New York’s little historic hideaway bar in Greenwich Village Dante was voted #1 on the World’s 50 Best Bar list for 2019 at North London’s Roundhouse, jumping nine positions since last year’s ranking. Caffe Dante first opened in 1915 and was reopened in 2015 under new management. Famous for its authentic Italian-Australian cuisine and cocktails, the intimate spot is the go-to destination for a Campari-based negroni or the ultimate martini. Some cocktails are even prepared beforehand in little glass bottles (pictured below). And if it wasn’t difficult enough already to snag a table, it will be all the harder as drinkers from around the world flock to Dante.
Meanwhile, New York has five other bars on the list as well including The NoMad (fourth) and Attaboy (seventh) including Katana Kitten as the Best New Opening of the year. See the top ten best bars in the world below.
Sweet Don Papa small-batch premium rum characterized by a distinct vanilla top note has now launched on the West Coast and Mexico after a successful release on the East Coast, Europe, and Asia.
Hailing from the Philippine island of Negros which is known for its sweet molasses and Noble sugar cane, Don Papa loves to take its bottle for a liquid appreciation trip. Grown, distilled, and aged on the island — lovingly dubbed ‘Sugarlandia’ — the rum brand carries its heritage onto the bottle itself, which is decorated with flora and fauna found on the island. With them they also bring all the best parts of their home, of course; the brand travels with their own team of mask makers, dancers, and Sugarlandia-recreators.An official celebration took place in Mexico City followed by a weekend in Tulum where Don Papa became a proper Mexican resident.
Images: Courtesy of Don Papa
The spirit itself is easily enjoyed neat or in a cocktail, so the expansion to Mexico — a millennial culture hub and mixology capital — was inevitable. The spirits market in Mexico is always keen on experimenting and quickly transforming new alcohol into unique cocktails and using them in experimental kitchens. Don Papa, in particular, is an almost hybrid with a new complexity blended to perfection quite to the liking of whisky drinkers and, of course, rum lovers,
Don Papa‘s new chapter will unveil on the West coast, garnering new recipes, and reaching new palettes — the launch also parallels a preview of the newest Don Papa expression aged in sherry casks.
Just as Chelsea’s Moxy Hotel opens its doors, its highest rooftop bar in NYC, The Fleur Room, is set to make a mark on the quite small world of New York City nightlife with a chic touch of Hollywood glamour, New York City-exclusive views, and yummy cocktails.
The brainchild of New York nightlife’s Angelo Bianchi, he describes his newest venue as “a glamorous room whose inhabitants aren’t afraid to have fun.” He compares it to a film classic, “Anita Ekberg in La Dolce Vita, yet instead of the cobblestoned streets of Rome, the backdrop is a view of the city that exists in everyone’s imagination. If you have just won an Oscar or are coming from the Met Ball and you want the magic to continue, this is where you go.” Bianchi sets the bar quite high for his bar that opens at dusk with a golden glow special for an aperitif and then turning into a full out night-cap with a proper dance party.
Image: Courtesy of Moxy Hotel
Inspired by the floral vibes of the street below (West 28th is New York’s historical flower district,) The Fleur Room features ornate flower decor, a massive disco ball from 80’s Hollywood nightlife, a copper-clad bar and potentially the best views in Manhattan. The location embraces the floral theme meticulously with botanical-print furniture, a water droplet chandelier, and whimsical cocktails. One can expect garden-party cocktails featuring plenty of fruits, bubbly, and of course, St-Germain Elderflower liqueur for an extra floral note.
Image: Courtesy of Moxy Hotel
As with your typical garden party which could be intimate and private, or quite lively, The Fleur Room strives to translate the same theme. “It’s a space where there’s a fun, carefree atmosphere because the operators have gone through extraordinary lengths to ensure the experience is customized to be personal for every person that walks into the room,” says Bianchi. But most importantly, it is one of a kind venue outside of the typical downtown area. “Some of my best experiences I had going out were venturing to the far west side of 28th street when there were only one or two intrepid clubs that weren’t afraid to set the culture and bold enough to redefine an entire neighborhood,” says Bianchi. “People with a taste for new and interesting things will be the first to be drawn to the Fleur Room.” And surely they will be attracted to a new zip code, tempted by the floral mixology, and on their way to/from Hudson Yards opening just a week later.
Le Fleur Room is located on the 35th floor of Moxy Hotel at 105 West 28th Street.
As true believers of the work hard, play hard mantra, we present you with It’s Been a Long Week, a weekly column aimed at awarding some liquid appreciation to you for just being yourself, dammit. Make yourself a glass or two, on us — you deserve it.
The original Brooklyn spot, Wythe Hotel is a compilation of true creative spirit, laid back Williamsburg down time, and exceptional mixology. With picture-perfect views from The Ides Rooftop, sip on a smoky cocktail with the iconic Manhattan backdrop in the background. An intersection of both tequila and mezcal flavored even further by ginger, the cocktail crated by Jason Shurte is sure to get those creative juices flowing.
Ingredients:
1 oz El Jimador
.75 oz Del Maguey Vida mezcal
.75 oz ginger syrup
.75 oz lime
.25 oz Cynar
Method:
Shake everything but Cynar, strain into a rocks glass with fresh ice, float Cynar on top and garnish with grated lime zest.
The Meatpacking District welcomes chic newcomer Woodstock with price competitive cocktails and craft pizza all set in a 1960’s living room. It’s like your nonna’s summer house. Even the chef’s son spins pizza dough on one finger!
When have you last had a good $10 cocktail and $15 pizza in NYC without lines or face-control? From the creators of the The VNYL and The Late Late, James Morrissey has been working on filling the gap in NYC’s nightlife offering chill, comfortable and boho-chic venues without entry lists and overpriced, watered-down beverages.
Woodstock is but another NYC bar, instead it meticulously focuses on atmosphere, design, and hospitality. Neapolitan happy food, visually impressive quality cocktails, and comfy furniture make this the place to be on any night. The design is a take on funky 60’s with a portrait or JFK, a fuchsia felt pool table, vibrant colors and authentic Salvador Dali pieces. In other words, what could be better than pizza and tiki drinks steps away from the High Line?
As true believers of the work hard, play hard mantra, we present you with It’s Been a Long Week, a weekly column aimed at awarding some liquid appreciation to you for just being yourself, dammit. Make a glass or two on us, you deserve it.
WHAT
The Rye Bar’s Orange Martini If you can’t make it to Washington, D.C. this summer, you can still toast to this year’s fireworks with a festive Fourth of July cocktail from The Rye Bar at the award-winning Capella, Georgetown in your very own home. A brand new recipe created by Angel Cervantes, the gin and vermouth cocktail is the perfect mid-summer beverage without too much patriotism.
HOW
Ingredients:
1.5 oz. Apple shrub
1 oz. Aperol
1 oz. St George’s Dry Rye Gin
1 oz. Dolin White Sweet Vermouth
Image: Essential Homme, St George’s, Dolin, Aperol, Shrub & Co.
THEN
Serve in a chilled martini glass with a long orange twist peel as a garnish.
As true believers of the work hard, play hard mantra, we present you with It’s Been a Long Week, a weekly column aimed at awarding some liquid appreciation to you for just being yourself, dammit. Make a glass or two on us, you deserve it.
WHAT
Spicy Spring Kiss Part fire, and part fun, this spicy Sailor Jerry cocktail has all the heat you need.
As true believers of the work hard, play hard mantra, we present you with It’s Been a Long Week, a weekly column aimed at awarding some liquid appreciation to you for just being yourself, dammit. Make a glass or two on us, you deserve it.
WHAT
SVEDKA’s Screaming Banshee St. Patrick’s day may have passed, but the spirit of the holiday can live on (for better or worse) as long as you’d like. SVEDKA‘s Screaming Banshee is an easy-to-make cocktail that starts, as most good things do, with vodka.
HOW
Ingredients:
2 parts SVEDKA Vodka
3/4 part fresh lime juice
3/4 part simple syrup
Cucumber slices and basil
Image: Essential Homme, SVEDKA, Stirrings.
THEN
Muddle cucumber and basil in a cocktail shaker. Add the remaining ingredients and shake vigorously. Afterward, fine strain into a chilled Martini glass and garnish lavishly with cucumber.
As true believers of the work hard, play hard mantra, we present you with It’s Been a Long Week, a weekly column aimed at awarding some liquid appreciation towards you for just being yourself, dammit. Make a glass or two on us, you deserve it.
WHAT
The Sun Rising
An elevated drink that draws inspiration from autumn’s fiery sunrise, the Sun Rising combines hints of the toffee and caramel flavored rum with citrus bitters and tasty sherry for a warm-filling fall cocktail.
Image: Essential Homme, Neil Aline courtesy of The Top of The Standard.
As true believers of the work hard, play hard mantra, we present you with It’s Been a Long Week, a weekly column aimed at awarding some liquid appreciation towards you for just being yourself, dammit. Make a glass or two on us, you deserve it.
WHAT
The Contrary Mary
Though you probably know it by another, more alliterate name, The Top of The Standard at The Standard, High Line in NYC is arguably as famous for the celebrities it entertains as the concoctions the beautiful bartenders readily swirl. As brunch season slowly dissipates until next Spring—and by dissipates we mean goes from five days a week to two—we look to the hotel’s newly introduced Contrary Mary, a broken-down interpretation of the Sunday morning hungover favorite, with hopeful eyes and an open mouth.
In a shaker, muddle one slice of both cucumber and celery, along with the of parsley and basil leaf. Follow with a drop of Tabasco, simple syrup, lemon juice, spiced tomato water, and Vodka. Shake and strain over ice in a salt-rimmed rocks glass. Finally, garnish with cucumber, celery leaf, and a golden grape tomato (optional).
Whatever your vocation (or lack of one) happens to be today, we know it’s been tough: work, relationships, that perfect-sweater-only-available-in-a-large, etc. As true believers of the work hard, play hard mantra—and trust us, sweater shopping encompasses both—we present you with our new weekly cocktail column, It’s Been a Long Week, aimed at awarding some liquid appreciation towards you for just being yourself, dammit. Make a glass or two on us, you deserve it.
WHAT
The Belvedere Fresca
This sweet and tangy cocktail by Belvedere vodka is the ideal inspiration for that RIP-summer-soirée.
In a pitcher add the mint and lemon wheels and top with the Belvedere vodka, Elderflower liqueur, and lemon juice. Add ice, then fill the pitcher with club soda and stir.
Happy National Vodka Day! Iceland’s very own Reyka Vodka wants to ensure you celebrate this very important holiday in delicious style with some homemade cocktail recipes. It takes about six hours to produce a small batch of only 1,000 litres of Reyka, using one of only six Carter Head Stills available in the world. The vodka is then filtered through lava rocks, yes, actuallava rocks, and analyzed to ensure it has retained the highest of high quality.
That guy up above is the REYKA CHERRY GIMLET and here’s how you’re going to make it:
2/3 part Reyka Vodka
3/4 part Simple Syrup
1 part Lime Juice
3 Cherries
Reyka brand ambassador, Daniel Brancusi suggests combining ingredients and muddling the cherries to really bring out the flavor in the cocktail. Garnish with a cherry on the rim of the glass.
Here we’ve got the REYKA NEW MAID and here’s how you’re going to make it:
1 Part Reyka Vodka
1 1/2 Parts Tonic or Soda (Reyka Brand Ambassador, Daniel Brancusi recommends mixing half soda and half tonic for a very unique type of cocktail)
1/2 Part Lime Juice
Pour Reyka over ice and add Tonic/Soda. Garnish with cucumber and basil.
