These are light-lift infusion projects perfect for easy bottling and sharing.
Every day, from 4:00 to 7:00 p.m., their 12 distinct takes on the drink go on special.
From sake to negronis, here are some visual highlights from our Alcohol Issue. Click the photos to go to the stories.
If you missed last week’s NY1 segment (it airs Fridays and Sundays) be sure to take a gander online. We visited Nick and Toni’s Cafe on the Upper East Side to talk to Richard Scoffier, who took over their beverage program about four years ago. Like other bartenders in the borough, Scoffier is keen on locally sourced spirits, and is now using an old Tuthilltown Hudson Baby Bourbon barrel to age a Negroni cocktail made with Seneca Drums gin from Finger Lakes Distilling, which uses nearly 100% NY State-sourced ingredients.