It’s right there in the lyrics of his inescapable hit single “A Bar Song (Tipsy),” after all: As Shaboozey sings, “they know me and Jack Daniel’s got a history.” The song has been positively everywhere since its release just last April, spending 19 non-consecutive weeks at the top of the Billboard Hot 100, and leading to four Grammy nominations, including Best New Artist, for the singer (real name: Collins Obinna Chibueze).

In fitting fashion, its success led Shaboozey to team up with the iconic Tennesse whiskey maker as part of the Jack Daniel’s “Highway No. 7” cross-country music series. Ahead of a show sponsored by Old No. 7 at New York City’s Terminal 5 earlier this month, Shaboozey was grateful to see his dreams and hard work taking shape and paying off, saying Jack Daniel’s is “like my number one fan.”

For the singer, it’s still all about being authentic as he kicks his “The Great American Roadshow” Tour into high gear. “I’m big on just putting parts of myself in the music,” he told Maxim as he prepared to head to New York City. “It’s just really cool that… with, the mention of Jack Daniel’s, so much support could come from it.”

The ultra-stylish 30-year-old singer added that working with Jack Daniel’s feels like family, and feels like a more-than-natural fit. “That’s something I’ve kind of done my whole career is… putting some of my favorite things in life into my music,” he added.

More than 1,000 guests got to see the singer-songwriter debut a new song, “Move On,” and the Grammy-nominated artist naturally brought plenty of Old No. 7 onstage. For a distillery with as much heritage (and modern innovation) as Jack Daniel’s, Shaboozey favors the classics when it comes to whiskey. “I like JD, you know what I mean? Some of my friends call me… the Jack Man,” he said with a laugh.

Of a hectic past year, Shaboozey described it as “rewarding” and “exhilarating,” and notes that he’s eager for more, describing his mindset as “go, go, go, go” as he works to build off the success of his breakout third album, Where I’ve Been, Isn’t Where I’m Going.

Musically, the singer lists everyone from Gillian Welch to Johnny Cash as inspirations, along with the gritty outlaw country of Townes Van Zandt, and naturally, the singer is a fan of any music with a focus on “great storytelling,” he says. Those inspirations should give the artist plenty to go off as he plots his next album, and Shaboozey noted his band will bring a mobile recording rig to try out new songs on tour for the first time.

His perspective goes well beyond whiskey and songwriting, though. The self-described “jeanhead” is also a big fan of Levi’s and even starred in a short film for the brand’s recent Global Icons campaign. “I wear a lot of jeans, a lot of Western shirts, and it’s always about style and how I can feel good up on stage,” he said.

Shaboozey’s rise in the music scene has taken him to the likes of legendary rock clubs like Washington, D.C.’s 9:30 Club, and helped him dial in his setlist and stage design (Jack Daniel’s whiskey bottles, like any good rock show, are certainly par for the course).

“The set is really awesome. We spent a lot of time dialing it in and trying to make it as great as possible,” Shaboozey added, noting that “it takes a village to get here.” As Shaboozey brings his global smash hit (and plenty more fun) out on the road, check out his setlist here and be sure to bring your dancin’ boots (and an appetite for Jack Daniel’s whiskey).

The Great American Roadshow Setlist

1. “Last Of My Kind”
2. “Anabelle”
3. “Blink Twice”
4. “Tall Boy”
5. “Drink Don’t Need No Mix”
6. “Vegas”
7. “Highway”
8. “Move On” (with Kevin Powers)
9. “Family Traditions” (Hank Williams Jr cover)
10. “Amen”
11. “Finally Over”
12. “Fire And Gasoline”
13. “East Of The Massanutten”
14. “Horses & Hellcats”
15. “Good News”
16. “Let It Burn”
17. “A Bar Song (Tipsy)”

Acclaimed New York City watering hole Sip & Guzzle—which won Best New U.S. Cocktail Bar at the 2025 Spirited Awards and nabbed No. 5 on North America’s 50 Best Bars list—is now serving a limited-edition Wagyu cheeseburger that customers can wash down with the establishment’s inventive craft cocktails. Shingo Gokan and Steve Schneider’s bi-level, Japanese-style drinks emporium in the West Village is taking a cue from nearby eateries Raoul’s and Lord’s—which both offer about a dozen special edition burgers per day—by serving up twelve $35 Sip & Guzzle Tavern Burgers every night.

The special edition sandwich is described as “infusing Japanese izakaya flair with Michelin-starred precision” and is comprised of a six-ounce A5 Miyazaki Wagyu beef patty topped with Binchotan-smoked cabbage slaw, house-fermented shishito relish, and a Parmesan “Kraft single” on a Breads Bakery sesame potato bun toasted in dry-aged beef tallow. Created by Executive Chef Mike Bagale (formerly of three-Michelin-starred Alinea) and Chef de Cuisine Isaac Leidenfrost (formerly of two-Michelin-starred Aska), only 12 of these buttery beauties are available each night.

“This burger leans hard into excess,” Bagale tells Maxim. “Wagyu, tallow, Parm—greasy American opulence—then the binchotan slaw drags it through smokey Japanese white oak until it detonates in pure, satiating uniqueness.”

In related news about award-winning Manhattan cocktail bars, check out our exclusive recipe on how make a Green Mango Martini from Superbueno.

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Montauk, that enduring Hamptons hotspot on the eastern tip of Long Island, has long lured New Yorkers eager for a beachy respite from big city summers. Montauk’s scenic sands and bluffs first made it an artsy haven for Edward Albee, Peter Beard and Andy Warhol, who bought a compound here in 1972 which hosted the likes of Mick Jagger and Jackie Onassis, kickstarting the hamlet’s boho-chic era. 

But while the wealthy old guard still has a presence—Ralph Lauren, Robert De Niro and Jimmy Buffet have all owned Montauk estates—the summer incarnation is more akin to Manhattan’s young and restless West Village scene than the low-key artistic enclave of yore. Finance bros, nepo babies and well-heeled summer renters far outnumber locals when it comes to the crowds flocking to DJ-driven nightlife and pricey restaurants. And if you haven’t already secured that coveted invite to your friend’s beach house, you may want to book a stay at a luxury Montauk hotel in a prime location.

The 158-room Gurney’s Montauk Seawater Spa & Resort—an East End icon that’s perhaps the most prominent hotel in the area—recently received an expansive summer glow-up, while the sceney Surf Lodge unveiled a collaboration with Parisian fashion label Casablanca for redesigned cabanas and branded surfboards. Here, three more boutique Montauk hotels that are getting seriously stylish revamps this summer. 

Marram Montauk

Marram Montauk is a striking 96-room oceanfront retreat distinguished by lush thickets of native beach grass and named after the spiky tufts found in neighboring Shadmoor State Park. The laid-back luxury hotel’s exterior is clad in hand-trimmed cedar that has weathered nicely since its 2020 opening, and the surf cottage-style rooms feature naturally-cooling cement floors, sustainably-sourced rugs, and private patios—but no TVs. 

The food here is a priority, spanning from early partnerships with famed Manhattan Italian eatery Il Buco to daily service at Marram’s Mostrador cafe. With a rotating seasonal menu focused on peak produce, local seafood, and fresh pastries, this counter-serve gem is a worthy lunch or dinner option even if you’re not staying here. 

Marram offers surfing lessons from the family-run Engstrom Surf school, beach yoga classes, guided nature walks, creative workshops using found driftwood and seashells, and chartered catamaran trips. The hotel is celebrating its fifth anniversary with the launch of five new cabanas overlooking the oceanfront pool, a private gallery curated by musician and artist Sean Spellman, an educational marine program with Swarovski Optik, and complimentary use of a 1,050-horsepower Lucid Air electric car for guests who book a Balcony or Garden Suite. Room rates range from $499 to $2,499 per night. 

Ruschmeyers

Bridgeton, the hospitality firm behind Marram Montauk and Journey East Hampton, has relaunched this former 1950s-era fish camp near Fort Pond. The 19-cabin Ruschmeyers fully embraces an adult summer camp aesthetic with s’mores-ready fire pits, hammocks, cornhole boards and picnic tables dotting the lawn. 

The cabins were refreshed by Bridgeton Studio with the help of Brian Smith (Scribner’s Catskill Lodge) and Whitney Clark (Marram Montauk) and feature Bauhaus-inspired tubular steel lounge chairs, Isamu Noguchi lanterns, Donald Judd-style desks, sail flags over beds dressed in Parachute linens, and retro Sangean radios. The Grill at Ruschmeyers, led by chef Jordan Heissenberger, serves up shareable plates of charred lamb ribs, raw bar towers and lobster-topped pastas in a woodsy dining room or, better yet, on the lawn that serves as the hotel’s focal point.

The relaxed vibe turns up at the lounge after hours, courtesy of a collaboration with downtown Manhattan nightlife operatives GOSPËL. But since Ruschmeyers’ pool isn’t set to open until next summer, you’ll have to take a dip at the semi-secluded Navy Beach nearby to unlock the full summer camp experience. Room rates range from $299 to $1,299 per night. 

OffShore Montauk 

The 43-room OffShore Montauk arose from the site of the former Sands Motel in late June. This revamped oceanfront getaway is just a short walk from downtown Montauk and features freshly-renovated rooms and luxury ocean view suites adorned with prints from local artists and photographers along with HigherDOSE and Therabody spa products.

There’s also a “resort-style” pool, a spa with an infrared sauna and cold plunge, and a high-end gym, along with similarly upscale room rates of up to $1,200 per night. “We designed OffShore Montauk as a tribute to the history of Montauk—an escape where guests can curate their own experience whether it’s unwinding by the beach, enjoying a restful reset, or sharing memorable moments with friends and family,” said Marley Dominguez, owner of Enduring Hospitality, which oversees the property. 

A rooftop restaurant and bar is planned for next summer, and OffShore has already been the site of a private party for canned cocktail brand Saint Spritz, launched by JoJo Fletcher of The Bachelor, and hosted VIPs including Bijou Phillips, Ella Travolta, Isabelle Ferrer and Keleigh Teller. Room rates range from $750 to $1,200 per night. 

New York City Mayor Eric Adams starts his mornings before most of the city has even hit snooze. He’s meditating, working out, and downing a green smoothie, then diving into a day that might include managing a crisis or boosting New York’s nightlife. For the former cop turned mayor, it’s all part of running the city that never sleeps. Since taking office in 2022, Adams has made public safety the cornerstone of his administration. It’s paid off, he says — shootings and homicides are down, and tourism is back.

But just as important to him are tech innovation and helping the cooks, cleaners, and clerks who keep the city humming. Sure, there have also been controversies, including questions about fundraising and his sometimes combative style. But Adams seems unfazed. As he eyes a second term ahead of the November election—in which he’ll run as an Independent against Democrat Zohran Mamdani and other candidates—Adams is betting that his swagger will keep him in City Hall. Maxim sat down with him to talk about first-term wins, second-term goals, and his advice for tourists.

Tell us about your background.

I grew up working-class in Queens. My mom raised the six of us, mostly on her own. She used to do three jobs to make ends meet so that she was able to buy a modest house, where I spent my childhood. Even- tually, I moved to Brooklyn, joined the police department, and rose to the rank of captain. I spent 22 years with the NYPD, where I was an ad- vocate for police reform. After that, I was elected as the first person of color to be the Brooklyn Borough President and the second person of color to be the mayor of New York City.

What lessons did you learn from being a cop that helped?

Arch-bishop Desmond Tutu once said, “We spend a lifetime pulling peo- ple out of the river. No one goes upstream and prevents them from falling in in the first place.” Policing shows you all the people who you pull out of the stream downriver. One that inspired me was the 11-year-old young man, who was arrested two or three times in like a week for armed robbery. His dad was serving time for homicide, and his mother was hooked on crack cocaine. He’d been out of school for months, and he was basically raising himself. After that, I knew that instead of just constantly pulling people out of the river, I had to go into government and figure out an upstream way to save them.

Since holding office, what are some of the accomplishments of which you are most proud?

Everyone will tell you the challenge of having just four years. But we were able to turn around the city in three years’ time. When I got elected, COVID was still very pres- ent. Our retail spaces were decimated. No one was in office spaces. Our restaurants were hurting. And we recovered. We have more jobs in New York City than in the city’s history. Our retail industry is booming. Businesses are returning to the city. People are coming back to work. Then we got hit with 230,000 migrants and asylum seekers who didn’t have any place to stay. I was compelled by the federal government to house them, clothe them, feed them, and edu- cate 40,000 children. And we did that. Not one child or family slept on the streets of the City of New York. 80% of those who came here took the next step on their journey. On the economy, bond raters have said it’s remarkable how fast the turnaround actually is. We saw our bond rating increase in my first year. And lastly, crime. We’re the safest big city in America. Last quarter, we had the lowest number of shootings in the recorded history of this city. Second- lowest number of homicides.

How can we stop the weaponization of the political system?

It’s important, particularly for our federal agencies, that we go after in- dividuals who are really creating violence. My hat’s off to this administration and our collaboration with them for going after dan- gerous Venezuelan gangs and dangerous gangs from El Salvador. We took down 27 gang members a few weeks ago. They were sex trafficking, taking documentation from the women, forcing them into prostitution, and they were dealing with guns and violence. So I think we should partner with all of our federal authorities in mak- ing our city safe. President Biden stated that his Justice Depart- ment became too political. Not only did he see what happened with his family, but he saw what happened with me and President Trump. This should not have happened to Americans.

What are the goals you’d like to achieve in your second term?

It starts with public safety. That’s the foundation. And I’m going to continue making this city not just the safest big city, but the safest city in America. We need to use technology to run the city more ef- ficiently. We should be looking at blockchain to manage records and cyber wallets, so we’re not using paper checks. Government needs to get out of the way of business to let it thrive.

What does a typical Mayor Adams day entail?

I get up early, meditate, do my prayers, and do breathing exercises— the Wim Hof Method. Then I exercise. Drink a green smoothie with some berries, some collard greens, and a little cacao powder. I read five or six of the papers so I can get started for the day. This is a city where anything and every- thing can happen on any given day — a plane could land on the Hudson River, a helicopter could fall apart, some type of incident could occur — so you have to be ready. Not only physically, but mentally. At night, I make sure I’m at the private clubs. I talk to the cooks, the dishwashers, the waiters, and tell them thank you, because those are our everyday, hardworking, working-class people. Our nightlife is a $30 billion industry. It’s crucial that it continues to thrive.

I’m big on making sure our economy runs on all shifts. I learned that from policing — there’s a morning tour, an afternoon tour, and an overnight tour. The city works the same way. We have a morning economy — people heading to the office. An afternoon economy — people out for lunch. And an evening and overnight economy — people socializing and de-stressing. I need to be present in each of those economies to motivate people to do what I tell every tourist: Leave the city with as few dead presidents in their pockets as possible.

Bike lanes changed the game in NYC, but not without controversy. Why keep expanding them?

New Yorkers take it personally when you inconvenience them. So you have to find a balance. When it comes to bike lanes, we know we have to deal with congestion. It’s a real issue in the city. It’s impacting our economy. And we know we have to deal with the environment. Those ice caps that are melting at the poles are real. So we need real balance. I’ve built out bike lanes where they should be, but I push back on those who think we should get rid of every car in the city. I don’t believe in that. We need a healthy mix.

What’s your advice to young people thinking about getting into politics?

Ignore the noise. The most important thing is to be true to yourself. In a city like New York, with 8.5 million people and 35 mil- lion opinions, if you try to satisfy everyone, you’ll get nothing done. Be clear on your North Star, and move toward it. You know if you’re doing a good job. You know if you’re delivering for the people.

Everyone wants to be the mayor, but they don’t want to do what it takes to get there. There have only been 110 mayors in the history of New York City. I’m one of them. There will always be naysayers. That’s part of the job. New Yorkers have five fingers, but they love that middle one the most. You have to be thick-skinned. I learned that in policing, people cursed at me, yelled at me, called me names — and I still did my job.

What recommendations would you give to people visiting NYC for the first time?

Go beyond the beaten path. Don’t just stick to Times Square or the Statue of Liberty. Explore neighborhoods that reflect your own background —Little Haiti, Little Italy, China- town, or Little Bangladesh. I encourage people: first, go seek out something connected to your roots. Then go explore everything else this city has to offer.

This article originally appeared in the Summer 2025 issue of Maxim magazine.

Those celebrating Cinco de Mayo in NYC would do well to hit Superbueno for an acclaimed mezcal cocktail. Tucked into the buzzy heart of Manhattan’s East Village, the heralded watering hole was crowned America’s Best New U.S. Cocktail Bar at the 18th Annual Spirited Awards and just took the runner-up spot on the annual 50 Best Bars in North America rankings.

At the helm is industry heavyweight Ignacio “Nacho” Jimenez, who’s built more than just a menu—he’s crafted mezcal-forward haven that demands a visit from anyone who takes their spirits seriously. Since opening in April 2023, Superbueno has sought to redefine the modern cocktail bar through a Mexican-American lens, all while creating the type of atmosphere you’d imagine at a house party hosted by a mad-genius mixologist. Think bold, inventive drinks featuring classic Mexican ingredients, layered with the kind of detail that rewards repeat visits. We left buzzing with inspiration (and a strong agave afterglow).

Mezcal Union Uno stole the show. This standout bottle had us hooked from the first pour. Made from a blend of Espadín and wild Cirial agaves and aged a patient 6 to 14 years, its aroma opens with a fresh blast of grapefruit, while the palate delivers a clean hit of mint, pineapple, and green herbs. A smoky, bittersweet kiss of lime at the finish lingers just long enough to tempt another round.

The ever-changing Superbueno cocktail menu reads like a love letter to Mexico, interpreted through a downtown NYC filter, from ingenious Green Mango Martini and the funky Salted Plum & Tamarind Milk Punch to the Mushroom Margarita, an earthy, umami-packed marg that’s unlike anything you’ve ever tasted. And if you want to synthesize a little Superbueno magic from your bar cart, shake up the recipe below:

Adobada Bam Bam

• 1 ½ ounces grilled pineapple skin-infused Mezcal Unión
• ¾ ounce Adobada agave
• ½ oz lemon juice
• 1 ounce pineapple juice
• Pinch of salt

Shake and strain over fresh ice, pour into a rocks glass and garnish with a pineapple salt rim and dehydrated pineapple.

Carbone, the Italian-American red sauce mecca that launched in Greenwich Village in 2013, has long been one of New York City’s toughest reservations. The intimate eatery’s enduring popularity is owed as much to signature dishes like spicy vodka rigatoni and veal parmesan as its retro fever dream vibe fueled by red-tuxedoed servers who toss Caesar salads and flambée Bananas Foster tableside, black-and-white flooring inspired by a scene from The Godfather, and a dining room soundtrack worthy of Goodfellas. The scarcity of reservations—reliably an irresistible draw for heatseeking NYC diners—has incited everything from New Yorker think pieces about how to score a table to Carbone outposts sprouting up in Miami, Las Vegas and Dallas. (Major Food Group, the fine dining juggernaut that operates Carbone, has since opened more than 40 restaurants and private clubs, including Torrisi, ZZ’s Club and Sadelle’s.)

And now, Carbone has its very own cookbook, published by the luxe coffee table tome specialists at Assouline in collaboration with the trio behind Major Food Group—Mario Carbone, Jeff Zalaznick and Rich Torrisi, with assistance from writer Gabe Ulla. More than a dozen never-before-seen recipes for Carbone favorites are represented, including this linguine vongole that will absolutely upgrade your next attempt at making linguine with clams. While sourcing razor and manila clams along with traditional littlenecks at your local fishmonger may prove challenging, the rich and saucy recipe yields an impressive depth of bold flavors, with an extra jolt of heat thanks to slices of fiery Italian long hot pepper.

“Our vongole is a festival of clams, each with its own distinct texture, flavor, personality,” reads the Carbone cookbook recipe description. “In the Carbone rendition, chopped littlenecks and razors are marinated in an oreganata-style vinaigrette and introduced only after the linguine has been cooked and the clams have steamed open. We keep the slices of long hot pepper here large so that the diner can easily remove them if that’s not their thing. But we strongly believe in serving the dish ‘juicy,’ in a pool of sauce, so the pasta takes on more flavor as you go. Then, at the end, you can take a piece of bread and clean your plate.”

Linguine Vongole By Carbone

Serves 4

Prep Time: 30 minutes, plus cooling time

Cook Time: 45 minutes

Onion Confit

• 1 small yellow onion, minced
• 1/2 cup olive oil
• 1 bay leaf, broken in half
• 1 whole garlic clove, smashed

In a small saucepan, combine all ingredients and cook over low heat, covered. Stir occasionally, until the onions are fully soft, but not browned, 20 to 25 minutes. Remove the pan from the heat and let cool to room temperature. Discard the bay leaf pieces and garlic. This can be made in advance and stored in an airtight container in the fridge for up to 1 week.

Oreganata-Marinated Clams

• 1 cup water
• 2 pounds littleneck clams, scrubbed clean
• 8 ounces razor clams, scrubbed clean
• 1/3 cup olive oil
• 2 tablespoons finely chopped garlic
• 2 tablespoons finely chopped flat-leaf parsley
• 2 teaspoons dried oregano

1. In a large sauté pan, simmer 1 cup of water with a steamer insert. Add the littleneck clams, cover the pot, and cook until clams open, 4 to 5 minutes. Using tongs, transfer the clams to a bowl; let cool. Repeat with the razor clams, cooking until clams open, 4 to 5 minutes. Combine the clams and let cool completely in the bowl.

2. Reserve the clam cooking liquid left in the saucepan, and strain through a strainer lined with a coffee filter to remove any sediment. Measure 1 cup of the clam juice, discarding the rest. 

3. Meanwhile, heat the olive oil in a small saucepan over medium heat. Add the garlic and cook, stirring, until beginning to turn light golden at the edges. Stir in the parsley and oregano, and cook until fragrant and sizzling, 30 seconds. Remove from the heat and let the oreganata cool completely.

4. Remove the meat from the cooled clams, discarding the shells. Cut the razor clam meat into bite-size pieces. Combine the clam meat with the cooled oreganata.

To Serve

• 1 pound dried linguine
• 3 tablespoons olive oil
• 1 green Italian long hot pepper, cut into 3/4-inch slices
• 1/2 cup peeled garlic cloves, finely chopped or food-processed
• 1 teaspoon crushed Calabrian chili flakes
• 1 teaspoon dried oregano, preferably Sicilian
• 2 dozen Manila clams, scrubbed cleaned
• 1/2 cup white wine
• 1 cup reserved clam juice
• 1/2 cup lightly packed fresh flat-leaf parsley leaves, roughly chopped

1. Bring a large pot of salted water to a boil over high heat. Add the linguine and cook, stirring occasionally, until al dente, 10 to 11 minutes, or according to the package directions.

2. While the pasta cooks, heat the olive oil in a large sauté pan over medium heat. Stir in the peppers, finely chopped garlic, chili flakes, and oregano, and cook until slightly softened and fragrant, about 2 minutes. Stir in 1/4 cup of the Onion Confit, lightly drained. Add the fresh Manila clams and wine together and immediately cover the pan. Cook until the clams are all open, 3 to 4 minutes. Uncover and pour in the reserved cup of clam juice. Stir to combine and return to a simmer.

3. Drain the cooked pasta and immediately add it to the cooked clams, removing the pan from the heat. Add the Oreganata-Marinated Clams, tossing everything together to warm up, keeping the pan off the heat, for about 1 more minute. Stir in the parsley and serve immediately.

Notes & Substitutions:

• The clam juice can be reserved in the fridge for up to 2 days.
• The Oreganata-Marinated Clams can be made in advance and stored in airtight containers in the fridge for up to 2 days

The appointment-only location in New York City’s Meatpacking District is the first bespoke Rolls studio in North America, following spaces in Shanghai and Dubai (and a Seoul location set to follow later this year). There’s much to love about the opulent setting, which provides a stylish way for Rolls-Royce owners to customize their best-in-class ride.

Meeting the “wishes, desires and dreams” of its clientele is a chief focus of the Private Office program, which also boasts a location in the Rolls-Royce home base of Goodwood, all the while only opening its doors to a select few.

“The luxurious studio houses a vast array of samples: fabrics, paints, leathers, and textiles in diverse colors and finishes as well as locally-sourced artworks and artifacts, curated to inspire the creative process,” the company said. “During this process, designers and clients work together to create a unique Rolls-Royce which reflects the individual’s tastes and personality.”

Every step of the way is carefully curated to result in, well, arguably the car of one’s dreams, the automaker said.

“Once the initial design is agreed upon, they will together follow the progress of the commission and communicate directly with the artisans in Goodwood, who are entrusted with transforming the visions into a one-of-one masterpiece,” the company noted. Going behind the curtain into the universe of Rolls-Royce just became even more exclusive, enviable and stylish.

Pininfarina, which is now selling Bruce Wayne-inspired rides, is among the brands on display in the invite-only “Wayne Enterprises Experience” at a posh Manhattan townhouse this month. The look into the world of Bruce Wayne comes via an event produced and curated by Warner Bros. Discovery Global Consumer Products and Relevance International.

The experience delivers a “unique opportunity to see the sophisticated bachelor pad” of Bruce Wayne, reflecting his enviable lifestyle across a seven-story townhouse.

For the occasion, the automaker delivered four one-off Bruce Wayne-inspired models, putting a new spin on its all-electric Battista and B95 hyper Barchetta. The best part? Each model is for sale, although interested parties should inquire online via BruceWayneX.

“All four designs reflect Wayne Enterprises’ pursuit of innovation and Bruce Wayne’s own personality,” the automaker said, noting that each of the four next-level vehicles generate 1,900-horsepower through a high-capacity 120kWh lithium-ion battery and four motors.

For context: That means the pure-electric models in the covetable fleet can hit 62 MPH in under two seconds (faster than a current Formula 1 car). Bruce Wayne would assuredly approve.

As if that wasn’t fast enough, tailgate shark fins in the Battista models further improve aerodynamics, while the upgrades also include bespoke ambient lighting and panoramic driver-and-passenger glass roofs.

Dubbed the “Gotham” and “Dark Knight” editions, each ride puts a modern spin on the sort of wheels only a man of Bruce Wayne’s status could possibly access.

First revealed in April, the exclusive and alluring fleet offers a tantalizing look at what the billionaire might prefer when behind the wheel.

The results also tend to fall more in line with the luxe stylings of Christian Bale as a modern-day Batman, rather than Robert Pattinson’s decidedly moodier, noir-inspired take on the Caped Crusader, but it’s clear that each automobile is supremely cool.

And the rest of the Bruce Wayne-centric experience envisions how Master Wayne might live and dress, including high-tech gadgets, fashion and jewelry.

At every turn, the luxury automaker’s distinct creations were fueled by Bruce Wayne’s legendary (and expensive) lifestyle, Automobili Pininfarina said.

“Bruce Wayne is a billionaire visionary entrepreneur committed to technological progress, and we have created unique and bespoke versions of Battista and B95, which include new features developed for his exclusive tastes and needs,” said Paolo Dellachà, Chief Executive Officer at Automobili Pininfarina, calling it “the perfect partnership.”

“These are cars he would certainly have in his Gotham City garage,” Dellachà added. Each ride surely gets the Wayne seal of approval, and the luxurious world of Batman’s alter ego is just a bit closer within reach this month.

But if you can’t make it in person to the buzzy Mexican-American hot spot, Superbueno is sharing an exclusive recipe with Maxim for its Green Mango Martini, which hits all the right notes for breezy summer refreshment.

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The Green Mango Martini draws from the bar’s Big Apple birthplace and “was inspired by the subway vendors that sell mangos,” said Superbueno owner Ignacio “Nacho” Jimenez.

“In this cocktail, we wanted to feature the freshness of the mango, so we infused Patrón Tequila with green mango for 24 hours and paired that with a mango distillate from Mexico, finishing off with Sauternes and honey,” Jimenez said.

Garnishing the drink with chili oil (more details below) “makes this cocktail surprisingly refreshing, round and smooth,” Jimenez continued.

Ambitious home bartenders can follow these (somewhat complex) steps to stir up a unique martini, just like they do at one of America’s very best cocktail bars.

How to Make Superbueno’s Green Mango Martini:

Ingredients:

• 2 1/2 oz Green Mango Infused Patron Silver (recipe below)
• 1/2 oz. Tosba Mango eau de vie (or any mango distillate) 
• 3/4 oz Sauternes 
• 1/4 oz Honey Syrup (50:50 ratio)
• 2 Dashes of Saline 
• 2 Dashes of Mango Vinegar
• Garnish with a drop of Costeno Chili Oil

Method:

• Combine ingredients together with ice, stir until cold and strain into a Nick and Nora glass.
• Garnish with an eyedropper of Costeno Chili Oil.

To make the Green Mango Infused Patron Silver, take 1 liter of Patron Silver and infuse 350 grams of small peeled green mango overnight, up to 24 hours, before straining and bottling.

To make the Costeno Chili Oil on a time constraint, use your favorite chili oil on top, or cook costeno peppers on low heat in a pot (with extra virgin olive oil) for about an hour before cooling and straining. Superbueno recommends aiming for 70 grams of costeno chili per 1 liter of extra virgin olive oil.

From there, the drink offers pure enjoyment and the satisfaction of putting a distinctive spin on the tried-and-true martini. One of Superbueno’s top drinks is surely worthy of its own toast.

The chopper service now offers nonstop service from its Manhattan helipad to the rooftop of AC’s Ocean Casino Resort. Guests can now book seats on a six-passenger helicopter, with flights scheduled every Saturday in July and August, wrapping up on Labor Day Weekend. 

Guests can enjoy the quick 40-minute trip from the retro-chic BLADE Lounge West terminal on West 30th Street to Ocean’s new helipad on the roof of its customer garage, with dedicated concierge service and a complimentary suite upgrade. 

Moët & Chandon is Ocean’s official champagne partner for the collab. Every passenger who books a flight will receive an exclusive champagne tumbler and every BLADE x Ocean hotel package will include a cold bottle of Moët Imperial.

“Our customers have enjoyed privately chartered trips since we built our helipad last year,” said Bill Callahan, General Manager for Ocean Casino Resort, in a statement plugging the partnership. “However, adding a scheduled best-in-class travel experience provides yet another fantastic amenity to our beachfront resort.”

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Roisin Branch, CMO of BLADE, added: “We have seen a meaningful increase in charter requests from Manhattan to Atlantic City recently and we are excited to make the flights more accessible to a broader audience over the summer.” 

Flights, packages and complimentary suite upgrades can be booked through the BLADE to Atlantic City link here.