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Best 5 NYC Bars For Ginger Cocktails

December 18, 2011 2:49 PM

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Cocktails (credit: Getty Images)

Cocktails (credit: Getty Images)

Tired of the same old gingerbread cookies? As Christmas heads our way, heat up your holiday nights with spicy ginger cocktails at these NYC bars. By Selena Ricks-Good.
aldea Best 5 NYC Bars For Ginger Cocktails



31 W. 17th St.
New York, NY
(212) 675-7223

This stylish Michelin-starred modern Portuguese-American restaurant features upscale Iberian fare by chef George Mendes while churning out an impressive cocktail menu. The Shiprock (Plymouth Gin, ginger syrup, muddled sage, lemon juice, orange blossom water and garnished with an orange twist) is aromatic and refreshing, pairing well with the intense flavors of the food such as sea urchin toast and duck confit with chorizo.

mary queen of scots Best 5 NYC Bars For Ginger Cocktails


Mary Queen of Scots

115 Allen St.
New York, NY
(212) 460-0915

This Lower East Side Scottish gastropub may be known for its scotch-tails, but the cocktail menu includes a range of tipples such as The Walsingham (white rum, ginger syrup, Pernod Absinthe, pineapple juice, lime juice, Peychaud’s Bitters). Named for Queen Elizabeth I’s spy who led Mary Queen of Scots to execution, a few rounds of this drink may lead you to lose your own head.

vault at pfaffs Best 5 NYC Bars For Ginger Cocktails

Credit: Vault at Pfaff's

The Vault at Pfaff’s

643 Broadway
New York, NY
(212) 253-5421

This swanky Noho cocktail den recently opened to the public after hosting only private events for several months. Originally a beer cellar in 1855, the lounge serves Pre-Prohibition style cocktails such as the Smoking Revolver (Flor de Cana dark rum, Domaine de Canton Ginger Liqueur, roasted jalapeno, lemon juice and orange bitters). The combination of spicy ginger and jalapeno in this rum-based concoction will surely kick your evening up a notch.

koi Best 5 NYC Bars For Ginger Cocktails

Credit: New York

Koi at the Bryant Park Hotel

40 W. 40th St.
New York, NY
(212) 921-3330

Usually, a mojito is a rum-based drink, but at clubby California-Asian restaurant Koi, citrus vodka puts a twist on the Ginger Mojito (ginger-infused Ketel One Citron, fresh lime and mint leaves). Pickled ginger has long been considered the perfect accompaniment to sushi, so it’s no surprise that this refreshing cooler pairs well with Koi’s signature dishes such as cripsy tuna and yellowtail carpaccio.

Library Bar & Private Park at the Hudson Hotel

hudson hotel Best 5 NYC Bars For Ginger Cocktails

(credit: The Hudson Hotel)

356 W. 58th St.
New York, NY
(212) 554-6000

The Hudson Hotel’s antique Library Bar and ivy-covered Private Park are serving the Barrel-Aged Ginger Rum Cocktail (Pyrat XO Rum, Domaine de Canton Ginger Liqueur, sweet vermouth and Angostura Bitters). Barrel aging has been a hot trend over the past year, giving cocktail flavors a chance to marry over several weeks. This version seems to be the perfect indoor-outdoor drink, versatile enough to sip under the stars in the courtyard or inside by the library’s wood-burning fireplace.

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Selena Ricks-Good writes about drinks and produces events as The Dizzy Fizz.

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  • Pablo Antonio Capovila

    Commercial hydrated lime is a dry powder obtained by treating quicklime (see calcium oxide) with sufficient water to satisfy its chemical affinity for water, thereby converting the oxides to hydroxides. Depending upon the type of quicklime used and the hydrating conditions employed, the amount of water in chemical combination varies, as follows:

    High calcium hydrated lime: high calcium quicklime produces a hydrated lime containing generally 72 to 74 percent calcium oxide and 23 to 24 percent water.

    Dolomitic hydrated lime (normal): under atmospheric hydrating conditions only the calcium oxide fraction of red dolomitic quicklime hydrates, producing a hydrated lime of the following chemical composition: 46 to 48 percent calcium oxide, 33 to 34 percent magnesium oxide, and 15 to 17 percent water.

    Dolomitic hydrated lime (pressure treated): this lime is produced from dolomitic quicklime under pressure, which results in hydrating almost all of the magnesium oxide as well as all of the calcium oxide, producing the following chemical composition: 40 to 42 percent calcium oxide, 29 to 30 percent magnesium oxide, and 25 to 27 percent water.

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