Welcome to Imbibe Magazine's between-issues look at liquid culture with drink recipes, news and more. From coffee to cocktails, Imbibe celebrates your world in a glass.

Thursday, January 20, 2011

January’s Where to Drink Now

2011 has already seen a flurry of newly opened bars, restaurants and cafés, and we couldn’t settle on just one spot to feature as January’s Where to Drink Now. From coffee to cocktails, coast to coast, here are a few spots worth a visit.

61 Local
This no-frills neighborhood café keeps Brooklyn’s Cobble Hill residents satisfied with inexpensive pints from local brewers, kegged kombucha from Kombucha Brooklyn, New York wines on tap and artisan local meats and cheeses.
61 Bergen St., Brooklyn; no phone; 61local.com

Haddingtons
The newest addition to downtown Austin’s ever-growing bar and restaurant scene, Haddingtons opened its doors last month with British-inspired comfort food like Scotch eggs, fish and chips, and duck meatloaf, along with delicious cocktails to match. Former barkeep at Austin’s Fino restaurant, Bill Norris, heads up the bar program with a mix of classic cocktails, including the Japanese Cocktail and the Stinger, and personal creations, like Haddingtons’ Word with Springbank 10-year scotch, maraschino liqueur, Strega and lemon juice.
601 W. 6th St., Austin; 512-992-0204; thehaddington.com

The Haddingtons' Word
3/4 oz. Springbank 10-year scotch whisky
3/4 oz. Strega
3/4 oz. Luxardo Maraschino
3/4 oz. fresh lemon juice
Ice cubes
Tools: shaker, strainer
Glass: coupe
Garnish: flamed lemon peel

Combine all with ice in shaker. Shake and strain into chilled coupe, garnish with flamed lemon peel.
Bill Norris, Haddingtons, Austin

Mary Queen of Scots
Ron Burgundy surely said it best: “Scotch, scotch, scotch—I love scotch!” And now New Yorkers can celebrate the same sentiment at the recently opened Mary Queen of Scots on Manhattan’s Lower East Side. Opened in November, this brasserie pours close to 50 scotches and mixes the spirit it into classic cocktails, like the Rob Roy and Blood & Sand, as well as in house drinks, like the Auld Alliance, which blends Compass Box, maraschino liqueur, apple cider and two types of bitters. Oh yeah, and they serve Laphroaig ice cream.
115 Allen St., New York City; 212-460-0915; maryqueenofscotsnyc.com

Metronome Coffee
Setting a new pace for the Tacoma, Washington, coffee scene since its New Year’s Eve opening, Metronome offers rotating single-origin beans from Dillanos Roasters that can be brewed eight ways, including Chemex, cold brew and the Bunn Trifecta. Also on offer—salted caramel lattes, mimosas, local beers and flapjacks.
3518 6th Ave., Tacoma, WA; 253-301-2375; metronomecoffee.com
Photo courtesy Chelle Nicole Photography

Smith Commons
Occupying a renovated carpet warehouse, this three-story bistro features a dining room on the main floor and a public house on the two levels above. Open to the public since New Years Eve, highlights include Maine lobster, duck confit and wood-grilled prawns on the food side, and on the drinks side, you’ll find creative cocktails, a rotating selection of domestic and international craft brews, and a wine list dotted with domestic gems from Virginia, Washington and New York.
1245 H. St., NE, Washington, D.C.; 202-396-0038; smithcommonsdc.com

Christiansted
2 oz. aged rum (Smith Commons uses Cruzan)
3/4 oz. lime juice
3/4 oz. simple syrup (1:1)
1 barspoon maraschino
Ice cubes
Tools: shaker, strainer
Glass: cocktail
Garnish: lime twist

Combine all ingredients and shake. Strain into a chilled cocktail glass and garnish.
Smith Commons, Washington, D.C.