October 28, 2016

It’s the Great Pumpkin Bitters, Charlie Brown!

by Umami Mart Staff

Make yourself the ultimate autumn-flavored drink with Pumpkin Bitters. This seasonal infusion is made by Workhorse Rye, a San Francisco-based distiller. Using five different types of organic heirloom pumpkins from La Tercera Farms, Workhorse Rye roasts and macerates them with a melange of spices and flavorings, including sage, chamomile, rosemary, rooibos, green cardamom, cinnamon, cacao, and vanilla. Together, these flavors are all infused […]

October 13, 2016

It’s That Time Again: Miracle Mile Ume Bitters Are Back!

by Umami Mart Staff

As soon Louis Anderman of Miracle Mile Bitters Co. announces on Instagram the annual release of his limited edition Ume Bitters, our phone starts ringing and our inbox gets emails from customers who wonder, “When will Miracle Mile Ume Bitters be in at Umami Mart?” So, for those who’ve been patiently waiting, Ume Bitters are here! What’s all the […]

November 12, 2015

Upcoming Event: Free Tasting with Q Drinks and Workhorse Bitters

by Umami Mart Staff

Bitters are great for cocktails, but did you know they make refreshing non-alcoholic drinks, too? This Saturday, November 14, we’re hosting a free tasting event with Workhorse and Q Drinks. Rob Easter, founder or Workhorse, and Meryll Cawn, brand ambassador of Q Drinks, will be on hand mixing delicious carbonated drinks made with Q Club, Tonic, […]

December 8, 2014

Meet Louis Anderman of Miracle Mile Bitters Co.

by Kayoko Akabori

Louis Anderman is a scientist. Born from a true passion for bitters, Miracle Mile Bitters Co. started out as a hobby (just like us!), as Louis concocted potions from days of yore, right in his kitchen. Miracle Mile now leads the west coast bitters revolution with his small batch recreations of classic formulas and top […]

March 15, 2013

Happy Hour: The Improved Japanese Cocktail

by Fredo Ceraso

In honor of Umami Mart’s sixth anniversary/ lease-signing and the Japan Week celebration in NYC, this month we spotlight the Japanese Cocktail for Happy Hour. We will review the cocktail’s origins, its ingredients, and offer an improved adaptation that pays homage to Japan. Cocktail historian David Wondrich gives a through history of the libation in […]

November 9, 2012

The PDT Project: Bijou

by Payman Bahmani

There was a bit of bad weather last week that stole my focus away from the PDT Project, but now that Sandy’s been replaced by something more manageable for New Yorkers (a blizzard), I can refocus my attention and trudge on to the next recipe in the PDT Cocktail Book, the Bijou. Bijou is French […]

November 2, 2012

Ask a Bartender: Why Aren’t Bitters Used in Japan?

by Kayoko Akabori

Here’s a column idea that’s been brewing for a while: asking bartenders in Japan about their techniques, methods and current cocktail trends. Our first bartender is Mr. Tomokazu Kai, winner of Suntory’s 2011 Cocktail Award. Kai-san bartends at Heuga Bar in Gifu prefecture, and we had the pleasure of meeting him back in February for […]

October 19, 2012

The PDT Project: Betsy Ross

by Payman Bahmani

If you grew up in America, then chances are you’re familiar with the story of Elizabeth Griscom Ross, better known as Betsy Ross. If you didn’t, or if you had ADD during elementary school, the story basically goes like this: during the period when America was fighting for independence from the Brits, George Washington came […]

October 5, 2012

The PDT Project: Benton’s Old-Fashioned

by Payman Bahmani

If there’s one drink on the menu that PDT is perhaps most famous for, it is the Benton’s Old-Fashioned. Although PDT’s menu is ever-changing and some would say hyper-seasonal, there are a few drinks that are mainstays. The Benton’s Old-Fashioned is one of those drinks, and to my knowledge it has not come off the […]

September 7, 2012

The PDT Project: Beer and a Smoke

by Payman Bahmani

After a long hard day of work, sometimes all you want is a beer and a smoke. Unfortunately it’s no longer possible to enjoy those two pleasures simultaneously if you’re in a bar (at least in most American cities), so Jim Meehan of PDT devised a clever way of joining them together in a drink […]