New York’s Tastiest Spring Cocktails
Now that we’ve abandoned cloistered, fireplace-warmed saloons for breezy rooftop bars, it’s time freshen up our go-to drink orders as well. So think beyond rosé this spring, by sipping your way through NYC’s newest lineup of creative, utterly seasonal cocktails — from Amada and its customizable Gin & Tonics to Brooklyn’s Grand Army and it’s all-pink tipple menu.
Amada
While Jose Garces’ eagerly anticipated Battery City outpost of Amada offers the expected white, red or cava-based Sangria (it is a tapas spot, after all), there’s also an expansive, customizable Gin & Tonic Bar, which allows patrons to choose their liquor (Spanish Gin Mare, British Tanqueray, Brooklyn’s Dorothy Parker) as well as tonic (Fever Tree, Fentiman’s, Amada’s own infusion) and garnish; options include lemon and olive, cucumber and fennel, kumquat and cinnamon, and kiwi, basil and strawberry.
Read MoreGrand Army
This all-star seafood small plate spot and oyster bar, co-founded by Mile End’s Noah Bernamoff, Rucola’s Julian Brizzi and renowned mixologist Damon Boelte, is featuring an entirely pink cocktail menu designed especially for spring! Highlights include the “Three Girl Rhumba” with aperol, Giffard pamplemousse rosé and grapefruit, the “G.A. Pimm’s Punch” with blanco tequila, Pimm’s, hibiscus, and lime, and the “Ava,” made with Owney’s agricole-style rum, absinthe, raspberry and cider.
Read MoreLeyenda
Recently named American Bartender of the year, Ivy Mix is definitely at the top of her game. So make a point of stopping by her Brooklyn cocteleria this spring, for the “Say Anything” with tequila, aperol, mint, lime, watermelon and salt, the “Cabezaso” featuring Lillet rose, elderflower, mole bitters and vermouth, and the “Jungle Babblerm” made with three rums, cognac, tonga and pineapple. Lest we forget to mention they’re all teamed with Latin American bites, designed by one of our favorite chefs, Sue Torres, including Ahi Tuna Ceviche, Coconut Shrimp Panuchos, and Puerto Rican Pernil and Mofongo.
Read MoreSuffolk Arms
Fronted by beloved barman Giuseppe Gonzalez (PKNY, Clover Club, Dutch Kills, Golden Cadillac), this Lower East Side hotspot pays homage to the luminaries who’ve inspired him over the years. So expect “Grapefruit Coolers” courtesy of Aubrey Saunders, and a “Blackstrap Jungle Bird” from Jeffrey Morgenthaler, along with other, fun additions like an “Improved” Pina Colada, comprised of Campari, passion fruit and Sailor Jerry Rum.
Tiki Tabu
Lest you think the tiki craze is slowing down, behold this brand new pop-up rooftop fantasia, located above the SIXTY LES hotel. Headed up by bar impresarios, Jim Kearns and Jon Neidich (Acme, The Happiest Hour, Slowly Shirley), enjoyably kitschy tipples run the gamut from the “Samoan Typhoon” with vodka, rum, passion fruit and honey to the frozen “Miami Vice” — a combination strawberry daiquiri & pina colada — which accompany Blue Ribbon-supplied snacks such as Wasabi Honey Chicken Wings and Sweet and Sour Meatballs.
Read MoreSalinas
Now that the weather permits, you’ll want to make a beeline for blooming rose garden with retractable glass roof at Salinas; which serves modern Spanish cuisine from Michelin-starred, San Sebastian native, Luis Bollo. In addition to coastal delicacies like popcorn-crusted Baby Octopus with squid ink aioli and Bomba Rice with scallops and head-on prawns, spring-appropriate tipples include the “San Juan Bautista” (wasabi agave, cucumber, grapefruit and rice vinegar with a ginger salt rim) as well as the “Calentando Sangre;” a divine rum, blood orange, demamura and Spanish butters, with a Ricard rinse.
Read MoreSocial Drink & Food
Located on the 4th floor of the boutique YOTEL in Hell’s Kitchen, Social’s 7,000 square foot terrace is the largest outdoor space of any hotel in New York City. So enjoy balmy breezes and ideal city views as you sip on globally inspired cocktails with fresh, fruit-forward flavors, such as a Fig Caipirinha with cachaça, lime juice, fig and ginger ale, the “Southern Love” with rye, mint, seasonal fruit and lemon, and the “Tropical Triple;” rum, juice and coconut syrup, served in a hollowed out pineapple.
Read MoreThe Daisy
This recently opened, highly unique, Upper East Side agave gastropub pairs tequila-based cocktails with seasonal Mexican fare, such as the namesake “Daisy,” spiked with St. Germain black pepper and striped with egg white and lime marmalade, the “Sotolita” flavored with elderflower Giffard raspberry with a lemon twist, and the “Scorcher;” a sweet and spicy concoction of blood orange and pomegranate-habanero syrup. You’ll want to pair all of those great drinks with Octopus Chorizo with pineapple salsa and sea salt chips, and Braised Short Rib Tostadas with pickled jalapeno sour cream?
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