Most big-deal cocktail dens were launched by a singular personality (see: Jim Meehan of PDT, Phil Ward of Mayahuel). Toby Maloney—a bartending O.G. at the legendary Milk & Honey and Pegu Club—boasts enough star power to roll out a spot on his own. But the gifted drinks slinger, along with business partner Jason Cott, recruited top cocktail talents Joaquín Simó (Death & Company) and Troy Sidle (the Violet Hour) to form something of a booze-powered Fantastic Four. The team has set up pioneering bars across the country in places like Nashville (the Patterson House) and Chicago (the Violet Hour), as well as working on consulting gigs in Gotham. Pouring Ribbons marks the all-star squad’s solo debut in New York, with one of the year’s most exciting new drinks menus and a capacious teal-daubed barroom.
DRINK THIS: The selection offers drinkers a fresh approach to picking their quaff (each $14). Each tipple is measured on two scales: refreshing to spirituous (how boozy do you take your drink?), and comforting to adventurous (do traditional or quirky flavors appeal?). In the mood for a potent classic? Try the Sweet Valley High—something of a martini-negroni mash-up built with refreshing Tanqueray No. Ten gin, sweet vermouthlike Cocchi Americano, a splash of bitter Campari and floral St.–Germain. Or for something that falls in the middle, order the crisp autumnal sipper Ragin’ Glory. Old Overholt rye whiskey and pear brandy form the cocktail’s base, which is brightened with lemon juice and spiced up with homemade cinnamon bitters.
GOOD FOR: Novelty-seeking cocktail hounds, civilized group boozing and a second-date hideaway. Located above a scruffy liquor store on Avenue B, the airy second-floor drinkery is appointed with milky Art Deco lights and wood paneling. Claim a barstool to watch a pro expertly stir your drink in a beaker-like glass, or settle your crew into one of the cozy dark-gray banquettes.
THE CLINCHER: Chartreuse—an herbaceous high-proof liqueur made by the Carthusian monks since the 1700s—is revered by drinks geeks the world over. Here the French spirit takes a turn in the limelight with a special list of 15 different bottlings. School yourself on the difference between 2012 Green Chartreuse and the mellower, sweeter yellow version ($6 per ounce). If you order an aged vintage (like a 1970s Yellow, $22.50 per half ounce), bartenders will pour a gratis taste of this year’s product for a side-by-side comparison.
|Venue name:||Pouring Ribbons|
225 Ave B
|Cross street:||between 13th and 14th Sts, second floor|
|Opening hours:||Daily 6pm–2am|
|Transport:||Subway: L to First Ave|
|Price:||Average cocktail: $14. AmEx, Disc, MC, V|
|Do you own this business?|
Average User Rating
4.5 / 5
- 5 star:6
- 4 star:3
- 3 star:1
- 2 star:0
- 1 star:0
A great cocktail speakeasy that isn't as frequented as other speakeasies in the neighborhood like Death & Co or PDT but is just as impressive. There are tons of cocktails to choose from, and you can't go wrong.
This is the best option for those seeking fancy, elaborate cocktails but don't want to deal with any door or reservation drama—that is, if you go on a weekday. Otherwise, you may need some patience at peak times. This is where you slowly sip and enjoy your relatively elaborate drink, trade sips of your friend's choice and analyze the flavors. It's worth the price if you know what you're in for. The second-floor space is warm and roomy unlike many New York City bars. Sitting at the bar is recommended, since part of the experience is watching your drink being created.
Head up stairs and you enter into a room that almost transports you back to...well, a year you probably weren't even born yet. This is not your average grab-a-spot-where-you-can bar. Seating is a must and capacity is set to seats just like a restaurant. Warmth and class are what drives this bar. I started with their Midnight Marauder (Vida Mezcal, Bonal, Cynar, Mole Bitters). You can read the rest of my review with photos here: sprungonfood.com/2013/12/31/pouring-ribbons
Only the Best from the most forward thinking proprietor, Jason. The best drinks and atmosphere - bar none.