bar

Building the Bar: Casey’s Favorite Glassware

by Casey Barber January 23, 2012

“Today marks the first in a series on building your home bar. I won’t be sharing construction blueprints (and if you’ve ever tried to work with me on a home improvement project, you’ll know why—I’ve accidentally drilled holes into the adjacent room before), but I’ll cover almost everything else, from liquors and house wines to bar hardware and accessories while continuing our database of cocktail recipes.”

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All-Day Drinking at Superfine

by Casey Barber March 28, 2011

“Next thing you know, you’ve sucked down three Red Hounds (grapefruit vodka, grapefruit juice, and fresh sour mix with a crunchy sugar rim) and Taryn’s bringing out the dinner menu—one of a few dry-erase boards propped around the space. Everything’s a special since the food options change daily.”

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Celebrating the Cocktail with Post Prohibition

by Casey Barber November 29, 2010

“People are always asking me questions at the bar about how I made a specific foam, simple syrup or infused spirit. It’s a great way for them to learn and get them excited at the same time.”

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Weather Up, Brooklyn

by Good. Food. Stories. Contributor November 17, 2010

“Beyond the impressive performance the bartender provides for each drink—the ritual spoon-slap ice breaking, the skilfully peeled lemon, the absinthe melting a sugar cube—the cocktail is always damn good and often with an unexpected twist, like a chunk of crystallized ginger or a single ice cube half the size of your glass.”

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The Bad Apple, Chicago

by Casey Barber September 20, 2010

“By the time we were ready to leave, the epic downpour had ended and we were able to roll ourselves into a cab. And even though I committed another crime that evening by trying to steal the housemade pickles off my friend Ellie’s plate, no one punished me by making me sit in the front seat of the taxi with the driver. The Bad Apple: crowd-pleaser and drunken-mob-placater extraordinaire since 2009.”

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Bayard’s Ale House, New York

by Casey Barber July 12, 2010

“Bayard’s Ale House still retains some the Sazerac’s old Village clientele—upon my first visit, I shared the long wooden banquette with an aging transvestite—and looks like it’s been around much longer than the past four years, which makes sense, considering the building in which Bayard’s resides was built in 1826.”