Toby Maloney | Head Mixologist, The Violet Hour
Industry veteran Toby Maloney has been bartending for 25 years, with an extensive resume that firmly establishes him as both a trailblazer and an educator. “All of the projects I've…
Three-Drink Minimum: Bartending With T.J. Lynch
In "Three-Drink Minimum," we take a look at the drink-making style of some of our favorite bartenders, in three cocktails. Up first, T.J. Lynch on the Loaded Tecate, a Paloma-style…
- story: Chloe Frechette
- photos: Lizzie Munro
TJ Lynch | Owner, Mother’s Ruin and Loverboy
"I made this," says T.J. Lynch, gesturing to an oversized, wooden muddler. (It is, more accurately, a repurposed French rolling pin that Lynch sawed in half.) It's clear that Lynch, who…
The Pickleback Shot Lives On
A decade ago, the Pickleback was simply a bartender favorite in Brooklyn, largely unknown to the general public. Then, global Pickleback Mania ensued. Kara Newman on the rise of the…
- story: Kara Newman
- photo: Lizzie Munro
The Rise of the Fast-Casual Cocktail Bar
Now that drinkers have grown accustomed to cocktails made with fresh ingredients and top-notch skills, bar-owners are starting to offer them in more casual settings—often right alongside their high-end counterparts.…
- story: Leah Mennies
- illustration: Natalie K Nelson
Bar Design in the Post-Speakeasy Era
Over the last 15 years "speakeasy" has become synonymous with "cocktail bar." Now that the aesthetic has run its course, bar owners and designers are charged with redefining what the…
- story: Christopher Ross
- illustration: Proprietors LLC
Word to Your Cardamom
This tongue-in-cheek creation began with bartender Sylvanus Johnson's homemade cardamom syrup, which he makes in the kitchen at New York City bar Mother's Ruin.
