Times Square is a bit of a tourist trap, which frankly makes a cheap beer easy to find and high-quality cocktails a bit more scarce. At least until now. Recently Hyatt Times Square just opened their new Bar 54, which aims to offer a sophisticated and fun destination for those looking for somewhere in the area to mingle over cocktails, instead of a badly-made margarita. Along with superb drinks and a choice of scrumptious small plates, Bar 54 also marks the opening of New York City's highest rooftop lounge, which allows for spectacular views of Manhattan.
Master mixologist Julie Reiner noted of the lounge's top-tier cocktails, "Hyatt Times Square has truly embraced what's happening in cocktail culture in a way that is unusual for hotels, and is committed to investing in creating fresh house-made ingredients like syrups and putting systems in place to have an ongoing quality craft cocktail program."
What this means for guests to Bar 54 is a selection of spirits and flavors that are often difficult to come across. This includes the smooth Dorothy Parker American Gin, which on its own is an exceptionally rich gin that blends the liquor’s traditional dry taste with contemporary notes of hibiscus and elderberry. House-made syrups offer a range of unique flavors, including ginger, raspberry, demerara, lavender and many, many more. Still, Reiner's focus on natural, pure cocktail components should allow for an evolving and rotational drink menu to offer the best in seasonally fresh ingredients and flavors.
The architecture of Bar 54 likewise offers a fresh take on design. A metallic canopy of mirror-polished leaves, ambient and comfy outdoor fireplaces and an aesthetic that embraces nature encompasses an atmosphere fit for cocktail lovers and stylish patrons alike.
Donald lives in San Diego County with his wife and three children. He has written for a number of organizations in addition to JustLuxe, including Remy Martin, Yahoo!, Oh!Facts and more. Donald spent five years in the U.S. Navy where he discovered his knack for writing through creating instructional materials and standard operating procedures. Since his honorable discharge in 2009, he has embraced...(Read More)