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Recently, an informal web of pioneering young upstarts brought downtown swagger to the tip-top of the Upper East Side. They filled an uptown drinking void with craft brew bar Earl's Beer and Cheese, and a pair of vino spots: Vinyl Wine and ABV. Soon, Earl's co-owner Adam Clark will complete the booze trifecta of suds, vino and spirits with the Guthrie Inn, an artisanal cocktail bar, opening in late April.
Some complimentary bar snacks (like dried strips of sirloin beef infused with cranberry and pecans) will come from the Earl's kitchen, while Vinyl Wine's Michael Faircloth will see to the selection of offbeat, small-production bottles. But Clark brought on a fresh face, consulting barkeep Christopher Elford (El Cobre, Amor y Amargo), to mind the mixed drinks.
The eight-item custom menu is divided into "Shaken & Refreshing" (French 97: gin, elderflower liqueur, sparkling wine) and "Stirred & Boozy" (Jackson Ward: bourbon, Nardini Liqueur, Punt e Mes, wormwood bitters) offerings. Sip your cocktail (or one of 20 bourbons) at the 15-foot-long bar, made by covering a mixture of in-shell nuts with epoxy. 1259 Park Ave between 97th and 98th Sts (212-423-9900)