onthebar

This week we’re thrilled to be releasing onthebar 3.6 for the iPhone. In this update we've totally redesigned the app navigation to make things easier to find and use. We're also now iPhone 6 and 6+ compatible for our big-phone friends.

The big change you’ll immediately notice is that all of your navigation options are now easily accessible via the bottom tab bar. 

Here’s a quick run down, left to right:

1. Use the COMPASS tab to guide your night 

This replaces what was called “Home” in previous app versions. Think of this screen as your compass for a good time. By default we’ll order bartender updates by how relevant we think they are to you based upon a number of factors like how often you interact with that user, how often you visit the bar they’ve checked in at, how close they are to you, the user’s overall rep score, how many “enjoys” & comments their checkin is receiving from other users, whether or not any of your friends are visiting them, etc. 

If you don’t follow any users we’ll populate this list with nearby people. Once you start following users, unfollowed users will start to disappear from this list unless they’ve posted some really excellent content that we think you might be interested in. You can reorder this list by proximity and by recency of checkin via the filter button at the top of the feed - You can also browse nearby bars from there. 

We’ve also added the ability to search the real-time activity by bar so you can easily see what's happening at your favorite spot across town - the search bar will suggest to you the places that you often visit and will keep track of your search history to make this quick and easy.

2. Use the SEARCH tab to find people to follow

In here you’ll find your familiar lists of bartenders. The En Fuego (on fire) list is now regional so if you’re looking at this list in NYC you’ll see a different ranking than in Boston or Chicago. You can search bartenders by name or by bar name. 

Tap the emoji friends in the top right to launch the Friend Finder - from there you can connect your social media accounts and address book to find all of your friends who are using onthebar. If you follow friends you’ll get notified when they’re working or drinking nearby (you can turn these notifications off) and their visits will influence the Compass list. So, whomever you want to see in your compass you should follow. You can control the types of notifications you get from any user you follow by tapping the gear in the top right of their profile (only appears when following). 

3. Use the ACTION tab to check in onthebar or onthetown

The middle, blue tab option replaces the blue circle from the old Home feed. You guys know how this works! When trying to record a bar visit you can pull down on the bar list to refresh it based upon your current location. Form the visit screen you can tap on bartender thumbnails to blow them up to fullscreen so it’s easier to recognize people. You’ll notice some new things happening after you check in at the bar - try it out!

4. Use the DRINKS tab to discover delicious new cocktails 

We’re debuting a new, more visual look for the drinks list. The drinks database is getting massive (we’re on pace to have the largest drinks database in the world and the best part is they’re all added by pro bartenders!) and the quality of the drinks is off the charts - so we really wanted to showcase how sexy these drinks are. We hope this does the trick. 

You’ll also notice small spirit icons with each drink in the list denoting the base spirits being used. The En Fuego tab here is global - so those are the hottest drinks in onthebar at the moment based upon user activity. That list updates daily. We've also added a "Recs" tab that incorporates your favorite spirits and drinks that you've "enjoyed" in the past - this is a really fun list to scroll through and will change every time you load it (you can update your spirit preferences from your profile if you want different kinds of recs). 

You can search drinks by drink name, ingredient name, bartender name, or bar name. Also, we’ll give you suggested searches based upon your favorite spirit types. Try not to drool on your iPhone - I’ve been doing that a lot lately :\ 

5. Use the PROFILE tab to manage your profile and settings

Tap the gear in the top right to edit your bio or your settings and to access any of your data not displayed on your profile or via your profile stats. Bartenders, you can access Job Opportunities from here! Managers, you can post jobs via jobs.onthebar.com

There you have it! We hope you like the update! This one was a massive effort and incorporates tons of your feedback, bug reports, and ideas so please keep it coming by emailing [email protected] anytime you have a problem or idea.

As always, if you like what we're doing, please "tip" us by leaving an app review so we can continue to grow the community.

Have fun out there ~ian

Happy Negroni Week! Over 1,000 restaurants across the country are participating in this annual event. Organized by Imbibe Magazine and Campari, a portion of the proceeds from each drink goes to a charity of the venue’s choice. Visit their website to see the full list of participating restaurants from across the country!

We pulled through our drinks database and picked 7 of our favorite Negroni variations from our users, from the classic gin, sweet vermouth, Campari version, to some more inventive options. Negroni Week ends this Sunday, so go grab a cocktail for a good cause!

1. New World Negroni by Maggie Campbell at Privateer Rum Distillery

1.5 oz Privateer Silver Rum

1.5 oz Sweet Vermouth

1.5 oz Campari

2. Peach Negroni Flip by Jen Mulero at Tavern 1947

.75 oz Aperol

1.25 oz Peachcello

1 part Whole Egg

1 dash Fee Brother's Peach Bitters

1 oz Gin

3. Negroni Sbagliato by J Rosser Lomax at Dram

1 oz Sweet Vermouth

1 oz Sparkling Wine

1 oz Campari

4. The Contessa Negroni by Clair McLafferty at Octane Coffee

1 oz Cocchi Americano Rosa

1.5 oz Plymouth Gin

.5 oz Aperol

5. Negroni Framboise by Mel at The Bancroft

1 oz Campari

1 oz Ransom Old Tom Gin

1 oz St. George Raspberry Liqueur

6. The Linwood Negroni by Jake Valianes at Linwood Essentials

1 oz Campari

1 oz Cocchi Americano

1 part Ipa Foam

1 oz Dillon's Cherry Gin

7. Classic Negroni by Juan Juan at Black Sheep Ale House

1 oz Campari

1 oz Sweet Vermouth

1 oz New Amsterdam Gin

In 2014, bartenders around the country added thousands of recipes to the onthebar drinks database. Our insanely talented users make, photograph, and upload new drinks every day. This searchable, constantly growing collection of cocktails presents a window into which spirits, bitters, liqueurs, fruits, herbs, and other creative ingredients are most popular with the pros.

We analyzed last year’s drink recipes to discover bartenders' favorite brands of 2014. We broke down the data into Base Spirits (the hard stuff) and Modifiers (everything else) and included some example cocktails below.

Any surprises? What's your favorite cocktail you've had featuring one of the Top 10? Let us know in the comments!

Cheers!

Congrats to Del Maguey and Angostura Bitters for claiming the top spots in their categories!

BASE SPIRITS:

1. Del Maguey Mezcal Vida

Sample cocktail: F The Cartel Contributed by: Tenzin Conechok Samdo Found at: Trade - Boston, MA Learn more: @DelMagueyMezcal

2. Hendrick's Gin

Sample cocktail: Cucumber Fizz Contributed by: Becca Anne Found at: Wahlburgers - Hingham, MA Learn more: @HendricksGin

3. Old Overholt Rye

Sample cocktail: Samuel Pickwick Contributed by: Jennifer Akin Found at: Oliver's Twist - Seattle, WA Learn more: @MeetOldOverholt

4. Tito's Handmade Vodka

Sample cocktail: Lemon Vermicci Contributed by: Noah Mccullough Found at: Todd English P.U.B. - Birmingham, AL Learn more: @TitosVodka

5. Four Roses Bourbon

Sample cocktail: Strawberry Whiskey Smash Contributed by: Jesse Rosenwald Found at: Ward 8 - Boston, MA Learn more: @4RosesBourbon

6. Bulleit Rye

Sample cocktail: Squirrel's Tail Contributed by: Evan McConnell Found at: Local Pig - Kansas City, MO Learn more: @BulleitUSA

7. Jameson Irish Whiskey

Sample cocktail: Alternative Ulster Contributed by: Joshua Perez Found at: Boilermaker - Manhattan, NY Learn more: @jameson_us

8. Rittenhouse Rye

Sample cocktail: Trinidad Sour Contributed by: Joe Whyte Found at: Buffalo Proper - Buffalo, NY Learn more: facebook.com/Rittenhouse-Rye

9. Buffalo Trace

Sample cocktail: Kentucky Bramble Contributed by: Andrew Hannigan Found at: Holland House Bar & Refuge - Nashville, TN Learn more: @BuffaloTrace

10. Beefeater Gin

Sample cocktail: Drum Roll Cktl Contributed by: Henry Still Found at: The Randolph BK - Brooklyn, NY Learn more: @BeefeaterGin

MODIFIERS:

1. Angostura Bitters

Sample cocktail: Annie Parker Swizzle Contributed by: Donnie Pratt Found at: Cucina 24 - Asheville, NC Learn more: @AngosturaUSA

2. St. Germain

Sample cocktail: Buckin' Delilah Contributed by: Jenn Cherry Found at: Michael Jordan's Steak House Chicago - Chicago, IL Learn more: @StGermainDrinks

3. Campari

Sample cocktail: The Valdez Contributed by: Parker Girard Found at: Barrel - Washington, DC Learn more: @campari

4. Peychaud's Bitters

Sample cocktail: Chinese Alchemy Contributed by: Chazz Madrigal Found at: Driftwood Room - Portland, OR Learn more: facebook.com/PeychaudsBitters

5. Aperol

Sample cocktail: Street Walkin' Cheetah Contributed by: Stephen Bookman Found at: Highball Lounge - Boston, MA Learn more: @AperolUSA

6. Luxardo Maraschino

Sample cocktail: El Carlito Contributed by: Erin Davey Found at: The Mandarin Hide - St. Petersburg, FL Learn more: @LUXARDOUSA

7. Green Chartreuse

Sample cocktail: Flatiron Stinger Contributed by: Tara Wright Found at: 1200 Miles - New York, NY Learn more: @chartreuseliq

8. Regans' Orange Bitters

Sample cocktail: The Pierce Contributed by: Moira Costello Horan Found at: Loco Taqueria & Oyster Bar - Boston, MA Learn more: facebook.com/RegansOrangeBitters

9. Cointreau

Sample cocktail: Sonoran Daisy Contributed by: Danny Wilcox Found at: Playground DTSA - Santa Ana, CA Learn more: @Cointreau

10. Carpano Antica

Sample cocktail: Blood & Sand Contributed by: Tyler Jay Wang Found at: Audubon - Boston, MA Learn more: carpano.com

(Photo: Thirst Boston)

Last weekend, the city got its drink on at Thirst Boston, a gathering of “bartenders, industry icons and beverage connoisseurs from Boston and beyond” to celebrate the art of drink. There were lengthy discussions on whiskey, seminars on rum and tequila, pop-up shops, competitions, and all the cocktails you could possibly enjoy.

Thirst is like Christmas to bartenders (since, in all likelihood, they’re working on Christmas) and barhoppers alike, and you couldn't so much as glance at your social media feeds without a mention of the festivities or a photo of someone’s 14th drink.

(Photo: Twitter)

It all began with that thing… you know, The Thing - the opening night gala, where, as Russell House Tavern’s Fred Yarm describes it, “high-class elegance meets low-brow cocktail shenanigans.” Our own TJ Connelly manned the decks, appearing as a tuxedo-clad merman surrounded by the glow of a purple seashell.

(Photo: Natasha Moustache Photography)

"Nothing beats the moment the when the doors finally opened at The Thing," said Sean Frederick of Citizen. "Full credit goes to Will Thompson and his crew, who once again worked around the clock to pull off a kick-ass party that was every bit as grand as the venue. I've had the honor of bartending this party three years in a row, and plan on doing so until my arms fall off."

After The Thing were the after parties at Citizen and The Hawthorne, and things progressed into the night as you might imagine.

The cocktail education (the best kind of education) began on Saturday morning, with Music & Cocktails, a jaunt through the history of rum, Cocktails in the Movies, and the merits of aperitifs… with the rest of the day including innovations in American whiskey, vermouth preparation, an infusion workshop, entrepreneurship in the spirits industry, and much more.

We asked Yarm about his favorite part of the weekend:

“One of the most valuable talks of the weekend was ‘The Three Phases of Hospitality,’ where Andy Seymour, Joaquin Simo, Jon Santer, and Sean Kenyon walked us through the variety of ways of calming our guests and anticipating their needs through bar and menu layout, making reading a part of daily routine for conversation topics, and building respect and warmth with the people you work with. As Sean Kenyon said, ‘Service has steps, while hospitality has soul -- it comes from the heart.’”

(Photo: Twitter)

Of course, there were parties throughout the weekend to enjoy in between learnin’, too. The Patrick Swayze-inspired Roadhouse shindig boasted  “everything you love about the American dive bar complete with BBQ and poor lighting,” the Blender Bender competition armed each contestant with a Vitamix to see who could make the best tiki drinks, and pop-up shops and bars from Boston and beyond peppered halls of the Fairmont Copley Hotel.

Both Frederick and Yarm noted Thirst's pop-up theme as their favorite part of the weekend, Yarm going for the New York City bar Amor y Amargo's event at Silvertone, where he "got a flavor of bartender's Sother Teague's recipes and the gist of the bar program there.”

As for Citizen's lead bartender, it was the State Lines popup featuring eight bars from Portland, ME, and Providence that stood out, and not just for its "awesomely-absurd midday carnival" vibe.

"The cocktail scenes in both cities have been bubbling underneath the surface for years now, and they're finally garnering the attention they deserve," he said.

Thirst's cocktail aficionado attendees have presumably tasted an outstanding drink or two in their day, but when asked if there was a cocktail consumed this weekend that was knock-you-on-your-ass fantastic, local legend Brother Cleve was behind one of them, of course.

"Brother Cleve pulled me aside Saturday morning between seminars and proffered a bottle of his Mexicali Rose, a carbonated concoction of mezcal, blanc vermouth, strawberry-fennel syrup, cinnamon, and bitters. Incredible, and a great reminder that an ordinary cocktail that's been bottled is merely novel. An extraordinary one is a revelation," Frederick told me. "But the most shockingly-delicious taste of the weekend came courtesy of The Portland Hunt & Alpine Club's Andrew Volk: a fizzy combination of Allen's Coffee Brandy and Moxie, delivered from a keg. Is that a cocktail? I don't know. But it was stupid good! Andrew, please know that I'll be stealing this idea immediately."

What was YOUR favorite part of Thirst Boston? Tweet us @onthebar and let us know!

Visit Fred Yarm’s blog for a more in-depth look at Thirst Boston’s events from last weekend.

Fall cocktails are rolling out on local menus just as we're finally accepting that the seasons are changing - is it perfect timing or what? You grumpily put on your hoodies and peacoats to stomp over crunchy leaves to your favorite bars, then just as quickly remember what happiness feels like as your chosen autumnal concoction makes its way down your throat and warms you from within. Summer who?

Here are a few new drinks to help you get acclimated and intoxicated, and the good folks who know how to make 'em best:

Ask Seth Freidus at Alden & Harlow for Burning Leaves: Scotch, smoked squash, Cherry Heering, Benedictine, lemon.

Ask Tyler Wolters at Firebrand Saints for a Palmetto: rum, sweet vermouth, Angostura orange bitters.

Ask Rachael Alden at Christopher's for a Pumpkin Pie Martini: Crop Organic pumpkin vodka, Molly's Irish Cream, Stirrings ginger liqueur, splash of cream.

Ask Libby Spencer at Deep Ellum for a Barrel-Aged Hanky Panky: gin, vermouth, Fernet Branca.

Ask Tracy Latimer at jm Curley for... any of these - you can't go wrong (but I suggest a 19/21).

Got more for us? Tweet us your favorite new fall drinks at @onthebar.

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Now’s the perfect time to head to New York; the swaths of tourists have found their way back home (for the most part) and the frigid winter winds are yet to arrive. But you already know about all the big-name bars in East and West Village and the familiar faces there mixing drinks, so it’s time you cross the bridge and make some new friends in another borough - BROOKLYN.

Here are five onthebar-tenders you need to know, where to find them, and what to ask for when you visit:

WHO: Timothy Miner WHERE: The Long Island Bar, Cobble Hill WHAT: Bluegrass on the Adriatic - Bittermens Boston Bittahs, lime, orgeat, Amaro Montenegro, bourbon

WHO: Samuel Ehrenreich WHERE: The Sackett, Park Slope WHAT: Race Car in Red - Brooklyn gin, Peychauds, luxardo maraschino, Chambord, fresh lemon juice

WHO: J. Rosser Lomax WHERE: Dram, Williamsburg WHAT: Leaves Turn Inside You - Carpano Antica, angostura bitters, grapefruit juice, cinnamon syrup, blended scotch

WHO: Parker Bagley WHERE: The Randolph, Williamsburg WHAT: Green Point - Sweet vermouth, yellow Chartreuse, Regan’s orange bitters, angostura bitters, rye whiskey

WHO: Nick Settle WHERE: Donna, Williamsburg WHAT: Peach Boy Slushy - Mathilde peach liqueur, lemon juice, Korgstad Aquavit, housemade orgeat, simple syrup 

The amount of bar and restaurant openings in Greater Boston lately can be tough to keep up with, especially if you’re new to the area or a student who’s been MIA since May. It may be 90 degrees out today but the seasons will turn on a dime and you’ll need to find your new favorite place to hole up for the colder months with a couple body-warming fingers of whiskey. 

Before checking out a new spot, you can search the bar in our app and get an idea of the place through the bartenders who work there, and you may even see a familiar face or two. We’ll help you get started; here are a few great people to visit in their new digs, all opened in 2014.

WHO: Dave Wells WHERE: McCabe’s On Mass, 2046 Massachusetts Ave, Cambridge (Porter Square). WHAT TO ORDER: Honey Pot (Jameson, Wild Turkey American Honey bourbon, Canton ginger liqueur, bitters, lemon).

WHO: Billy Cox WHERE: Bostonia Public House, 131 State St., Boston (Financial District). WHAT TO ORDER: Sinners & Saints (Maker’s Mark, yellow Chartreuse, ruby red grapefruit juice, St. Germain).

WHO: Stephen Bookman WHERE: La Brasa, 124 Broadway, Somerville. WHAT TO ORDER: Street Walkin’ Cheetah (lime juice, soda water, grapefruit juice, aperol, Dolin Blanc).

WHO: Bryn Tattan WHERE: Merrill & Co., 1 Appleton St., Boston (South End). WHAT TO ORDER: Manzray (Peychaud’s bitters, Manzanilla sherry, strawberry, lime juice)

WHO: Ryan Connelly WHERE: Alden & Harlow, 40 Brattle St., Cambridge (Harvard Square). WHAT TO ORDER: Little Honda (lime juice, cherry shrub, Braulio Amaro, white rum).

WHO: Paulo Pereira WHERE: Brass Union WHAT TO ORDER: Romero (rosemary-infused reposado, grapefruit juice, honey syrup, lilet blanc, orange bitters)

Bartending is often thought of as a male-dominated position, but in fact, more than 60 percent of our friends behind the stick are women, and some of the best are right here in Boston. This weekend, make it a ladies night and hop around the city to see the power ‘tenders that make us females proud.

Ezra Star at Drink If you didn’t see her masterfully work the goofball hosts of Best Bars in America a few weeks ago, head down to the Fort Point spot and let Ezra pour your personality into a cocktail to see the magic for yourself. Tell her what you like and what mood you’re in and she’ll come up with the perfect cocktail to match. Too much pressure? Okay, go with her featured onthebar cocktail, Bone Crusher with tequila and tabasco.

Sabrina Kershaw at Franklin Cafe "Slinging drinks, making dreams come true." Sabrina is known for her creativity and swift cocktail-making skills; she was previously the Boston winner of Speed Rack, an all-female speed bartending competition, and has honed her award-winning abilities for over a decade. Try some of her featured drinks like the Negroni-inspired All’alba or The Improved Michelada while you’re soaking up the last few weeks of summer.

Mary Stout at Citizen Always one for a good laugh, if you’re looking for some entertainment behind the bar to go with your Pappy Meal, Mary’s your lady. With onthebar featured drinks like the Dirty Dancing-inspired I Carried a Watermelon Collins and the simple Rosé to the Face - which is just that, “put delicious rosé in a glass, make mouth happy” - a healthy dose of personality is her main ingredient at the Fenway pub.

Katie Emmerson at The Hawthorne Named one of Boston’s 30 under 30 by Zagat in December, and most recently Boston’s Best Bartender by The Improper Bostonian, Katie’s been having a pretty great year behind the bar.But besides all the well-deserved accolades, she’s full of sweetness and wit and serious technical skill that’s helped bring the Kenmore bar to the forefront of the local cocktail scene. As Audubon’s Tyler Jay Wang says, “Sitting at Katie’s bar is one of life’s great joys.”

If you’re itching to break from your usual routine this weekend and want to try something new, you can always check the onthebar app for popular drinks and the masterminds behind them all. We know you’re in a serious relationship with your favorite bartender, but it’s good to spice things up once in a while and make new booze-slinging friends. Here are a few cocktails trending in Boston right now and the bartenders you should visit to enjoy them:

OLD FATTY By: Billy Cox at Bostonia Public House

The perfect *brunch* cocktail.

.5 oz simple syrup 2 oz bacon-infused bourbon 3 dashes Angostura bitters Garnish: orange slice, crispy bacon

NEW ORLEANS FIZZ By: Jace Sheehan at Carrie Nation

The bourbon is mellowed out by the egg white, with a sharp aromatic finish that is cancelled out by the sugar rim.

1 oz Prosecco .25 oz simple syrup 1 egg white .25 oz lemon juice 7 dashes Peychaud’s bitters 1.5 oz Bulleit bourbon 7 dashes Angostura bitters

COOL HAND CUKE By: Mike Collins at Wink & Nod

Refreshing.

.75 oz Pimm’s .5 oz lemon juice 1 oz muddled cucumber .5 oz simple syrup 1.5 oz Hendrick’s gin

PICNIC TABLE By: Sam Treadway at backbar

Perfect refresher for a backyard BBQ.

1 oz Mezcal Vago Elote 1 jalapeño slice .5 oz lime juice .5 oz agave syrup 1 oz watermelon-infused poitin

HARBOR TEA By: Nora Catherine Oneill at 75 Chestnut

1 oz. Mansinthe 1 pinch muddled mint 1 part fresh ginger 1 dash lemon juice 2 oz Bully Boy whiskey 1 oz iced tea

Did you catch the most recent episode of Esquire's Best Bars in America? Hosts Jay Larson and Sean Patton came to Boston to shoot the breeze with some of our favorite pals at onthebar (and some Fernet, too). The alcohol flowed day and night and they got to try delicious cocktails at Highland Kitchen, Drink, Trina's Starlite Lounge and Brick & Mortar.

In case you missed it, here's the roundup of the featured drinks and their recipes (so you can try them at home, remember bartenders make 'em better, and then visit Joe, Ezra, Emma and Matt for the real thing):

MADE BY: JOE MCGUIRK BAR MANAGER, HIGHLAND KITCHEN

WARD 8 2 oz. Rye Whiskey 1/2 oz. Lemon Juice 1/2 oz. Orange Juice Splash of Grenadine Serve straight up with an orange twist

MADE BY: EZRA STAR BARTENDER, DRINK

SEELBACH 1 1/2 oz. Bourbon 1/2 oz. Cointreau 7 dashes Angostura Bitters 7 dashes Peychaud's Bitters Top with Cava

RED HOOK 2 oz. Rye Whiskey 1/2 oz. Punt e Mes 1/2 oz. Luxardo Maraschino Lux Cherry

MADE BY: EMMA HOLLANDER GENERAL MANAGER, TRINA'S STARLITE LOUNGE

BLOODY MARY 2 oz. Vodka 2 oz. Tomato Juice 1 oz. Homemade "Mud" Grillo's Pickle Spear

MADE BY MATTHEW SCHRAGE BAR MANAGER, BRICK & MORTAR

CORN'N OIL 1 1/2 oz. White Rum 1/2 oz. Smith & Cross Jamaica Rum 1 oz. Velvet Falernum 3/4 oz. Lime Juice Served on Crushed Ice Topped with Angostura Bitters

DUCK, YOU SUCKA! 2 1/4 oz. Wild Turkey 101 Rye 1/2 oz. Averna Amaro 1/4 oz. Luxardo Maraschino 2 dashes Angostura Bitters

We all have a few people dear to our hearts who consistently perfect our evenings with their witticisms, charm and ability to make a damn good drink. They remember our names and faces and know exactly what to pour us before we even sit down. 

We know your favorite barkeeps, they're the folks making the en fuego list day in and day out, but who are their go-to bartenders on their days off? We asked a few of your favorite pals:

Melissa Benson of Park and Central Kitchen: My favorite bartender to visit is Melissa Weirsma [at Drink]. She has the most amazing way of making everyone - even if she's just taking care of them for the first time - feel like they're at the best party with the most gracious host. She keeps it professional from her side of the bar but allows (and maybe encourages) me to be any thing but on mine! 

Daren Swisher of JM Curley: That one is a tough call, I can't [whittle] it down to one but here are a few. Josh Childs, Ezra Star, Palmer Matthews (and everyone over at Drink), and last, but certainly not least, Jason Cool. I challenge anyone to sit a bar J Cool is working and be in a bad mood - literally impossible. Though, come to think of it, forget what I said about Palmer. Don't visit or more importantly follow that guy onthebar. According to him, we are in a contest to see who can get more followers (I am currently trailing him, but not at all bitter about it). So just forget about Palmer.

Palmer Matthews of Drink: Daren Swisher, because he's incredibly smart and really knows how to take care of his guests. I also really enjoy talking shop with him. 

Fred Yarm of Russell House Tavern: Sahil Mehta at Estragon for a Monday night of hospitality, tapas and a gander at his drink notebook; Josh Childs and Zamira Hoyos at Silvertone on Tuesdays for High Lifes and veggie burgers; all the kids at Brick & Mortar for reasons my lawyers have asked me not to discuss. And Tony Iamunno at Stoddard's (and the other places he works).

There you have it folks, your favorite bartenders' favorite bartenders. Is there another martini-making gem out there you want onthebar to know about? Tell us about your picks in the comments below!

Negroni Week is in full effect, with nearly 50 restaurants in Massachusetts alone participating in the charitable event. If you haven’t heard, $1 from every Negroni sold at participating bars and restaurants benefits a non-profit organization of that venue’s choice. You can visit the official website for a full list of participating restaurants from around the area and beyond, along with their chosen charity.

The classic Negroni recipe is equal parts gin, sweet vermouth and Campari, and any bartender worth their salt can deliver that to you in a flash. This list, however, is to help you find the people putting a little celebratory twist on the beloved cocktail. Go now in peace into the weekend, visit these fine folks and drink your face off for a good cause.

Kenny Belanger at Kirkland Tap & Trotter for a Negronifico (gin, vermouth, Campari, pacifico) - Share Our Strength

Joy Richard at Franklin Cafe for Negroni Jello Shots - Horizons for Homeless Children

Kevin Mabry at JM Curley for a variation made with Spruce tip-infused gin, amber vermouth and carbonated Campari - Animal Rescue League of Boston

Byron Lepine at Merrill & Co. for a carbonated Grafoni (gin, Campari, sweet vermouth, grapefruit shrub) - BiNa Farm

Fred Yarm at Russell House Tavern for a variation made with Beefeater gin, Campari, St. George raspberry liqueur and Bookers Bourbon - The Leary Firefighter's Foundation

Ian Strickland at The Merchant for a Pegroni (orange-infused Cold River gin, Campari, Punt e Mes, orange bitters) - Animal Rescue League of Boston

Seth Freidus at Alden & Harlow for The Lady in Red (strawberry-infsed tequila, Campari, sweet vermouth, dry vermouth) - East End House

Kyle Powell at Backbar for the Negroni Milk Punch (gin, Campari, sweet vermouth, Stappi bitters, and orange juice) - Wine to Water

Boston magazine recently published a list of the top five reasons to visit Backbar in Somerville, including fat-washed spirits, olive-oil cocktails, and of course, spicy caramel popcorn with bacon, but we know the best reason to go - Joe Cammarata, the Union Square establishment’s principal bartender that helped open its doors back in 2011. 

Cammarata recently won the 2014 Official Cocktail Competition for this summer’s Tales of the Cocktail in New Orleans, and in August, he’ll be heading to Kendall Square to open the Ames Street Deli, which “turns into a bar at night, while the other part will be a sit-down restaurant serving all meals,” according to Chowhound.  

Congratulations on your big Tales of the Cocktail win! Tell me about the Hurricane Caesar, which was chosen out of 240 recipes as the festival’s Official Cocktail. The Hurricane Caesar is a pretty simple variation on the classic. I took inspiration from a bunch of other classic tiki cocktails and kind of merged them together to create this cocktail.  

How have you been enjoying your newfound recognition from the win? I was really shocked and humbled to see the response. My Facebook, Twitter and email was constantly buzzing for two days.  

You also just won the Iron Tender Bar Wars Challenge on a team with a few fellow local bartenders, dressed as Ninja Turtles, no less. Iron Tender is a really fun, fast-paced, Iron-Chef-like competition that Frank Martucci created in Rhode Island. It was probably the most fun I’ve had at a competition. Getting to bartend with Ran, Troy, and Sam was such a blast. 

You’ve been bartending for about seven years now. Tell us a little bit about your background and how you ended up at Backbar. I was a proposal writer at an engineering company when my cousin, a bartender at Devlin’s, got me a bar backing gig. It got to the point where I was working all week in the office and couldn't wait for Friday and Saturday night to bartend, so I just pulled the plug on the 9-to-5 life and went with what made me happy. I wasn't even really looking for a job when I found the post for Backbar on Craigslist, but it seemed like the right fit for me so I went for it.  

Where do you start when creating a new drink? It could come from a number of different things - something seasonal from the kitchen, a new product, a classic cocktail, something I recently ate or drank, or sometimes the name comes first and we work backwards. 

According to the rumor mill, you’ll be leaving Backbar to serve as the bar manager at the Ames Street Deli. What can you tell us about it? What will your approach be to the cocktail program? I am really excited to stay in the Backbar/Journeyman family and help them open the Ames Street Deli. The cocktail program will move away from the daily and weekly specials and focus more on a larger cocktail menu. I think we found a fun way to lay it out that will make it easy for guests to navigate.  

A lot of bartenders tend to leave this area and head to bigger cities NYC or San Francisco. As a question more about the viability of the Boston cocktail scene, rather than a job-interview question, where do you see yourself in five years? I think it’s a credit to the Boston cocktail scene to have our bartenders who started here, spread out and show the rest of the country what we have to offer. However, I have no plans to leave the city, I grew up here and almost my whole family still lives here.  

Who’s your go-to bartender on your day off? I always have fun sitting at Evan Harrison's bar.

HURRICANE CAESAR

Ingredients:

1 oz Rhum Clement Agricole

.5 oz House Orgeat

1 oz Passion Fruit Honey Syrup

.75 oz Lime Juice

1.5 oz Bacardi 8

.5 oz Campari

Combine all ingredients except Campari and shake with ice. Strain into Hurricane glass and top with crushed ice. Top with Campari, garnish with grated nutmeg and a metal-sword skewer stabbing a maraschino cherry through a lime wheel, and serve with straws.

Garnish: Sword stabbing a cherry through a lime wheel and grated nutmeg.

Inspiration (as told to Tales of the Cocktail): "I created the Hurricane Caesar on the Ides of March for a drink of the day at Backbar. The idea was to capture Caesar’s stabbing on the Senate floor. Adding the Campari to the drink adds a beautiful balance with the tropical fruit as well as it represents Caesar’s blood."

The daily-changing food menu at Alden & Harlow has been touted as “local, seasonal, sustainable.” Sure, this describes a lot of places in town, but how often can the same be said for a restaurant’s cocktail menu? Eastern Standard alum Seth Freidus, who serves as bar manager for chef/owner Michael Scelfo’s new Harvard Square spot, works closely with the kitchen to inspire homemade syrups, infusions and more. This week, we chatted with Seth about how he got started behind the bar and his unconventional approach to creating cocktails.

How did you get started behind the bar in Boston? I started while I was in college at Suffolk University. While studying business management downtown, I started out as a server at Legal Seafoods and quickly got behind the bar. I had immediately fallen in love with the Boston restaurant and bar industry.

Eastern Standard is one of my favorite spots in town. You got to be a part of its award-winning cocktail program. What was that like? Eastern Standard was a great experience in every way. I graduated from college and started bar backing at ES. What I learned was priceless, it was a lot of hard work, but we also had a lot of fun.

The drink menu at Alden & Harlow uses a lot of homemade concoctions and seasonal ingredients, which has created the kind of relationship between the kitchen and bar that is not often seen in restaurants. How does that relationship work and how does it help with your recipe development? Chef Scelfo and I started talking about how we wanted the bar and the kitchen programs to reflect each other in the use of seasonal, market-fresh ingredients. I think of it as working backwards, from the ingredient. For instance, we get in beautiful parsnips, I make a parsnip puree, and then I make a cocktail recipe that highlights it. It’s been cool to see such a close relationship between kitchen and bar.

What ingredient or spirit do you think is under-appreciated or underutilized? I think cachaça, pisco, cognac and many delicious rums out there are all underutilized spirits. There’s way more than vodka, gin and whiskey.

Current favorite ingredient to use? Probably spring radish. Be on the lookout! It’s bright, peppery, earthy and delicious. 

What have you made with it? [I call it] Rabano (Spanish for radish). It’s a salted radish puree, bourbon, velvet falernum and fresh lemon juice, with a garnish of Szechuan chili oil. 

What have people been people asking for lately? I've found a really good response to our cocktail and house bitter on draft. There’s a lot of barrel-aged cocktail talk, but it seems like a trend that tried to start a couple years ago and just isn't quite taking off. I'm excited to see more house-made ingredients at bars.

What are you most excited about on the new menu? I've recently added three cocktails to the first of the spring menu, and I have a few more coming on this week. I'm excited about the Stalker, with cachaça, rhubarb-jasmine, fresh lemon and Cynar. 

Who's your go-to bartender on your day off? When I'm off, I'm probably going to visit Vik at Sarma, or Evan at Highland Kitchen/State Park, or Patrick and the boys at Fairsted Kitchen.

Hi there! I'm Kristen, your shiny new resident blogger here at onthebar connecting you to your favorite barkeeps and watering holes. "Jameson and a High Life" is my favorite snack. Let's be friends.

The colorful exterior of East Somerville’s La Brasa piqued our interest back in March, but anticipation for the eatery’s opening has been brewing since Chef Daniel Bojorquez, of L’Espalier and Sel de la Terre, signed a lease in 2012. And now, the eclectic restaurant is finally here, with 5,000 square feet of reclaimed wood, an open wood-fired kitchen and a long steel bar, behind which you’ll find the man behind La Brasa’s bar program, Matt Schrage.

Previously of Menton and The Hawthorne, you may currently know him as the one who makes hangovers worth it over at Brick & Mortar, but when he’s not onthebar in Central Square, he’s quietly crafting some of your favorite cocktails for drink menus around town, most recently at Ribelle. I caught up with Matt last week after checking out La Brasa’s friends and family dinner, where we hopped on the repurposed tractor-saddle barstools and toured the Latin-influenced drink menu.

You're the bar consultant at La Brasa, what does this mean for your future at Brick & Mortar? Can we still expect to be well-fed with drinks while we wait for the 47 bus to arrive?

I'm currently the Bar Manager for both Brick & Mortar and Central Kitchen, I'd like to man that post as long as Gary and Avery have me. I have more fun working with the people at 567 Mass. Ave. than I would have ever thought possible. You can find me slinging 2 Caravels on Wednesday, Thursdays and Sundays with Nic "Big Scoop" Mansur and Lea "Yolo" Madda, respectively. 

How did you end up at La Brasa?

I've known Chef Daniel peripherally for a few years now. When he started looking for someone to help open the beverage side of La Brasa, two former colleagues of mine recommended me. Alex Crabb, the chef/owner of Asta, who I worked with opening The Hawthorne, and Paige Farrell, who was on the opening team of Menton, connected us. I was pretty fresh off the opening of Ribelle and was eager for a new project, so the timing was advantageous. It's been really rewarding working with him and the La Brasa GM, Shauna Reyburn getting it off the ground. I think I speak their language.

For those who are averse to traveling to the outskirts of the city, how do you plan to lure them to East Somerville?

If you look at recent restaurant openings in metro Boston, you'll see that with a few exceptions (Asta), the most interesting openings are happening outside of Boston proper. Somerville, Cambridge, Brookline - these towns provide much more support for an up-and-coming chef, barman or independent restaurant operator. They get to take more chances because licenses are easier to come by and the margin for error is a little more gentle. Give me Sarma, Spoke, Alden & Harlow, Belly, Kirkland Tap & Trotter and I'm living pretty well. 

All that being said, I think it's much more important to focus on our immediate neighborhood. What are it's needs? How can we make East Somerville richer and more interesting for its wildly diverse inhabitants without alienating the community? Killer coffee! Thoughtful cocktails! Amazing food roasted over a gigantic open fire late into the night! 

Shish Parsigian came to our opening training to give a talk about her experience opening Asta. She said something I think is almost universal about restaurants: people that are excited to come to your opening and try the newest thing. They're going to come to La Brasa and it's going to be great. The energy and buzz that it provides is wildly important, but the health and vitality of a restaurant is ultimately dependent on its relationship with its neighbors. 

A couple of the cocktails are named after people. Norma Larragoiti is a character in the Mexican novel Where the Air is Clear. Why her?

Where the Air is Clear is the phenomenal first novel by the Mexican novelist Carlos Fuentes. Norma is a social climber with a humble past. The drink is a gussied up margarita with chiles, campari and cinnamon. Read the book, it's an important one. 

Who is Barry, and what makes him so seductive?

Barry is the narrator of a very primal song written by Jarvis Cocker for his band Pulp. It's about a first coupling between Barry and his long held object of desire. It's at onetime sweet another bitter, both cloying with affection and sharp from the years of anticipation. And salty. 

You mentioned that La Brasa will have a weekly event, Sunday Night Stoners' Delight with sloppy hamburgers and other appropriate victuals. Will there be an accompanying drink menu?

I think the cans of Tecate are going to be important in this context. Although for me, when I'm appropriately blissed out, I tend to lean towards our NV Alma Negra sparkling malbec from Mendoza. Truthfully, I'll likely leave any stoner beverage decisions to Barman Stephan Bookman, formerly of Saloon. One of the most important parts of consulting is finding the right man for the right job. 

What are you excited for people to try on the menu?

Oh, mos def Seductive Barry. He's a sexy paradox. 

The restaurant has its own coffee expert Judson McCrae manning the espresso bar for the market during the day and the restaurant at night. Will the coffee and bar programs work together?

YES, YES, YES! I'll come out and say this right here, La Brasa has the best coffee program of any restaurant in Metro Boston! Judson is the man. His team consists of brilliant, lovely people with super positive energy; it must be all the perfectly pulled expresso. The other night, I brought him some various amaro and we played around with caffe corretto. Everyone was super jazzed. This is going to be awesome. 

Are there any bartenders in the city you truly admire?

[John] Gertsen and [Jackson] Cannon. Hands down. They are very different professionals and run their shops differently, but are men of integrity and are fantastic mentors. I've learned a lot from both over the years. 

Who's your go-to bartender on your day off?

Currently, Ryan Lotz, recently promoted to bar manager of No.9 Park. He honors a long tradition of aggressively hospitable men behind the stick there. I love sitting at his bar. And Sean Woods of Ribelle, he's my anti-hero. 

Admit it – three weeks into the New Year, you’re already falling into your old routine. It’s too cold for the gym, cookies taste better than kale, and your No Drink January is actually very boozy.

We’re not judging you for drinking any less, but we are judging you for not drinking any better. Make this the year the year of change. Here are a few simple tips for improving your drinking routine. It is just as easy as it sounds.

6. Break away from the stereotypes.

Sure, there are rules when it comes to food and drink pairings, but it’s OK to think outside the box. Pair beer with ice cream, sip red wine with your burger, and yes, gentlemen, you too can enjoy pink drinks!

5. Get surprised.

Skip the cocktail menu, and ask your bartender to whip up something special. It’ll be creative, delicious, and much cooler than the Bud Light the dude next to you is crushing. Remember to make note of the ingredients of your off-menu cocktail, so you can impress your friends with your order next time. (Or, if you're lazy like us, you can look them up on onthebar. Here's the recipe for that tasty beverage pictured above.)

4. Don’t be picky.

That said, requesting ingredient changes on an existing cocktail menu makes you "that guy". The drinks were crafted the way they appear for a reason. If you can’t find anything you like on the menu, please refer to #5.

3. Introduce yourself.

Get your bartender’s name. Boom! You just made a new friend who happens to know your drinking preferences. Plus, the relationship can mean the difference between elbowing your way to a seat at the bar on Friday night, and having an empty one waiting for you when you walk in the door.

2. Download onthebar.

#Shamelessplug. But seriously – download it, and use it. It’ll open up a whole new side of the Boston cocktail scene, and make drinking all the more fun.

1. Tip well.

Duh. It’s just good karma.