Latest news with #Campari
The Star
3 days ago
- Entertainment
- The Star
Gem for bespoke cocktails
Rye has sophisticated vibes with a retro feel for cosy evenings. — Photos: JAROD LIM/The Star Hidden from plain sight on the ground floor of Hilton Petaling Jaya in Selangor is Rye Bar. This stylish hideaway offers an intimate setting for after-work drinks and social gatherings. Not far from the lobby, the bar is tucked away beside a staircase and is easy to overlook because of its discreet signage. Step inside, though, and one is greeted by an interior that speaks of sophistication, with subtle retro elements. Warm lighting sets the tone for a cosy and comfortable evening. A stage in front of the bar plays host to live bands performing soul, jazz and R&B from midweek through the weekend. Hilton Petaling Jaya general manager Andre A. Gomez described Rye as a destination to celebrate good music, great food and exceptional drinks. Blue Hawaii. 'Here at Rye, we want to craft a tasteful experience with our unique selection of single malts, whiskies, bourbons and gins,' he said at the bar's launch. 'While the bar proudly serves classic cocktails, we're excited to introduce new varieties and creative twists in the near future.' In addition to its collection of whiskies and spirits, Rye also has a curated list of cocktails. One of the highlights is the Ryegroni cocktail, a refreshing twist on the classic Negroni. Crafted with bourbon whisky in place of gin, it is paired with Campari and house-made Rosso (red wine) instead of adding in traditional sweet vermouth. The spirit-forward drink is finished off with a thin orange peel strip for aroma and a pop of colour. Citrusy aroma from the orange peel and Campari's slight herbaceous, spice notes layer the drink with depth and flavour. Ryegroni (below). Another standout is the Peachy Blinders cocktail, inspired by British period crime drama Peaky Blinders but reimagined with Malaysian flair. Using aromatic bunga kantan gin as its base, the cocktail is mixed with peach and almond syrups and lychee fruit puree. Whipped aquafaba lends it a silky foam crown. The result is a light, creamy and refreshingly unique drink. Then there's the Resstini, an after-dinner indulgence with its sweet profile coming in to party. It features a blend of fat-washed whisky, espresso, stout reduction, and passionfruit, topped with a hint of Emmental. Its bittersweet profile is a hit with coffee and spirit enthusiasts, making it the perfect nightcap. At Rye's launch, guests also enjoyed timeless classics such as tropical Blue Hawaii and iconic Jungle Bird, both paying tribute to Hilton's rich cocktail heritage. The former's distinctive bluish hue comes from a mix of Blue Curaçao, light rum, vodka and a sweet-and-sour blend – a tropical creation by Hilton Hawaiian Village Waikiki Beach Resort's head bartender Harry Yee in 1957. Peachy Blinders. The Jungle Bird, on the other hand, is proudly Malaysian. Created in 1973 by Hilton Kuala Lumpur's then-beverage manager Ong Swee Teik, it combines dark rum, Campari, fresh lime juice, simple syrup, and pineapple juice. Rye can accommodate up to 50 guests, making it ideal for curated tastings, themed evenings, corporate functions and exclusive celebrations. The bar also hosts live performances and monthly ticketed live music nights, complete with prizes to be won. RYE, Hilton Petaling Jaya, Level 1, Jalan Barat, Petaling Jaya, Selangor. (Tel: 03-7955 9122 or 017-643 4862) Business hours: 4pm to 1am Wednesday to Sunday (except on eve of public holidays and public holidays). This is the writer's personal observation and is not an endorsement by StarMetro.
Yahoo
4 days ago
- Business
- Yahoo
Jewel Box bar in Portland faces uncertain future
May 28—Jewel Box owner Nathaniel Meiklejohn is entertaining offers from investors or buyers for his idiosyncratic, James Beard-nominated bar on Congress Street, he announced in an Instagram post. Meiklejohn had been considering closing the bar altogether, he wrote. "Since the pandemic, I have taken on a lot of debt in order to keep functioning as a business. Portland itself & the world at large is changing, the saturation of bars/restaurants in this town, the cost of living, the increase in prices of goods & the overwhelming wealth discrepancy that exists in this town/country/world are all factors contributing to this reality. We are at a point where our sales cannot pay our overhead in addition to the loans we have," the post says. "This is likely the last year of this iteration of the Jewel Box with myself as the owner. I am unsure what the future may bring, but I invite all possibilities," it concluded. Jewel Box, originally called Bearded Lady's Jewel Box, opened in 2014 at 644 Congress St. in the Arts District. One of Portland's early cocktail bars, it was aimed at being especially welcoming to marginalized people. The bar has made repeat appearances on the Portland Press Herald's annual Best 75 list, including this year, when then-restaurant critic Andrew Ross described it as "a dimly lit speakeasy with no sign to indicate you've found it, while the interior is what you might get if Jules Verne listened to trip-hop and drank one-too-many Back Bay Boulevardiers (bourbon, Speckled Ax coffee, Cynar, Campari)." Meiklejohn could not be immediately reached for comment. Copy the Story Link
Sydney Morning Herald
25-05-2025
- Entertainment
- Sydney Morning Herald
‘We cherish everything': How the Japanese make perfect drinks
'The young generation here start drinking creative cocktails,' Ohtake says, 'but then they graduate from that into more simple, classic cocktails. The reason for that is Japanese people like really simple things, like sushi, tempura, where the procedure is so important.' Think of sushi: just a few ingredients, rice, vinegar, fish, but treated with such skill and dedication that a thing of alchemical beauty emerges. And now consider, say, a negroni, which is just gin, vermouth and Campari, but here at Royal Bar and indeed at many high-end cocktail bars across Tokyo and the rest of Japan, these simple ingredients are used to create something amazing. Cocktail culture is huge in Japan. Though, you will rarely find a packed nightclub full of partygoers standing shoulder-to-shoulder at a bar, yelling orders for espresso martinis. Instead what you will discover is intimate spaces like Royal Bar, where jazz tinkles over hidden speakers, drinkers perch on leather-bound stools, and suited bartenders take their time mixing perfect drinks. 'Cocktail culture in Japan started in Yokohama because they have the harbour, the port,' Ohtake explains. 'And specifically, the culture of Japanese cocktails began [in the late 19th century] at the Yokohama Grand Hotel, where they have a signature cocktail called the Bamboo, a very Japanese cocktail. After World War II, this culture became very popular.' Royal Bar has played its own vital part in Tokyo's cocktail scene. Back in the 1960s, the original iteration of this bar, at the original Palace Hotel site, was run by Kiyoshi Imai, a legendary bartender who was known as Mr Martini, such was his dedication to one of the world's greatest cocktails. Imai's legacy spread throughout Tokyo, where areas such as Ginzo, Omotesando, Ebisu and Shinjuku are strewn with tiny bars turning out expertly created, classic cocktails in refined surrounds. His legacy has even more directly been passed to Ohtake, himself an award-winning bartender intent on perfection. Loading And so I try Ohtake's whisky sour, where every ingredient is in harmony, presented in a short glass with a large and perfectly clear ice cube. Ohtake also recommends his take on the negroni, where he replaces the gin with shochu, a Japanese spirit that the bartender says is drastically underrated on the world scene. I also sample his version of the Penicillin, another classic cocktail, this time with apple juice added to acknowledge the autumn season. It's perfection, of course, draped with a thin slice of apple that Ohtake has patiently, slowly been dehydrating for the past few days.
The Age
24-05-2025
- Entertainment
- The Age
‘We cherish everything': How the Japanese make perfect drinks
'The young generation here start drinking creative cocktails,' Ohtake says, 'but then they graduate from that into more simple, classic cocktails. The reason for that is Japanese people like really simple things, like sushi, tempura, where the procedure is so important.' Think of sushi: just a few ingredients, rice, vinegar, fish, but treated with such skill and dedication that a thing of alchemical beauty emerges. And now consider, say, a negroni, which is just gin, vermouth and Campari, but here at Royal Bar and indeed at many high-end cocktail bars across Tokyo and the rest of Japan, these simple ingredients are used to create something amazing. Cocktail culture is huge in Japan. Though, you will rarely find a packed nightclub full of partygoers standing shoulder-to-shoulder at a bar, yelling orders for espresso martinis. Instead what you will discover is intimate spaces like Royal Bar, where jazz tinkles over hidden speakers, drinkers perch on leather-bound stools, and suited bartenders take their time mixing perfect drinks. 'Cocktail culture in Japan started in Yokohama because they have the harbour, the port,' Ohtake explains. 'And specifically, the culture of Japanese cocktails began [in the late 19th century] at the Yokohama Grand Hotel, where they have a signature cocktail called the Bamboo, a very Japanese cocktail. After World War II, this culture became very popular.' Royal Bar has played its own vital part in Tokyo's cocktail scene. Back in the 1960s, the original iteration of this bar, at the original Palace Hotel site, was run by Kiyoshi Imai, a legendary bartender who was known as Mr Martini, such was his dedication to one of the world's greatest cocktails. Imai's legacy spread throughout Tokyo, where areas such as Ginzo, Omotesando, Ebisu and Shinjuku are strewn with tiny bars turning out expertly created, classic cocktails in refined surrounds. His legacy has even more directly been passed to Ohtake, himself an award-winning bartender intent on perfection. Loading And so I try Ohtake's whisky sour, where every ingredient is in harmony, presented in a short glass with a large and perfectly clear ice cube. Ohtake also recommends his take on the negroni, where he replaces the gin with shochu, a Japanese spirit that the bartender says is drastically underrated on the world scene. I also sample his version of the Penicillin, another classic cocktail, this time with apple juice added to acknowledge the autumn season. It's perfection, of course, draped with a thin slice of apple that Ohtake has patiently, slowly been dehydrating for the past few days.
New York Post
23-05-2025
- Entertainment
- New York Post
It's Negroni summer: The best recipes from your favorite Hamptons hot spots
The Negroni is finally having the moment it deserves. The cocktail — traditionally made with gin, Campari and sweet vermouth — tempts with its complexity. Bitter notes mix with sweet and herbal ones, making every sip a surprise. Despite its sophisticated flavor, the tipple is shockingly easy to make. Simply mix ingredients and pour them over ice. The results are refreshingly versatile: a fantastic aperitif by the pool, a satisfying nightcap or a drink to be paired with dinner. Now fans are getting more creative with new ingredients. You can find Negronis made with mezcal or Champagne, and those with nutty or smoky flavor hints. And while the cocktails all used to look the same, they now come in every shape, size and color. We scoured Hamptons' bars and restaurants for the most creative Negronis in town. Here's how to re-create them at home. Uccello Sbagliato The Bird, 47 S. Elmwood Ave., Montauk 4 Marshall Troy for Alexa Magazine Uccello Sbagliato Advertisement 1 oz. blood orange juice .75 oz. Cocchi Barolo Chinato .75 oz. Botanist gin .75 oz. fennel-infused Campari .75 oz. vanilla syrup .75 oz. Adami DOCG prosecco Dehydrated blood orange Combine all liquid ingredients in a small tin. Shake and strain in a highball glass over ice cubes. Top with prosecco and garnish with dehydrated blood orange. Negroni Bianco Coche Comedor, 74A Montauk Hwy., Amagansett Advertisement 4 Marshall Troy for Alexa Magazine Negroni Bianco 1.25 ozs. Del Maguey Vida mezcal .75 oz. Salers Gentiane aperitif .75 oz. Tximista Vermouth Basc Blanco .5 oz. Lustau Sherry Vermouth Seco 2 dashes Bitter Truth grapefruit bitters Grapefruit peel Stir all ingredients over ice until well chilled. Strain over sphere ice into an Edel double old-fashioned glass. Advertisement Sotol Negroni El Verano, 10 Windmill Lane, Southampton 4 Marshall Troy for Alexa Magazine Sotol Negroni 1 oz. Casa Lotos sotol 1 oz. Campari 1 oz. Romana Amaro Advertisement Combine all ingredients with ice and stir until chilled. Strain into a rocks glass with fresh ice. Garnish with an orange peel. Negroni Gremolata Léon 1909, 29 W. Neck Road, Shelter Island Heights 4 Marshall Troy for Alexa Magazine Negroni Gremolata 1 oz. Gin Mare 1 oz. Gremolata olive oil-washed Dolin dry vermouth .75 oz. Contratto bitter Gremolata olive oil: 1 cup olive oil 2 cups dry vermouth Half a bunch of parsley 1 lemon, zested into strips Heat olive oil in a saucepan. Add parsley and lemon zest. Simmer for 30 seconds, then take off the heat. Add to dry vermouth and cool to room temperature. Place in the freezer overnight. While oil is still solidified, strain through a coffee filter and bottle. Combine ingredients and stir with a large rock of ice. Garnish with lemon peel and three drops of olive oil. Advertisement Photographer: Marshall Troy; Drinks Stylist: Jen Beauchesne, Prop Stylist: Julia Troy
