The midtown bar checks all of the boxes for a perfect happy hour spot. Art Deco-styled bar. Eclectic mix of colors and textures. Extensive food and beverage menu. For dry January, try the Bertie Brown, created by Beverage Director Marshall Minaya.
Ingredients
2 oz Seedlip Grove 42
1 oz Spiced Apple Syrup
¾ oz Lemon Juice
1 dash Fee Brothers Walnut Bitters
Soda
Method: Add Seedlip, spiced apple syrup, lemon, and bitters into a small tin. Add ice, and shake. Strain over fresh ice, and top with soda.
Garnish: Apple Wheel w/grated cinnamon
Glassware: Collins glass
This Midtown East rooftop lounge is located in the historic Beekman Tower, and is decked out like a Snowglobe in the Sky throughout the month. Sip on the East of the Sun for some non-alcoholic fun.
Ingredients
3 Lime Wedges
2 Shiso Leaves, muddled with
1 oz Simple Syrup
0.5 oz Yuzu
2 oz Water
Method: Shake and pour with ice
Garnish: One Shiso Leaf
Glassware: Wine glass
This chic Harlem lounge has been creating a stir with stunning interiors, beautiful cocktails and a vibe that takes you back to a time where glamour and sophistication were key. You won’t miss the alcohol in the “Ba–Lue Bolivar”, made up of Seedlip Spice 94, Red Verjus, Green Apple, Cinnamon, Patchouli and Meyer Lemon.
1 oz. Seedlip spice 94
1 oz. Verjus
1 oz. Apple juice purée
½ oz. Meyer lemon juice
½ oz. Cinnamon syrup
½ oz Patchouli syrup
Method: Add all ingredients in a shaker. Add ice. Shake well. Double strain into glass.
Garnish: Piece of apple and a cinnamon stick
Glassware: Coupe glass
Patchouli Syrup
2 teaspoons of Patchouli tea
1 cup of water
1 cup of sugar
Add all ingredients into a sauce pan
Stir well until mix comes to a boil
Boil for 1 min
Let steep for 30 mins
Double strain syrup into a glass jar or bottle
Place in fridge
*This lasts up to 2 months
Cinnamon Syrup
6 large pieces of soft cinnamon bark
1 cup of water
1 cup of sugar
Boil all ingredients for up to 10 mins
Let settle for 30 mins
Double strain into a mason jar or bottle
Place in fridge
* This lasts up to three months
This Hudson Yards restaurant has collaborated with Seedlip to create a selection of zero-proof cocktails. These health conscious cocktails can be ordered alongside queensyard’s January plant-driven “Mindful Menu” created by Executive Chef Danila Bogdan. Try 94° On The Water by Beverage Director Jeremy Le Blanche.
Ingredients:
3oz Spice 94 Seedlip, smoked
1.45oz salted caramel syrup
2oz Lemon juice
1/15 ginger ale
Method: Shake ingredients and serve in a coupette; garnish with edible flowers
