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John deBary | Founder, Proteau

“I was able to kind of sneak in without any real experience,” admits John deBary on landing his first bartending job, at Please Don’t Tell, back in 2008. He cites…

  • story: Chloe Frechette
  • photo: Naima Green
lookbook

Jenny Lefcourt | Co-Founder and CEO, Jenny & François Selections

Knowing she wouldn’t be able to find the natural wines she’d enjoyed drinking in France’s Loire Valley in the late 1990s back in New York, Jenny Lefcourt did as most…

  • story: Chloe Frechette
  • photo: Eric Medsker
lookbook

Franky Marshall | Spirits Educator

When Ms. Franky Marshall entered the craft cocktail scene, she knew she was all-in. “There was no looking back. I got caught up in it, and I still am,” she…

  • story: Chloe Frechette
  • photo: Lizzie Munro
lookbook

Neal Rosenthal | Founder, Rosenthal Wine Merchant

When Neal Rosenthal took over his father’s Upper East Side pharmacy-turned-liquor store in 1977, he couldn’t have predicted that it would mark the start of his decades-long career in wine.…

  • story: Chloe Frechette
  • photo: Maurizio Gjivovich
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Jill Bernheimer | Owner, Domaine LA

When Domaine LA opened its doors in 2009, owner Jill Bernheimer knew she wanted to do something different with her wine shop. Zeroing in on natural wines well before that…

  • story: Chloe Frechette
  • photo: Dylan + Jeni
lookbook

Stephanie Andrews | Beverage Director, Billy Sunday and Spindle Bar

“Inventory is a nightmare,” says Stephanie Andrews, who recently binned her 600th amaro for Billy Sunday’s 300-bottle library—among one of the largest in the country. “But I’m kind of a…

  • story: Chloe Frechette
  • photo: Anna Naphtali
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Al Sotack | Partner, Jupiter Disco

“I'm not really sure any drink would describe who I am exactly,” says Al Sotack. A self-described “bar dork,” Sotack began barbacking after college in 2004 and worked various bartending…

  • story: Chloe Frechette
  • photo: Lizzie Munro
lookbook

Lauren Woods Limbach | Wood Cellar Director and Blender, New Belgium Brewing

Long before sour beer could be found at nearly every craft brewery, Lauren Woods Limbach was experimenting with French-oak foeders and wild yeast—since 1998 to be exact. From those early…

  • story: Chloe Frechette
  • photo: New Belgium
lookbook

Marco Zappia | Beverage Director, Martina and Colita

If you ask Marco Zappia what he does for a living, he’ll tell you: “The first part of my day is spent compulsively macerating and cultivating gnarly microbial growth. The…

  • story: Chloe Frechette
  • photo: Matthew Hintz
lookbook

Eryn Reece | Bar Director, Freemans Restaurant and Banzarbar

For Eryn Reece, drink-making wasn't always about precise pours of sotol and Angelica root-rinsed glasses. When she first made the jump from waitressing as a teen to working behind the…

  • story: Chloe Frechette
  • photo: Eric Medsker
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Featured Recipe
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This riff on the Negroni alters the ratios slightly and swaps Campari for slightly spicy Contratto Bitter…

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