MALPRACTICE
Bar · Buckman ·
Conceptual cocktails with modern techniques and oyster pairings
Conceptual cocktails with modern techniques and oyster pairings
"A tiny, artful pocket bar with fuchsia lighting and an idiosyncratic soundtrack, serving conceptual, playful cocktails in maximalist glassware; menu highlights include half‑dozen oysters dressed with roasted bay leaf oil and theatrical drinks like one built from Chartreuse, a hogo‑forward Jamaican rum blend, and falernum presented in oversized ceramics. The place skews too‑cool in aesthetic but delivers memorably weird, gleeful cocktails—try the dirty martini made with Paranubes aguardiente, dry vermouth, bay leaf oil, and seawater." - ByJordan Michelman
"The cult cocktail pop-up Malpractice, led by bartender Rick Munro, is taking a permanent narrow space beside Cargo featuring a bespoke hexagonal bar made by Oslo-based design-build firm Behind Bars; Munro employs modern techniques like acid-adjusting fruit and forced carbonation to craft high-concept cocktails such as the Rotten to the Core, which incorporates shiitake mushroom–infused Suze aperitif with koji-fermented whiskey, apple brandy, de-acidified banana vinegar reduction, and lacto-fermented miso and honey." - Janey Wong
"Starting as a 2022 pop-up, I watched Munro evolve Malpractice into a buzzy, high-concept project that this fall will become a full-fledged cocktail bar; he’s designing it as a place he personally wants to go, with a loud, dark ambiance and an experimental bent using techniques like acid adjusting, force carbonation and milk clarifying. Many of the drinks are culinary in genesis—I've seen him translate dishes into cocktails, from feta cheese–infused sotol and a banana vinegar reduction to a cantaloupe drink inspired by prosciutto and melon and prosciutto fat–washed liquor—and he often works backward from a playful name (like “Waste of Time”) or consults The Flavor Bible for direction. The bird motif that began with a clarified jungle bird pairing has persisted in cheeky cocktail names such as “Birds Having Sex on the Beach” and “Birds Aren’t Bitter,” and I noted his tongue-in-cheek approach even extends to DIY solutions like making his own Chartreuse (with a deliberate blue tint). He plans to create tight food-and-drink pairings—examples include a freezer martini infused with pineapple and oyster shells paired with an oyster topped by an absinthe-infused pineapple granita, or a crudo with lacto-fermented grapefruit—aiming for a near-tasting-menu level of cohesion rather than a full tasting menu." - Janey Wong
Christopher B.
Chris H.
Marissa A.
John Imon P.
Marshall S.
Dianne N.
l B.
Susie W.