Interview with the Violet Hour’s Toby Maloney

The Violet Hour

 

The Violet Hour beckons discerning clientele with many luxuries: a romantic, serene space with floor-to-ceiling curtains, high-backed blue leather chairs, flickering candles and chandeliers; fine-tuned volume levels and elbow room; and an eclectic selection of artisanal cocktails made with painstaking precision. Below, partner/mixologist Toby Maloney tell us how the 2014 Outstanding Bar Program nominee is influenced by its Chicago environs, the poetic inspiration behind its name, and his favorite spring cocktail.

 

JBF: How would you describe the Violet Hour’s mixology style? 

 

Toby Maloney: We’ve been described as minimalist, traditionalist, and culinary-focused. I think we are an amalgamation of all of them.

 

JBF: Can you tell us about the inspiration behind the... Read more >

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Interview with the Bar at the NoMad Hotel’s Leo Robitschek

Leo Robitschek of the Bar at the NoMad Hotel 

Step into the Bar at the NoMad Hotel, and you’ll be instantly transported to a time when New York City hotel bars were the pinnacle of glamour and mastery of craft. The 24-foot-long mahogany bar, leather chairs, and towering shelves of backlit Art Deco–era tomes evoke a timeless elegance, while proprietary cocktails are prepared using modern techniques and seasonal ingredients. Below, the Outstanding Bar Program Award nominee’s beverage director Leo Robitschek tells us about his ultimate food and drink pairing, how the impressive beverage menu is curated, and his favorite local haunts. 

 

JBF: How does the NoMad bar program differ from your first venture at Eleven Madison Park?

 

Leo Robitschek:​ The NoMad was our chance to take what we did at EMP... Read more >

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Recipe Roundup: Cocktails

 

Toast to warm-weather entertaining with one of these refreshing and decidedly grown-up cocktails from some of our favorite mixologists.

 

Donaji
Inspired by the legendary sacrifice of a beautiful Oaxacan princess, this citrusy, Mezcal-based cocktail was created by Julian Cox of Rivera in L.A. The rim of chopped chapulines (grasshoppers) is strictly optional.

 

Paddington
A touch of the famous bear's beloved orange marmalade rounds out this absinthe and rum cocktail from David Slape of New York City's PDT, which took home our inaugural Outstanding Bar Program award in 2012.

 

Turf
Chill your cocktail glasses ahead of time to keep this gin lovers' drink from 2012 Outstanding Bar Program nominee... Read more >

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