As part of a “Guest shift,” Viennese bartenders Dominik Möller and David Kranabitl of "Truth and Dare" brought a taste of Austria to New York, showcasing their cocktails at the renowned bar "Overstory".
“We love New York, and we love the bar scene. But this is something truly special.”
For one December evening, Austrian bartenders Dominik Möller and David Kranabitl traded their home base, their vibrant young bar "Truth and Dare" in the heart of Vienna, for the elegant "Overstory". Perched on the 64th floor of an iconic Art Deco skyscraper, one of New York’s tallest, it offered a stage unlike any other for their craft.
The bar is one of a kind, the view nothing short of spectacular: a full 360-degree panorama of Manhattan, stretching from the Statue of Liberty to the Empire State Building. Guests can take it all in from the wraparound balcony. Entry is exclusive, through a private lobby inside the two-star restaurant "Saga" and up via a dedicated elevator. Perched high above the Financial District, Overstory not only soars in altitude but also in acclaim, ranking 15th on the "World’s 50 Best Bars" list. Here, cocktail making rises to the level of art.
New Yorkers have a long-standing love affair with cocktails, and the city’s bar culture is deeply ingrained. Tradition meets innovation and lifestyle here, creating a unique blend that has shaped cocktail culture worldwide.
For decades, bars in luxury hotels like the "Waldorf Astoria" and the "Plaza Hotel" have been gathering places for the rich and famous. And one of the most iconic drinks of all, the "Manhattan" is said to have been invented at the "Manhattan Club" in the late 19th century, at least according to the most popular version of the story.
During Prohibition (1920–1933), New York emerged as the epicenter of clandestine bars. Ironically, the nationwide alcohol ban gave rise to cocktail culture: in the city’s secret “speakeasies,” cocktails were mixed to disguise the harsh taste of low-quality black-market liquor.
Cocktails like the “Old Fashioned” and the “Cosmopolitan” have enjoyed a renaissance in recent years, fueled in part by series such as Mad Men and Sex and the City.
New York is home to a dense concentration of award-winning bars and world-class mixologists, who constantly push boundaries with new creations. Add to that the city’s cultural diversity, and it’s no wonder cocktails have become woven into the urban lifestyle—whether at after-work gatherings or in fine-dining restaurants. For New Yorkers, cocktails aren’t just drinks, they’re statements. High-end experiences are part of the city’s DNA, and an evening at an upscale bar is one of them.
Today, the cocktail bar stands as one of the ultimate expressions of American values: freedom, individualism, capitalism, creativity, and pleasure—all distilled into a perfect blend of tradition and innovation.
“The variety of bars here is overwhelming,” says David Kranabitl. “New York is the cradle of cocktail culture. We let ourselves be inspired and bring trends back home with us.” And what trends are defining the scene right now?
“Minimalism,” answers Dominik Möller. “In New York, it’s all about what’s in the glass—without all the frills. No overloaded garnishes, no ten different ingredients. Just balance and clarity. For example: a French liqueur, fresh citrus, a spirit, and a bitter. That’s all it takes.”
And the current favorites? “Espresso martinis and margaritas—year-round,” the bartenders note. Tequila and mezcal aren’t just in high demand at bars; they’re also booming in retail, with U.S. sales reaching $6.5 billion in 2023, an eight percent increase according to the Distilled Spirits Council. Cocktails, after all, aren’t only enjoyed out on the town but also at home—that’s the American way of life. Spirits like Grey Goose vodka and Jim Beam bourbon, often sold in generous 1.75-liter bottles, are top sellers in liquor stores across the country.
“Drinking cocktails is part of everyday life here,” says Kranabitl. While in Austria people often order wine, beer, or sparkling wine, in New York cocktails are a common choice before a meal, or even as a substitute for dessert.
Vienna, too, is catching up. More and more bars and restaurants are embracing the trend, bolstered by the arrival of international luxury hotels such as "Rosewood" and, soon, the "Mandarin Oriental". “These establishments place a strong emphasis on high-quality cocktails,” notes Moritz Niederstrasser of Top Spirit, Austria’s largest spirits retailer.
It was Niederstrasser who made the exchange to New York possible. As part of a “Guest shift,” the Viennese bartenders showcased their creations with a touch of Austria in the glass, including the "Jumpseat", a twist on the classic "Sidecar" made with Rémy Martin Cognac, Mirabelle plum, cardamom, lemon, and Cointreau Noir.
And how was it received? “Nice and fresh, easy to drink, yet pleasantly earthy,” praised a New York industry colleague.
On one point, everyone agrees: New York remains unrivaled: a melting pot of tradition, innovation, and lifestyle, and one of the undisputed cocktail capitals of the world.
