“A good cocktail is about balancing competing and complementary flavors,” says Myles Platt, head bartender at Singers, a bar in the Bed-Stuy neighborhood of Brooklyn. The bar—where recent events have included a tea party with pet piglets, as well as a 16 mm screening of Some Like It Hot—has also tapped into trends with a more universal appeal.
Enter the beer-based “spritz,” which, in Singers’ world, combines an ice-cold Miller High Life—the Champagne of beers—with strawberry-infused Campari. At the bar, and elsewhere, the built-in-a-bottle drink is known as the Camparty. “It’s simple, cheap, intriguing-looking and has complex flavors,” Platt says. “People love it.”
When it comes to dressing
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