They're reimagining the whole way a bar works by cutting back on waste and fermenting cast-off ingredients to turn them into something new. Still, some bartenders are reinventing more than the wheel. "Also, there's no need to reinvent the wheel." Gavin is meeting the moment with a new tiki menu at Lemon Grass, and when Khâluna opens next month, the cocktail list will follow the Dutch East Indies trade routes from Europe to Indonesia, each drink brimming with flavors from the seafarers' stops along the way.Īt the same time, drinks with few ingredients and fewer steps were perhaps the most that people could handle making at home, and bartenders are finding a renewed interest in the classics - only better.Īnother benefit to keeping it simple in the painfully short-staffed service industry? "You're not putting a lot of labor and special ingredients into the classics," said Travis Serbus, co-owner of Petite León. "The people that are coming out, they want to pretend they're somewhere else," said Trish Gavin, bar manager at Lat14, Lemon Grass Thai Cuisine and the soon-to-open Khâluna. And after months of just making do at home, those fans are thirsty for something different. Fashioned after the Mexican hot chocolate, Bar Downstairs & Kitchen’s The Fellow includes tequila or mezcal, chile liqueur, house-made cocoa mix and oat milk with peppermint foam on top.For fans of a well-mixed drink, no bottled cocktail or canned mixer can replicate the handiwork of the masterminds behind the bar. The speakeasy-themed restaurant and bar below the Andaz hotel just reopened, and it already has a new cocktail on its menu. The Take it Outside tips mezcal, triple sec, chai tea, steamed oat milk and agave syrup into a tall toasty, mug to wrap your frigid fingers around. Newly renovated Gansevoort Meatpacking on the west of Manhattan side has a refreshed look and a warming new drink on its menu. Photograph: Courtesy of Gansevoort Meatpacking 9. Hütte is also reintroducing two glühwein varieties for the occasion: A red mulled wine with star anise, cinnamon and cloves, and a white, with cloves, orange, apple and star anise. The ever-changing backyard at Schaller & Weber on the Upper East Side is shifting for the season once more, back into a wintery ski lodge form from Thursday, November 4. Of course an Irish bar that also happens to be one of NYC’s most honored would have an excellent Irish coffee–and be so bold as to name it ‘World Famous.’ Dead Rabbit’s World Famous Irish Coffee mixes java, demerara sugar, a whiskey blend and freshly whipped cream for an intoxicating jolt of caffeine much more delicious than any espresso martini. Sip ‘em around the bar on the ground floor, up in the piano lounge or out on the patio before it gets too cold.Ī post shared by DEAD RABBIT NYC 7. Good Judy has two hot options to choose from this season: Hot cider with bourbon or rum, spiced with cardamom, allspice, cinnamon and cloves, and hot toddies with bourbon or rum, with housemade honey syrup and clove-studded lemon. We’re partial to the hot buttered rum, with allspice, amontillado, and English breakfast tea, on top of its titular spirit. It’s also simultaneously known for a lot of different things, depending who you ask, including negronis, martinis and hot cocktails. Oft- lauded Dante frequently appears on local, national and global best-of lists. One of NYC’s best restaurants, Leland Eating and Drinking House has four hot drink varieties this season: a hot spiked cider with Fresno chilis, a Mexican hot chocolate, mulled wine and a cafe en fuego that’s only available at the bar. A post shared by Leland Eating & Drinking House 2.
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