Jean-Georges Vongerichten's restaurants have long been culinary destinations in New York. But they weren't necessarily the spots that came to mind when seeking out a killer cocktail—until now. West Village restaurant Perry Street's extensive new bar menu reflects a new focus on seasonal cocktails. The menu has increased from seven to fifteen different offerings, and reflect a new creative approach—in addition to working with seasonal ingredients, look for twists on classics and a brand new ice program.
"All the great cocktail bars have an ice program, so why can't we?" said Bernie Sun, Beverage Director for the Jean-Georges restaurant group. At Perry Street, they're now chipping their own ice with an ice pick as well as using a high-tech Macallan ice ball maker. The varying options allow bartenders to select ice based on how quickly or slowly it should melt for specific drinks.
"We're a restaurant first, and we're elevating the bar program to match," Sun said. "Perry Street is a neighborhood spot—we want people to be able to come in and have a cocktail and watch the sunset."
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