Recipes 375

The bar formerly known as Hendo’s in Houston’s Sixth Ward has undergone a transformation and has reopened as The Bell and Crane. This revamp comes from owner Ashley Bell, who has a deep history with the venue, having first worked there part-time during her college days when it was named Big Eyed Fish. Over the years, she progressed to managing the bar during its Henderson Heights phase and eventually became the owner in 2023.

The rebranding to The Bell and Crane reflects both personal significance and a desire to create a welcoming space for the community. The name combines elements of her family heritage, bringing a personal touch to the bar. "This really feels like a full-circle moment for me," Bell expressed, excited to establish a legacy in a place imbued with history.

The Bell and Crane features a fresh interior design, neon lighting, eclectic artwork, and ample room for patrons—49 seats indoors and an expansive outdoor patio that can accommodate 200 guests. The new cocktail menu presents playful choices including house martinis in unique flavors like tomato and espresso, alongside frozen cocktails and a wide selection of natural wines.

To complement the cocktail offerings, the food menu brings back beloved ’90s snacks, offering items like dino nuggets, Dunkaroos, and ramen cups, evoking a sense of nostalgia for visitors.

The grand opening is set for October 18, featuring barbecue from Henderson & Kane and music by DJ Waldo. Entry is complimentary, but there’s an option to upgrade for $65, which includes food and drinks, reserved seating, and a discount for future visits. The Bell and Crane’s hours of operation are from noon to 2 a.m., seven days a week.

Move over, mezcal—New York City is about to dive into the world of sotol, an earthy spirit hailing from northern Mexico. From October 6 to 12, the city will celebrate Sotol Week, showcasing this unique distillate with cocktail specials, tastings, and various events.

Over 70 bars and restaurants will feature cocktails made with sotol, including refreshing highballs and smoky stirred drinks. Noteworthy venues like Superbueno, Dante, and Cosme will serve up new creations, showcasing the spirit’s versatility. Expect everything from vegetal martinis to innovative spins on margaritas.

The initiative for Sotol Week emerged when Casa Lotos teamed up with José María “Chema” Dondé Rangel, founder of Panorama Mezcal, to create an event dedicated to promoting this lesser-known spirit. It aims to broaden sotol’s appeal and secure its status among the prominent spirits globally.

Kicking off with a distillation demonstration at the Consulate General of Mexico led by fourth-generation sotolero Gerardo Ruelas, the week will also include educational panels, culinary collaborations, pop-up tastings, and live music to celebrate the rich culture of northern Mexico.

Though sotol may be new to many in New York, it has a long-standing tradition in the spirits sector, distilled for centuries in regions like Chihuahua and Durango. Made from the wild-harvested Dasylirion plant, this rustic spirit is emblematic of the rugged landscape where it thrives, taking over a decade for each plant to mature.

For those eager to explore, Sotol Week presents an excellent chance to discover this untamed spirit, with 70 venues presenting varied and exciting offerings throughout the week.

Stop relying solely on pumpkin spice for your autumn cocktails! While seasonal favorites like warm apple cider and cranberry juice have their place, it’s time to explore unexpected flavors that can elevate your fall drinks. Here are some surprising ingredients suggested by cocktail experts to help you refresh your autumn cocktail repertoire.

1. Tomatoes

Tomatoes are making their way into fall cocktails in innovative ways, moving beyond the traditional Bloody Mary. Their mellow acidity complements various drink profiles, especially when using sun-dried tomatoes. Bartenders like Gianluca Passuello from BarChef New York emphasize their umami and earthy depth, which balances richer spirits.

Heirloom Garden Cocktail:

• .25 oz. celery bitters
• .25 oz. roasted chicory maraschino
• .50 oz. sweet vermouth
• .50 oz. Campari
• 1 oz. sun-dried tomato infused Bombay London Dry gin

Combine the ingredients and strain. Garnish creatively with dried heirloom tomato and fresh herbs.

2. Spices Beyond the Basics

Instead of the usual cinnamon and nutmeg, consider using spices like cumin, caraway, and cardamom, which add unique depth to your cocktails. The Charred Strawberry, for instance, reimagines the classic summer ingredient with an unexpected fall twist using these complex flavors.

Charred Strawberry Cocktail:

• .125 oz. Laphroaig Whiskey
• .25 oz. caraway maraschino
• .25 oz. TCS Bitters
• .25 oz. roasted chicory maraschino
• .25 oz. star anise syrup
• .50 oz. strawberry and elderberry bitters
• 1.50 oz. strawberry infused Bombay London Dry Gin

3. Beets

Beets’ sweet, earthy flavor and vibrant color make them perfect for fall drinks. Infusing spirits with fresh beets or using beet juice can add significant character. Aidan Bowie from The Dead Rabbit has perfected a modern Old Fashioned using beets, showcasing their versatility.

4. Herbal Infusions

Herbs like lavender, rosemary, and thyme can impart complexity and unique aromas to cocktails. Bartenders like Gerardo Romero have incorporated local herbs into their drinks, enhancing both flavor and cultural identity.

Brujo Verde Cocktail:

• 2 oz. mezcal infused with hoja santa
• 1 oz. fresh lime juice
• ¾ oz. fresh orange juice
• ½ oz. agave syrup

Infuse the mezcal with hoja santa leaves for at least six hours before crafting this aromatic drink.

5. Mushrooms

Mushrooms can add a surprising umami twist to cocktails. The Butter Mushroom Old Fashioned from Handshake Speakeasy highlights the deep, rich flavor of buttered mushrooms infused in bourbon. This unique approach creates a creamy and smooth drink perfect for fall.

Gallura’s Harvest Cocktail:

• 1.25 oz Calvados
• .5 oz Lustau brandy
• .5 oz Joseph Cartron T Thé Noir Fumé
• .5 oz oloroso sherry
• 1 dropper MSG
• 5-6 dashes mushroom bitters

6. Specialty Teas

Unique teas offer a nuanced flavor profile; bartenders are opting for bold selections like Turkish tea. The cocktail Turkish Tea Manhattan combines complex flavors with infused vermouth, creating a delectable autumn drink.

Turkish Tea Manhattan:

• Maker’s Mark Bourbon
• Averna Amaro
• Black tea infused Cocchi di Torino
• Orange bitters

Explore these innovative ingredients to bring a new twist to your fall cocktails and impress your guests with your mixology skills!

Milk & Honey, a pivotal cocktail bar in New York City, kicked off the craft cocktail revival when it opened on New Year’s Eve in 2000. This establishment was built on the foundational work of influential bartenders and introduced numerous modern classics, including the Gold Rush and the Penicillin, which have left an enduring mark on cocktail culture.

The trend rapidly spread, with bars like Bourbon & Branch in San Francisco, The Violet Hour in Chicago, and Pegu Club in NYC at the forefront of redefining cocktail standards. These new establishments combined classic recipes with innovative techniques and ingredients like amaro and culinary methods such as fat-washing.

Over the years, modern classic cocktails emerged globally, often blending familiar ingredients with modern interpretations. Noteworthy drinks from this era include:

• Gin-Gin Mule (2000): A refreshing mix that combines elements of a Moscow Mule and a Mojito, gaining popularity at Pegu Club.
• White Negroni (2001): Created when traditional Negroni ingredients were unavailable, leading to a unique blend of Suze and Lillet.
• Gold Rush (2001): A simple yet delicious mix of bourbon, honey syrup, and lemon juice, showcasing the minimalist style of Milk & Honey.
• Old Cuban (2001): A refined twist on the Mojito that incorporates Champagne and aged rum, maintaining its popularity even after the bar closed in 2020.
• Penicillin (2005): A landmark cocktail made with blended Scotch, honey-ginger syrup, and lemon, demonstrating its classic status within a few years.

As the cocktail renaissance advanced, bartenders began creatively riffing on established recipes, leading to an explosion of diverse drinks. Innovations included unique ingredients and high-quality spirits, further popularizing cocktails like the Oaxaca Old Fashioned and Naked & Famous, which introduced mezcal to cocktail aficionados in the U.S.

Craft cocktails have not only influenced trends but also created a new generation of bartenders committed to pushing the boundaries of drink-making. The legacy of these modern classics continues to shape cocktail menus across the globe today, reflecting a blend of nostalgia and innovation that defines contemporary mixology.

For recipes of these cocktails and to explore more about them, check out the drinks from this revitalization including the Gold Rush and Penicillin.

Sake is often linked to sushi restaurants, but there’s much more to this Japanese beverage than many realize. When made with quality ingredients, sake can mirror the flavors of fine white wines, adding unique fruity notes to cocktails.

One brand making waves in the sake community is Sake ONO, which strives to transform sake from a traditional Japanese staple into a sophisticated ingredient for fine dining and cocktails. Situated in proximity to the Yoshi No Gawa brewery—the oldest in Niigata prefecture—Sake ONO specializes in a type known as Junmai Daiginjo. This sake has been gaining traction in major U.S. markets and luxury hotels, including locations like the Four Seasons and Mandarin Oriental.

Sake ONO CEO Lana Buchanan emphasizes that sake should be celebrated beyond its conventional contexts. She notes that it pairs excellently not only with Japanese cuisine but also with umami-rich dishes like mushroom risotto, beef carpaccio, and even cheesecake for dessert.

Buchanan highlights the versatility of Sake ONO in crafting cocktails, stating its deep flavor allows it to compete with premium spirits. Its 15% ABV makes it a lower-alcohol alternative that can still elevate cocktails.

For mixing enthusiasts, here are two cocktail recipes featuring Sake ONO:

Sake Martini

• Ingredients

  • 2 oz. sake
  • 1/2 oz. dry gin
  • 1/4 oz. vodka
  • 1 dash umami bitters

• Instructions

  1. Combine ingredients in a mixing pitcher and add ice.
  2. Stir for 15 seconds.
  3. Strain into a coupe glass and garnish with lemon peel and olives.

Sake Highball

• Ingredients

  • 2 oz. sake
  • 1/2 oz. lemon juice
  • 1/4 oz. bourbon
  • 1/4 oz. simple syrup
  • Club soda to top

• Instructions

  1. Combine sake, lemon juice, bourbon, and simple syrup in a shaker.
  2. Add ice and shake for about 15 seconds.
  3. Strain over ice into a highball glass, top with club soda, and garnish with a lemon wheel.

Experiencing high-quality sake opens a world of possibilities beyond sushi, inviting drinkers to explore its diverse potential in both food pairings and cocktails.

In the glamorous 1920s, cocktails were elevated to cultural icons, symbolizing sophistication and rebellion even amid Prohibition. F. Scott Fitzgerald’s 1925 novel, The Great Gatsby, brilliantly captures this ethos, portraying extravagant parties on Long Island’s Gold Coast where cocktails played a pivotal role.

Gatsby’s lavish soirées were characterized by flowing champagne and a backdrop of mixed drinks that were not only popular but also trendy. Fitzgerald illustrates this vibrant atmosphere, detailing a bar stocked with an array of gins and liquors, contributing to the air of elegance and excess that defined the Jazz Age.

Notable cocktails from this era included the Mint Julep, Tom Collins, Sidecar, and Gin Rickey. Fitzgerald particularly favored gin for its discretion, noting it was harder to detect on one’s breath. The iconic Plaza Hotel moment in the novel, filled with tension on a sweltering day, revolves around Mint Juleps, a Southern classic that epitomized the Jazz Age.

The Sidecar, made with cognac, orange liqueur, and lemon juice, showcases the Parisian influence of the time. Meanwhile, the Gin Rickey, a combination of gin, lime juice, and soda water, was embraced for its refreshing simplicity, appealing to both men and women.

Cocktail culture thrived during this period, driven by changing social dynamics. Women embraced the nightlife in speakeasies, stepping away from the constraints of Victorian norms. Bartenders, many returning from Europe, brought back sophisticated recipes that further glamorized social gatherings.

Today, these classic cocktails still resonate, with the Mint Julep remaining a refreshing nod to both Gatsby’s fictional tales and the real joys of the Roaring Twenties.

Classic Mint Julep Recipe

Ingredients:

• 8 fresh mint leaves, plus a sprig for garnish
• 1/2 ounce simple syrup
• 2 ounces bourbon
• Crushed ice

Directions:Lightly muddle the mint leaves with the simple syrup in a chilled glass. Add the bourbon and fill with crushed ice. Stir until the glass frosts, then garnish with a mint sprig. Traditionally served in a silver cup or tall glass, the Mint Julep evokes the timeless elegance of Gatsby’s parties—embodying a sip of the Jazz Age in every drink.

The JW Marriott Dallas Arts District has recently unveiled the JW Steakhouse on its 11th floor, marking the third dining establishment to open in the hotel since its launch in 2023. This new steakhouse aims to provide an extravagant dining experience complemented by breathtaking views of the Dallas skyline.

Executive Chef Miguel Antonio describes the philosophy behind the menu as a modern take on Texan classics, emphasizing fresh, seasonal ingredients. The offerings include Texas-style dry-aged steaks and creative craft cocktails made from herbs grown in their dedicated garden.

“I see potential to innovate in the steak realm,” said Chef Antonio, highlighting the importance of using garden-fresh herbs, artisanal salts, and carefully curated garnishes to elevate the steak dining experience.

The restaurant caters to every meal, offering breakfast, lunch, and dinner, along with a special weekend brunch. Diners can also opt for a three-course Overture Menu, ideal for enjoying a meal before attending a performance.

The menu features an array of starters such as crispy octopus and seared crab cakes, along with premium steak selections like the Allen Brothers porterhouse and Rancher Reserve ribeye. To accompany these dishes, the cocktail list includes unique creations like the Hibiscus Haze, which is blended with mezcal, hibiscus syrup, egg whites, and lemon.

With a commitment to using local produce, JW Steakhouse partners with various regional farms, including Heartbrand Ranch and Profound Microfarms. Chef Antonio expresses enthusiasm about the evolving food scene in Dallas, where culinary offerings are becoming more refined and diverse.

“My aim is to craft approachable dishes that honor the farm-to-fork tradition while incorporating globally inspired tastes into our menu,” he stated, promising memorable dining experiences that resonate with both local flavors and international influences.

For more information, visit the JW Steakhouse website.

Verdure Kitchen and Cocktails is an African fine-dining establishment in Midtown Atlanta, celebrated for its vibrant decor and rich culinary offerings. The restaurant recently marked its second anniversary under the guidance of Executive Chef Jean Louis-Sangare, whose journey in cooking began in Côte d’Ivoire, inspired by watching his mother prepare traditional dishes.

Sangare pursued culinary arts in Paris and later served as chef de cuisine at Le Bilboquet in New York for 15 years before relocating to Atlanta. When he collaborated with restaurateurs Aïda Lemma and Jacob Ilkner to establish Verdure, he aimed to elevate African cuisine and share its flavors with a broader audience.

“It’s a blessing to see that the first African fine dining opening in Atlanta has success,” Sangare remarked, indicating his long-held aspiration to bring African cuisine to the same prestigious level as French culinary traditions. The restaurant has become a favorite among guests for its environment, complete with culinary delights presented alongside live music, making it a perfect venue for special occasions.

Sangare’s philosophy revolves around showcasing the diverse ingredients and dishes from African nations, such as the Ivory Coast, Ghana, Nigeria, and Morocco, while experimenting with Western culinary techniques. He emphasizes that African cuisine distinguishes itself through fresh, bold flavors derived from local landscapes, and aims to elevate these dishes to new heights.

The menu features a variety of inventive and traditional dishes, including shrimp and avocado plantain bites, Nigerian spiced crab cakes, and Ethiopian honey-glazed sea bass. Each recipe reflects Sangare’s cultural heritage and dedication to innovation.

“I use all the ingredients that we have in Africa…to bring that to fine dining,” Sangare explains, emphasizing the uniqueness and beauty of African culinary traditions. His ambition extends beyond Atlanta; he hopes to expand Verdure to cities like Miami and New York in the future, aiming to represent African cuisine more broadly across the United States.

Lions fans can now elevate their tailgating experience with a new collection of canned cocktails, launched by Grit City Spirits in collaboration with the Detroit Lions for the 2025-2026 season. These craft cocktails are perfect for game days and come in flavors such as “Tailgate Tea,” “Peach Pride Tea,” “Half & Half,” and “Michigan Mule,” each blended with Grit City Vodka or Grit City Straight Bourbon Whiskey.

The eye-catching can designs feature the Lions’ signature Honolulu blue and silver colors, along with bold Detroit typography. This new collection celebrates the Lions’ recent successes, specifically acknowledging their consecutive NFC North Division Championships in 2023 and 2024.

The canned cocktails are available in four-packs priced at $14.49 and variety eight packs for $27.99 at various retailers across Michigan.

In sports news, the Detroit Lions (2-1) recently secured a thrilling 38-30 victory against the Baltimore Ravens, led by quarterback Lamar Jackson. Fans can catch the Lions back at home as they prepare to face the Cleveland Browns this Sunday at 1 p.m. on FOX.

BarChef NYC, located at 21 W. 35th Street, has emerged as a new contender in New York’s cocktail scene since its opening in June 2025. This remarkable establishment belongs to Frankie Solarik, whose Toronto original has already garnered acclaim as one of the most innovative bars worldwide.

Set against the iconic skyline, BarChef NYC offers an extraordinary cocktail experience that blends creativity with artistry. Cocktails are not mere drinks but immersive experiences that engage all the senses, with prices ranging from $22 to $43. Highlights from the menu include the Illuminated Eucalyptus, featuring rum, tequila, fir cream, and white chocolate, which is presented with an ethereal touch as fog drifts across the counter. Another standout, the Spring Thaw, is replete with flowers and herbs and offers delightful citrus and chamomile notes.

The efficacy of this immersive design is attributed to the careful attention to detail in crafting each cocktail. Solarik’s philosophy is that cocktails should evoke emotion, prompting him to use ingredients that tell a story, such as the Golden Honey Penicillin, which embodies the essence of sunshine through its complex ingredients like beeswax-infused Jonnie Walker Black Label and turmeric-saffron ice.

With a seating capacity of just 82 across a 3,200-square-foot space, BarChef fosters an intimate atmosphere. The modernist kitchen counter allows patrons a close-up view of cocktail creation, where techniques often resemble culinary artistry more than traditional bartending. Solarik’s extensive background, which includes working in various kitchens and cocktail programs worldwide, informs his innovative approach. Each element, from infusions and bitters to garnishes, is crafted in-house to maintain creative control.

Alongside Culinary Director Lionel Duke, who has developed complimentary dishes for the bar, Solarik has successfully shaped a unique experience that shifts the perception of cocktails from mere consumption to artistry. The ambiance, infused with dark luxe interiors and a retractable glass roof, further enhances this expectation, allowing the New York skyline to become part of the drinking experience.

At BarChef NYC, each cocktail invites guests to pause, sip, and immerse themselves in the craft while redefining what it means to enjoy a drink. This provocative approach encourages visitors to rethink the possibilities of cocktail culture itself.