"The Warren Column: End-of-the-world drinks" - Drinks International, March 2, 2017

'John deBary, Momofuku, NYC

John was nice enough to supply a quote in an incredibly professional manner, so I’ll just copy and paste.

“If I knew the world, as well as my own life, was coming to an imminent end, I would certainly want to drink something large and communal with my loved ones – a garbage pail-sized Zombie Punch for a self-induced oblivion before actual oblivion. On the other hand, if my survival was a possibility, I’d want to steel myself up to survive the post-apocalypse. A big pot of green tea would help keep me alert. And who knows, the antioxidants might even ward off any radiation damage?” Forward thinking and wise.'

 

http://m.drinksint.com/news/fullstory.php/aid/6886/The_Warren_Column:_End-of-the-world_drinks.html

A Lesson in Herbal Mixology With Momofuku Bar Director John deBary" - Garden Collage, May 7, 2015

"Herbs that can be grown in a home garden are a part of the tradition of humanity using plants to enhance our lives. Botanicals are so important to spirits and, by extension, cocktails. Before refrigeration, greenhouses, and rapid global shipping, one of the earliest ways of popularizing exotic flavors from plants in far-flung corners of the world was through botanic-infused spirits like gin and aquavit. What’s more, botanicals such as herbs, roots, and tree bark have functioned in our society as medicine. So many of the things that we now drink recreationally got their start as medicines."

https://gardencollage.com/nourish/farm-to-table/a-lesson-in-herbal-mixology-with-momofuku-bar-director-john-debary/

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"A Passion For Fruit" - Time, Feb. 21, 2013

"Part of the modern mixologist’s art is to play with these variations of time, combining the liquid of ferment with the vital juice just squeezed from the freshest fruit. Accordingly, you need to get things just right to make a proper Black Diamond. John deBary of the Manhattan bar PDT doesn’t serve the drink he invented all the time—only when blackberries are at their peak. Thus, to experience this exquisite potion as its creator intended, you have just a three-to-four-week window in the summer. Timing is everything."

http://style.time.com/2013/02/21/a-passion-for-fruit/

Jamie Chung for TIME

Jamie Chung for TIME

"Penicillin: The Cocktail Cure-All" - Time, Sept. 12, 2012

'It is easy to spoof the new mixology: there is at least one YouTube satire set to hip-hop. But its brashness—in adopting molecular gastronomy even as it revives old recipes—is bracing. The result is a mixology renaissance not seen since Prohibition. There may not be a new cosmopolitan, but its place has been filled. Says John deBary of the seminal neo-speakeasy PDT, an adviser to the Momofuku restaurant empire: “The cocktail is the new cosmo.”'

 

http://style.time.com/2012/09/10/penicillin-the-cocktail-cure-all/

"John deBary Conquers the World" - Thrillist, Nov. 20, 2013

'If you find yourself ordering a drink from John deBary, lay off the spoilers. "I’ve gotten to the point where I'm incapable of reading a book that doesn't relate to food or cocktails or philosophy of service. I literally have book five of a certain extremely popular fantasy novel collecting dust while I devour the World Atlas of Whisky."'

https://www.thrillist.com/drink/new-york/nyc-bartender-john-debary-conquers-the-world

Shannon Sturgis

Shannon Sturgis

"Japanese Whiskey Is All About Starting Over" - VICE, Sept. 19, 2014

https://munchies.vice.com/en_us/article/4xbz5q/japanese-whisky-is-all-about-starting-over

"I have kind of a weird connection with Japan. My grandfather was stationed there after World War II, and after he came back he became a professor of East Asian studies. He's 95 and still teaches at Columbia. My dad spent seventh grade at a middle school in Kyoto, and my parents took my brother and me to Kyoto when I was 13. So, the connection has always been very strong within my family and for me personally."