Cocktails Colliding at Spice Market

Typically, a “barstool review” is taken from a stool at an actual bar where one is facing a wall of various spirits, mixed glassware and tools. However, this recent review was conducted from a barstool along the ledge of an open kitchen where I watched a team of cooks whip up everything from charred chili-rubbed beef skewers with Thai basil dipping sauce to strawberry sundae spiced cake with caramelia chocolate ice-cream.

Not your ordinary restaurant, but extraordinary experience

Created by celeb-chef Jean-Georges Vongerichten, Spice Market proudly stands, now for over a decade, in the center of the “sceney” Meatpacking District serving eclectic Southeast Asian street cuisine and innovative cocktails in an authentic, “wood-happy” bi-level setting.

To your left upon entering is a wood-carved bar, imported from Malaysia.  And to your right, vast lanterns, constructed of Thai fishing nets, dangle from raw timber beams (into the downstairs) of the former warehouse.  Several antique wall carvings, screens and pagodas add to the transporting Southeast Asian experience.  Custom-made colonial style furniture fixed with white leather is mixed with Oriental period pieces such as wooden Thai and Chinese porcelain garden stools – all standing on teak floors from a 200-year-old Bombay palace. To grab more furniture similar to this, one can go to sites such as Rattan Cube garden Furniture.

The entire dining establishment seats nearly 420 guests comfortably during dinner hours, while approximately 250 guests fill the main floor during lunch hours; outdoor seating is open for people-watching – [Hint:] Celebrity sightings at the swanky SoHo House next door. On weekend nights, club-goers crowd the lower level, lounge for DJ-spinnin’ “Spice Tracks” (and spicy ‘tails).

Mexico meets Southeast Asia

Aside from its New York “flagship” location, Spice Market is also present in Doha, Qatar, and coming soon to Punta de Mita, México.

Although, each subsequent location of Spice Market has drawn inspiration from the flagship’s design, cocktail inspiration was in fact drawn from the new resort getaway in Mexico for Beverage Director, Markus Carlson“Inspired by Mexico’s sense of culture and spices, our spring cocktails pack some heat.”

I got the 411 on all cocktails – fresh, fruity, sweet and spicy – from Spice Market’s Chef de Cuisine, Chris Stam. At 29 years old, Chef Chris is responsible for administering all kitchen operations, staff and menu changes, including the seasonal cocktail list. He prepares all cocktail bases in the pastry kitchen located beneath the massive restaurant.

Spice Market Spring Cocktails: Meet Your Match

Patio Spritz

Ingredients: Sparkling Wine, Aperol, St. Germain, Ruby Red Grapefruit, Elemakule Tiki Bitters
Ideal “2-in-1 drink” for when you can’t make decisions – Top: Bubbly Prosecco. Bottom: Bright, fragrant flavors of St. Germain liqueur; Dash of ruby red grapefruit and Elemakule tiki bitters to add another layer of complexity without overpowering the cocktail.  Served in a standard wine glass.

Order: Shrimp Dumplings with citrus garlic condiment to strengthen the fresh, fruit-accented flavors and crisp acidity of both, prosecco and grapefruit

Challenge: Avoid mixing cocktail ingredients

Pepper Paloma

Reposado Tequila, Mezcal, Pink Grapefruit Yuzu, Cilantro, Red Finger Chili
TBH~ I was not a Mezcal fan until I tasted this smokey delight – Lively agave taste of Reposado Tequila blended with smoky Mezcal; Hints of pink grapefruit and yuzu, a Japanese citrus fruit (basically an orange/lemon/lime, all-in-one)  Garnished with lime and red finger chili pepper; Why, you ask?  Because of its vibrant color, composition and also, “It’s super cute,” according to Chef Chris

Coupled with Charred Chili Rubbed Ribeye Skewer with Thai basil dipping sauce

Lip-licking good.

Rousing Rhubarb

Brockman’s Gin, Aperol, Strawberry, Rhubarb, Lemon
Intensely smooth Brockman’s Gin combined with Aperol, an Italian aperitif made of bitter orange, rhubarb, cinchona, etc.  Fresh strawberry and rhubarb bases to highlight the not-so-sweet, bitter tang.

Paired with Thai Jewels – Shaved coconut ice topped with tropical fruits such as, papaya pineapple and coconut, and green “jewels”

*Available on Dessert Menu

Ginger Margarita

(*A Spice Market signature cocktail)- Reposado Tequila, Cointreau, Ginger, Lime, Ginger Salt
Ginger salt-rimmed, rocks glass “piled high” with the refreshing mixture of Sauza ‘Hornitos’ Reposado Tequila, Cointreau Triple Sec, and all-natural ginger-lime juice prepared daily – A+

Matched with Spiced Chicken Samosas with cilantro yogurt

Sweet meets Spice, and BAM!

Whiskey Passion Fizz

(*A Spice Market signature cocktail)- George Dickel Rye, Passion Fruit, Chili, Ginger Ale (NOT PICTURED)
For a gal who is “tryna” hang because she’s sipping whiskey – The astringent and refreshingly tart passion fruit taste (and smell) outweighs the smooth finish of George Dickel Rye Whisky; Pinches of chili sugar and splashes of ginger ale extract sweetness.  Topped with soda water for minimal fizz.
Strong compliment to Short Rib Steamed Bun with Kimchi Relish and Sesame.  Sweet, braised short rib folded in fluffy steamed buns (or bao, in Chinese) – The perfect contrast to both the intense taste and smell components of the cocktail

*Available on Tasting Menu

Great For: Unique Dining Experience, Impressing Out-of-Towners, Big Groups, Special Occasions, Date Spot, Outdoor Seating

Spice Market Details

Adress

• Website: spicemarketrestaurants.com/nyc
• Facebook: @spicemarketnewyork
• Twitter: @spicemarketnyc
• Instagram: @spicemarketnyc

Hours:

Sunday – Wednesday
Lunch & Dinner: 11:30am – 11:00pm
Lounge: 5:30pm – 11:00pm (Bar closes at 12:00am)

Thursday
Lunch & Dinner: 11:30am – 12:00am
Lounge: 5:30pm – 12:00am (Bar closes at 1:00am)

Friday & Saturday
Lunch & Dinner: 11:30am – 1:00am
Lounge: 5:30pm – 1:00am (Bar closes at 2:00am)