At the new eatery Mace (35 West Eighth Street) mixologist extraordinaire Nico de Soto has created a new travel-inspired cocktail menu that pairs perfectly with chef Cyed Adraincem’s menu of decadent seafood platters, raw bar items, and small plates, including a pork rillette and scallion flatbread. The bright, airy space, which also has outdoor seating, can accommodate 80 guests, including 14 seats at its 27-foot zinc bar.
De Soto’s 19 specialty cocktails, full of spices from around the world, include the signature Wasabi + Cilantro, a drink consisting of two frozen slushie layers: a Strawberry Daiquiri made with wasabi-infused rum, strawberries, angelica root, vanilla and lime and a Piña Colada made with Bacon-washed rum, pineapple, coconut, plantain, lime and cilantro.
Other cocktail highlights include the Peruvian-inspired Black Sesame, which marries date-infused rye, chaga mushroom, cupuaçu-washed bitters, lacto-fermented mushroom and black sesame; the Indonesian-inspired Soy, which is based on a blend of rums, sweet potato, cucumber, tomato, peanut, lime, spices and soy; the Greek-inspired Bay Leaf, which melds bay leaf-infused sweet vermouth, kalamata olive, caramelized onion, egg white, gin and lemon; and the Fennel Pollen, which features Aperol infused with fennel and bee pollen, beeswax-infused pisco and acacia honey, along with Prosecco.
Also available are three types of homemade bottled Kombucha: Pandan, made with Pandan, pineapple and lemon; Sakura, made with Honeydew melon, lemon and cherry blossom; and Dill, made with strawberry, dill, rhubarb, and lingonberry.
For more information visit macenewyork.com