Toast to National Hot Toddy day with these warming winter drinks

Every killer bar cart needs a few eye-catching bottles that don’t sacrifice quality in taste. Dwayne Johnson’s Teremana Tequila aims to do that with The Craft Editions, which the brand says are designed to celebrate and respect the land, people, and the craftsmanship behind every bottle crafted in the highlands of Jalisco, Mexico.

The Craft Edition marks the first time Teremana has introduced a limited-edition bottle design series, which promises to bring a bright pop to your bar cart. The bottles come in vibrant blue, “inspired by the brand’s 100 percent Blue Weber agave for the Blanco variant.” Then there’s a metallic copper bottle, “inspired by the handcrafted copper pot stills used during distillation for the Reposado variant.”

Picture A5 wagyu, and the most common image is intensely marbled beef that’s almost white compared to the deep red of supermarket beef. But in Japan, wagyu is butchered in countless ways, with some of the most highly prized cuts being the leaner ones. Japanese butchery specializes in breaking down beef primals into smaller, more specific cuts, producing unique cuts perfect for grilling or shabu-shabu. This focus on smaller, more individual cuts is designed to hyper-focus the palate on the flavor and texture of wagyu.

One Japanese yakiniku restaurant, Yakiniku Great, has centered its menu on these leaner cuts, known as akami. At Yakiniku Great NYC, the focus is on the lesser-known cuts of lean wagyu — misuji (part of the shoulder blade) or the dai-sankaku (lower inner thigh). Originally from Tochigi, Japan, Yakiniku Great has locations throughout Asia and recently opened its first U.S. location in New York City in June 2026. I was able to try their menu firsthand — a tasting experience both different and familiar.

An epically long procession of jewel-like courses at an omakase counter as serene as a Zen altar scratches a certain itch once in a while. A whiz-bang sushi dinner laden with wagyu, caviar, and edible gold at restaurants like Nobu or Zuma hits the spot on occasion. But usually, I don’t need sushi as sacrament or sushi as spectacle. I just want my fix of raw fish, vinegared rice, and sake. Quick, delicious, and filling—the type of dinner Momoya does with aplomb.

Raw Fish, Bubbles, and SoHo Glitz