235 W. 12th St., nr. Greenwich Ave.; no phone
In an era overwhelmed with “bar chefs” and mixologists, creating drinks that thrill even the cocktail illuminati can be challenging. But Xavier Herit does precisely that at Wallflower, a tiny drinkery that attracts locals and booze geeks alike. As the head bartender at Daniel, Herit made extravagant tipples like one with flower petals frozen into the ice. Here, try his bang-up offerings (from $14) like the Sho-Sho, which blends shochu, sherry, carrot-ginger syrup, and Virgil’s root beer, or the Smoking Guns, with dark rum, smoked-pineapple syrup, habañero bitters, and a Laphroaig float. Pair those with plates like rabbit ballotine from an elegant food menu by Jared Stafford-Hill.
Best Bespoke Cocktails
From the 2014 Best of New York issue of New York Magazine