The Maison Premiere team opens The Golden Hour at The High Line Hotel

Because we love a good outdoor cocktail, the arrival of The Golden Hour is super exciting. Now open at the High Line Hotel, the Golden Hour is “an outdoor oasis” in the courtyard of the superhip Chelsea hotel, from Joshua Boissy and Krystof Zizka, the team behind Brooklyn’s beloved Maison Premiere and Sauvage in Greenpoint.

The Golden Hour pays tribute to how “the sun sets over the High Line and the West Side Highway, creating a beautiful golden light on the courtyard garden every night,” says Boissy. Basically the ideal conditions for outdoor drinks, right?

The Golden Hour offers coastal fare including Snapper Ceviche, a Soft Shell Crab Sandwich, Fish and Chips with malt vinegar and, of course, oysters brought to tables by servers in navy and red-striped French Riviera-style uniforms. The vibe is inspired by the hotel’s “rich history of the space as an 1890’s seminary and its Collegiate Gothic Design,” explains Boissy. “We thought about how we like to spend our time in the summer: on the coast— whether it may be out in the Hamptons, or dreaming of the French Riviera. We took these ideas and put them into every aspect of the space creating a lush, vibrant garden similar to what you might expect to find at an old English Estate.”

Tres chic.

The kick-ass cocktail menu, curated by Bar Director Will Elliott, featuring frozen drinks, classics and craft cocktails. “House cocktails include El Draque, a Brazilian predecessor to the Mojito, with cachaça, lime and yerba buena, and The Golden Cup, a summer tradition of London gin, strawberries, and borage,” Elliott tells thirsty. “The Rube Rickey is a nod to the bracingly citric classic rickey, but with tart rhubarb cordial, and a cooling herbal finish from tarragon.”

Back by popular demand – formerly debuted in the space by Alta Linea is the Frozen Negroni, available two ways. “One is made with Spanish vermouth from Jerez and punctuated by blood orange, and the other is “white”, with yuzu and gentian,” says Elliott. “Order them separately, or striped together.”