
For Orestes Cruz, Every Ingredient Is Sacred
Calling on unexpected ingredients—creamy-agave syrup and smoked rhubarb—the Empire State South bartender has built a roster of fresh, uncomplicated cocktails.
- story: Chloe Frechette
- photo: Angie Webb
Calling on unexpected ingredients—creamy-agave syrup and smoked rhubarb—the Empire State South bartender has built a roster of fresh, uncomplicated cocktails.
Empire State South’s summery Garden Collins includes nuanced touches that add character and depth, but are easily executed at home.
When Steven Grubbs moved to Atlanta to open chef Hugh Acheson’s Empire State South in August, 2010, he brought with him a love of honestly made Old World wines. Stocking the list with German…
At Empire State South, wine director Steven Grubbs has applied an Old World sensibility to match chef Hugh Acheson's Southern menu.
The Bonfire Kiss is a mix of mezcal, sherry and crème de cacao topped with apple bitters and garnished with a cinnamon stick, intended to resemble a wintertime log on…