Bedford Stone Street arrives in New York – The Spirits Business

A bar inspired by world travel, housing a collection of more than 100 agave and cane spirits, has opened in New York.

Named The Bedford Stone Street, the venue bills itself as an ‘epicurean bar’ and is a partnership between two New York-based hospitality groups: Harry’s Restaurants Group (co-owner of The Dead Rabbit) and Atomic Hospitality Group.

It is seen as an expansion of The Bedford in Williamsburg, Brooklyn, and is located in Manhattan, on 55 Stone Street in the centre of the Stone Street Historic District. The area is close to New York’s harbour and port, which is the inspiration for Bedford Stone Street’s interior, designed by Bogich.

The space is intended to evoke a ‘glamorous ocean liner from the 1930s, interspersed with modern yacht details and reference shipbuilding materials’.

Nautical decor touches include an antique brass divers’ helmet and a vintage brass engine room signal device from a World War II Liberty ship. Meanwhile, the bar’s indirect lighting is said to be ‘typical of yacht design’; its sofas ‘meet yacht specifications’; and artwork includes tall ship paintings and watercolour reproductions of early US Navy ships.

The cocktail programme, created by beverage manager and head mixologist José María Dondé Rangel (previously of Maison Premiere, Claro and Cosme), focuses on cane and agave spirits, as these came directly from the ports near the bar, while also celebrating the idea of world travel.

Signature cocktails include the Mole Corn Painkiller, a Mexican Piña Colada with mole fat-washed Paranubes Rum, Posh Altar and housemade corn atole; Six Fingers, which is likened to a Naked & Famous, made with Rhum JM 100, Strega, Giffard Banane du Brésil and lemon; and the Rey Bucanero, a neon-green creation similar to a Paloma, with Zumbador Tequila Blanco, Probitas White Rum, St-Germain Elderflower Liqueur, grapefruit, yuzu and saline.

Other notable cocktails are the Martini Transatlántico, a Martini tribute with Italian and Japanese gins, and the French Quarter, which is inspired by the Vieux Carré and combines reposado Tequila, Armagnac and sweet vermouth.

For Margarita fans, there is a green Tequila version (made with green chartreuse and Lalo Tequila Blanco) and a red mezcal version (made with Campari and Ilegal Mezcal Caribbean Cask).

Non-alcoholic drinks include the Bahia (Seedlip Spice 94, coconut, pineapple and citric acid) and the Riviera (with Giffard Aperitivo, orange, lemon, honey and saline solution).

The collection of spirits includes a selection of around 40 rums and sugar cane spirits from every producing country – spanning rum, rhum, clairin and cachaça – and an 80-strong array of agave spirits, including Tequilas, mezcals, sotols, bacanoras and raicillas, from 14 Mexican states, as well as whiskeys, gins and cordials.

Dondé said: “We always strive to celebrate top-quality artisanal spirits from producer-owned brands that are sustainable. Our cocktail programme is inspired by world travel and we really want to take tipplers on a journey of discovery with unusual and evocative ingredients and dramatic presentations.”

Food-wise, the offering also takes to the sea, with a seafood-forward menu of American dishes.

The Bedford Stone Street is open seven days a week from 4pm until late.

Other recent additions to the New York cocktail scene include Clemente, Bar Snack and Dear Strangers.

Related news

Osaka welcomes sky-high Bar Bota

Tuxedo opens in Shanghai

Remy Savage opens Bordeaux bar