Mixologist Richard Woods is listed amongst London’s 1,000 most influential people, earning titles such as World’s Most Imaginative Bartender, with his bars shortlisted amongst the Top Ten globally. Visiting New York in his role as Head of Spirit and Cocktail Development at Sushisamba, he takes us on his tour of New York's cocktail hotspots.

“This visit to New York enabled me to see some of the city’s newest watering holes, many of which I feel are already classics. Here is a list of some of my new favorite places to imbibe and grab nibbles:



Bar Goto


Simple clean lines and dimly lit surrounds makes this a great LES space. If you’re peckish, try the Miso Wings – far and away one of the best bar snacks I’ve had in years…all three portions were amazing! Drinks-wise, I tried most of the small, perfectly formed, but heavily Japanese influenced list. My favs were the Sakura Martini with springtime flavors of gin, sake and maraschino. It comes with floating cherry blossom, which always looks cool however manly you are. Also try the Calpico Fizz with gin, yuzu marmalade, calpico and lemon, spritzed with soda and if my memory serves me well, garnished with a yuzu marshmallow.
 

Oiji


This Korean restaurant in the East Village serves modern Korean food and american craft cocktails using Korean spirits. The space is tiny and intimate with a great energy. The Hwayo Soju Negroni, which replaces gin with soju was one of the highlights. Their cocktail menu is incredibly unique, and it’s definitely a place to watch. For the food, the smoked mackerel was light, flaky and perfect, and the honey butter chips are dangerous. 


Caffé Dante


Saxon + Parole was one of my favourite bars in NYC , so I had high expectations when I found out that two of the people behind it had opened Caffe Dante. I wasn’t disappointed. I was recommended the Garibaldi – described simply as Campari and the fresh juice of one whole orange - and the Salty Dog with vodka, fluffy (yes, fluffy) pink grapefruit juice, and black lava salt. These are essentially just a Campari & orange and a vodka & grapefruit, but both were like nothing I’d experienced. I munched on some delicious food. I’ve no idea why you guys have such an affinity for Brussel sprouts, but boy, am I glad you do. One of my all time favorite veg and one you don’t often find as a ‘side’ in the UK.
 


Genuine Liquorette


I’ve said it before and I’ll say it again – New York does small spaces well. This place is a real find. In today’s market with bars opening every day of the week it’s so refreshing to see something new and different. Holding court on my visit was Eben Freeman and being a gent, he talked me through the idea behind the menu and bottle service; called ‘by the gram’, it’s an ingenious and far less expensive way to get a bottle served to you, while only paying for what you drink. As for the cocktail menu, I cant tell you the last time I freely ordered a Cosmo at the bar, yet I found myself doing just that. I’m not going to ruin anyone’s visit by regaling how and what they serve – all I can say is, all hail the Chachunker! 



Pouring Ribbons


I made the trek to Avenue B to visit Joaquin Simo, who was awarded Best American Bartender at Tales of the Cocktail in 2012. The space is larger than I expected with so many different areas for different groups of people to enjoy themselves. As cocktail geeks, we sidled up to the bar so that we could learn about their new Route 66 menu that travels the famous highway choosing unique cocktail recipes along the way. Joaquin was testing out a new cocktail called The Emerald Old Fashioned; it was perfect, with Knappogue Castle Single Malt Whiskey, honey syrup, genepy, and green chartreuse - they have probably one of the best collections I’ve every seen. I’ll definitely come back to see the next iteration of the Route 66 menu.”

Having headed up the bar program at London’s Sushisamba and Duck & Waffle (top 10 finalist in the “Best International Restaurant Bar”), Richard Woods has been in New York relaunching Sushisamba's West Village cocktail menu, offering new culinary concoctions, game changing garnishes (turbot nigiri, anyone?), and twists on classics, such as the Pistachio & Avocado Batida, with fresh avocado purée swizzled through crushed ice with cachaça, pistachio orgeat and cacao and served an accompanying cone of maize cancha.

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