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Cheese Tinctures and Sesame Orgeat: New Cocktails at Saison in San Francisco

Chase White worked in the kitchen during the early popup days of Saison in San Francisco, but it took a move to NYC for him to step behind the bar, first at Brad Farmerie's Double Crown and The Daily, then at the Experimental Cocktail Club. Back in San Francisco, he's returned to Saison in the role of head bartender. His drinks span the spectrum of tiki riffs and fizzy Champagne drinks to spirit-forward stirred offerings, but the words he keeps returning to in his descriptions are 'texture' and 'umami'. More

We Check Out the World's Largest Gin Bar at The Flintridge Proper in Southern California

"Gin is having a renaissance right now," says Brady Caverly, owner of The Flintridge Proper, which recently opened in La CaƱada Flintridge, just north of Pasadena, CA. The bar offers over two hundred different gins—a selection they claim is the largest in the world. We chatted with the Flintridge team about their favorite gins for mixing and sipping straight. More

First Look: A Glass of Cocktail History at Punch House in Chicago

"Punch is a loan word from the Hindi language, from the word meaning five," explains Will Duncan, the beverage manager at Punch House. "Punch is a balance of five flavors; it always balances strong, weak, bitter, sour, and sweet." This is the first of many lessons in history and mixology to be learned at Punch House, Chicago's first punch-focused cocktail bar, owned by the team behind The Empty Bottle and Longman & Eagle. More

First Look: CH Distillery, Chicago's First Distillery-Bar

"We went on all of these distillery tours, and we got tired of standing around at the end drinking warm spirits out of a plastic pill glass," explained Mark Lucas, co-owner of CH Distillery. That's why he and his partner Tremaine Atkinson have created a space where you can sip fresh spirits, distilled right behind the bar, the way they were meant to be tasted: in cocktails. More

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