Downtown NYC’s Mace is an all-star team of bars. Founded by Greg Boehm of Cocktail Kingdom fame along with rock star French bartender Nico de Soto, Mace is an ode to cocktail culture with an emphasis on herbs and spices. The importance of botanicals seeps into the decor. Edison bulbs illuminate ferns hanging down above the contemporary postmodern room. Being a Boehm outlet, the decor continues on the table.
Mace’s menu is an exercise in meticulous design and each drink listed within is served in perfect glassware. So much so that this particular document won the inaugural Siete Misterios Best Cocktail Menu Award. But the real magic happens behind the bar, where one of the country’s sharpest teams works their magic. Jars of said spices line the backbar and De Soto carefully selects them to perform alchemy. His magical combinations challenge drinkers to embrace flavour profiles more often associated with food. For example, his layered take on the Miami Vice cocktail features a wasabi-infused rum, strawberries, angelica root, vanilla and lime with a bacon-washed rum mixture atop a pineapple, coconut, plantain, lime and cilantro base. Executive Chef Cyed Adraincem pairs these potions with a seafood-focused menu of small bites and an oyster bar. Whether you’re looking for sugar or spice, Mace has you covered.