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  1. Photograph: Jakob N. Layman
    Photograph: Jakob N. Layman

    Whisper Campaign (calvados, chamomile, Chartreuse, lemon, sparkling wine) at Demi Monde

  2. Photograph: Jakob N. Layman
    Photograph: Jakob N. Layman

    Heads Up (watermelon-infused vermouth blanc, aperol, soda) at Demi Monde

  3. Photograph: Jakob N. Layman
    Photograph: Jakob N. Layman

    Wolf Tone (pisco, grappa, elderflower, eucalyptus, bitters) at Demi Monde

  4. Photograph: Jakob N. Layman
    Photograph: Jakob N. Layman

    Second Wind (cognac, Pineau des Charentes, verjus blanc, bitters) at Demi Monde

  5. Photograph: Jakob N. Layman
    Photograph: Jakob N. Layman

    Cut & Paste (eau de vie de pomme, Irish whiskey, honey, bitters, absinthe mist) at Demi Monde

Demi Monde's cocktails revealed

Death & Company vets bring artisanal boozing to the Financial District

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Cocktail hotshots David Kaplan and Alex Day—respectively co-owner and former bartender of the exemplary Death & Company—transport enlightened tippling to a larger, louder stage with the much-anticipated Demi Monde, a 120-seat subterranean bar and New American eatery opening in mid-May. Ditching the hushed tones and slo-mo stirring of Death & Company, the pair kitted out the glossy dark granite bar for speed with foot-pedal-controlled sinks and four filtered seltzer taps.

Festive bubbles are the star of the drinks program—half of the 16 cocktails are effervescent, and the menu offers four house-made sodas (including celery and strawberry-tarragon) and ten sparkling wines. Plunk down on one of the plush gray banquettes and sip the Heads Up, which combines Aperol, acid phosphate, seltzer and a cutting-edge elixir: vermouth blanc is flash-infused with watermelon via a whipped-cream canister. Day, along with head bartender Scott James Teague (Pegu Club), also created a number of sophisticated noncarbonated concoctions, like the Wolf Tone, made with pisco, grappa, elderflower, eucalyptus and bitters. (Check out the full menu below.)

An art installation of knotted ropes made by bondage artist Midori hangs near the oak-and-brass chef's table, where Phillip Kirschen-Clark (Vandaag) will serve a tasting menu. But his inventive booze-friendly small plates, including Negroni-cured oysters, are also available throughout the space. In the coming months, Handsome Coffee Roasters will open a daytime café in the upstairs lobby. 90 Broad St at Stone St, entrance on Stone St (212-248-7220)

DEMI MONDE
COCKTAIL MENU
SPRING 2012
 
Heads Up $14
Watermelon Blanc, Aperol, Fizz
 
Mister Sparkle $14
Gin, Sherry, Lemon, Bitter, Orange Cream Fizz
 
Billy Goat $14
Grappa, Calvados, Cinnamon, Lime, Grapefruit, Fizz
 
El Cid $14
Tequila, Amontillado, Ginger, Lime, Fizz

 
Maxx & Lucy $16
Gin, Aperol, Raspberry, Lemon, Sparkling Wine
 
Jewel Box $16
Lillet, Gentien Aperitif, Rum, Pear Cider
 
Whisper Campaign $16
Calvados, Chamomile, Chartreuse, Lemon, Sparkling Wine
 
Field Marshall $16
Armagnac, Royal Combier, Bitters, Sparkling Wine
 
 
Check Your Head
$14
Bourbon, Curacao, Lemon, Peach, Mint
 
Prosperitivo $14
Aquavit, Gin, Coconib Campari, Grapefruit, Lemon
 
Second Wind $14
Cognac, Pineau des Charentes, Verjus Blanc, Bitters
 
Benjamin Thomas
$14
Scotch, Lemon, Cherries, Bitters

 
Gun Metal $14
Gin, Watermelon Blanc, Bitters, Absinthe Mist
 
Wolf Tone $14
Pisco, Grappa, Elderflower, Eucalyptus, Bitters
 
 
Cut & Paste $14
Eau de Vie de Pomme, Irish Whiskey, Honey, Bitters, Absinthe Mist
 
Lady James $14
Rye Whiskey, Vermouth, Framboise, Bitters
 
 
House Sodas
Celery Soda $6
$14 with gin or vodka
 
Strawberry Tarragon Soda $6
$14 with gin, vodka, rum, or tequila
 
Grapefruit Soda $6
$14 with gin, vodka, bourbon, or tequila
 
Pineapple Coconut Egg Cream
$6
$14 with gin, vodka, rum, or tequila
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