THE DRINK: Though they serve other cocktails and booze, this Williamsburg joint specializes in spiced punches, which they conveniently offer by the bowl ($43) or by the glass ($5) with one of their rotating specials. There are lots of rum and bourbon-based offerings, like The Coxswain with Barbancourt Rum, lime, sorrel flower, ginger and tiki bitters. For a less traditional concoction try Smoke on the Water, a bracing mixture of Pueblo Viejo tequila, Sandeman’s Tawny Port, lapsang suchong smoked green tea, lime and xocolatl mole bitters. The old timey Maritime decor is fun but it’s the backyard area that really sells this spot in the summertime.
Partying on St. Patrick’s Day doesn’t have to mean swilling astringent Irish whiskey or cheaply dyed suds. Instead, use the holiday as an excuse to explore some unusual green concoctions: Think herbaceous gin and cucumber or tequila with celery juice. These five emerald cocktails created by some of the city’s best bartenders are boozy gems well worth raising a glass to. Sláinte!
The Close Haul
This festive punch is a perfect beverage to celebrate St. Patrick’s Day with a crowd; the Drink serves it both by the glass and by the bowl for groups to share. The bar’s Frank Cisneros says that Damrak gin has pleasantly sweet notes of honeysuckle that go well with chamomile and cucumber, while Meyer lemon bitters make the whole drink “pop.”
An essential list of the coziest, most comforting New York foods you can’t (in good conscience) miss out on eating this holiday season…
#31: Hott Wassail at The Drink: Start with a cup of steamy, spicy apple cider-based wassail at this jaunty nautical-themed bar, and end up springing for a whole bowl of one of the many other accessibly boozy concoctions on the punch menu.
Allie Zempel, 27, from Brooklyn’s The Drink, made us what might be the quintessential Thanksgiving punch—one guaranteed to impress partiers accustomed classic wine-based punches.
1. The Trade Winds and The Smoke on the Water, The Drink, 228 Manhattan Avenue, Brooklyn
The team at this Williamsburg locale stop at nothing for the freshly squeezed juices and house-made syrups that populate the punch-heavy menu. For the Trade Winds, pumpkin is juiced with an extractor before meeting a chai tea and dried chili pepper syrup and coming head to head with scotch and solera sherry for a rich and smoky buzz. In the Smoke on The Water, earthy lapsang souchong syrup — a simple syrup made with lapsang souchong smoked green tea — balances nutty tawny port and bold tequila notes.
A couple weeks ago, a little birdie told us that the owners of a New York bar called The Drink were among the millions of thirsty minds swept up by Martini Madness. On Twitter, the saloon’s management asked, “Seriously can we just sit around and argue about martinis all day?” Disinclined to regard the question as merely rhetorical, I made an appointment to sit around and argue about martinis with The Drink’s mom-and-pop owners. In a barroom decorated to suit the tastes of a vintage drunken sailor, I heard the tale of their mixed-martini marriage.
The Trade Winds at the Drink
From lattes to lagers, pumpkin-laced beverages abound this time of year. Few balance the flavor as expertly as this punch, which gets its essence from a freshly juiced baking variety.
At The Drink, a charming Williamsburg bar, Allison Zempel, a bartender and manager, has created the Trade Winds — a balanced, pumpkin-laced punch that’s a little sweet, a little sour, a little tangy and livened up with a good kick of spice.
Besides the punch, what’s The Drink’s major draw? The spacious white-washed back patio, a welcome reprieve for those thirsting for some quality time set outdoors.
I know you seen me on the video (true).
At least now, anyway. Our friends at The Fader stopped by for a quick lesson in one of Adam’s favorite frozen treats that they just happened to get on film. Check it out below, and hop over to their website for the full recipes from us, as well as perennial favorites Robertas, The Sakkett and Momofuku Noodle Bar.