“Author and acclaimed bartender John deBary transports readers back in time with this 1990s-inspired cocktail book that features more than 65 recipes celebrating the decade. Take the Gusher Crusher, influenced by ‘90s kids’ favorite after-school snack or the Flannel Factor, built with rum, rye, amaretto and cold brew as an homage to the grunge trend. There are also nods to the cassette tape, slap bracelets, Reebok pumps and even the famed “Got Milk?” ad; whether a ‘90s baby or not, deBary reminds of the gaiety of this decade.”
Giving Up - Episode 3: "Why Don't You Have Any Eyes?"
Without planning on it, Alex, John, and Youngmi end up recording a Halloween special. John tells the group what it's like to have sleep paralysis and Alex recounts the time she cast a spell on herself and accidentally burned her house down. Spooky season indeed.
Giving Up - Episode 2: "My Retirement Plan Is the Collapse of Society"
This week the crew talks the futility of retirement plans, the challenge of actually getting your friends to come to your events, and the fraught politics of Mother's Day. They also add a new closing segment where each one shares the favorite thing they're looking at this week.
Giving Up - Episode 1: "It's Giving Up"
On the series premiere Alex, John, and Youngmi figure out the show format in real time. Starting with the segment, "Are You Mad At Me?" they each take turns sharing why they think the world is mad at them this week before diving into the The Thunderdome, the heart of the show where each host pitches a topic and votes on what they'll discuss during the episode.
Founder Things Interview
It kind of sounds a little nihilistic, but… for me like… I did everything right. You know, the brand was good. The product was delicious. I got the top institutional investor. And I had the background, you know, I had the fancy Ivy League college. I grew up in Greenwich, Connecticut. Like I had every single fucking thing on paper that you should need to have to succeed. And it still wasn't enough.
And so it's kind of like… everything we were taught is wrong. It doesn't actually make any sense. So you might as well do whatever the hell you want. And so it's kind of liberating in a way. Like, it helps to work hard at whatever you do. But there are all these things that you can't control, and a lot of good things are just luck.
Mashed - Yoo-Hoo Martinis Make Your Favorite Childhood Drink A Boozy Beverage
“Originally marketed as a healthy alternative to soft drinks, the subtly sweet beverage made with water, high fructose corn syrup, whey, and a handful of vitamins makes for a surprisingly satisfying mixer. In his cocktail book "Saved by the Bellini & Other '90s-Inspired Cocktails," John deBary introduced the Absinthe-Crag, a martini featuring the famous chocolate-flavored drink and absinthe, an intense, anise-flavored spirit.”
Cultured - How a Veteran Food Editor Adapted 100 Beloved Restaurant Recipes For the Home Cook
CULTURED: You're hosting a dinner party. Who do your first three invites go to?
Dixler Canavan: My former coworker, cocktail expert John deBary. If you buy the book, you can get some of his cocktail tips in there. I’d love to invite one of the pastry chefs featured in the book, Claudia Martinez. Her desserts are so exciting. I'm making this dinner as a potluck. John will do cocktails. Claudia will do dessert. For the snacky section of the meal, I’d love to highlight Katie Button, who's the owner of Cúrate in Asheville and, in the book, has a recipe for her gilda pintxo.
Northwest Indiana Times Book Review - 'Saved by the Bellini & Other ’90s-Inspired Cocktails'
Looking at the drawings in this fun cookbook, I realized the 1990s was the decade that computers were more like typewriters with screens attached, cell phones came in bags and were very large, and that human history can be divided into before and after the release of the 1995 movie, “Clueless,” which I also never saw. I do know, though, that it introduced the phrase “as if,” that I’ve heard a million times, usually with an eye roll by the person who is saying it. I can’t go back in time, but I can celebrate my lost decade with the cocktails in deBary’s book, including Fruity Scotch, which is simple enough as it involves soaking some type of fruity and sweet-tasting cereal in Scotch and such other cocktails as Frosted Tips (because it seems like heartthrobs of the time Freddie Prinze and Val Kilmer appropriated this hairstyle) and Ay Mockarena because before there were TikTok dance challenges there was the four-step dance called the Macarena which was so easy even I could do it.
Eater - The Most Exciting Restaurant Openings in New York City This Fall
In November, Anoop Pillarisetti will bring the flavors of his native Louisiana to Strange Delight in Fort Greene; the restaurant is a partnership with fellow Shake Shack alum Michael Tuiach and the chef Ham El-Waylly. There are several types of oyster preparations on the menu, including chargrilled — a nod to New Orleans icon, Casamento’s. In doing pop-ups, Pillarisetti says they found there was unexpected excitement around their sandwiches, so they’re doubling down with versions like a shrimp, oyster, peach, and Creole cream-cheese sandwich; along with seasonal sandwich specials (soft shell crab, fried green tomato). Bartender John deBary will offer versions of a Sazerac and the Ramos Gin Fizz. Sommelier Miguel de Leon, of Pinch Chinese acclaim, has put together a list of biodynamic bottles. 63 Lafayette Avenue, near Fulton Street, Fort Greene
The Cocktail Guru Podcast - The Bartender's Advocate with John deBary
PUNCH - Master the Gin Classics
The gin classics seem to always be in season, whether it’s the Martini, which has taken over the world, or the Negroni, in its infinite moods. The canon of gin cocktails is vast: fizzes topped with crowns of foam, highballs topped with tonic and tropical drinks topped with elaborate garnishes. To help you filter through the countless recipes, we’ve compiled our very best, those that have undergone years of tinkering and been put to the test in our blind tastings—and have come out on top. Here are the 15 best recipes for classic gin cocktails.
Daily Meal - The Yoo-Hoo And Absinthe Cocktail Is Nostalgia In A Glass
If you want to make your own Yoo-hoo and absinthe cocktail, you'll actually be crafting something called an Absinthe-Crag. This cocktail was invented by John deBary, who wrote in Bon Appetit that "the drink's name is a nod to the iconic Nickelodeon show, "GUTS," in which people climbed a mountain called Aggro Crag as part of a competition.
Recipe Club - Soda
We dare you to listen in as Dave and Chris are joined by John deBary to immediately regret their decision to make Lindsay Haines’s Cherry Coke Salad. Yes, that’s a thing and even Lindsay’s husband thinks it’s gross. But juuuust gross enough for John to pick it.
The Washington Post - The 21 best things to do in D.C. this weekend and next week
‘Saved by the Bellini’ at the Gibson
John deBary worked at New York City cocktail den PDT and served as the beverage director at Momofuku, but his lively and humorous cocktail books are the opposite of the usual dry tomes targeted at amaro nerds. The latest, called “Saved by the Bellini,” is full of drinks inspired by 1990s video games, TV shows and random pop culture. One, which deBary debuted in Bon Appetit this month, is a mix of absinthe and Yoo-hoo dubbed the Absinthe-Crag — a name that might resonate with fans of the Nickelodeon show “Guts.” DeBary makes an appearance at the Gibson this weekend to discuss and sign “Saved by the Bellini,” while bartender Chantal Tseng makes cocktails from the book. Admission includes snacks and one cocktail; the book will be for sale at the event.
The Atlanta Journal-Constitution - Cookbook review: sipping like it’s 1990-something
No matter when you were born, deBary’s clever, nostalgia-spiked recipes and commentary could convince you that the 90s were, indeed, “The Best Decade Ever.”
Fine Dining Lovers - The '90s are back on the menu
“If the current ‘90s trend has a Bible, that tome is most certainly John deBary’s just-published Saved by the Bellini & Other ’90s-Inspired Cocktails. DeBary is a self-described “drinks guy, PDT and Momofuku alum who was actually able to pull off a bowl cut for much of the ‘90s.” After reading Saved by the Bellini cover to cover, cringing over the dredging up collective memories I’ve long suppressed (RIP my neglected Tamagotchi) and longing for days that were simpler, social media-less and when more neon was worn, I marvelled at deBary’s ability to create so much newness out of this decade. And so, I reached out and asked him how on earth a book about '90s-inspired cocktails even came to be.”
Trend Hunter - Pizza Bagel Cocktails
Fans of pizza and bagel bites alike will appreciate this Bloody Mary with a twist, a recipe that comes from Saved by the Bellini by John deBary. Pizza Anytime is a savory cocktail that pairs classic Bloody Mary ingredients with more unusual additions like everything bagel spice mix and parmesan salt. To top off this pizza-inspired cocktail, there's none other than a pepperoni slice as a garnish.
Guardian - Cocktail of the week: John deBary’s Ay Mockarena – recipe
https://www.theguardian.com/food/2023/jul/07/cocktail-of-the-week-john-debary-ay-mockarena-mocktail-recipe
Olive oil brine, which is usually reserved for dirty martinis and the like, takes this zingy, fruity mocktail to another level
Mashed - Gatorade Cocktails Are The Perfect Party Combo To Stay Hydrated
Per Bon Appétit, bartender and author John deBary included a Gatorade cocktail in his new book "Saved by the Bellini & Other 90s-Inspired Cocktails." The drink is composed of Fierce Blue Cherry Gatorade and yellow Chartreuse, and is even cheekily meant to be served in "a red plastic cup."
Read More: https://www.mashed.com/1333539/gatorade-cocktails-perfect-combo-stay-hydrated/
