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Good Spirits

Edible Manhattan

Thursday, February 13, 2014 from 6:00 PM to 9:00 PM (EST)

Ticket Information

Ticket Type Sales End Price Fee Quantity
Early Bird (Limited Quantity!) Ended $40.00 $3.19
Early Bird (Limited Quantity!) + Magazine Subscription Ended $50.00 $3.74
General Admission Ended $50.00 $3.74
General Admission + Magazine Subscription Ended $60.00 $4.29

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Event Details

Good Spirits has become one of the most popular cures around for cases of cabin fever. Join us as we pair acclaimed spirits brands with celebrated local restaurants for an unforgettable evening that is sure to delight your taste buds, and give you the boost you need to make it through the rest of the winter.

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Featuring… Monument LaneMaharlika, Lobster Taco, Salumeria Rosi ParmacottoNorthern Spy Food Co.Hecho en DumboGran ElectricaProhibition BakeryPescatoreAlmondBack FortyL&W Oyster Co.ProspectFletcher’s Brooklyn BarbecueMoran’sCompass Box WhiskyGreenhook GinsmithsHudson WhiskeyRhum ClementSorel LiqueurTuthilltown SpiritsDutch’s SpiritsChanning Daughters Winery, Ovest - Pizzoteca & Bar, Van Brunt Stillhouse, The Penrose, Owney's NYC Rum, The Fourth, Bo's Kitchen and Bar Room, Barrow's Intense Ginger Liqueur and more!


We like reading about spirits almost as much as we like drinking them. Take a peek at our archives for some delicious recipes and timeless stories. For all press inquiries, please contact Heather Girgenti heather[at]metrorestaurantmarketing[dot]com.

Photo credits: Susanna Blavarg, Scott Gordon Bleicher and Clay Williams

Have questions about Good Spirits? Contact Edible Manhattan

When & Where

82 Mercer
82 Mercer Street
New York, NY 10012

Thursday, February 13, 2014 from 6:00 PM to 9:00 PM (EST)

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Edible Manhattan

Edible celebrates the boroughs diverse food and delicious culture. Brimming with engaging stories and enticing photography, Edible defines and honors NYC cuisine. This is a magazine with an opinion, one that advocates for preserving food traditions, savoring food experiences, and pulling back the curtain on where Brooklyn's food comes from and how it gets here.

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