Many of New York’s trendiest cocktail bars are located in areas of the city heavily impacted by Hurricane Sandy—the East Village and Lower East Side, DUMBO, Long Island City, Brooklyn Heights, even the Financial District. Regions that saw inundation during the hurricane, and continue to face power outages in the days to come.
Thanks to a persevering spirit, many of the bars are finding ways to open despite the hardships, and Twitter and Facebook feeds are alive with options. From volunteer “regulars” helping clean up, to guest bartenders filling in for transportation-challenged staff, the New York bartending community is showing that a little wind, water and destruction isn’t slowing them down.
Beginning on Tuesday as New Yorkers began to assess the full force of Hurricane Sandy—from destructive floods and fires, shuttered subways and highways, and extended power outages—the check-ins started rolling in. Julie Reiner announced on Tuesday (the day beforeHalloween) that Brooklyn’s Clover Club would be open for business at 5pm, thanks to a combination of guest bartenders, and a perseverant kitchen staff. She also reported touching base with PDT owner Jim Meehan who was pleased to find the semi-subterranean speakeasy on St. Mark’s Place endured the storm without flooding.
Bartender Giuseppe Gonzalez posted on Facebook that the popular Nolita hang-out Mother’s Ruin would open Tuesday night. “Richard and Mike have busted their a**es all day figuring out how to run a bar with no power.” The bar was even going to accept credit cards, processing them manually. “The candlelight will make you feel better,” he assured. “NYC can survive anything.”
(UPDATE: According to the Dutch Kills Facebook feed, the bar will open at its regular time tonight at 5pm, and according to a Dutch Kills representative via Twitter, the bar was only closed on Monday) Not every bar has been successful in re-opening. Dutch Kills, in Long Island City, announced on Twitter and Facebook it would be open Tuesday night following the storm, but has since announced it would remain closed at least through Halloween night. In exchange, they’ve offered up their menu, with recipes, online for thirsty patrons still stuck at home. LIC Bar, also in Long Island City, announced it is clused “until further notice,” due to severe basement flooding.
The storm comes at a particularly significant time for New York’s bar and restaurant industry. Halloween has become a major revenue producer for the city’s bars, and the tourist industry kicks into high gear for the holiday season. With a significant number of new bars opening throughout the city in the past two months—a sign of economic recovery—these small, independent businesses now face an uphill battle.
At Ward III in TriBeCa, co-owner Michael J. Neff posted on Tuesday night “Most requested cocktail of the night: The Sandy,” a combination of rye, bourbon and Byrrh (a French aperitif) (recipe below), which he described as “strong, with oddly little power.” He also noted in his Facebook feed that “Anyone in the affected areas of NYC, hunt down your local bar/restaurant and patronize them. Many are finding ways to re-open, often without power, and they could use the love. You could use the drink.”
While many bars and restaurants find ways to open following Hurricane Sandy, be sure and call ahead or check Twitter feeds if possible for the latest news and information.
The Sandy
(At Ward III NYC)
- 2 oz Willet’s Rye
- 1/2 oz Maker’s Mark Bourbon
- 1/2 oz Byrrh
- Angostura-soaked sugar cube
In an Old Fashioned glass, place a sugar cube and soak with a couple of dashes of Angostura bitters. Build the remaining in a mixing glass with ice, and stir with a barspoon to chill. Strain into glass, garnish with an orange or lemon peel.
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Thirsty for more? Check out National Spirits Examiner or NY Drinks Examiner.
Do you have a cocktail trend, new product, bar or teahouse you’d like me to review? Want to give me a heads-up on your favorite hot spot? Please email me at NYDrinksExaminer AT gmail.com. Or follow me on Twitter @roberthp.
FTC Disclaimer: The author sometimes receives product samples for review, which carry no cash value and cannot be re-sold, and sometimes attends press events such as lunches or cocktail parties, designed to promote a given product. The author is not paid by any alcohol manufacturer, retailer or distributor, or provided compensation apart from revenue from an assigning publishing company for editorial publication. Opinions are the author’s own. By the way, you should be 21 or older to read this page. Author did not receive any compensation in relation to this story, but may randomly show up in a week or two in costume to his neighborhood bar. Happy Halloween!
