Gracious Hospitality Management, the restaurant group behind Michelin-starred and James Beard-nominated COTE Korean Steakhouse in New York, Miami, and Singapore, welcomes COQODAQ, a new fried chicken concept located in the heart of Flatiron.
Created by visionary and award-winning restaurateur Simon Kim, COQODAQ offers diners a one-of-a-kind experience inspired by the ancient Korean philosophy of Eum-yang (음양 | 陰陽), embracing duality being fundamental to the nature and balance of the universe. Complementing the menu is a robust beverage program helmed by Partners Victoria James, Executive Director of Beverage and Sondre Kasin, Principal Bartender. A suite of classic cocktails with an innovative twist, will live alongside a premiere wine and beer selection and America’s largest restaurant champagne list.
COQODAQ Wine Evan Sung – Half Bottles
Offering an alternative to the traditional Chimaek, the Korean pairing of fried chicken and beer, COQODAQ champions champagne as the ideal coupling with its fried chicken, as the effervescence of these wines aids in cutting through the richness by effectively breaking down the fats on the palate. Inviting guests to experience the bubbly beverage like never before, the restaurant will offer an extensive list of over 400 rare and exclusive bottles that make it a true mecca for champagne enthusiasts. In another reinvention of the role of champagne, the selection will further break down the cost barrier by introducing a list of 100 selections of champagne and sparkling wines under $100, so everyone can enjoy this perfect pairing. The restaurant will also serve COQODAQ Collection 1/2 bottles of Champagne crafted in collaboration with the esteemed grower-champagne house Gaston Chiquet, along with an expansive wine label list that focuses on white and red burgundy.
The cocktails are purposefully created to provide a refreshing and invigorating experience that pairs perfectly with crispy fried chicken. High-quality tea-based cocktails, highballs, and a variety of classic and seasonal libations will appear on the menu, all crafted with locally sourced ingredients like black currant and fresh citrus, along with low and no ABV options. They also have a wildy trending cocktail called “The Egg” learn more about that drink HERE
Curated by Principal Bartender Sondre Kasin, COQODAQ’s cocktails offer an innovative twist on classics. One of the hero cocktails is The Egg, COQODAQ’s take on the classic Vodka Soda which has been a staple cocktail for many over time.
The goal behind The Egg cocktail was to create something visually fun and creative without being too over the top. The simplicity, purity, and non-pretentiousness of a vodka soda is what the team wanted the flavor to be. So the question when making The Egg was how to stay true to the feel of the vodka soda, but at the same time make it “elevated” and with a COQODAQ twist.
Grey Goose was Sondre’s vodka of choice as it is a beautifully nuanced vodka that is clean in flavor and has an elegant mouthfeel to it. In addition, the Jasmine and St Germain Elderflower liqueur added unique elements of flavor and roundness, whereas the verjus brought in acidity.
The result is a clear cocktail presentation that resembles that of a vodka soda, and then the lychee is incorporated into the egg ice cube. The team uses techniques from gelato making to ensure a frothy creamy consistency as the lychee egg melts over time, which provides both flavor and texture.
BARTENDER Magazine is grateful to be a part of the Starback 2024 Competition sponsored by Don Julio. This was our second year being a part of the competition and it was huge success!
This year, we did eight total stops around the country where one winner would bartend Hollywood’s Biggest night with Global Bartending Champion, Charles Joly! One finalist from New York, Chicago, Tampa, Phoenix, Columbus, Atlanta, San Francisco, and Austin would compete in the finals in NYC!
This year’s competition was not only bigger but also had new fun and engaging rounds for each competitor to showcase their creativity with Don Julio Tequilas.
For the first round in the regionals, the competitors had to make a “Daytime style” cocktail using Don Julio Rosado, which was a great way to kick off the competition. Next, they were asked to make a cocktail with the newest member of the Don Julio Family, Don Julio Alma Miel! Finally, their last drink had to be a “high-energy” cocktail featuring Don Julio 1942! After these three cocktails were made our amazing judges at each location tallied up the scores and named a winner.
These winners were:
Ivan Toxqui, NYC
Santiago Cobar, Chicago
Ki Choe, Tampa
Brenda Juarez, Phoenix
Michael Ching, Columbus
Orestes Cruz, Atlanta
Dakota Davis, San Francisco
Bridget Kimbell, Austin
Each of these amazing finalists was flown to NYC to compete at the World Famous, Dead Rabbit!
For the finals, our amazing finalists were tasked with three final rounds and judged by an incredible crew. BARTENDER Magazine’s own, Jackie Foley, Charles Joly and the 2023 Starback Winner, Tia Barrett!
The stage was set and round one challenged each competitor on their speed and efficiency as they had to make a Don Julio Blanco Marg, Don Julio Repo Paloma, and a Don Julio Anejo Old Fashioned. For round two, the finalists were able to showcase themselves in the glass as they were allowed to use the full Don Julio Portfolio to make their own original cocktail. Finally, to prep them for the grand prize, they were asked to make an award-worthy cocktail using Don Julio 1942. The judges tasted some incredible cocktails throughout the finals but there could only be on winner and Orestes Cruz from Atlanta was crowned the Starback 2024 Winner!
Thank you to everyone who helped bring this to life and to all who competed and judges around the country. We at BARTENDER are so grateful to have met so many amazing people during this competition and hope to see them all again very soon. Special thanks to Adrienne Smith, Lisa Petrella, Charles Joly, Tia Barrett, The Hunter PR Team and Don Julio Brand Team at Diageo.
Romeo’s, a retro-style neon cocktail den located at 118 St Mark’s Place, is the newest addition to the East Village’s vibrant scene. Inspired by the iconic era of the 1990s and characters from well-known romance films, this lively establishment serves classic cocktails with a creative twist in frozen glassware.
As the new bar on the block, Romeo’s seeks to join the celebrated nightlife legacy of St Mark’s while setting itself apart with a meticulously crafted cocktail menu and hyper-specific design. Curated by Co-Owner and Beverage Director Evan Hawkins (previously of Mother’s Ruin, Goodnight Sonny, and Broken Shaker NYC), Romeo’s offers a unique blend of flavors and nods to the classics, in a contemporary setting that is a fusion of whimsy and nostalgic allure. From the moment patrons step through the doors, they are treated to a welcoming atmosphere amidst a modern and fun design that is sure to guarantee a memorable night out.
“I’ve always admired the unique energy of St Mark’s and all of the nightlife history that lines the street, so I knew this would be the perfect location for Romeo’s. However, I wanted to make sure to provide the community with something completely different from what they would typically find on the iconic block,” says co-owner Evan Hawkins. “We aim to be a fun, new addition to the neighborhood and hope to leave a legacy worthy of this historic address through our creative riffs on classic cocktails and our bold, unapologetic atmosphere.”
Beverage Program
The menu is categorized into three sections — Highballs, Shaken, and Stirred. Images of each cocktail are pictured on three large light boxes next to the bar so that patrons know exactly what they are ordering and in what format it will be served. Each section promises a journey through inventive concoctions that feature fresh and premium ingredients, skillfully crafted to cater to the diverse palates of New York’s cocktail enthusiasts. Drawing inspiration from texture, temperature, and color, Evan’s approach to crafting cocktails is meticulous. Starting with the visual and sensory aspects, he considers how a drink looks, and feels in the mouth, in addition to its optimal serving temperature. Standout cocktail menu items include:
● Avocado Margarita – tequila, lime, avocado cordial, spicy tincture, garnished with chamoy and spicy salt
● Elote Mezcal Old Fashioned – Repo mezcal, nixta corn liqueur, elote seasoning, saline, agave, Ango Bitters, Orange Juice, garnished with a mini corn skewer
● Chocolate Negroni – Gin, Campari, sweet vermouth, Tempus fugit creme de cacao, garnished with Terry’s chocolate orange wedge
Space + Design
Evan Hawkins, co-owner, is the visionary behind the unique ambiance at Romeo’s and the brains behind every design detail seen throughout the space. His longtime passion for movies and creating a distinctive and memorable atmosphere is evident in each corner of the establishment. Drawing inspiration from the iconic Leonardo DiCaprio in “Romeo and Juliet,” Evan transformed his vision into reality by incorporating elements of this timeless character into the design aspects. Images of iconic couples from 90s films including DiCaprio hang on the peach-colored walls as a testament to Evan’s love of cinematography.
Evan’s journey in shaping the identity of Romeo’s spanned over a decade. When searching for a name, his preference for simplicity and uniqueness led him to the choice of “Romeo’s”. What started as a suggestion quickly evolved into a character that would become the embodiment of the bar itself—steeped in the spirit of the 90s. Evan’s goal is not merely to run a bar, but to create an immersive experience that reflects Romeo’s taste and style. Rejecting the common aesthetics seen in neighboring establishments—think exposed red brick, white candles, and remnants of design trends from the early 2000s—Evan created an unapologetically bold atmosphere that makes a lasting impression. The result is a space that pays homage to the 90s with neon lights, a curated selection of over 1,000 movies that can be seen projected on the walls nightly, mirrors throughout, a 20-foot bar made of cement, and custom-made banquettes that collectively contribute to the bar’s distinctive identity.
Team
Co-owners Evan Hawkins and Reed Adelson and Partners Wilson Tang of Nom Wah Tea Parlor in New York and Randy Pechin of Little Spirit and Dad’s in Atlanta are the collaborative team spearheading the recently opened Romeo’s. Each member of the group has extensive experience in the hospitality industry, bringing their creative insight, skill, and commitment to delivering an unparalleled experience to bargoers. Reed formerly worked at Charlie Trotter’s in Chicago, Restaurant Charlie in Las Vegas, and The Mark, Locanda Verde, and is the current owner of Virginia’s in New York. Evan’s bar knowledge stems from his experience at renowned NYC establishments such as Mother’s Ruin, Goodnight Sonny, Ludlow House, and Broken Shaker. Collectively, the team not only brings a wealth of experience from their respective backgrounds but also a shared passion for crafting a distinctive space that transcends the traditional bar concept.
The Dead Rabbit Announces New Concept Debuting This Fall in New York’s Moynihan Train Hall
As part of continued expansion for the world’s most awarded pub, Managing Partner Jack McGarry and The Dead Rabbit team announce the debut of a new concept, The Irish Exit, to open this fall at Moynihan Train Hall. The contemporary, all-day Irish pub experience will focus on exceptional service designed for those on the go, weaving together modern Irish drinks, food, culture, and hospitality. Serving as the centerpiece for the Moynihan Food Hall, The Irish Exit will be a beacon for travelers, offering an escapist experience for quick transit pints, after-work cocktails, or a neighborhood meet-up. As a flip on the term traditionally associated with leaving without goodbyes, The Dead Rabbit redefines the “Irish exit” as a gateway to introduce customers to the spirit of Ireland during their journey–combining authentic Irish heritage with a quick wit.
“As with all of our brands and concepts, The Irish Exit is rooted in an invitation to experience modern Ireland in genuine, fun, and irreverent ways,” says McGarry. “Transit hubs lend themselves to simple and accessible venues, and there’s an opportunity and demand for a compelling new concept that does this in a thoughtful way through Irish hospitality.”
The 216-seat Moynihan Train Hall outpost will be the first for The Irish Exit, with additional airport and transit center locations in development for 2024 and beyond. The menu will feature an exceptional bar program with Irish-made beer, spirits, and cocktails curated by Beverage Director Aidan Bowie and Director of Irish Whiskey Mark McLaughlin. Guests can expect the Irish Coffee the team is beloved for; a robust selection of aged and unaged Irish spirits and whiskey; domestic beers and expertly poured Guinness; boilermakers; frozen drinks; and more. Expeditious and warm service comes by way of Director of Operations Laura Torres, and sounds will be curated by Music Director Liam Craig. Guests enjoying the food halls’ existing purveyors can do so throughout The Irish Exit’s space. Quick service components like QR code menu and ordering integration further the seamless experience for a quick stop-in or a linger.
As with all of The Dead Rabbit’s creative and branding endeavors, Crown Creative is tasked with bringing the concept and vision to life, pulling inspiration fitting for the locale, like classic travel and transportation signage and iconography; retro train departure clapper boards; a palate of colors from Smoked White and Rust to Emerald Isle and Dark Ruby Red; and playful slogans like “Always Make an Entrance,” “Come for a Drink Stay for the Journey,” and “A Pint of Plain for the Train.”
The Irish Exit at Moynihan Train Hall is located at 421 8th Avenue, New York, NY–the transportation hub for passengers arriving daily by Amtrak and LIRR–and open from 10am until midnight, daily.
1800 TEQUILA UNVEILS THE 11TH EDITION OF ITS “ESSENTIAL ARTIST SERIES” WITH BROOKLYN-BASED CONTEMPORARY ARTIST DUSTIN YELLIN
The six-bottle collection features original contemporary work from Dustin Yellin, with $1 from every bottle sold donated to his artist and scientist-led cultural center, Pioneer Works
1800 Tequila, the world’s most awarded tequila brand, today announced the 11th edition of its “Essential Artist Series”, reaffirming its role in celebrating the best taste in tequila and in life. Featuring a collaboration with Brooklyn-based contemporary artist and founder of Pioneer Works, Dustin Yellin, the latest Essential Artist Series celebrates the harmonious fusion between art and tequila.
The 1800 Tequila Essential Artist Series is a testament to the brand’s continued support of emerging and established artists to shape the art community. Through these annual collaborations, 1800 Tequila has partnered with renowned artists, including Okuda San Miguel, Shantell Martin, Enoc Perez, and the Basquiat and Haring estates. With each artist, 1800 Tequila further pushes the boundaries of best in taste by providing creators with alternative canvases to reach new audiences through creating collaborative and bespoke bottles of 1800 Blanco Tequila that become sought-after collectibles.
For Essential Artist Series 11, 1800 Tequila selected Dustin Yellin as its hero creator for their shared values across craft, community, and curiosity. The collection presents six limited-edition bottles showcasing original works by Yellin, inspired by his “Psychogeography Series,” which teases the tension between nature and technology through narrative and visual transfiguration. Each of his six designs feature intricate details of human interaction–with each other and with nature–backdropped by different celestial bodies.
“I have been an admirer of 1800 Tequila and its Essential Artists Series for many years now and am incredibly honored to have been selected as this year’s featured artist,” said Dustin Yellin. “1800 Tequila is an artist-forward brand that celebrates innovation, creativity and culture, in a similar way to which I approach art. I’m excited to present our synergies and my artwork through this collaboration on the classic 1800 Tequila Blanco bottles.”
As part of the brand’s dedication to moving culture forward and support of emerging artists, $1 from each 1800 Tequila Essential Artist Series 11 bottle sold will be donated to Yellin’s non-profit, Pioneer Works, an artist and scientist-led cultural center in Brooklyn, New York. With a mission to build community through arts and sciences to create an open and curious world, Pioneer Works provides visual and performing artists, musicians, scientists, technologists, community organizers, and educators the resources and platform they need to expand their practices.
“1800 Tequila has long prioritized taste above all else – not only in tequila, but extending to the arts, culture and beyond,” said Lander Otegui, Senior Vice President of Marketing at Proximo Spirits. “The brand’s continuous liquid innovation and passion for moving culture forward find likeness in Yellin’s commitment to progressive, purposeful art and support of emerging artists. We welcome Dustin to the esteemed group of 1800 Tequila Essential Artists collaborators and are proud to be raising money for emerging artists with every bottle sold.”
Greg Boehm and Cocktail Kingdom Hospitality Group have teamed up with acclaimed bartender and hospitality industry powerhouse Ignacio “Nacho” Jimenez to open SUPERBUENO, a high-end Mexican American cocktail bar in New York’s East Village that pays homage to Mexican culture while distinctly reflecting its home in New York.
Originally from Leon, Mexico, Jimenez’s over 20 years of hospitality experience span institutions such as The Daily, Saxon & Parole and, most recently, the award-winning Ghost Donkey.
“I’m proud to be able to own a bar that reflects my Mexican ancestry, my life in New York, my culinary approach to cocktails, and my innate ability to create a welcoming vibe. New York has never been more ready for a bar like SUPERBUENO” says Jimenez.
Jimenez approaches cocktails much like a chef approaches food, focusing on quality ingredients and culinary techniques to create well-balanced drinks, hitting an array of tastes for any palate. SUPERBUENO’s cocktails push the boundaries and expectations of what Mexican cocktail culture can be by highlighting noteworthy Mexican ingredients and dishes through creative creations. The carefully crafted menu features 10 cocktails alongside non-alcoholic serves and a selection of Mexican beers and wines.
Cocktail highlights include the Nogada Fizz, a refreshing, ripe and smokey play on Mexico’s iconic chiles en nogada, with poblano pepper infused gin, luxardo, green apple, lemon, egg white and soda; the Adobada Bam Bam slushy offers a smoky and salty frozen drink with pineapple skin infused mezcal, adobada spices, falernum, smoked pineapple, lemon and pineapple shrub. The large format Tepache Para 4, is SUPERBUENO’s take on the fermented drink with tequila, shochu, fermented cucumber, yuzu, chili and soda.
Rounding-out the full SUPERBUENO experience, Cocktail Kingdom’s Chef Cyed Adraincem, who also oversees the menus at Katana Kitten and Mace, worked closely with Jimenez to develop a shareable menu of traditional Mexican street foods with a New York perspective. For example, Nacho’s Nachos, reminiscent of Jimenez’s childhood family and neighborhood gatherings, with mole negro, avocado, carnitas mushroom, poblano, picked jalapeño, red onion, cilantro, crema and Mexican cheese blend.
After three challenging days of exceptional craft cocktail showmanship with the nation’s top 30 bartenders at the US Finals, the USBG Presents World Class Sponsored by DIAGEO announced Renato Tonelli as the 2023 U.S. Bartender of the Year!
Renato Tonelli got his start in the hospitality industry working globally in Rome before broadening and perfecting his craft in Brussels, Melbourne, and eventually returning to New York City where he was born and raised. With a growing passion for sustainability practices, Tonelli is best known for his love of developing unique and delicious recipes that upcycle food waste. Demonstrating unparalleled hospitality and creativity, Tonelli showcased a skilled and thoughtful approach to the prestigious competition, earning the honor of representing the U.S. at the Global Finals in Sāo Paolo, Brazil this fall.
Hosted in Austin, TX, the World Class US Finals took place at a combined event where the best bartenders across the country first competed in three challenges over two days. From there, the Top 5 Finalists were selected to compete in two final showdown challenges. The showstopping competition of the nation’s leading bartenders resulted in Renato Tonelli being crowned the winner who will move on to the World Class Global Finals
Those interested in taking a shot at the US Bartender of the Year title are invited to apply for the 2024 USBG Presents World Class Sponsored By DIAGEO program. Follow @WorldClassUS and @BartenderMagazine Instagram to learn more and be alerted when applications open this summer.
In the meantime, try your hand at Renato Tonelli’s recipes that helped him win the US Finals this year.
With a passion for sustainability practices, Tonelli is best known for his love of developing unique and delicious recipes that upcycle food recipes that upcycle food waste.
Renato Tonelli was a standout talent, demonstrating that passion and determination for the trade can truly lead to success.
Market Sangria
Ingredients:
1.25 oz Ketel One Family Made Vodka Infused With Fig
1.25 oz Local Orange Wine
1 oz Clarified Grape Juice
2 oz Pink Lady Apple Kombucha
0.5 oz Local Infused Honey
2 dashes Ketel One Botanical Peach & Orange Blossom
Combine Ketel One Vodka Infused with Fig, Orange Wine, Clarified Grape Juice, Honey, Ketel One Botanical Peach & Orange Blossom and Saline Solution into a shaker with ice.
Shake thoroughly and strain into glass
Top with Pink Lady Apple Kombucha and stir gently
Garnish with Upcycled Market Leftovers & Foraged Flowers
Urban Garden Ingredients:
1.25 oz Johnnie Walker High Rye
0.25 oz Seedlip Garden 108
0.25 oz Dolin Dry Vermouth
0.5 oz Green Tea
0.5 oz Lime Juice
0.5 oz Garden Scrap Cordial
4 dashes Saline Solution
2 dashes Pernod
Half of a Muddled Tomatillo
1 oz Egg White
Spray of Green Chartreuse
Garnish: Microherbs
Preparation:
Combine ingredients into a cocktail shaker with ice and shake vigorously.
Strain over ice into a glass.
Spray Green Chartreuse over drink and garnish with Microherbs.
Lady Gaga, Eminem, Arcade Fire…need we say more? These are just a few names performing at the inaugural YouTube Music Awards on November 3rd in NYC! Just blocks away from where the show will be held, Niccole Trzaska from The Liberty Bar has mixed up some cocktails that are sure to blow the speakers. Your readers will love watching this pro in action using some of her favorite brands; Sobieski Vodka, CAMUS Cognac and Lucid Absinthe. These rock star cocktails are sure to take any viewing party to the next level. Keep the party going by watching and sharing the video below! Recipes and images are also available.
Category-creating brand has a message for traditional beverage alcohol: Since you can’t take the heat, stay out of the kitchen.
MIAMI – October 14, 2013 – Rave Review!™ Original Culinary Spirits™, the first line of spirits produced specifically for cooking,is heading to New York City. Blending quality natural ingredients with an affordable price, Rave Review! is a truly distinctive product which will be available in NYC liquor stores in early October.
“Spirits are purchased for either drinking or cooking,” said Jim Lindner, President and CEO of Restoration Spirits, Inc., who crafted the category-creating portfolio. “Cooking with spirits has not kept pace with the culinary evolution, so we decided to find out how spirits made for cooking would differ from those designed for drinking.”
A panel of award-winning executive chefs, food scientists and culinary experts contributed their food, their experience and their palates to develop the ultimate flavor of each product. The chefs determined that 30% alcohol by volume was ideal for carrying the aroma and taste through the heating process. The resulting liquid lacks an alcohol bite which makes it ideal for the culinary blending of flavors and producing balanced food.
“Heat stability is one of the crucial differences between our culinary spirits and traditional beverage spirits – although ours are still delicious unheated,” said Lindner.
Additionally, the line has 25% fewer calories per serving than many beverage spirits. According to Lindner, the sugar content was purposely kept low to allow for more culinary flexibility. “There’s no taking back sweetness,” he said. “When you are in the kitchen, you know where the sugar bowl is, and with Rave Review! you can always add more.”
In New York City, the Rave Review! portfolio will be distributed by Empire Merchants.
“Empire Merchants is proud to represent Jim Lindner’s visionary new product Rave Review!,” said E. Lloyd Sobel, President and CEO, Empire Merchants, a division of The Charmer Sunbelt Group. “True innovation is the life blood of the wine and spirits industry, and Rave Review! has created an entirely new category – culinary spirits. Every professional or aspiring amateur chef should have the selection of Rave Review! in their kitchen.”
The Rave Review! Original Culinary Spirits portfolio includes:
Rave Review! ™ Original Culinary Brandy™ — Featuring a dash of oak and a hint of orange zest, our Brandy is decadent in desserts, wonderful with savory pork and poultry creations and superb for deglazing pan sauces.
Rave Review!™ Original Culinary Rum™ — Lacking the overpowering sweetness found in traditional rums, our Rum is delicious in recipes ranging from a savory Caribbean black bean dip to traditional rum balls and cake.
Rave Review!™ Original Culinary Blended Bourbon™ — With its slight smokiness and smooth vanilla finish, our Bourbon is ideal in dishes ranging from frosting to BBQ sauce. Better yet – it’s a great substitute for vanilla extract.
Rave Review!™ Original Culinary Blended Hops™ — Featuring an aroma similar to an India Pale Ale, our Hops is a great addition to seafood dishes like steamed mussels and marinades for steak. It even gives a little extra something to roasted vegetables.
Additional flavor extensions are planned next year.
Rave Review! Original Culinary Spirits are available in 200ml bottles (SRP $9.99), and a 1L size ($17.99) is available to the trade.
About Rave Review!
Headquartered in Miami, Rave Review! Original Culinary Spirits™ has created a new category in beverage alcohol – Culinary Spirits. An award-winning panel of chefs, food scientists and culinary experts selected for their experience and diverse culinary styles helped create of a portfolio which brings the best flavors to bear for chefs – professional and amateur alike. Rave Review! Original Culinary Spirits are available in Miami, FL and New York City. For additional information about cooking with spirits, visit RaveReviewSpirits.com.
