in the Public Realm
Cocktails & Conversations
November 16th, 2012 Center for Architecture, New York City

The Pairing:
Charles Renfro, Diller Scofidio Renfro
Justin Davidson, New York Magazine

Cocktail designed by:
Toby Cecchini, Bartender + Author

Charles Renfro, AIA, Diller Scofidio + Renfro Architects
View Diller Scofidio + Renfro Architects' projects

Charles is the Partner-in-Charge of Stanford University’s McMurtry Art & Art History Building, Berkeley Art Museum & Pacific Film Archive, and the recently completed Creative Arts Center at Brown University and was Design Partner for the High Line, the Museum of Image & Sound in Rio de Janeiro, and the redesign and expansion of the Juilliard School/Alice Tully Hall at Lincoln Center for the Performing Arts. His performance and art collaborations have included the recent “Re-Imaging Suburbia” with Droog and “BeYour Self” with the Australian Dance Theater and performed at the Adelaide Festival. Before becoming a partner, Charles served as Project Leader on Brasserie, the Eyebeam Museum, the BAM Cultural District Master Plan (with Rem Koolhaas/OMA), Blur, and the Institute of Contemporary Art in Boston.

Justin Davidson, New York Magazine
Justin is the classical music and architecture critic of New York Magazine. Born in Rome, he began his journalism career there working for the Associated Press. He was educated at Harvard University and Columbia University, where he received a Doctorate in music composition. In addition to New York, he has written for The New Yorker, W, Travel & Leisure, The Los Angeles Times, Slate, and Salon. In 2002 he won the Pulitzer Prize in criticism. He also won an American Society of Newspaper Editors Criticism Award. He is a member of the faculty of the design criticism program at the School of Visual Arts and has taught in the journalism program at Syracuse University.

Toby Cecchini, Bartender & Author
Toby is a writer and bartender based in New York City. He has written on food, wine and spirits for GQ, Food and Wine, and The New York Times. His first book, Cosmopolitan: A Bartender's Life, was published in 2003. He is currently at work on his second book, a travelogue of spirits based on his travels for The New York Times' Living and travel magazines. He began bartending at the Odeon in 1987, where he is credited with creating the internationally recognized version of the Cosmopolitan cocktail in New York. He followed that with stints in several bars including Passersby, which he owned until 2008.


  • 1 part Hine H Cognac
  • 1 part Rittenhouse Bonded Rye
  • 1 part Laird's Straight Apple Brandy
  • 1 part Dolan Blanc white sweet vermouth
  • 1 barspoon Cynar artichoke liqueur
  • 1 barspoon Marriage Freres Marco Polo black tea tincture
  • 2 dashes Angostura orange bitters
  • 2 drops rosewater distillate
  • garnish thin lemon twist

A Classic Vieux Carré

  • 1 part Cognac
  • 1 part Rye
  • 1 part sweet Italian (red) vermouth
  • 1 barspoon Benedictine
  • 2 dashes Angostura bitters
  • 2 dashes Peychaud's bitters
  • garnish cherry