There are plenty of reasons that Le Bernardin has long been one of New York's most lauded restaurants. Chef Eric Ripert has no shortage of star power, and the near-constant accolades his food receives give serious credit where credit is due. The restaurant's lounge, which opened following a major renovation this August, caused a further flurry among eaters and critics alike—the no-jacket-required space was a departure from the formality of the main dining room, and it gave guests a chance to taste Ripert's food without signing up for a prix fixe. (We reviewed the food at the lounge here.)
Add Le Bernardin's cocktails to the already lengthy list of reasons to visit the Midtown institution. Crafted by Greg Seider, mixologist whiz behind the East Village's The Summit bar, Le Bernardin's revamped drink offerings coincided with the opening of the lounge. The cocktails evoke the spirit of the new space by paying homage to classic recipes and technique, while indulging in a little innovation.
"My creativity comes from the kitchen," explained Seider, who drew inspiration for his cocktails from Chef Ripert's cuisine. "I took a look at the whole menu, food and desserts, and started highlighting ingredients I could use in making cocktails."
Seider also looked at the kitchen's style and aimed to take a light hand with bold flavors. Just as Ripert's preparations aim to showcase the nuances of fresh seafood, Seider's cocktails are meant to put high quality spirits front and center.
The flavors used, while subtle, leave a marked impression—Kaffir lime, smoked salts, and tea infusions all make appearances on the menu. Seider treated us to a taste of the entire cocktail menu: check out all 9 drinks in the slideshow above.
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The French Connection ($16)
A twist on a Pimm's Cup, the French Connection combines Pimm's with yuzu, five-spice, and absinthe. While still as refreshing as the warm weather classic, the five-spice adds notes of cinnamon and a warm depth, while the yuzu provides a light, floral element. The rich anise flavor of the absinthe hits last, and helps the cocktail to pair with Ripert's fennel compote and skate dish.
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MLC Mezcal ($18)
The MLC Mezcal uses kaffir lime three ways: in agave syrup, a lime tincture, and infused in the swath of sea salt on the rim. The herbal side of kaffir mingles with the smooth, smoky flavor of mezcal. This refreshing cocktail has none of the cloying stickiness of a margarita, its distant cocktail relation.
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51st Street Manhattan, $18
"It's Le Bernardin, and it's Midtown—we want to keep that classic cocktail style," Seider told us of his take on a traditional Manhattan. "I wanted to adjust it to make it more food friendly." To accomplish this, he adjusted the proportions, making it more like an aperitif. The drink is made with ginger and rooibos infused Mitcher's Rye, Dolin sweet vermouth, and Charleston Sercial Madeira. The nuttiness of the Madeira combines with the spicy sweetness of the infused rye, giving off a little cardamom and gingerbread warmth. Seider suggests pairing the Manhattan with any of the menu's meat specials, or the salmon with a cardamom ginger vinaigrette.
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Aperol Noir ($17)
This drink is designed for those who can't choose between Champagne or wine and cocktails—the Aperol base is brightened with the sweet sparkle of Champagne and deepened thanks to a Pinot Noir black pepper syrup. Orange bitters and lemon lend a fresh suggestion of citrus, and wine gains a delicate flicker of spice thanks to the hint of black pepper. Seider suggests trying this cocktail with the lobster; "It really brings out the peppercorns," he says.
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LB Champagne Cocktail ($23)
Sipping the LB Champagne Cocktail, the sensation of flavors progresses rapid fire: first, Champagne, then pepper and lemongrass. Roederer Champagne is combined with lemongrass, black pepper, St. Germain, and lemon. The flash of pepper and bright, surprising freshness of lemongrass are incredibly distinct flavor-wise, and nicely softened by the floral note of the St. Germain. Still, champagne remains the star, making this cocktail the perfect match for Le Bernardin's oysters and caviar offerings.
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Poire Tonic ($17)
A drink designed with cool-weather flavors in mind, the Poire Tonic blends Brooklyn Gin with rosemary-infused agave, pear cider, and a dusting of cloves. The clove and rosemary certainly lend the Tonic an autumnal aroma, but the flavor manages to suggest summer—the cocktail evokes the bright freshness of an herb-infused homemade soda, and is just as drinkable.
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Negroni 155 ($18)
In another twist on a classic, here a Negroni is made with Aperol instead of Campari to allow for a clean, less bitter finish. Spring 44 Gin is infused with honeybush tea, lending an herbal sweetness to the cocktail's opening notes, then finished with Dolin sweet vermouth and the tang of rhubarb bitters. The result is a smooth cocktail—the added sweetness enhances the Negroni's drinkability without dominating the brightness of the Aperol and rhubarb.
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Shiso Daiquiri ($16)
"Shiso is just a cooler version of mint," Seider says of the flavor inspiration for this cocktail. The fresh, cooling leaf has an undertone of cinnamon flavor, lending itself nicely to rich molasses notes of aged Flor de Cana rum. Even with this full-bodied flavor, the drink maintains a clean taste overall, helped by a touch of agave syrup and the fresh tang of lime bitters.
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Pisco "Gaudi" ($16)
Inspired by a pisco sour, the Pisco "Gaudi" includes adds bourbon, smoked paprika, and saffron tincture in addition to the traditional pisco and egg white. The drink maintains its light airiness thanks to the egg white, but packs an enormous flavor. Along with a lingering smoky effect, the paprika provides a savory contrast to the sweet richness of the Macchu Pisco.
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