Recently, I spent an unusually large portion of the weekend sipping cocktails (and boy, did my head ache!) at two NYC hot spots;  speakeasy-style Employees Only and hotshot chef Zack Pelacchio’s new digs, Fatty ‘Cue.  I’ve never been big on mixed drinks, but the master mixologists at these places may have changed my mind with some straightforward classics (Employees Only) and exotic concoctions (Fatty ‘Cue).

At the world’s coolest bridal shower, (see below- I really do spend a lot of time at these things) Employees Only’s bartender, Dushan, took us through the cocktail basics- gin martinis, old fashioneds, Pimms cups, greyhounds and margaritas – while we sipped brunch-time classics.  One spicy, savory Bloody Mary, one sweet bellini, and one Pimms cup later, I still have no idea how to whip up my own drink, but I’d definitely go back and have Dushan make one for me.

The curvy bar at Employees Only is designed for optimal people watching.

I finished the weekend with a delicious dinner at Fatty ‘Cue. Go early- it’s crowded. The meal was incredible (don’t miss the smoked duck) but what really had our table talking was the drinks. We sampled a gingery Dark and Stormy, a refreshing South 6th, and a Chupacabra. When I inquired about what one would do with the Aztec chocolate bitters resting on the bar, Adam whipped up a concoction of the aforementioned bitters, smoked pineapple, reposada tequila and mezcal… It was, without question, the best drink I’ve ever had.

The Fatty 'Cue bar, loaded with mysterious ingredients.

And it has no fancy name. Adam, if you’re reading, I’d like to suggest “The Lisa Jasper.”