Gin Lover? NYCâs The Ivory Peacock is Your Mothership

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The Ivory Peacock, New York City

For those whom gin is their tone of choice, The Ivory Peacock is a must. This New York City barroom is simply a paean to the botanically-infused elixir. Offering 860 gins from astir the world, the enactment is the largest successful the metropolis that ne'er sleeps.

Located astatine 38 West 26th St. astatine the intersection of the NoMad and Chelsea neighborhoods, the barroom takes inspiration from the world’s astir welcoming and poshest edifice lobby bars that service arsenic the “town squares” of their communities. Guests get successful the superior abstraction that features a lovingly restored woody barroom that seats 24. By the beforehand windows astatine the entranceway are 2 “perches” inspired by Irish snugs, wherever groups of 8 to 10 tin congregate. The barroom country accommodates 100, and is replete with plush banquettes, antique chandeliers from the Waldorf Astoria New York and the NoMad Hotel, and 19th-century Louis XV-style carved giltwood mirrors. The abstraction past transitions to the grand, semicircular Emerald Bar with 14 marigold velvet seats, offering a spectacular earthy barroom acquisition alongside the increasing Emerald Bar Gin Collection with bottlings from astir the satellite prominently displayed.

The Ivory Peacock's Central Bar

The Ivory Peacock's Emerald Bar

But capable astir décor. Though elegant, welcoming, and alluringly illuminated astatine night, it’s the cocktails that gully the crowds. The Ivory Peacock features elaborate martinis, an exuberant G&T service, and modern cocktails elevated via room subject utilizing a scope of wide and aged spirits. The drinks are complemented by French/Japanese-inspired, seafood-focused dishes and earthy barroom selections.

Seasoned mixologists emotion to enactment with gin due to the fact that it is truthful versatile, bright, and complex, creating an perfect canvas for cocktail creativity. With its aggregate botanicals, gin celebrates the bounty of the satellite and each gin’s botanical creation has a unsocial and beauteous communicative to tell. The Ivory Peacock serves gin successful cocktails that are accessible, engaging and fun, specified arsenic its bevy of optimized martinis, some classical and creative. Each is disposable arsenic 2 oz oregon 4 oz pours, enabling tipplers to illustration a wider assortment of gins. The Emerald Bar Gin & Tonic Service is designed arsenic an elegant instauration to caller gins; cocktails are presented deconstructed Copa-style with curated botanicals, tonics, ice and garnishes and served on bespoke trays handcrafted by RCP Design successful Brooklyn. Classic Cocktails are elevated with room subject using modernist culinary instrumentality and techniques to make analyzable flavors that elevate classics from the mixology canon. These advances adhd complexity and texture and are hidden nether approachable and irreverently whimsical presentations. The barroom squad creates its ain “super” cordials, which are fundamentally oleo-saccharums adjusted with citric and malic acids to maximize flavor, prolong freshness, and beforehand sustainability.

Gin & Tonic Service

Bright, balanced and discovery-driven, the cocktails were created by The Ivory Peacock’s Lead Bartender Gill Grossman, a seasoned of Dante astatine Pier 17, Honeybees, Blue Quarter and The Fulton by Jean-Georges. Grossman is joined by chap Lead Bartender Sean McClure, a seasoned of Daniel, Le Bernardin, Dirty French, Amor y Amargo and Panorama Room.

Non gin drinkers needn't stray. The Ivory Peacock besides makes a mean Nouveau Old Fashioned, and different varied spirited cocktails. A curated vino database by Mark Drew, formerly of the Four Seasons Hotel and WS New York, skews French, with American and planetary discoveries, featuring wines by the solid and by the bottle. The brew database celebrates accepted favorites with a rotating enactment of seasonal brews.

Culinary offerings observe classical French dishes and techniques, portion incorporating Japanese spirit accents. The seafood-forward, seasonal offerings are the instauration of Chef Grayson Altenberg, who honed his skills astatine The French Laundry, Restaurant Ukiyo, Daniel Boulud’s The Dinex Group and Babbo. Think caviar, tuna tartare, oysters, uni tempura, lobster roll, and a stellar miso-glazed Croque Monsieur.