From a Forbes.com online review:
Expect many of those chairs to be filled in the months ahead. The Winter Village is a huge draw, built around a massive ice rink enjoyed by upwards of 300,000 skaters throughout the holiday season. “We want people to enjoy great cocktails and drinks at the Porch, to take time to relax and appreciate the city with all its extraordinary energy,”
Earlier this month, cocktails started pouring at Fever-Tree Porch–a new, branded bar in Manhattan’s tree-lined Bryant Park. The year-long partnership marks the first of its kind between one of New York City’s premiere public spaces and the world’s top-selling purveyor of premium tonics and mixers. It also provides an al fresco outpost for some of the 12 million visitors making their way through the destination, annually. Given its prime location at the corner of 6th Avenue and 40th Street–one of the most trafficked sections in the country–the folks behind it are gearing up to serve as many as 75,000 cocktails over the course of the next 12 months.
To read more: https://www.forbes.com/sites/bradjaphe/2019/11/13/fever-tree-opens-its-first-ever-branded-bar-in-new-york-city/#56dae5434636
From a Los Angeles Magazine online article:
“The most important thing that we do is we never shake the martini. James Bond had it all wrong,” says Scuto. Shaking it incorporates too much ice, making for a watery drink, and, if it’s a gin martini, it potentially bruises the delicate aromatics. Instead, the drink is stirred roughly 12 times—bartenders use careful discretion—with ice, which is made with filtered water and a top-of-the-line Japanese Hoshizaki ice machine. The liquor is then carefully strained into a glass. It’s “all in the hand of the masters,” says Scuto.
Perhaps more than any other cocktail, a perfect martini demands a perfect venue. It’s not for drinking on beaches or cafè patios; it’s too easy to spill if you’re not sitting down; and it should be consumed somewhere with history and grit and texture. In short, it’s best at Musso & Frank Grill. This fall the storied Hollywood steakhouse celebrates its 100th anniversary and, with it, hundreds of thousands of servings of the classic cocktail. “The whole room, the whole setup, really, makes our martini special,” says Andrea Scuto, the restaurant’s general manager and beverage director. Here, Scuto shares just what goes into Musso & Frank’s signature cocktail.
To read more: https://www.lamag.com/article/musso-frank-martini/?utm_campaign=Food%20News&utm_source=hs_email&utm_medium=email&utm_content=77888263&_hsenc=p2ANqtz–SiksvfxDxU5VRkqIAkrguE4gnlSqHs5BhJz-5Z7u26rd_POHEVtseT-UhTlR4H3d8FFNS_tXSsGSiD8-s3w0XVlUTNg&_hsmi=77888263
From a New York Times online article:
A more recent addition to San Francisco’s rooftop bar scene is Everdene, a standout which opened this April atop the new Virgin Hotels San Francisco. Besides taking its name from the heroine of Thomas Hardy’s “Far from the Madding Crowd,” Everdene has a lush, garden party vibe that feels far removed from the crowds below in SoMa. The drinks program consists of brightly colored, flora-heavy sippers (tequila-based “Her Majesty’s Pleasure,” with cucumbers and sugar snap peas, is an early favorite), courtesy of the lead bartender Tommy Quimby, another Trick Dog alum.
To read more: https://www.nytimes.com/2019/06/14/travel/san-francisco-hotel-bar-cocktails.html