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How to Make Mayahuel's Black Star

The best comforts transcend seasons: a soft scarf, pie a la mode, a good Bloody Mary. At Mayahuel in New York's East Village, the warm-spiced Black Star is one such year-round pleasure. "This became part of what I called my Indian Winter menu," says Philip Ward, co-owner and bartender, who added the Black Star to the menu as spring started to creep in. "We've been selling the bejesus out of it." More

How to Make Mayahuel's Green Gloves

Sometimes the popular thing isn't the lowest common denominator; it's just really, really good. Take the Green Gloves cocktail at Mayahuel in New York's East Village. "People go bonkers for this one," says co-owner and bartender Philip Ward. "We must go through over a case of jalapeño-infused tequila in a week." More

How to Make Mayahuel's Rosa Amargo

"This one's a good introductory bitter cocktail and a good introductory boozy cocktail," says Philip Ward, co-owner and bartender of East Village tequila and mezcal palace Mayahuel. "It's bitter and boozy, yet gentle in both ways." The Rosa Amargo, a creation of Mayahuel bartender Jeremy Oertel, is a smoky, grapefruit-tinged Negroni variation, served up. More

Booze-Free Drinks: How to Make Rouge Tomate's Velvet Sunrise

Something about the Tequila Sunrise is lost in translation to real, snow-dusted life. North of Mexico, that mellow buzz goes directly to heartburn hangover, buttressed by whiffs of 9 a.m. Brown Bag Sunrise on the G train. For a softer way to enter the day, New York's Rouge Tomate offers the Velvet Sunrise. This spirit-free cocktail is a citrusy beta-carotene booster. More

How To Make PDT's Nolet's Noël

With visions of sugarplums dancing in his head, PDT owner Jim Meehan pulled out a bottle of Damson gin liqueur and starting tinkering. Damson plums—the spiciest and most tart variety of the fruit—often ripen in early September, just in time to be macerated into a liquid holiday treat. Made in the Finger Lakes, Averell's Damson Gin is an American take on the classic British liqueur. A combination of fresh damson juice, gin and sugar, it's like the less bitter cousin of sloe gin. More

Wally Harbanger from 1534

@rye Yes, I'd go for Grade B, or a Grade A Dark Amber.