Cocktails
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© Wanderplay Studio
The design of Bar Pleiades is a nod to Coco Chanel and the lines of a '30s Art Deco bar cart.

 

New York City’s Upper East Side finally has a serious cocktail spot. Last Thursday, prolific restaurateur Daniel Boulud’s newest project, Bar Pleiades, opened with a cocktail program run by mixologist Cameron Bogue (formerly at DB Bistro Moderne’s Vancouver outpost). The bar is part of the $60 million dollar makeover of the historic Surrey hotel, which will reopen in November. Like the menus at the recently reimagined Café Boulud next door, Bogue’s cocktails are inspired by la tradition (classic French cuisine), la saison (seasonality), le potager (the vegetable garden) and le voyage (global flavors). Bogue makes everything from the rhubarb bitters in his Sloe Gin Fizz to the fermented ginger beer that gets mixed with saffron-roasted pear vodka and yuzu for his Beijing Mule—an ode to his recent motorcycle voyage across Asia.

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