Seasonal cocktails prepared tableside.
That’s what’s on order at newly opened Henry, A Liquor Bar, a sprawling libation lounge in Midtown’s Hudson Hotel that’s perfect for entertaining groups of clients or friends.
The decor: a Barbarellian array of glowing chartreuse floors, speaker benches, gold tree stump tables and at least one upside-down neon chair bolted to the ceiling.
The table service: drink-slingers arrive at your table, cart in hand, to mix bottle selections (Cacao Prieto Rum, Hudson Baby Bourbon, etc.) with house-made elixirs that include smoked cola, vanilla grapefruit and cardamom pineapple, finishing each cocktail with a spritz of house seltzer.
The man behind the mixology is a two-time UK bartender of the year, renowned in his native London as “the Heston Blumenthal of cocktailing”.
Now, he’s artfully plying his trade stateside, crafting a seasonal menu of bizarro booze concoctions featuring ingredients like fennel pollen and rhubarb bacon.
Your duties: hold out hand, accept, imbibe.
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