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Daniel Boulud’s Bar Pleiades

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The Violette Fizz is one of the Spring Cocktails featured currently at Bar Pleiades in NYC's Surrey Hotel

One never knows what surprises New York City traffic may pull. So when our driver promptly delivered us to Cafe Boulud (sumptuous details to be posted soon!) for our pre-theater dinner an hour early last Thursday…

Fate stepped in and redirected us to Chef Daniel Boulud's equally fabulous Bar Pleiades next door, where we happily sipped the time away on beautiful cocktails from their Spring selections.  

The Violette Fizz, created by Bar Pleiades's genius mixologist, Maura, is a delightful concoction of Creme de Violette topped with an egg white and lime cream.  Refreshing and garnished with a delicate violet, this tangy-sweet and light cocktail is perfection. 

Nestled in the Surrey Hotel of NYC's Upper East Side, Daniel Boulud's Bar Pleiades is an upscale Coco Chanel inspired bar striking the balance of a well-made cocktail – elegant without being self-absorbed, cosmopolitan rather than edgy, and intimate without being stuffy.  The selection of cocktails is updated seasonally to keep things fun and fresh, while a mainstay of classics are on the menu year-round. The bar will be happy, however, to make any cocktail you've had at any time of year, whether or not it's currently on the menu.

The decor is chic and gorgeous: polished black and white lacquered surfaces, pearl quilted booths, and intimate areas for privacy.  This is both an ideal spot to meet someone and do some people watching on Madison Avenue.  The service is warm, attentive and informative.  

What is your favorite spot for a cocktail in New York City… or elsewhere 'round the world?  

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Daniel Boulud's Bar Pleiades's decor is chic and gorgeous

 

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Pear-Mint-Ginger Sake Cocktail

This Pear-Mint-Ginger Sake Cocktail is refreshing and not too sweet with a wonderful kick of ginger.  We went through two pitchers of them at our party last week!  They’re that tasty.

Make them to order in a rocks glass per the single serving directions below.

Or, if you’d like to serve them to a larger group like I did, simply multiply the ingredients by the number of guests you’re having.  Then, combine the 1st four ingredients in a container and allow to marinate in the refrigerator for a couple of hours.  Strain the mixture, then pour into a beautiful pitcher and serve chilled with a sprig of mint in a simple martini glass.

INGREDIENTS (Serves 1)

  • 2 mint sprigs
  • 1/2 teaspoon finely grated fresh ginger (Use sliced ginger “coins” if pre-mixing for a party.  This will make straining easier, and provide for a clean presentation.)
  • 2 ounces sake, chilled
  • 2 ounces pear nectar (such as Goya brand), chilled
  • Garnish: mint sprig

DIRECTIONS 

Combine 2 mint sprigs and ginger in a chilled rocks glass; mash well. Fill glass with ice. Add chilled sake and chilled pear nectar; stir well. Garnish with a mint sprig; serve immediately.

Great Tip:  Did you know you can store your fresh ginger in the freezer for several months to be at the ready anytime you need it?! Just thaw it on the counter briefly before each use.

 

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