Good thoughts - maybe, a suggestion for the newsletter would be to maybe include once-and-again an article on a visit to a bar, to highlight places that are worth visiting, or doing particularly interesting things?
I’d love to know what you think of Weather Up in NYC (locations in Tribeca and Brooklyn). I hadn’t been there in years but went recently and had a very mixed experience — nice cocktail, very oddly served. (A shaken sour, served in a glass that was seriously overflowing with ice. Only way to drink it was through a provided metal straw, and I really prefer to sip. Had to dump the ice into my water glass to be able to enjoy it. Until this time though I’d always found it a nice place.)
I’m about to be bar manager at a place in Jacksonville Florida so here’s hoping to making a damn fine bar program there. Goal is to mix creativity and quality
Hey! That’s awesome. I chose that partly because Jax is the kind of city where I really think there’s room for customer education that creates a market — and also because, many years ago, I graduated from UNF, after transferring in for my final year.
I haven’t been back, and I imagine it’s a different city now, but Jacksonville was very good to me for the brief time I was there. Congrats and good luck!
Jacksonville really seems on the rise. We’ve got a lot of space, an inferiority complex, and a beach, so we like to drink. I’ll be at Electric Dough Pizza Company in San Marco if you ever return to FL. I’d be happy to use you as my guinea pig with my garlic cocktails and the like
Good thoughts - maybe, a suggestion for the newsletter would be to maybe include once-and-again an article on a visit to a bar, to highlight places that are worth visiting, or doing particularly interesting things?
That could be cool — but only if there's still a recipe or two at the end!
There’s another recipe coming Friday!
I’d love to know what you think of Weather Up in NYC (locations in Tribeca and Brooklyn). I hadn’t been there in years but went recently and had a very mixed experience — nice cocktail, very oddly served. (A shaken sour, served in a glass that was seriously overflowing with ice. Only way to drink it was through a provided metal straw, and I really prefer to sip. Had to dump the ice into my water glass to be able to enjoy it. Until this time though I’d always found it a nice place.)
For those who haven’t read it, there’s a great piece in Punch this week basically about the history of “peak cocktail” and where it goes from here. https://punchdrink.com/articles/cocktails-high-concept-history-david-wondrich/?utm_source=ingoodspirits.beehiiv.com&utm_medium=newsletter&utm_campaign=why-your-favorite-bar-or-restaurant-may-close-very-soon&_bhlid=59967241acae3c2e241544ab87bfbc2eb59f9fea
I opened this as a tab a few hours ago but have not gotten to it yet…
I’m about to be bar manager at a place in Jacksonville Florida so here’s hoping to making a damn fine bar program there. Goal is to mix creativity and quality
Hey! That’s awesome. I chose that partly because Jax is the kind of city where I really think there’s room for customer education that creates a market — and also because, many years ago, I graduated from UNF, after transferring in for my final year.
I haven’t been back, and I imagine it’s a different city now, but Jacksonville was very good to me for the brief time I was there. Congrats and good luck!
Jacksonville really seems on the rise. We’ve got a lot of space, an inferiority complex, and a beach, so we like to drink. I’ll be at Electric Dough Pizza Company in San Marco if you ever return to FL. I’d be happy to use you as my guinea pig with my garlic cocktails and the like
Haha, love the Swingers reference at the end!