NYC’s Mace pushes ‘spice-forward philosophy’ in new menu
Mace in New York City’s Greenwich Village has created a new list of 12 signature cocktails, each based on an individual spice.
Nico de Soto and Greg Boehm opened Mace in 2015, naming the bar after its ethos of using spices and ingredients the team has encountered while travelling around the world.
Each of the 12 new cocktails is built on the pairing of a single spice and complimentary spirit.
“For this menu, I wanted to come back to some less obscure spices to get back to our roots and give guests a better understanding of what we do,” said de Soto. “In true Mace style, we’re still playing with some very cool flavour combinations and bringing them to life through modern techniques.”
Drinks include the Rosemary, which pairs the earthy herb with rye whiskey, olive oil, koji-caramel and pineapple clove bitters. Meanwhile, the Pandan features de Soto’s Kota Pandan Liqueur, alongside blanco Tequila, ube, lime, agave nectar and coconut water.
The Green Cardamom is a ‘refreshing, nutty’ take on an Espresso Martini made with vodka, espresso, green cardamom and pistachio.
The bar’s namesake spice is represented through a mixture of Aperol, aquavit, beet juice, orange acid, young Thai coconut cordial and mace mist, and is the only cocktail that will not change seasonally.
Select cocktails – including Mace, Habanero and Ginger – are available in a non-alcoholic format.
The menu features hand-drawn illustrations for each spice and notes explaining each drink’s flavour profile, preparation style and spice origin.
Chef Anthony Venegas has created the bar snacks, which include new dishes such as coconut chicken satay and Wagyu kebab with guanciale and red chimichurri.
The bar has also debuted a late-night menu, available from 10pm, which features sharing snacks like caramelised onion and goats’ cheese dip with aged gouda and grilled bread, and tallow fries with malt vinegar aioli and ketchup.
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