Slideshow SLIDESHOW: First Look: New Cocktails At The Beagle, NYC

[Photograph: Alice Gao]

We've been big fans of The Beagle in the past, so when we heard that the East Village bar-restaurant was reopening with a new chef, new menu, and new cocktail program, we were eager to see what they'd come up with.

Bar manager Dan Greenbaum has designed an entire list of new drinks, quite a few more than before, and of a greater variety—"We're less focused on them all being paired with food now, so there's a lot more room to play around."

What that means, right now: making use of late summer fruit; some boozier drinks and some lighter; having fun with sherry, Greenbaum's biggest passion. "We've really expanded our sherry lists, and I'm using it in a lot of cocktails. It's so versatile, you can drink it alone, during dinner, after dinner making use of the last summer fruit—it's an every-occasion thing."

The sherry cobbler is Greenbaum's only holdover, one of the less boozy cocktails on the menu. "We're doing some lighter drinks, definitely. I want people to be able to have a lower-alcohol cocktail that's made with just as much care, with just as much going on. So you don't have to do this war of attrition, drinking old fashioned after martini after old fashioned and ending up on your ass."

Come take a look at six of Greenbaum's new drinks: from rye to rum blends, swizzles to cobblers.

The Beagle

162 Avenue A, New York NY 10009 (map)
212-228-6900; thebeaglenyc.com

About the author: Carey Jones is the Senior Managing Editor of Serious Eats. Follow her on Twitter (@careyjones).

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