Jonathan Adler is a triple threat. Michelin-starred chef, certified sommelier, and now a 50 Best rated mixologist. His latest venture is Shinji’s in midtown Manhattan, which has been racking up praise and instagram mentions alike for its inventive, high technique cocktail program. Jonathan sits down with Greg and Sother to talk about some of the varsity-level moves his team pulls to make these drinks, whether there’s a place for molecular mixology in the bar world of 2025, and what guests who pop in for a drink can expect on their summer menu.
Plus, are all of tequila’s problems the result of monoculture? Greg breaks down how a lawsuit rocking the industry points the answer towards “yes.”
Follow Jonathan at @jonservesdrink
Follow Shinji’s at @shinjisbar
You can read the Food & Wine piece about the tequila suit here.
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