Everybody’s planning Valentine’s Day events and specials. In New York, Patrick Costigan, bar manager at Bar Henry (pictured) offers the Mole Alejandro cocktail (Tanteo chocolate-infused tequila, Godiva chocolate liqueur, cream, shaved dark chocolate, garnished with fresh seasonal berries dipped in chocolate) and Ken Erberle’s Scarlet Swing (Champagne, Lillet Rouge, housemade chamomile syrup, garnished with a fresh and candied rose petals).
At organic-themed Counter, owner Deborah Gavito offers the Make Love Not War (vodka or gin, tangerine, sweet vermouth, honey, peach bitters).
With the reopening of LA’s Hatfield’s, chefs and co-owners Quinn and Karen Hatfield offer an enhanced bar program at their highly praised French-California restaurant. Under the supervision of general manager and beverage director Peter Birmingham, Hatfield’s features an extensive cocktail list features both classics, such as the Vesper, Jack Rose and Dark & Stormy, and originals that include the High-Rose Caipirinha (cachaca, orangecello, pomegranate and grapefruit juices) and the Peruvian Cooler (Plymouth Gin, Domaine de Canton and cerbada, a Peruvian barley tea brewed in-house).