The Resy Guide to New York’s Drinks of the Summer

The Drink: The Dole Whip

Indulge in the boozy equivalent of soft-serve at this Lower East Side bar with basement-dive-bar vibes. Think of this as a frozen piña colada crossed with the Disneyland/Disney World classic: it includes plenty of rum, plus smaller amounts of sherry and Fernet Branca. The luscious pineapple swirl comes in a “We Are Happy to Serve You” cup, for true NYC attitude.

The Drink: Wild Chamomile Botanical Highball

This Harlem bar is leaning into botanical vibes, working with renowned forager Tama Matsuoka Wong to bring in wild plants and roots that flavor a number of bespoke ingredients. This tall, cool highball centers local chamomile for a floral hint that elevates the standard G&T. Look for it on the “Before Nightfall” menu from 5 to 7 p.m., although if you ask, they’ll make the drink any time. Pro tip: on Mondays, stick around for live jazz starting at 8 p.m.

The Drink: Angelica

The new summer menu dropped June 1; as usual, it’s all about spices and herbs from around the world. In this case, the Angelica spotlights one of the key botanicals that flavors gin, vermouth, and other spirits. Expect a non-traditional martini, made with white chocolate gin, angelica-infused sweet vermouth, blackcurrant and rhubarb water. Most importantly, the rosy drink is pre-chilled and served at sub-zero temps — making it ideal for whenever the mercury spikes.

The Drink: Japanese Cold Noodle

Head to the reservations-only back room (aka “The Coop”) for this inventive rum drink, inspired by – yes, a bowl of Japanese cold noodles. It’s not quite as odd as it sounds: it’s basically a piña colada sassed up with cucumber juice and a dash of sesame oil, served in a rocks glass over a large piece of ice. But it’s whimsy like this one (alongside the Cold Pizza and other deconstructed food-as-drinks) that landed DCP the No. 1 spot as “Best Bar in North America” at the 50 Best Bars Awards. (It should be noted you can also order a non-alcoholic version of the Japanese Cold Noodle, too.)

Note: Here’s how to get into The Coop at Double Chicken Please.

The Drink: El Diablo

You’ll hear the chanting before the drink even arrives: “El Diablo!” The drink itself is only moderately devilish: tequila accented with raspberry and cassis, plus a bit of fiery bite from fresh ginger. Pro tip: SHC “chief cocktail officer” Garret Richard’s new book “Tropical Standard” launched just last month, should you require a souvenir.

Note: Reservations are not accepted for Friday or Saturday nights.

The Drink: Maison Juleps

Of course a New Orleans-inspired bar would have the ideal take on the classic mint julep — or better yet, an array of juleps to choose among. We’re partial to the Louisville Jockey Club, with bourbon and banana, although the Golden Cup (gin and strawberries) is a refreshing choice too. Whether at the horseshoe-shaped bar or the shaded garden out back, expect a frosted-over silver julep cup brimming with crushed ice and a generous bouquet of mint. Order plenty of oysters while you’re at it.

The Drink: Terroir Old Fashioned

Head up, up, up to the 64th floor of this financial district landmark for some of the best views and cocktails around. Made with reposado tequila infused with palo santo (a fragrant herb found in Mexico and parts of South America) and topped with a melt-in-your-mouth chunk of salted honeycomb, this is a slow sipper best enjoyed on the wraparound terrace while the last of the daylight fades into a panoramic backdrop of glittering city lights.

The Drink: Blue Negroni

Blue “Kampari” is the secret ingredient in this ocean-hued Negroni riff at the iconic NoHo cocktail bar. Formerly a 1990s/2000s martini den, the dark, moody space reopened in 2021 after a four-year hiatus. The martinis are back, reimagined by the team behind Attaboy, now available with an option for a caviar bump upgrade, and it’s as cavernous-dark as ever, making it an ideal place to hide out on muggy summer nights.

The Drink: The Tropicana

Muggy days call for an upscale screwdriver riff, served in a hollowed-out frozen orange and served with a red-and-white-striped striped straw (note: that Instagram-worthy vessel, set in a goblet of ice, takes six hours to construct, one reason the drink costs $35). Made with vodka, housemade orange liqueur, and mango-infused Scotch, the drink channels nostalgic Orange Julius vibes. Bar cart service at the three guest tables means everyone gets to see the action – whether that means cocktail magic or delicate hand rolls wrapped tableside. Read more about Shinji’s cocktail innovation here.

The Drink: Lost in Ikea

The Red Hook stalwart reopened in a new space just about a year ago, bringing a general store, expansive outdoor patio, and refreshed menu. Feel free to avoid the Swedish home goods behemoth nearby, and indulge in this cooling G&T riff, enlivened with caraway-accented aquavit and Campari. Deviled eggs topped with crispy capers will see you through if you’re feeling snack-y, or the burger with onions smashed into the patties for heartier appetites. Pro tip: Ask for the burger with one portobello mushroom and one beef patty.

The Drink: The Brancolada

You might call it Donna 2.0: the tropical cocktail bar has moved to the West Village from South Williamsburg, where the beloved bar held court until it closed in 2020. The new space isn’t exactly a carbon copy of the old Donna — it’s now a worker-owned cooperative, and the drinks deliberately try to avoid the shadow of tiki colonialism — but the signature Brancolada remains: a piña colada braced up with bitter and minty Fernet Branca Menta.

The Drink: Green Mango Martini

At Superbueno, come for this refreshingly fruity “martini” (tequila — not gin! — plus green mango and mango eau-de-vie), an homage to Mexican fruit vendors, and stay for the Mexican plates that raise the ante on bar food. Order the Nacho’s Nachos, named for owner Ignacio “Nacho” Jimenez, for the table, and hoard the round quesadilla “bombas” for yourself.

Walk-ins only.

Ferrari 166 Inter

Hop on a tram or take the F train to Roosevelt Island: On the 18th floor of the Graduate Hotel, Devin Kennedy, formerly head bartender of Pouring Ribbons (RIP), is shaking up a new drink menu. This low-alcohol summer spritz, named for the sleek Italian car, features Michael Lavelle Iris Rosé (Kennedy is co-owner of the wine brand), strawberry amaro and plenty of bubbles. It doesn’t hurt that it’s served on draft: that just means you get it a bit faster to sip on the terrace while taking in the sweeping East River views. Read more about the Panorama Room here.

The Drink: Carrot Daiquiri

At Dan Kluger’s Greywind, fruit- and vegetable-forward cocktails take center stage. The subtly earthy riff on the classic Daiq embodies the philosophy, without reading like a salad in your glass. Pro tip: Before or after a meal at Greywind, slip downstairs to the intimate, living room-like Spygold for more drinks in the same produce-centric vein, like the Key Lime – another rum drink that tastes uncannily like liquid pie.