NYC is a great place to be just about any time of the year, but the heat of August can get to even the most faithful of New Yorkers. When thermometers seem to be stuck in the 90s, sometimes the only thing to do is drink. Nothing cuts the humidity like a deliciously cold beverage, and Summit Bar, with its inventive cocktails made from fresh, locally-sourced (and sometimes homegrown) ingredients, makes for the perfect after work retreat or Saturday cool down.
Behind the bar you will find Mixologist Greg Seider (Minetta Tavern, Mercer Kitchen) and Operations Manager Hamid Rashidzada (Mercer Kitchen and Mastugen) who are eager to talk about their drinks. They offer classic fair year round, including Margaritas, Tom Collins and Gin Gimlets ($8-10), but mix them with fresh fruit juice and agave nectar, so you won’t be dealing with a sugar hangover the next day.
Where Summit truly stands out is in its specialty, seasonal menu. I recently sampled Ground to Glass ($10) and Charmane’s Star ($11). The first appeals to savory taste buds, featuring Corralejo blanco tequila blended with red pepper puree, cucumber, fresh lime, house-blended bitters and hickory-smoked salt, while Charmane (named after an apparently famous porn star who now resides in Long Island) is perfect for those with a sweet tooth, as it mixes Russian Standard vodka with cucumber, shiso leaf, fresh lime, Vietnamese cinnamon infused agave and rhubarb bitters. The latter is dangerously delicious, and is perfectly enjoyed on their back patio.
When I asked about the inspiration for their creative drinks, Hamid responded, “Greg and I wanted to create a space where we would want to come and hang out. We spent a lot of time sourcing the best liquors and ingredients for the drinks and creating the perfect space, which we wanted to be an effortless balance of comfortability and sophistication.”
But, what truly caught the eye of ImpactDash wasn’t just their decadent libations, but their local sourcing of ingredients, whenever possible. In fact, Greg was growing the shiso himself, until the demand at the bar surpassed his garden’s ability. Not ones to give up at the first sign of difficulty, Greg and Hamid started a garden to supply the bar with fresh herbs. They planted their first seedling a month ago, and expect it to be fully complete by next Spring. This step will not only make the bar more sustainable, but will also help keep the quality of drinks high by ensuring they are using the freshest ingredients possible.
The Summit Bar is located at 133 Avenue C. Hours: Sunday & Monday: 5:30pm – 3:00am; Tuesday thru Saturday: 5:30pm – 4:00am.
A version of this review originally appeared on ShortandSweetNYC.com
