Cocktail Trends for Fall/WinterNew York City

BlackTail

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New York City, NY

Flavors & Ingredients•Sarsaparilla•Pear Soda•Arbol Chili•Elderberry•Smoked Black Peppercorn•Mole Bitters

BlackTail2nd floor, Pier A Harbor House22 Battery Place, New York, NY 10004

Sean Muldoon and Jack McGarry, co-founders of The Dead Rabbit, flew from Belfast, Northern Ireland, to New York with a plan: to create the world’s best cocktail bar. BlackTail harks back to the expat life in Havana with its highballs, punches and sours, as well as rich American fare with an emphasis on seafood. The main bar, paneled in dark wood with vintage photos and ads, is set off by illuminated stained glass overhead, while a fronded ‘lobby’ area is lighter in tone, with leather couches, bookshelves and a retro globe.

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Pouring RibbonsNew York City, NY

Pouring Ribbons225 Avenue BNew York, NY 10009

Flavors & Ingredients•Cardamom•Chocolate Milk-Washed Koch

Espadin Mezcal•Mascarpone•Activated Charcoal•Maple

Toby Maloney—a bartending O.G. at the legendary Milk & Honey and Pegu Club—boasts enough star power to roll out a spot on his own. But the gifted drinks slinger, along with business partner Jason Cott, recruited top cocktail talents Joaquín Simó (Death & Company) and Troy Sidle (the Violet Hour) to form something of a booze-powered Fantastic Four. The team has set up pioneering bars across the country in places like Nashville (the Patterson House) and Chicago (the Violet Hour), as well as working on consulting gigs in Gotham.

Pouring Ribbons marks the all-star squad’s solo debut in New York, with one of the year’s most exciting new drinks menus and a capacious teal-daubed barroom.

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MaceNew York City, NY

Mace649 E 9th StNew York, NY 10009

Flavors & Ingredients•Cinnamon Brewed Chicha

Morada•Red Cabbage Syrup•Basmati Rice Water•Cedarwood Bitters•Kuromitsu•Yerba Mate-infused Pisco

From a veteran cocktail crew comes this Alphabet City watering hole emphasizing spicy and herbal infusions in its drinks (think cumin syrup and tobacco essence). The slender barroom includes banquette seats in addition to stools and also offers flatbreads and charcuterie boards.

The barmen center the booze menu on international flavors from their collective time abroad, with each cocktail titled for a spice used in it. Those imported seasonings are showcased in mason jars around the spice-market–inspired space, and also turn up in the bar snacks from Maharlika chef Miguel Trinidad. The goods here are bold, sure, but with just enough temperance to leave you wanting more.

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AttaboyNew York City, NY

Attaboy134 Eldridge StNew York, NY 10002

Flavors & Ingredients•No menu…mixologists improvise

based on what you're in the mood for and what fresh ingredients they have that day.

The former Milk and Honey digs have been reinvented by two former employees, Sam Ross and Michael McIlroy.

At this LES cocktail bar, where the fancy drinks are concocted in a slightly reworked space with booths and a long bartop; accessed by knocking at the unmarked door, it doesn't require reservations, though the cocktails are just as mind-bending (and expensive) as before.

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Maison PremiereBrooklyn, NY

Maison Premiere298 Bedford AveBrooklyn, NY 11211

Flavors & Ingredients•Pecan•Honey•Sage•Habanero Shrub•Turmeric•Snapdragon

Maison Premiere, an Oyster House and Cocktail Den reflective of the staple establishments of New York, Paris and New Orleans.

Their Absinthe list boasts the largest collection of premium Absinthes in New York City and in honor of the ceremony and traditions of Absinthe, Maison Premiere’s ode to the green fairy can be found center stage dispensing chilled water in the form of the world’s most accurate working replica of the Absinthe fountain which once flowed in the Olde Absinthe House of New Orleans.

Fresh Kills

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Brooklyn, NY

Fresh Kills161 Grand StBrooklyn, NY 11249

Flavors & Ingredients•Nutmeg•Cayenne Pepper•Housemade Orgeat•Housemade Ginger Syrup•Pickled Walnut

Fresh Kills serves meticulously and fastidiously-crafted cocktails with fresh ingredients, housemade syrups, hand-cut ice, and quality booze.Classic cocktails with impeccable provenance, fresh, premium ingredients and perfect proportional wizardry that somehow make you open your eyes and question if you’ve ever truly tasted an old-fashioned or negroni before. The menu here boasts Boccato’s usual puritanical emphasis on drinks from the history books and mania for detail, which means specialty ice and annotations on the historical inspiration behind each menu item…

Grand Army

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Brooklyn, NY

Grand Army336 State StBrooklyn, NY 11217

Flavors & Ingredients•Hot Pepper Tincture•Carrot Tincture•Black Cardamom Maple Syrup•Toasted Cinnamon•Beet Juice•Cocoa Nib Ghost Chili Campari

The laid-back space has vintage light fixtures and a wood-burning fireplace. You’ll spot tincture-style droppers on the raw bar filled with sauces to accompany seafood.

Drinks were developed by head bartender/co-owner Damon Boelte. Head bartender and co-owner Damon Boelte is from Lone Wolf, Oklahoma. An award-winning bartender and decade-long Brooklyn resident, Damon has worked at LeNell's Ltd., a renowned spirits shop, and Prime Meats in Carroll Gardens.

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