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Best of New York 2007 • Fun

Top Spots for Each Poison

Whether you’re in the mood for a newfangled Bloody Mary or a crisp, classic martini, New York has a bar that specializes (and excels) in your potion of preference.

  • DARK BEER


  • The Gate

    321 Fifth Ave., Park Slope, Brooklyn; 718-768-4329

    Beneath the Gate’s unpretentious neighborhood-bar décor beats a connoisseur’s heart (it’s frequented by employees of nearby specialty store Bierkraft). Fans of strong, dark brew should try selections from American brewers like Victory and Dogfish Head.

  • FOREIGN BREWS


  • Spuyten Duyvil

    359 Metropolitan Ave. Williamsburg, Brooklyn; 718-963-4140

    This homey establishment is staffed by beer obsessives committed to hunting down obscure and esoteric selections from across the world. Try Cantillon Lou Pepe Kriek, a Lambic fermented in open air, or Le Baladin Nora, a Italian beer based on an ancient Egyptian recipe.

  • CASK-PULLED ALE


  • D.B.A.

    41 First Ave.; 212-475-5097

    Often packed shoulder-to-shoulder even on weeknights; that’s the burden a bar bears when it has a reputation for a great beer selection and a prime location in the middle of the East Village. D.B.A.’s a leader in the trend toward stocking English-style cask-pulled ales, whose warmer temperature and carbonation give them a creamier, stronger taste.

  • MARTINI


  • Pegu Club

    77 W. Houston St., second fl.; 212-473-7348

    Audrey Saunders stocks specialty gins that make her bar a martini mecca, and the Fitty-Fitty is a sly, silky variant with half gin and half dry vermouthplus orange bitters and a lemon twist that highlight the two liquors’ botanicals. The devil is in the details. Not only do they serve most martinis in a smaller glass with paired carafe to preserve the drink’s signature chill and keep the stemware frozen, they even chill the olives.

  • MARGARITA


  • Dos Caminos Soho

    475 W. Broadway; 212-277-4300

    A busy night yields 800 to 1,000 orders, and Dos Caminos has the time-tested expertise to juggle a selection of 115 tequilas, from Gran Centenario Leyenda to Chinaco Enterior. All of the lime juice is hand-squeezed, and the exotic fruit purées used for the popular variants are all made fresh in house. Try the chapulineroasted cranberries drizzled with honey, spiked with ginger, and then muddled with triple sec and tequila.

  • MOJITO


  • Milk & Honey

    34 Eldridge St.

    Labor-intensive and soda-pop sweet, mojitos are the bartenders’ most-loathed drink, but Milk & Honey’s crack staff grins, bears, and serves the most delightful and fragrant mojito in town. Their trick is spanking the mint instead of twisting itholding the sprig in one hand and clapping, a move that breaks the leaves’ capillaries, diffusing a mint bouquet over the drink.

  • BLOODY MARY

  • Bemelmans Bar at the Carlyle Hotel

    35 E. 76th St.; 212-744-1600

    A 40-year veteran at the Carlyle, day bartender Tommy Rowles is the undisputed king of the clean Bloody Marycrisp tomato, a dash of lemon juice, and savory spicesthough the exact ingredients and proportions remain unknown, because he gets to work early to mix his concoction without witnesses. Bring your hangover to Bemelmans Bar but do like the regulars do and arrive earlyTommy’s special brew sells out.

  • CAIPIRINHA

  • The Good Fork

    391 Van Brunt St., Red Hook, Brooklyn; 718-643-6636

    The bartenders here treat cocktails like food, fastidiously measuring the caipirinha’s signature sweet and sour to achieve liquid harmony. The key is muddling Fazenda Mae de Ouro, a top-shelf cachaça, with simple syrup instead of straight sugar. The lime wedges are squeezed just for your order, and a vigorous shaking immediately before delivery charges the drink with a touch of effervescence.

From the 2007 Best of New York issue of New York Magazine

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