Meet Me at The Plaza, for Cocktails

Geoffrey Zakarian sits contemplatively at the bar. “Even unset, this bar is just beautiful,” he muses. “This is going to be the place to meet in New York City. You are going to say, ‘Meet me at The Plaza for cocktails.’ ”

Setting the scene are dimmed lights and a fantastic new sound system. Setting the mood is a redesigned spirits program, courtesy of Brian Van Flandern, former head mixologist at Per Se and renowned cocktail book author. “We are bringing back old Trader Vic’s recipes,” adds Zakarian. The cocktail menu includes a martini bar, accessorized with all the trappings: incredible glassware and cocktail trays. “We have also reimagined the wine list, and there is a thrilling list of wines and Champagnes by the glass.”


1 oz Plymouth Gin
1 oz V.E.P. Yellow Chartreuse
1 oz Velvet Falernum
2 oz fresh pineapple juice
1 oz fresh lime juice
1 oz cane sugar syrup
1 sprig rosemary
Garnish: 2 charred pineapple cubes; rosemary sprig
Glassware: 1 cored pineapple

Place all ingredients into mixing tin. Very lightly muddle rosemary.
Add large ice, shake vigorously, and taste for balance.
Double strain into pineapple over fresh ice.
Garnish and serve.

1 oz The Real McCoy 3 Year White Rum
1 oz The Real McCoy 15 Year Rum 1 oz fresh lime juice
1 1/2 oz cane sugar syrup
2 dashes Angostura Bitters
1/2 oz ginger beer
Garnish: fresh bunch of mint Glassware: ceramic tiki glass

Place all ingredients except ginger beer into tiki glass.
Fill with crushed ice and add ginger beer.
Swizzle to mix ingredients thoroughly. Taste for balance.
Top off glass with fresh ice, garnish, and serve.

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