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New Bars in New York City Explore Spirits of Latin America

New Bars in New York City Explore Spirits of Latin America

Posted by PanamericanWorld on September 05, 2015

The many spirits pouring out of Central and South America will continue to fill New Yorkers’ cocktail glasses this fall.

Following the lead of recently opened bars like Tijuana Picnic on the Lower East Side and Leyanda in Brooklyn, new places like the Daisy on the Upper East Side and Lorenzo’s in Bushwick, Brooklyn, will pour not only the familiar tequila and mezcal, but also sotol, cachaça, pisco and aguardiente.

Lorenzo’s will have plenty of company in Bushwick, which is experiencing a boom in bars. Whether you like your drinks served in a beaker or accompanied by a custom sound system, the neighborhood has you covered.

Here is a sampling of the season’s most interesting openings:

Below 14th Street

The Bennett Alberto Benenati, Yves Jadot and Meaghan Dorman, the team behind the cocktail bars Dear Irving and the Raines Law Room, will expand to TriBeCa. If you’re the sort of barfly who likes to watch mixologists perform their tricks, this may be the place for you. High seats at high tables will offer a clear view of the behind-the-bar action. (October): 134 West Broadway (Duane Street).

Drexler’s Church pews will be repurposed as booths, and old cast-iron bathtubs will be filled with ice-cold beer at this East Village cocktail bar owned by Darin Rubell (Boulton & Watt, Forrest Point) and designed by Emporium Design. Dustin Olson’s drinks list includes twists on classics, large-format cocktails and clarified milk punches (which are already a popular attraction at Forrest Point). KelSo Brewery in Brooklyn will provide a custom seasonal beer. (Open): 9 Avenue A (Houston Street).

Garfunkel’s The upstairs bar at this two-level affair will have spirit-forward drinks by the consulting mixologist Lucinda Sterling (Middle Branch), with gin and whiskey heavily represented. The consulting chef, Kenneth Johnson, will fashion food that complements the cocktails. A burger joint downstairs is to follow in November. (October): 67 Clinton Street (Rivington Street).

                     Church pews are repurposed as booths at Drexler's in the East Village. Credit Sasha Maslov for The New York Times

Genuine Liquorette In a subterranean space below Genuine Superette in Little Italy, the bar will look like a liquor store, with wire shelving along the walls filled top to bottom with liquor bottles. Its D.I.Y. ethic will include Monday mixology classes by the beverage director, Eben Freeman. Graduates can step behind the bar and mix their own drinks. (September): 191 Grand Street (Mulberry Street).

Above 14th Street

The Daisy An “agave gastro pub” from the owners of Agave in the West Village, it will offer a wide variety of agave-derived spirits (tequila, mezcal, sotol), while steering clear of south-of-the border clichés in food. A cocktail menu eight or nine items long will change seasonally. (September): 1641 Second Avenue (East 85th Street).

                     The crew behind the popular SoHo bar Mother’s Ruin are behind Lorenzo's. Credit Hilary Swift for The New York Times

 

Haymaker Bar & Kitchen This gastro pub will have 18 beers on tap, with an emphasis on I.P.A.’s and farmhouse ales, but will also offer wine by the glass and a cocktail list including modern classics like the rye-based Final Ward and the tequila drink Siesta. The chef Jim Takacs has assembled a menu of elaborate comfort food, including a fried oyster BLT and the NOLA Caesar, made with andouille lardons and cornbread croutons. (September): 252 West 29th Street.

Vaucluse The French focus of the chef Michael White’s new restaurant is reflected in the bar program as well. Hristo Zisovski, the beverage director of Mr. White’s Altamarea Group, and Marea’s head bartender, Michael Longshore, have leaned heavily on French spirits for their cocktails. The Vaucluse Julep, for instance, pairs rye with the aperitif Pineau des Charentes and French Caribbean coconut liqueur. (Open): 100 East 63rd Street.

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