For 41 years, 29 Cornelia Avenue in New York’s West Village housed the Cornelia Avenue Cafe, and now could be dwelling to certainly one of New York’s hottest new bars, Sip & Guzzle. It’s an unbelievable two-level cocktail bar which business veterans Steve Schneider (who graces the duvet of this difficulty) and Shingo Gokan opened in January this yr to supply visitors an immersive “sip” and “guzzle” expertise. The highest ground, Guzzle, is run by Steve, whereas the underside stage, Sip, is overseen by Shingo. Each are longtime buddies and companions who perceive one another’s types and function one other bar collectively in Shanghai referred to as The Odd Couple, which has been open for nearly six years.
Explaining the idea, Steve says each of the bars, Sip and Guzzle, work in tandem. “Sip & Guzzle, it’s not concerning the Guzzle bar or the Sip bar. It’s concerning the full expertise. And I feel our visitors, after they get an opportunity to expertise the entire thing, I feel they get essentially the most out of it.”
Guzzle, the place Steve spends his time, is strictly the model of bar by which Steve likes to drink.
“I wish to drink classics and flavors that you just crave, like strawberries, peaches, pecans. And Japanese flavors like yuzu and lychee. Issues that individuals know, and drinks you already love, however with completely different twists on them,” he says.
The cocktails at Guzzle are “clear, chilly, ready shortly and effectively executed,” says Steve. They’re twists on a traditional and every has a narrative. Steve likes to name the cocktails “consolation classics” just like the one we chatted over throughout a current go to with Steve, referred to as the “Miami Vice Negroni.” The cocktails at Sip & Guzzle have been all created in partnership with members of the bar crew, and within the case of this drink Steve says he had initially got down to make a strawberry Negroni, however Ben Yabrow, the pinnacle bartender at Sip urged to rinse it in coconut oil and make it a “Miami Vice” model. In order that’s what they did, and the result’s nothing in need of unbelievable. To organize it, they begin by making a standard Negroni. Then, Steve says, “we cook dinner it in a sous vide for just a few hours with strawberries. After which as soon as it’s cooked, we put coconut oil in it, and we freeze it in a single day, and skim off the fats.” The cocktail is served fantastically, but so simplistic in a rocks glass with a big dice that has a strawberry stamp on it. In addition they function a Margarita variation that’s made with Yuzu and Shiso. Different cocktails embody a lychee Martini and a chilly brew Martini, simply to call just a few.
THAT’S WHAT’S HAPPENING UPSTAIRS AT GUZZLE. NOW LET’S GO DOWN TO SIP…
“You go downstairs and it’s actually horny and exquisite and it’s a very cool room. It’s sit-down solely, it’s intimate. And all of the drinks down there take days to arrange forward of time. You realize, lab-driven drinks, adventurous cocktails,” Steve says about Sip’s wonderful fashionable mixology expertise.
Sip & Guzzle is every little thing a bar ought to be, and that begins with the folks on the high, Steve and Shingo.
