Check out three must mix cocktails being served at Le Crocodile and Bar Blondeau, nestled within Williamsburg’s Wythe Hotel.

French Brasserie Le Crocodile seamlessly merges the essence of Parisian charm with the trendsetting vibes of Brooklyn. Along with the highlights on the dinner menu, the all-new Bijou Cocktail shines. Made with Accompani Liqueur Flora Green this classic pre-prohibition drink combines gin, sweet vermouth, green chartreuse, and orange bitters. Reimagined by Wythe Hotel’s Beverage Director, Jarett Karlsberg, the cocktail has a distinct New York twist, including Accompani Green Flora, Neversink Apple Gin from upstate New York, and Faccia Brutto Aperitivo made in Brooklyn.

Nestled on the hotel’s 6th floor, Bar Blondeau presents the quintessential New York City summer haven with stunning views of the Manhattan skyline, a culinary selection inspired European cuisine, a thoughtfully curated array of natural wines, and innovative cocktails.

This season, their bespoke cocktail menu has expanded, offering options that are sure to satisfy:

The On Franklin Street, is an off-the-menu cocktail made with Wythe No. 80, a new single-barrel whiskey made with New York-grown ingredients exclusively for Wythe Hotel by the New York Distilling Company. This drink presents a different expression of the whiskey, reinterpreting the classic Manhattan cocktail with liqueurs and vermouths from New York State that complement the whiskey’s fragrant notes.

The Rum Diary, is a frozen tropical daydream that recalls a piña colada with more coconut-forward notes. Or opt for the Frozé, always an “it” drink of the season. Crafted from a delightful blend of strawberries, rosé wine, grenadine, and a splash of vodka, this pink treat is the perfect drink for summer rooftop season.

BIjou Cocktail

Photo by Marie Lombardo

Ingredients:

• 2 dashes Bitter truth Orange Bitters
• 1 1/2 oz Neversink Apple Gin
• 3/4 oz Accompanie Flora
• 3/4 oz Lustau Vermut Rose
• 1/2 oz Faccia Brutto Aperitivo

Preparation: Stir, strain into a chilled coupe, Garnish with an orange twist.

On Franklin Street

Photo by Makani Kirwin

Ingredients:

• 1 dash orange bitters
• 1 dash angostura bitters
• 2 oz. Wythe No. 80 (or a whiskey of choice)
• 1/2 oz Method Spirits sweet vermouth (or a sweet vermouth of choice)
• 1/2 oz Faccia Brutto Centerbe (or a Chartreuse of choice)

Preparation: Stir, strain into a chilled coupe, Garnish with a lemon twist.

Rum Diary

Photo by Makani Kirwin

Ingredients:

• 1 1/2 oz Don Q Gold
• 1/2 oz The Funk
• 1/4 voz pernod Pastis
• 1/2 oz Giffard Sirop Noix De Coco
• 1/4 oz Cane
• 1 oz Lime juice

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