Sasha Petraske

Sasha Petraske was born in 1973 in New York City and grew up in a family with a background in the restaurant business. He worked as a doorman and in various service jobs before turning to bartending in the late 1990s.¹ His early experiences in dive bars and nightclubs left him disillusioned with the low quality of cocktails and the rowdy atmosphere, prompting him to envision a bar that prioritized craftsmanship and a refined guest experience.

In 2000, Petraske opened Milk & Honey on a side street in Manhattan's Lower East Side. The bar had no sign, a strict door policy, and a rule that guests must not speak loudly or use cell phones. Drinks were made with fresh citrus, house-made syrups, and carefully measured spirits, and the menu was a simple list of classic cocktails. This model—small, reservation-only, and focused on quality—became a template for the speakeasy-style bars that proliferated in the following decade.²

Petraske's influence extended beyond his own bars. He trained a generation of bartenders who went on to open notable establishments, including Jim Meehan (PDT), Joaquin Simó (Pouring Ribbons), and others. His insistence on using fresh ingredients and precise technique helped elevate the craft cocktail movement, and his writings and interviews codified a philosophy of hospitality that emphasized attentiveness and restraint.³

After Milk & Honey, Petraske opened several other bars, including Little Branch, a cocktail bar in the West Village, and the East Village's Attaboy, which he co-founded with Sam Ross and Michael McIlroy.⁴ He also consulted on bars internationally. Petraske died in 2015 at the age of 42, but his legacy endures through the continued popularity of the speakeasy format and the high standards he set for the craft.

Petraske was known for his idiosyncratic rules: he banned vodka from his bars for years, believing it was a spirit without character, and he insisted that bartenders wear white shirts and ties. He also wrote a short manual for his staff, later published as Regarding Cocktails, which outlined his philosophy in detail.³ One of his lesser-known ventures was a short-lived bar called Dutch Kills in Queens, which he opened in 2009, and he also experimented with a non-alcoholic bar concept.⁴

Speakeasy

A bar that mimics the hidden, often unmarked drinking establishments of the Prohibition era.

Craft cocktail

A cocktail made with high-quality ingredients and careful technique, often featuring fresh juices and house-made syrups.

Mise en place

A French culinary term meaning 'putting in place,' referring to the preparation of ingredients before service.