espresso
1 oz vodka

Fill a cocktail shaker with ice.
Add espresso liqueur, cold brew or coffee, and vodka to the shaker.
Shake vigorously for about 10 seconds to combine and chill the ingredients.
Strain the mixture into a chilled martini glass.
Garnish with coffee beans or chocolate shavings, if desired.

Though I am usually an equal opportunity imbiber, there’s nothing like an ice-cold martini to set the tone of an evening: A martini is meant to be sipped and savored. It’s not the drink for picnics or dive bars. It’s a drink that starts an evening filled with promise.

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That first sip of the martini might be one of the most satisfying moments of a week. That first moment — when the martini is cold and fresh is the best. And, while a traditional gin martini is still the classic, bartenders have gotten creative with the martini, giving us delicious iterations from James Bond’s Vesper to the espresso martini, making choosing a monumental task.

Some bars are now offering tiny martinis — a four-sip solution to all your martini problems. Think of it as a “small plate” or “tapas” option for ordering a full martini. These libations served in scaled-down martini glasses, are the perfect way to try several martinis in one evening, enjoy the ritual and flavor of a cocktail without the commitment of a larger-format drink, or simply have a fresh martini after a few sips.

I first encountered the tiny martini at Pastis, where they serve Le Petit Pickle, a three-sip martini made with vodka, house brine, and pickled vegetables. It’s the perfect order while you’re perusing the menu.

Chelsea’s Bar Bonobo has doubled down on the tiny martini trend. The Chelsea bar, which is celebrating its first anniversary next month, offers ten-dollar tiny martinis on its Golden Hours menu from 3 to 6 p.m. Monday to Friday (with a potential all-day golden hour in the works for Sundays).

Bar Bonobo’s beverage director Patricia Verdesoto explains the appeal of the tiny martini. “We have cocktails that have really interesting ingredients and people might not be 100 percent willing to try something new. These tiny martinis allow people to have a little taste and, hopefully, fall in love.”

Verdesoto says the tiny martini is also the perfect way to learn more about the martinis they like. “I’m always so shocked that so many people have never had a martini. A tiny martini is a good way to try a dirty or a vodka martini and discover the flavor profiles.”

Bar Bonobo offers six different tiny martinis including a classic Cosmopolitan, a Bonobo (gin, vodka, Lillet Blanc, and Grand Marnier), the classic Cold A$$ Martini (gin or vodka and dry vermouth), a spicy and briny Hot ‘N Dirty with pepperoncini-infused vodka, olive brine, and a spritz of dry vermouth), an espresso martini, and the Chelsea (fin, pisco, lemon, and strawberry, rhubarb, and orange bitters). Can’t decide? That’s the beauty of the tiny martini: pick a few or order a flight of three for $30.

On my visit to Bar Bonobo, I ordered the Cosmo, the Chelsea, and the Hot ‘N Dirty. First off, if you haven’t had a well-made Cosmo, go and find one immediately. However, the Hot ‘N Dirty is the standout of the crowd. A spicier and fresher take on the dirty martini, it’s my new favorite cocktail.

Verdesoto says she’s seeing a trend among bars to offer cocktail flights. “We’ve seen beer flights and mezcal flights, now cocktails. You can’t offer full cocktails, but you can offer low-ABV versions or minis. I do think of it like tapas. There’s a bar called Romeo’s on the Lower East Side that offers mini cocktails paired with little snacks and I think that’s cool.”

The bar manager says the “teeny ‘tini” speaks to how people are drinking these days. “Happy hour isn’t as big as it used to be. People are taking it easier, especially during the week. With a tiny martini, you can have a little taste and it’s not a commitment.”

Lower ABV (and no ABV) beverages are trending, with sales of low- or no-alcohol beverages increasing by 31 percent in 2024, according to The Food Institute.

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While the lion’s share of sales belongs to beer, wine, and RTD beverages, sake is quickly taking its place in the U.S. beverage market. The New York Times published a story in 2023 that pointed to its remarkable growth in recent years.

One sake brewery, located deep in the Blue Ridge Mountains in Charlottesville, Virginia wants to make sake as popular with Americans as beer and a cold glass of pinot grigio on a summer’s day.

Buzzy Sklar, a Miami-based restaurateur and the former CEO and founder of J.F. Haden’s Liqueur, has introduced Oishii Sake. The sake is brewed at North American Sake Brewery in the heart of the Blue Ridge Mountains using locally sourced mountain water and Arkansas titan rice.

The gluten-free, kosher sake — free from sulfites and artificial additives — is a beverage Sklar envisions as a better tasting (and maybe better for you) way to imbibe. Sklar not only offers Oishii sake in retro Midcentury-Modern styled bottles but also portable cans. In addition, the company is also developing a sake-based RTD spritzer using natural fruits like lychee, lemon, watermelon, lime, mango, and yuzu.

Sklar says that he’s always been a sake fan, but was mystified why there’s a certain lack of brand recognition in regards to the liquid. “I’ve always been a big sake fan, but I don’t think I’ve ordered the same bottle twice.” Sklar decided there was a need in the market for a well-branded and drinkable sake.

He went on a mission to find a U.S.-based sake brewery to partner with. “There are only about two dozen American sake breweries,” says Sklar, adding, “I tasted everyone’s product.”

He finally teamed up with Andrew Centofante, founder and head brewer at North American Sake Brewery to make and market Oishii Sake. “I wanted to see who was ready to grow and Andrew definitely wanted to expand the business. I told him, you make sake and I’ll take care of the rest.”

Sklar also has a unique marketing campaign. “I’m trademarking the better for you booze,” he says. While falling short of saying that drinking sake is healthy, Sklar does say that since sake has no sulfites and is free from additives, it makes him feel better. To hit this point home, Oishii hired a director of wellness to pair the sake with yoga retreats and wellness hotels. “If you’re going to drink, drink better,” says Sklar.

Sklar also wants people to think of sake as more versatile than something to sip with sushi or chug in a sake bomb. “There are sakiritas, sakitinis, sake and soda. Sake is great for the beach or a boat. Instead of grabbing a case of beer, I want people to buy a few bottles of sake.”

Right now, Oishii Sake is available to order online in 48 states and is available in-store in several states including California, New York, New Jersey, Georgia, Pennsylvania, and Delaware. Bottles retail for about $29.99 and cans retail for about $10. RTD spritzers will be launched sometime soon. Order at oishiisake.com.

Most of the United States under a winter advisory. NBC News reports 31 million people — from Arizona to Florida — are feeling the effects of this winter warning.

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With the addition of flu season and a norovirus outbreak, it’s not the worst idea in the world to hunker down with Netflix, some snacks, and a comforting Crocktail.

What’s a Crocktail, you ask?

It’s a warm, boozy beverage that you make in your Crock Pot.

Most everyone has a Crock Pot — at some point, you were gifted one by your Aunt Myrtle when you moved into your apartment. You made chili once for the office potluck and put it away in the back of the pantry. It’s time to make good use of it.

An added benefit to the Crocktail is that your entire home will be filled with the scent of fruit and spices — the real kind — not the candle or spray variety. And, if your throat is a little scratchy, the combination of honey, citrus, and spirits is sure to soothe.

Plus, a Crocktail takes only a few minutes to prepare and can keep for days when transferred to an airtight container and chilled in the fridge. That’s of course, if there’s any left.

Here are a few recipes to start you off, but feel free to riff. The secret is to balance between a spirit (brown spirits work best like an aged rum or tequila or a whiskey, sweet notes (think honey and sweet juices), a hint of citrus, and warm spiced notes (mulling spices and cinnamon work wonders).

Hot Bourbon Tea Toddy

• 4 cups hot water for tea

• 4 oz. bourbon

• 2 oz. apple moonshine (or apple brandy)

• 4 tea bags (we used PB Tips)

• 1 lemon

• 6 tablespoons honey (or more, to taste)

• 6 cinnamon sticks

• mulling spices

Directions

Add hot water for tea and tea bags to the Crock Pot. Cut half a lemon into slices and add to Crock Pot. Add the juice of the remaining lemon half, along with six cinnamon sticks and a tablespoon of mulling spices (add more spices to taste).

Allow tea to steep for about five minutes; then remove tea bags. Steep longer for a stronger toddy. Add apple moonshine and whiskey, and simmer. The longer you simmer, the better the toddy tastes.

Pour into glass mugs and garnish with cinnamon sticks and lemon wedges. add more honey to taste.

Hot Toddy

• 3 cups hot water

• 6 oz. whisky or bourbon

• 4 Tbsp. honey

• 2 oz. lemon juice

• Lemon wedges and/or cinnamon sticks

Directions

• Mix all liquids into a Crock Pot and simmer until warm. Garnish with lemon wedges and cinnamon sticks.

Spiked Mexican Hot Chocolate

• 2 parts tequila

• 3/4 parts agave nectar

• 1 part heavy whipping cream

• 2 parts milk

• 1 part Oaxacan chocolate powder

• Freshly whipped cream

1. Combine all ingredients except the whipped cream on medium heat, stirring casually until the mixture comes to a boil.

2. Transfer to Crock Pot and simmer.

3. Serve each cup with a cinnamon stick and top with whipped cream.

In 1934, cocktail history was made when Victor Jules Bergeron, Jr. — better known as Trader Vic, opened a small bar in Oakland, California. The bar, originally named Hinky Dink’s, would soon transition to the now-household name, Trader Vic’s.

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Trader Vic’s, along with Don the Beachcomber, would become synonymous with tiki cocktails — those potent potables that channel sunny skies and faraway locales.

Today, Trader Vic’s Hospitality Group owns and operates dozens of establishments around the world, serving classic libations like the Mai Tai, Navy Grog, and Scorpion — along with inventive riffs on those iconic drinks.

Last week, Miami Beach received its own proper tiki palace with the opening of Bamboo Room by Trader Vic’s at the Esmé Miami Beach Hotel, in the heart of South Beach. Florida-based tiki site Atomic Grog broke the news last week. This lounge channels classic tiki culture in an intimate 1,000 square foot space that seats up to 50 guests indoors and out.

The Bamboo Room is decorated with authentic, vintage artifacts such as glass floats from Tokyo and Osaka, tiki masks, and glass tiles from Thailand. “It’s part of the experience to discover items in every corner. Everything is authentic,” says Rhett Rosen, CEO of Trader Vic’s Hospitality Group.

The lounge offers a cocktail menu designed to transport people into the past, present, and future of tiki culture, and gives several atta-boys to Trader Vic’s locations throughout the world. “These drinks have a story. They take you on a journey to London, Tokyo, and Dubai. We’re staying true to all of the pillars of success of Trader Vic’s, but we;re putting a little spin on them to create a new experience that I think has been wildly well received,” says Rosen. The Park Lane, for instance, pays tribute to the iconic London Trader Vic’s and is made with Earl Gray-infused gin.

The most intriguing cocktail on the Bamboo Room menu, has to be the Hinky Dinks. Named for Trader Vic’s first ever establishment, it’s a clarified Mai Tai that brings the classic tiki drink to a more sophisticated level.

Tiki purists will also be sated with nearly a dozen classic tiki drinks. “We weren’t actually planning on having any of the classic Taer Vic’s drinks on the menu, but we realized there were no official Trader Vic’s in Miami and people will be asking for some of the iconic cocktails,” says Rosen.

Rosen stressed that the Bamboo Room isn’t Trader Vic’s, but has its place in the Trader Vic’s universe, if you will. “As the world gets bigger, we can’t have ten-thousand-square-foot restaurants in every city. In order to keep Trader Vic’s at the standard we want it to be, we had to create other concepts to fulfil the needs. The Bamboo Room is more of a lounge, but because we have such dedicated fans, we wanted to have a place where we can experiment with new drinks.”

The Bamboo Room definitely has its DNA firmly rooted in Trader Vic’s, however. The Hinky Dink cocktail, for instance, is a nod to a Bergeron “exclusive ladies’ lounge” called “The Bamboo Room by Trader Vic’s at Hinky Dinks”. And the very name — Bamboo Room — is a tribute to Bergeron’s origins.

Rosen said there wasn’t a real game plan for Trader Vic’s Hospitality to open a Miami Beach bar, but when the opportunity arose at the Esmé Miami Beach Hotel, he jumped on it. “I got a phone call that there might be a cool space at this great, cool hotel. I flew down, didn’t tell anyone, and it couldn’t have been more perfect.”

Rosen said that the hotel’s history aligns perfectly with Trader Vic’s legendary story. “This is a landmark building in Miami Beach. Al Capone had his gambling ring here. It’s everything we love at Trader Vic’s.”

The Bamboo Room shares the hotel with Sushi Bar, so guests of the omakase restaurant can start or end their night with some tiki cocktails. "We couldn’t be more excited to have Bamboo Room as our new neighbor at the Esmé Miami Beach Hotel,” says Ryan Stock, founder of Sushi Bar. “A property with so much special history, complemented by a uniquely significant historical brand, is something that I think Miami Beach needs more of. We are all working to create a destination like no other in Miami Beach and can’t wait to see it come to life."

For Rosen, the Bamboo Room signifies another chapter in the ongoing Trader Vic’s Hospitality story. “The Bamboo Room seems to be something needed on Miami Beach. It’s not a restaurant bar, it’s not a hotel lobby bar, and it’s not a nightclub. It’s a fun space where we have the opportunity to be creative and try new things. It’s a little swankier, a little smaller, but everyone who is in this room is having a great time.”

The Negroni is one of those cocktails that is loved or not. The divisive libation, made with equal parts of gin, Campari, and vermouth, gets both praise and contempt from people who either savor its bitter sweetness or would rather have a vodka tonic.

But, like most things in life, the longer it takes you to love something, the more loyal you are in the end.

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Anthony Bourdain knew all too well that a Negroni isn’t a “love at first sip” cocktail. In an interview with Barron’s Bourdain said, "It's three liquors that I'm not particularly interested in," he explained, "but put them together with a slice of orange. It works. ... That first sip is confusing and not particularly pleasant. But, man, it grows on you."

The drink also has a few origin stories, with the most popular one set in Florence in 1919. Count Camillo Negroni ordered an Americano cocktail at the Caffe Casoni (Campari, sweet vermouth, and seltzer), asking for gin instead of seltzer by mistake. The cocktail proved to be so popular, that his family founded the Negroni Distillery which made ready-to-drink versions. Yes, it could be said that Negronis were the ancestors of the canned cocktail craze.

Since then, the Negroni has been tweaked more times than a Hollywood actor at a med spa. In the 1960s, Bar Basso in Milan exchanged prosecco for the divisive gin and created the Negroni Sbagliato.

Like all things, the Negroni Sbagliato made a comeback recently, getting mixed reviews from Stanley Tucci (who prefers his with vodka).

Walk into any bar and you’ll find even more iterations of the classic including barrel-aged Negronis, rum Negronis, Scotch Negronis, and White Negronis.

Next week, we celebrate the Negroni with Negroni Week.

Hundreds of bars worldwide have joined Negroni Week, serving up their versions of the classic cocktail. In exchange, the bars will donate a portion of proceeds for every Negroni sold to Slow Food, an organization of local communities in more than 160 countries that seeks to change the world through food and beverage that is good for both people and the planet.

To find a participating bar near you, visit negroniweek.com.

If you want to make your own Negroni at home, why not try these versions? The French Negroni is made with Grand Brulot, a French cognac and coffee liquor blend and the Delaney is a take on a Scotch Negroni. Finally, the white negroni is a fragrant, colorless version of the classic.

French Negroni

• 1 oz Grand Brulot

• 1 oz Campari

• 1 oz Campano 

• Orange wheel

Build in a rocks glass over large ice cube. Garnish with an orange wheel.

Delaney

• 1.5 oz Fior Scotch

• 1 oz sweet vermouth

• 1 oz Campari

• Orange twist

Add the Scotch, vermouth, and Campari to a cocktail shaker with ice and gently shake until chilled. Strain into a chilled glass. Garnish with an orange twist.

White Negroni

• 1 oz Aviation American Gin
  1 oz Blanc Vermouth
  1 oz Gentian Liqueur
  Rosemary Sprig

Combine all ingredients into a mixing glass with ice. Stir, then strain into a glass with one large ice cube. Garnish with rosemary sprig.

Jimmy Buffett never met a beach, a boat, or a margarita he didn’t like.

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The singer/songwriter turned his tunes about casual days spent barefoot on a beach with some sort of beverage in hand into a net worth of $1 billion. Even with his riches, Buffett kept his everyman charm, performing his concert barefoot and popping up as a guest on various songs and at his resorts and restaurants.

Jimmy’s zest for life included a huge appetite for food and drink.

Think what you will, but can you ever have a margarita without thinking of Jimmy Buffett? How many times have you ordered a cheeseburger while in your mind thinking, “I like mine with lettuce and tomato, Heinz 57, and French fried potatoes”? As they say: Jimmy lives rent-free inside all of our heads.

And long before Swifties, there were Parrotheads — Jimmy Buffett’s loyal, over-the-top, fan base. I remember going to see him in concert and passing Parrotheads who set up entire tiki bars in the parking lot of the arena. My friend Hannah and I were partially inebriated before getting into the building thanks to friendly fans who made it a point to share their Landshark beers and margaritas.

On September 1, 2023, Jimmy Buffett died, “surrounded by his family, friends, music and dogs”.

To celebrate Jimmy Buffett, the Florida Legislature has designated August 30 as “Jimmy Buffett Day” as a day of service. The late singer’s website lists several charities he was involved with, mostly for the preservation of the oceans he so loved.

Margaritaville Resorts said the day will support Buffett’s Singing for Change and other organizations. All Margaritaville resorts will also host weekend-long celebrations of Buffett’s legacy including cocktail-making classes, pop-up “Cheeseburger in Paradise” restaurants, special brunches, and live music.

If you want to celebrate Jimmy Buffett Day, you don’t have to be in Florida, nor do you have to head out to a Margaritaville Resort.

Simply invite a friend over, mix up a pitcher of margaritas, turn up the music (Spin Magazine ranked all of Jimmy’s albums for your listening pleasure), take off your shoes, and enjoy the last unofficial weekend of summer.

Here’s a perfect margarita recipe to get you started, courtesy of the Algonquin Hotel in New York City

Linger On Margarita

Ingredients:

·       1.5 ounces of Casamigos

·       1 ounce Cointreau

·       1 ounce Grand Marnier

·       1 ounce lime juice

Directions: Shake and garnish with ginger and lime

If you thought you were getting ready to do some nice relaxing summer activities like going to the beach or having a picnic — The Bear returns to fill you with the angst and anxiety of a Chicago restaurant kitchen.

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Season three of The Bear premieres on June 27, with Carmy (Jeremy Allen White) saved from the freezer. He’s about to open the new restaurant, alongside Sydney (Ayo Edebiri) and Richie (Ebon Moss-Bachrach) amidst bickering over everything from recipes to plating.

That level of stress is enough to make you drink — so why not whip up a couple of Chicago-themed cocktails, courtesy of Tequila Avión?

Start your evening with a margarita that takes its cues from the classic Chicago dog. The cocktail is rimmed with celery salt and uses classic Chicago giardiniera brine to give the drink a sweet/tart flavor.

Since all ten episodes of Season 3 are scheduled to be released on June 27, chances are you’ll be up all night binge-watching. Greet the sun with a Chicago-style Bloody Mary, again made with giardiniera brine.

Wisconsin is the next-door neighbor of Illinois, so borrow its tradition of chasing your Bloody with a beer, as an homage to the age-old tradition of buying the kitchen staff a beer.

Bloody Mary with a Potato Chip Rim

Ingredients 

2 parts Avión 44 tequila (substitute with another añejo tequila if desired)

4 parts Bloody Mary mix (I like McClure’s)

½ parts brine from a jar of Chicago-style giardiniera mix

Preparation

Build ingredients in a shaker. Add ice, and pour into a potato chip-rimmed pint glass. Garnish with a skewer of giardiniera vegetables, a rolled slice of roast beef, tomatoes, and banana peppers.

Chicago Dog Margarita

Ingredients 

2 parts Avión 44 tequila (substitute with another añejo tequila if desired)

¾ parts lime juice

¾ parts agave syrup

¼ part brine from a jar of Chicago-style giardiniera mix

Can of PBR (or substitute any beer)

Preparation

Build in a shaker, add ice, shake, and strain into a celery-salted rocks glass. Garnish with pickle, olive, pepperoncini, and cherry tomato. Serve with a beer chaser.

The Bongiovi family is gearing up for quite the summer.

On the heels of his critically successful four-part documentary, Thank You Goodnight, Jon Bon Jovi, rocker and co-founder of Hampton Water rosé is gearing up to open JBJ's Nashville, a honky tonk located on Broadway, the city’s music and entertainment hub.

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Jesse Bongiovi, Bon Jovi’s son and co-founder of Hampton Water is also having a great year. Earlier this month, he wed his longtime sweetheart, Jesse Light (in the same Vegas chapel his parents got married at in 1989), and is the co-creator of Hampton Water, one of the world’s most popular rosé wines, which launched in 2016.

Although there’s a celebrity name behind the wine, it’s a serious business — and a great wine. Wine Spectator has given a 90-point rating for the 2022 and 2023 vintages, and a 90-point rating for the 2020 vintage. In addition, the 2023 vintage has also been included on Wine Spectator's Top 100 list. Add in the fact that the wine currently sells for just under $20 at your local Target and this pale pink liquid could just be summer’s best drink. Bongiovi agrees: “We wanted it to be a bottle that anyone could pick up and enjoy,” he says.

Bongiovi said his idea for a rosé came to him when he was a 21-year-old hosting pool parties at his parent’s home. “We were having pool parties and bonfires and we were drinking Yes Way rosé, but I preferred the stuff I borrowed from mom and dad,” Bongiovi said a friend came out with a bottle of Whispering Angel. “Everyone said don’t touch that, it’s for company although it was like $20 a bottle at the time. What that signified to me was that the brand wasn’t speaking to the younger consumer although we wanted a good drinking wine.”

Bongiovi then had the idea that if you could bottle a high-end French liquid in a bottle with a cool name and a pretty label, it would go a long way.

He brought the idea to his rocker dad who had one suggestion: Make a high-end product with a good price point. “My dad wanted it to have accessible aspiration,” he says, adding, “We wanted to create something that over-delivers when it comes to a quality product but was affordable.”

The father and son partnered with Gérard Bertrand, a French winemaker who resonated with the Jersey boys for his down-to-earth attitude toward winemaking. “My dad often says that he loves Bertrand because they both have a chip on their shoulder,” says Bongiovi.

Bongiovi says he could go to great lengths about the process of creating the exact blend that became Hampton Water, but in the end what’s important is the fact that the end product is exactly what they meant to create: A wine that’s approachable and delicious. “To me, the most important part is that my sister loves it and my aunt loves it. We wanted to create a brand that people want to make memories with,” says Bongiovi.

The story doesn’t end there. In the competitive world of wine, Bongiovi finds himself traveling the country to conduct tastings. When we spoke on the phone, he was in Minneapolis, making the circuit of wine events. “I spend the time to go work the wine. It can’t be just something that you hope takes off or your retail partners will get stuck with it,” he says, adding, “The average 23-year-old isn’t going to walk into a wine store and say, tell me about your favorite Chardonnay. You have to make it fun and approachable.”

The company is certainly trying to make Hampton Water more fun than the average wine, even pairing it with spirits to make cocktails. “We did an awesome partnership with Dos Hombres. You’d never think those two things would go together so well,” says Bongiovi.

Of course, it doesn’t hurt that your co-founder happens to be one of the world’s biggest rockers (and heartthrobs) who occasionally takes to Instagram to display his love of the product.

At the end of the day, however, Hampton Water is not just another liquid that a celebrity slaps his name onto and forgets. The company has plans to expand the Hampton Water brand. Bongiovi said it’s too early to announce, but news would be released before the end of the year. “It’s something that I think will be very cool and will play off the vibe of Hampton Water.”

The liquid is also another way for the Bongiovi family to continue their philanthropic activities. Hampton Water works with various charitable partners to support them with a portion of proceeds from the wine, including the Pink Agenda, which supports breast cancer research, the It Gets Better Foundation, which helps LGBTQ+ youth; and Ocean Blue Project, which helps clean plastic out of waterways. In November, they’ll support Wreaths Across America, which helps place wreaths on veterans’ tombs.

To kick off the 2024 summer season of wine, sun, and romance, Jesse Bongiovi will serve Hampton Water at Dan’s Rose Soiree on Sunday, May 26 at 2036 County Road 39 in Southhampton.

Guests will enjoy free-flowing rosé from around the world, along with craft beers, specialty cocktails, and food from top chefs around the New York area. VIP ticket holders will also enjoy a Hampton Water-infused after-party. Tickets start at $149 and can be purchased here. Says Bongiovi, “It’s a great event and a great kickoff to summer. It’s an awesome time to get out, enjoy the season, and drink rose for a great cause.”

Jesse will also be traveling the country for the Hampton Water 2024 Summer Tour, which stops at a host of major cities. Attendees who dress in pink will be rewarded with wine, merch, and surprises. To find out if Hampton Water is coming to your city, visit hamptonwater.com.

For the past few years, I’ve seen Lifevine wines in my local grocer. The wines tout “zero sugar” on the label, which is also adorned by a gold grapevine.

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You’ll see something else on a bottle of Lifevine wine that you won’t see on many others — a nutrition label. On the back of its Cabernet Sauvignon, for example, you’ll find that a 5-ounce pour contains 123 calories, and 3.9 grams of carbs. The bottle also states that the wine is certified organic by California Certified Organic Farmers (CCOF).

So, what does that mean to the average wine drinker combing the shelves for something to enjoy with friends on a warm Spring evening?

I asked Oren Lewin, CEO of IBG Wines, which owns Lifevine, to explain.

He said that many consumers are looking for items that are lower in sugar — up to 72 percent, according to the International Food Information Council's 2023 Food and Health survey​ of more than 1,000 US consumers, and his company wanted to tap into that market, while producing a good product.

The CEO added that consumers are driving the rapid growth of zero sugar products in many food and beverage categories, including the adult beverage sector. “The Zero Sugar beverage market was $3.3 billion in 2023 and is growing up to 15 percent per year,” says Lewin.

And, although the average glass of wine does have the same amount of carbs as Lifevine, what’s different is that there are no added sweeteners. “Wines can be sweetened with added sugars or grape concentrates to mask imperfections or lack of character,” says Lewin. Instead, Lewin works with California vineyards in Mendocino County, Lake County, and Lodi that don’t use pesticides to source grapes at the peak of ripeness.

Lewin describes the process. “We manage fermentations slowly and gently at moderate temperatures so that the texture of the wine stays soft. We make judicious press cuts and thoughtful blending decisions, and while none of these strategies are rocket science, that's the beauty of it. Great winemaking is an art rather than a sleight of hand,” he says.

Zero added sugar and organic sound great on a label but if the wine doesn’t taste great, I won’t be a repeat purchaser.

I tried the Sauvignon Blanc and found it crisp yet flavorful with some citrus, lychee, and floral notes. Considering it retails for as low as $13.99 at Total Wine, it’s a good porch pounder for the coming summer days. Lifevine also makes a Chardonnay, Pinot Noir, Cabernet Sauvignon, a red blend, a rosé, and a sparkling. This weekend, I think I’ll pick up the rosé — purely for research purposes, of course.

I, like many before me, am a Target shopper.

I love the store for its ability to offer an endless array of items that I both need and want. Like most people who shop there, I have been known to walk in for socks and new kitchen tongs, only to come home with hundreds of dollars of merchandise.

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So, I’m not sure why it took me so long to finally get around to trying an item from the Target-exclusive So Yummy by Bella kitchen gadget line.

Bella makes the products in collaboration with So Yummy, a site that offers easy and fun recipes and cooking tips. The site, catering to young adults, is a juggernaut, boasting 61 million followers and 234 million monthly views.

The So Yummy by Bella line includes a juicer, a rice cooker, an air fryer, a bullet-type blender, and a pair of mini-slow cookers in bright colors and patterns at a price point that’s under $25 each.

As a singleton, I don’t need expensive, large appliances with a thousand settings that I’ll never use. And who doesn’t want to add some color to their kitchen?

So, when I unboxed the bright red juicer, I was delighted to find it didn’t have a dozen dials or settings — just a simple on/off switch.

The directions are so easy, even I could follow them: plug in the juicer, cut your fruit or vegetables into pieces, and put them into the chute. It’s also recommended that leaves, seeds, stems, and citrus peels be removed.

The juicer was way more efficient than I ever could have hoped for from a tiny machine. In a few seconds, my pink grapefruit, green apples, and celery stalks were all pulverized and juiced. My only problem is that I wished I had more fruit — on a Friday afternoon after a long week, it was pretty satisfying to reduce things to literal liquid and pulp.

When I disassembled the juicer for cleanup, I had a momentary panic attack because it looked like a mess. But, honestly, everything rinsed clean pretty quickly. From now on, I’ll just make a batch of juice to last a few days instead of one glass at a time.

If you’re a serious juicer, this one likely isn’t for you. But if your goal is to have freshly squeezed juice for mimosas and cocktails, it’s 25 bucks well spent.

This little gadget is a bright addition to my tiny galley kitchen: it’s compact and adorable. Plus, it costs as much as a few quarts of store-bought fresh squeezed juice, so it will pay for itself in a hot minute. I can’t wait to make freshly squeezed mimosas this weekend!

Friday, March 15 is National Espresso Martini Day and, while there’s a food holiday for just about every day on the calendar, this one is worth celebrating — especially since this cocktail is worthy of celebration.

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Like many cocktails, the origins of the espresso martini come with speculation, but the best story is this one: Back in the 1980s when supermodels ruled the world, bartender Dick Bradsell was working the trendy bars in London’s SoHo neighborhood when one such supermodel (Naomi Campbell and Kate Moss have both been named as possible suspects) asked Bradsell for a cocktail.

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Bradsell obliged with a drink of coffee mixed with sugar syrup and vodka, shaken up, according to GQ Magazine.

Today, the espresso martini is the second most popular cocktail, bested only by the Old Fashioned, according to Liquor.com.

The espresso martini is popular because it’s simply a delicious drink: Beautiful to look at (as most martinis are), sweet and smooth, and a sinful mix of caffeine and alcohol. It’s suitable for almost any occasion be it brunch, aperitif, after dinner, or just because.

This brings us to the espresso martini effect that I have witnessed firsthand many times (and have participated in): One person at a table or the bar will order an espresso martini and suddenly everyone wants one.

The phenomenon usually occurs after a meal when it’s time for coffee. One person will opt for an espresso martini instead of a cappuccino and suddenly everyone eschews their caffeine order for the martini. It’s happened to me many times whether I initiate or follow the lead. And, it’s always a good choice.

This leads to the rumor that bartenders hate making espresso martinis. “Only shitty bartenders hate making espresso martinis,” says Ben Potts, co-founder of the hospitality consulting firm, Unfiltered Hospitality, adding, “Making one is no different from a lemon drop — just sub lemon for espresso, essentially.”

So go ahead and toast to the espresso martini either at your favorite bar (I promise your bartender is perfectly happy to make one for you).

Or make one at home with this simple recipe.

Traditional Espresso Martini

1 oz J.F. Haden's Espresso Liqueur (or substitute any espresso liqueur)
1 oz cold brew or coffee
1 oz Vodka

Fill a cocktail shaker with ice.
Add espresso liqueur, cold brew or coffee, and vodka to the shaker.
Shake vigorously for about 10 seconds to combine and chill the ingredients.
Strain the mixture into a chilled martini glass.
Garnish with coffee beans or chocolate shavings, if desired.

It’s no secret that New Orleans is the United States’ unofficial capital of drinking. If you need proof, consider the facts.

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New Orleans is the home of Tales of the Cocktail, an annual convention/gathering of the world’s greatest bartenders and spirits. New Orleans is also the origin city of some of the world’s most iconic cocktails including the Sazarac, Grasshopper, and Vieux Carre. The Big Easy is also home to several drive-through daiquiri shops and drinking is not only allowed — it’s encouraged on Bourbon Street.

But, there comes a time when we all need a reset. And January is a good time to take a little vacation from alcohol — especially for the people of New Orleans. “We have a small window between the holidays and Mardi Gras here in New Orleans, so it doesn’t hurt to take a break from the booze and dry out before Carnival season begins, and cocktails and king cake become a regular part of every meal,” says Sophina Uong, owner of Mister Mao in New Orleans.

The annual monthlong vacation from booze, known as Dry January, began in 2012 as a public health initiative from Alcohol Change UK, a British charity. Now millions take part in this health challenge every year. And, unlike other challenges where you have to ride your bike 100 miles or log hours jumping rope, it’s easy to participate in Dry January— just don’t indulge in alcohol for a month.

That used to mean drinking ginger ale while your friends enjoyed margaritas, but not anymore. Now, bartenders are getting creative with delicious mocktails made with herbs, fruits, and delicious non-alcoholic spirits. Here are six mocktails to make at home from New Orleans’ best bartenders.

The Aloe Elixir

by Heather Blanchard, lead bartender at The Pool Club at Virgin Hotels New Orleans

• 1 oz Seedlip Garden 108

• 2 oz aloe vera juice

• .75 oz Real watermelon puree or watermelon juice

• .5 oz lime

• .5 oz ginger syrup

• sprinkle of cayenne

• dehydrated lime for garnish

Combine all ingredients in a shaker and shake. Strain into rocks glass with ice, and garnish with lime.

Kin’Dred Spritz

by Mickey Mullins, beverage director at The Bower

• 3 oz Kin Spritz Euphorics

• .25 oz fresh lime juice

• splash of tonic water

• mint for garnish

Add Kin and lime juice to a shaker with ice. Shake thoroughly and pour into an ice-filled Collins glass. Top with a splash of tonic water and garnish with mint sprig.

Chismosa

by Sophina Uong, owner of Mister Mao

• 2 oz Lyre’s Dark Cane spirit

• 1 oz Lyres’ Italian Orange

• 1 oz Cocktail + Sons Fassionola syrup (or substitute any fruit/tiki syrup)

• 1 oz pineapple juice

• .25 oz Fee Brothers vegan foam (or sub out any vegan foam)

• 5 drops n/a All the Bitter bitters (or sub out any n/a bitters)

Combine ingredients in a shaker and shake. pour into a chilled coupe and garnish with a dehydrated lime wheel.

Everybody’s Heard

by Compere Lapin

• 1.5 oz chai concentrate

• .75 oz DHOS bittersweet non-alcoholic aperitif

• 1 oz pineapple juice

• .75 oz fresh lime juice

• .25 oz demerara simple syrup

Combine all ingredients in a mixing tin with ice and shake. Strain into an ice-filled glass. Garnish with a pineapple wedge and serve.

Bandierra Rossa

by Osteria Lupo

• 1 oz strawberry-basil syrup

• 1 oz fresh lemon juice

• 4 oz n/a sparkling wine

Build in a flute glass, top with sparkling wine, and garnish with a lemon twist.

To make the strawberry-basil syrup

• 16 oz carton of strawberries

• 1 cup whole black peppercorns

• 1 cup packed fresh, whole basil leaves

• 16 oz white sugar

• 8 oz hot water

Remove strawberry stems and cut them into slices. Mix strawberry slices and sugar in a bowl and leave overnight.

In a saucepan, steep pepper in 8 oz. hot water for 5 minutes. Mix strawberry/sugar mix with pepper-infused water. Bring to a simmer, stirring until sugar is dissolved and strawberries are blanched.

Remove from heat, strain solids, and add basil. Leave to cool/infuse. Strain basil and bottle once cool.

Winter Spritz

by Birdy’s

• 2 oz chai concentrate

• 1 oz peach syrup

• .5 oz fresh ginger

• splash of soda water

• cinnamon stick for garnish

Pour chai, peach, and ginger into a wine glass. stir until the mixture blends. Add ice, top with soda water, and stir once more. Garnish with a cinnamon stick.

2023 is about to come to a close. Like most of you, I’ve had adventures, said goodbye to relationships, and checked a few things off my “bucket list” — including sabring a champagne bottle.

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Sabring a champagne bottle started in France where it was said that Napoleon’s army would open champagne bottles with their sabers during Napoleon’s victory celebrations across Europe.

Today, champagne bottles are still sabered at celebrations. At formal gatherings, a champagne sword (sabre à champagne) is used. The sword is usually blunt (it’s mostly for ceremony — not to slice something open). But, almost anything can be used (more on that later). Champagne bottles, because of their thickness, are the only bottles that should be used in sabering.

If you want to see a champagne sabering ceremony — complete with a touch of pomp and circumstance - pop (pun intended) over to your nearest St. Regis Hotel, where nearly all of its properties participate in an evening Champagne Sabering Ritual. Every evening at 6:30 p.m., lights are dimmed, candles are lit, and a champagne bottle is sabered signifying the start of the evening with a toast.

If you want a more hands-on approach to sabering, many St. Regis properties offer a sabering class where you’ll be walked through the history of sabering and offered several champagne and canape tastings. Each class is hosted by a different champagne house: my class at the St. Regis Bal Harbour Hotel featured champagne by Barons De Rothschild along with some extremely innovative food pairings.

Then, it was my turn to saber a bottle of champagne. I must say, I had some trepidation. I’m not nervous getting up in front of a crowd, but there’s something about being given a giant sword and a glass bottle and being told to have a go with them in front of people that gives you a moment’s pause.

I finally said to myself, “Just go for it” and I did: One good long stroke with the sword against the bottle and pop! It might have been the most satisfying thing I’ve done in my life.

So, what are the secrets to sabering a champagne bottle? Here they are, according to the St. Regis:

• A young vintage champagne with pressure still on the cork is optimal for sabering. Do not try to saber prosecco or sparkling wine, unless you want to possibly shatter a bottle and wind up in the emergency room. champagne bottles are thicker and you should only attempt to saber champagne.

• Prepare the bottle by chilling it between 45-48°F or 7-8°C for 24 hours to lower its pressure and vibration.

• Set the bottle upside down in an ice bucket approximately 20 minutes before opening.

• When ready, reveal the cork by removing the foil in its entirety. Then, unwind and discard the wire basket.

• Carefully point the bottle upwards at about a 30-degree angle. Find one of the two vertical seams running up the bottle, and quickly slide the blade of the saber along the body towards the neck. If you don’t have a saber, you can use almost anything: a kitchen knife, a wooden spatula, even a cell phone can work. It’s all in the motion.

• Here’s my tip — do NOT hesitate. Take one long, quick swoop of the blade along the neck of the bottle. Be committed.

• The force of the blade as it hits the lip of the bottle’s neck will break the glass.

• The cork and collar will remain intact, and the champagne will be ready for a toast.

Try it this New Year’s Eve. I guarantee you’ll impress your friends. Cheers!

Can you believe it’s only a few days until Christmas?

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Now that your work week is over (possibly straight through the New Year), your holiday shopping is finished, and the presents are under the tree, it’s time to celebrate with a cocktail.

Some would say Christmas calls for eggnog or mulled wine. I would agree if we’re at a festive lodge or Christmas Market but when at home we get to drink what we like — and I’m not sure how many people actually “like” eggnog. But you know what everyone I know likes?

An espresso martini.

Yes, I know. I already hear the grumblings of “it’s basic” and “it’s been overdone”.

But every single time you’re at a dinner (or a bar) and one person — just one person — orders one, the entire table decides it’s a good idea. Call the espresso martini names if you must. Mock it if you will. But the espresso martini will always be there for you — a fulfilling cocktail that’s rich, boozy, satisfying, and still manages to be sophisticated.

Since the beginning of coffee, people have been hiding their booze in it, but the espresso martini is relatively new. According to Taste Cocktails, the smooth libation was invented by Dick Bradsell in London in the 1980s.

The original classic calls for vodka, fresh espresso, coffee liqueur, and sugar. These days espresso martinis with tequila are all the rage.

If you’re into something richer, more balanced, with sweet tobacco and wood notes, this espresso martini recipe is for you, made with Brugal 1888 double-aged rum.

Of course, you can substitute any other fine rum (or tequila or vodka). After all, it’s Christmas. And Christmas is the time to drink whatever it is you want to drink!

Espresso Martini

1 1/2 oz. Brugal 1888 double-aged rum

1 oz. fresh espresso (or substitute cold brew concentrate)

1/2 oz. Kahlua (or substitute coffee liqueur)

1/4 oz. Licor 42 (or substitute triple sec)

1/4 oz. Demerara syrup (or substitute simple syrup)

Combine ingredients into a shaker. Add ice and shake. Strain into a coupe glass and garnish with three coffee beans.

Cheers to everyone from all of us here at Broken Palate!