The Places You'll Go
Not that you need another reason to plan a vacation, but have you ever considered orienting a trip around a great bar? The cocktail renaissance of the early 2000s means that in almost every pocket of the country, you can find truly excellent drinks. Here are some recent (and forever) favorites you might want to add to your short list:
BAR CANA
WASHINGTON D.C.
A bar devoted to cachaça, the Brazilian spirit distilled from raw sugar cane? Just go with it. Start off with one of the excellent variations on Brazil’s famous drink, the Caipirinha. The Tangerina is spiked with fresh tangerine juice, while the Maracuja features passion fruit. Come hungry too, for the sunny food menu, featuring shrimp empanandas, grilled Hamachi, and charcoal-grilled steak. (And if caipirinhas aren’t your thing, have no fear — there are excellent cocktails made with other spirits too.)
VICEVERSA
MIAMI, FLORIDA
This brand new Miami bar doubles down on Italian aperitifs, putting an easygo- ing spotlight on spritzes, Amari and vermouths. But mixed in among the Negroni and Americanos are signature cocktails too, like the Veloce, a Mezcal highball topped with orange wine, and the Brucio in Bocca, a mulled spicy Margarita made from blanco tequila, pineapple, spicy agave, sweet vermouth and mulled Barolo (you’re in Miami after all).
BISOUS
CHICAGO, ILLINOIS
This elegant Parisian themed bar in the Fulton market is the place to be to cele- brate the Martini. From classic iterations on the Vesper (a citrusy, snappy vodka-gin martini) to the Gibson (pickled onion with classic Tangeray and Dolin vermouth) to the Olivette (a dirty Martini that sticks the landing with a savory, lush texture), there’s a variation for every one — and some solid options for non-martini drinkers too, like the persimmon and tonic highball. Snack- wise, you’re looking at updated French classics, including caviar and olive-oil fried potato chips served with crème fraiche, saucisson sec, and an assortment of tinned, preserved fish.
CARRY ON
PHOENIX, ARIZONA
If you like a cocktail with a side of theater, this new air-travel themed bar in Phoenix is for you. Dressed up like the ritziest first class, with elegant lounge seats and lux banquets, the immersive experience begins with booking a “flight” to an exotic destination, such as Mexico City. Upon arrival, you’re greeted with warm peanuts and a cocktail to settle into a 90 minute perfor- mance, complete with captains talking about the route and delicious bespoke drinks. If only all air travel was actually like this.
TRUE LAUREL
SAN FRANCISCO, CALIFORNIA
Almost seven years in, this Bay Area ode to mid-century cocktails from Lazy Bear chef owner Dave Barzelay is still firing on all cylinders. The James Beard semi-finalist for best bar serves zippy takes on familiar comfort food standouts like a gussied-up chicken liver mousse, a patty melt served on beef-fat griddled bread, and a loaded baked potato. The cocktail menu is equally understated — delivering excellent renditions of classic drinks, including the Quinine Cobbler (white vermouth, amon- tillado sherry, house-made grenadine and angostura) and a freezer Sazerac (bonded rye, brandy, Peychauds and arak). All of it feels like the very best version of familiar favorites.
BAR BEEJ
DURHAM, NORTH CAROLINA
This Bollywood themed speakeasy in the back of award-winning Indian standout Cheeni is totally road-trip worthy. First, the totally snackable food, including samosas, bread pakora and masala fries served with various chunteys. But the ever-changing drinks come with their own Indian-style flair too, like how A French 75 gets dressed up with coriander, cardamom and rose. Use it as a prelude to the full restaurant experience, or come hang in the darkened room as it plays Bollywood favorites to set the mood.
BAR CONTRA
NEW YORK, NEW YORK
There’s never a shortage of excellent places to drink in the Big Apple, but Bar Contra, a new entry from the Wildair team, is drawing especially rave reviews across the board. Part of the attrac- tion: the refined menu, which features intriguing combinations like chicken wings with stilton, and raw scarlet prawns with a dash of umeboshi. But don’t forget the wildly creative drinks: a Passion Fruit Lowball made with blanche armagnac and gentian and a fruity twist on the Old Fashioned, the Sly Stone (bourbon, apricots, and peach) are standouts.