Arrive Magazine - March/April, 2011

2. THE CASABLANCA Eastern Standard, Boston

Who knew that just blocks from Fenway is a bar leading the local/seasonal drink revolution? Boston’s Eastern Standard is the place to find drinks frothed with local farm eggs, house-made vermouth and spirits infused with all manner of herbs, fruits and teas. In fact, an entire section of the menu is devoted to infusion drinks, including a rich concoction of Medjool date–infused whiskey, vanilla and S. Maria al Monte, a bitter, herbal Italian amaro. 528 Commonwealth Ave.; 617-532-9100; easternstandardboston.com

3. ThE Maya WEll Lani Kai, New York City

“Experience a little aloha,” invites cocktail impresario and hawaiian native Julie Reiner at her new cocktail emporium, which is described by some as “tiki lite.” amid the chic, spare décor, look for tropical drinks with a modern edge, such as the fragrant and fruity Maya Well ( raspberry tea-infused tequila, ginger, pineapple and lime juice) to wash down a plate of pork belly sliders. 525 Broome St.; 646-596-8778; lanikainy.com

THE LOCATION
THE GUESTROOMS
THE AMENI TIES

4. ThE BackhandEd Punch The Franklin, Philadelphia

at this tiny speakeasy-style bar celebrating the golden era of barrooms, classic cocktails are both celebrated and updated with fresh juices and other of-the-moment ingredients. Back in the day (meaning the 1800s), punches were found at america’s earliest bars. So, brave a dip in the Flowing Bowl with the Backhanded Punch, made with dominican and Jamaican rums, kashmiri green tea, white crème de cacao, lime juice and orange bitters. 112 S. 18th St.; 267-467-3277; thefranklinbar.com

CLASSIC
FASHIONABLE
AUTHENTIC
GENUINE
MY NEW YORK IS

5. SloE GIn FIzz

Bar Pleiades, New York City

yes, cocktail magic lies within this sleek, cool uptown lounge. Try a velvet-smooth, gently tweaked classic Sloe Gin Fizz, made with sloe gin, lemon juice, egg whites and rhubarb bitters.