June Wine Bar - Wine & Spirits Magazine

June Wine Bar


W&S New & Notable 2015

Run by two Brooklyn restaurateurs, Tom Kearney of The Farm on Adderly and Henry Rich of Rucola, this small space feels like a flapper-era Parisian hideaway, with dark wood and dim dressing room lights. Behind the long bar, a bearded bartender mixes up cocktails with names like Terra Incognita, a wintry mix that includes Bonal, blood orange, fig and walnut bitters and smoked salt. He pulls pints of little-seen beers, like Color Field Wild Ale from Grimm, a nomadic brewery. And in the next moment, he’s advising on the finer points of Tessier’s Cour-Cheverny versus Podere di Rosa’a Chiesino Bianco—the latter, with its slightly tannic grip, having the upper hand with the night’s star dish, a bowl of slow-baked baby carrots topped with a walnut gremolata. The wine list, curated by consultant Nick Gorevic, isn’t long, but it’s packed with compelling, natural-leaning wines, including magnums of Lassaigne Champagne.

Wine Bar Info

June Wine Bar’s All Medicated Geniuses

Ingredients
  

  • ½ oz Braulio Amaro Alpino
  • ½ oz Batavia Arrack
  • 1 oz Chairman’s Reserve Rum
  • 1 oz mezcal
  • lemon twist

Instructions
 

  • Stir ingredients for 15 to 20 seconds in a mixing glass over ice.
  • Strain into a rocks glass over large ice.
  • Garnish with a lemon twist.

is W&S’s editor at large and covers the wines of the Mediterranean and Central and Eastern Europe for the magazine.


This story appears in the print issue of April 2015.
Like what you read? Subscribe today.