If you read about drinks at all, you may know the relatively new NYC bar Hello Hello for its famed, elevated riff on a vodka Red Bull. But there's so much more to unpack about this intriguing concept: Its day-to-night model as a café and bar, its three-pronged business approach as a coffee shop, bar, and distillery and how those prongs complement each other and are balanced to run smoothly; its overall high-dive design and atmosphere; and, of course, its creative cocktails. I chatted with Hello Hello's director of food and beverage Luis Hernandez about all of these factors and why they work especially well today.