by Patrick Heig - 324 Reviews - 95 List
When you think of the best cocktails in New York, throwback cocktail bars like PDT, Death and Company and Milk & Honey come to mind. But restaurant bars--with access to exotic ingredients, sophisticated kitchens and top-notch chefs--are creating more interesting, innovative cocktails than any pseudo-speakeasy bar in town. And they won't make you pretend it's Prohibition, either. (Photo: The lineup at BondST)
Updated: August 09, 2010
Head straight down to the lounge at this Japanese restaurant in Noho, where barman Warren Hode collaborates with chef Marc Spitzer on drinks like the Maurice--toasted sesame rum and yamamomo fruit jam topped with fresh ground sesame makes it taste like a Japanese PB&J--or an Old-Fashioned made with seaweed-infused Yamazaki 12-year whisky and Hode's yuzu bitters.
This Williamsburg barbecue phenomenon smokes anything it can get its hands on, including the grapefruit and pineapple that go into its cocktails. Fatty adds more heat with spice, infusing Domaine de Canton with chili and adding a dash of Tabasco to its namesake drink, The 'Cue, made with Wray & Nephew overproof rum, smoked pineapple, lime juice, yuzu juice, Tabasco and Pernod.
This Tribeca hot spot was opened by the alchemists behind Employees Only, so you know the cocktails are on point. Find a nook in the downstairs lounge and sip on a Drunken Dragon's Milk, made with green-tea vodka blended with coconut puree, pandan syrup, Chinese five-spice bitters and Thai basil. Don't forget to check out the restaurant's collection of antique Asian sex toys on the way out.