Latest news with #Snaquiri
Time Out
04-08-2025
- Entertainment
- Time Out
Photograph: Courtesy Eric Medsker Bar Snack
On a random summer night, a bouncer perched outside Bar Snack called out to me and other passersby on the street, luring us with the promise of great drinks, great food and "the best bathroom in the East Village." Reader: I am here to tell you—he was right. But if a disco-fresh bathroom isn't enough to tempt you in, the convivial nature and solid list of tasty cocktails (and snacks!) found at Bar Snack certainly will. The vibe: After surveying the East Village and its many, many (expensive) cocktail bars, bartender Iain Griffiths and Brooklyn-based bar owner Oliver Cleary decided they wanted to create something—and so they did, serving "dressed-up classics for dressed-down people." The inside gives off '70s lounge—think wood paneling and a dark, walnut-wood bar lined with glittery orange bar stools. Snagging a seat during the nighttime hours can prove difficult as this bar certainly attracts a crowd, making standing room your best bet. But even the daytime can bring a rowdy good time, as rock and throwback hits (hello Spice Girls!) blare through the speakers. The food: Snack is in the name, isn't it? And snacks, they do so well. Fried cheese curds are tossed in pickle dust and hot dogs get a little fancy with onion jam and a hot pickle. Even the drinks come with a little something, take the chicken skin chicharron that tips on the side of the Boat Snack Martini ($18). But the snack of all snacks is the Spice Bag ($18). Leaning on Griffith's Irish roots, the bag comes to the table in a white paper bag labeled "Spice Bag" fashioned in the style of the Spice Girls logo. As much as you'll want to save it, you must rip it open to reveal buttermilk-fried tendies, fries and peppers. Drizzle on the orange-y curry sauce and get to eating while its still steaming hot. The drinks: The menu is split up into "Crushers" and "Shooters," plus a dedicated daiquiri section with pitchers and tiny sippers, such as the Snaquiri ($12). The bar improves upon the classics, as the whiskey sour riff, the Split Ends ($18), incorporates raspberry and a smooth topper of Guinness, and the Verte Drip ($117) drinks like a mojito but better, swapping out cloyingly sweet notes with a light coconut float and a bit of matcha for depth. Yet the frozens are most definitely a fave, whether it's beach weather outside or not. The Mama Tried ($16) drinks like a limeaid popsicle but with a touch of smoke, thanks to a blend of triple citrus sorbet, mezcal and St. Germain.
Hindustan Times
26-05-2025
- Entertainment
- Hindustan Times
Small sips, big flavour: The rise of mini cocktails
As moderation becomes the mantra, cocktails are shrinking—not in spirit, but in size. From stylish bars in Delhi to sleek lounges in Tokyo, mini cocktails are becoming the new stars of the menu. Served in charming glassware and packed with complex flavours, these tiny drinks offer a taste of luxury without the burden of excess. Their visual appeal has also made them a hit on social media, with patrons sharing snapshots of their vibrant, miniature concoctions in tiny glassware! It all started at a New York bar in 2010, when a few bartenders, experimenting behind the counter, created a tiny daiquiri for themselves and friends. Dubbed the 'Snaquiri,' the drink was meant as a palate teaser — a playful shot of something refreshing between shifts. But the idea caught on quickly, and that one small pour helped spark a global trend. Since then, bars across the world have embraced the mini format — some to cater to evolving tastes, others to mirror the growing shift toward mindful drinking. The idea is simple: less alcohol, more variety, and a social experience that feels indulgent without being overwhelming. In India, top hotels and bars are taking the trend seriously. At JW Marriott New Delhi, guests can embark on a flavour journey with three miniature cocktails inspired by global cities. The Golden Hour channels the bold citrus of Los Angeles with a touch of smoky Scotch. Tokyo Refined blends sake, yuzu, and cucumber for a clean, calming sip. New Delhi's own signature shot mixes Indian single malt with jasmine and warm spices, offering a delicate yet distinctly local finish. At Juniper Bar in Andaz Delhi, the Roselle Whisper — a floral gin-based mini cocktail with raspberry and citrus — has become a house favourite.'It's a refined sip for guests wanting something unique and artfully crafted,' says bar manager Ankit Tiwari. In Kolkata, Nutcase Etc has added a twist with its mini martini menu. 'It's a two-by-one soup-style concept, priced at ₹395 — a steal,' says co-founder Ritu Parna, adding, 'It's increased demand for full-sized martinis because it introduces guests to the category in an unintimidating way.' For bartenders, smaller pours mean less waste and more scope to experiment with bold, unusual combinations. 'While the pours are smaller and might use less liquid, the craft behind them is just as intense — sometimes even more,' says Raju Bora, mixologist at Encanto in Gurugram, adds, 'Guests are curious about what can be done in such a small format, and we love showing them how much flavour and finesse can fit into one elegant sip.' Aashie Bhatnagar from Cobbler and Crew in Pune agrees: 'Mini cocktails have opened doors to flavour exploration like never before. People come in eager to try styles they might never pick otherwise. The focus has shifted from quantity to quality and curiosity.' She also explained that they serve mini cocktails at brunch because people tend to eat well but don't always want a full-sized drink. 'It lets them sample different flavours without going overboard,' she said. As wellness takes centre stage and portion sizes shrink, moderation is becoming the new indulgence. Drinkers are seeking balance — savouring flavour and craftsmanship without the weight of excess. The rise of appetite-suppressing treatments like Ozempic — originally a diabetes medication now popular for weight loss — has further nudged this shift. More than ever, people want to enjoy a night out without feeling weighed down the next morning. Yet, the appetite for novel flavours and sensory experiences remains as spirited as ever.
