New York’s Zengo, a venture of chef Richard Sandoval and opera megastar Placido Domingo, has opened. Included in the mix is the downstairs Tequila Library, with Courtenay Greenleaf as tequila librarian and beverage manager Claudia Maia responsible for the cocktail list. With approximately 400 tequilas and mezcals on its shelves, the menu features such drinks as the Tamarind Togarashi Margarita (silver tequila, tamarind, citrus and togarashi salt), Pomelo Mezcal Margarita (mezcal, fresh pomelo, citrus and grapefruit bitters) and Cucumber Serrano Martini (mezcal, cucumber, Serrano chile, citrus and chile piquin salt).
Russell House Tavern, “a modern neighborhood tavern celebrating smart cocktails and artisanal fare,” opened in Harvard Square in Cambridge, Mass. On the menu: seasonally inspired, classic dishes from New England and beyond, as well as a distinctive bar program featuring craft beers, an all-American wine list and a carefully curated selection of handcrafted cocktails, including the Harvard Yard (Pikesville Rye, Dubonnet Rouge, Benedictine and allspice dram) and the Crimson Crow, pictured here (Rain Vodka, Aperol, lemon juice and raspberry simple syrup). With a program headed up by bar manager Aaron Butler (formerly of Drink), Russell House Tavern boasts a cocktail menu using only fresh juices, homemade syrups and infusions.
The Anchor, a bar/lounge in New York’s SoHo neighborhood, added a series of mixed drinks made and served in juice boxes for its Thursday night parties as well as a few signature cocktails for the summer. The juice box cocktails were created by co-owner and general manager Jason Lagarenne in conjunction with Urban Daddy, and include An Apple A Day (Mott’s Apple Juice, sour apple mash, cranberry juice and Bulleit bourbon, served with a chocolate chip cookie) and the Hall Monitor (Minute Made Lemonade, Reyka Vodka and a dash of elderflower liqueur). More “serious” drinks, created by Willy Shine of Contemporary Cocktails, include the Highball 212 (ruby red grapefruit juice, Aperol, Partida Reposado and agave nectar).
Word from Washington on the latest spring cocktail menus: Bibiana Osteria-Enoteca features cocktails such as the Rosanna (Brugal Rum, hibiscus liqueur, Frangelico, honey lemon syrup and cranberry). The Oval Room’s got new cocktail creations by Brent Kroll, such as Little Bird Sour (Pommeau de Normandie, lemon juice, egg white and Angostura Bitters.) Zaytinya is offering the Greek Sidecar (Metaxa, Cointreau, maraschino, lemon juice and candied citrus rim), while Oyamel Cocina Mexicana is serving Oyamel's Ponche (white wine, Siembra Azul tequila, Patron Citronge, agave nectar and tropical fruits.) AGAINN’s newly unveiled spring cocktails, created by Rachel Sergi and JP Caceres under the direction of beverage director Caterina Abbruzzetti, include the Holy Grail, (St-Germain, yellow chartreuse and lemon juice, topped with Cava and a pinch of Pear Gold Dust) and the Saint (Old Tom gin, St-Germain, Dolin Rouge Sweet Vermouth infused with Earl Gray Tea, lemon juice and Köstritzer Schwarzbier).