UPDATE: Sadly, Betony closed its doors on December 31, 2016. RIP to one of our favorite cocktail spots.
Cocktail lovers, rejoice! No longer do you have to avoid Midtown Manhattan if you want high quality craft cocktails: Betony has got you covered.
You have to understand, Mr. Five O’Clock and I have been trying to find a suitable after-work spot to meet for drinks in this area for nearly four years. We’d wander around the oasis that is Central Park down to West 30th Street between 5th and 7th Avenues, desperately attempting to find some glimmer of hope.
It’s not that there’s a shortage of bars here–you can find Irish pubs galore near Penn Station and overpriced watery drinks all over Times Square. But there was nothing on the level of craft cocktail bars like Death and Company or Little Branch.
Enter Betony. This restaurant, located on West 57th Street in Manhattan, contains a beverage program so good that people will drop by the restaurant just for a drink. We can’t keep a secret this good forever, so here’s why we think Betony is Midtown Manhattan’s best cocktail spot.
At least one ingredient in every cocktail is made in house.
One of the most interesting things about Betony’s cocktails is that at least one ingredient in each drink is made in house. For the Eat a Peach cocktail (pictured above), for example, it’s the apricot brandy; for the Bright Lights cocktail–which features gin, whey “sour mix,” champagne and rose petals–it’s the whey. Betony’s approach to cocktail making demonstrates creativity and dedication to making fresh, fantastic cocktails, which makes them a cut above other spots in our eyes.
You can find new twists on old classics, or something completely different.
Pisco Sour (left) and Juan Deere (right)
Who doesn’t love a pisco sour? While there are many bars (and hell, at least two countries!) that do this drink well, Betony has elevated the drink to a whole new level. Their version includes gomme arabic, lime, egg white, and Chuncho bitters. On the other hand, the Juan Deere (pictured on the right) completely blew me away. With its excellent balance between kefir, sugar snap peas, and mezcal–just enough smoke to impart flavor, but not enough to overpower the drink–the Juan Deere is a perfect gateway drink for anyone wanting to explore this Mexican spirit.
Betony’s service is second to none.
Diego, one of the excellent mixologists on staff, using liquid nitrogen to make his next cocktail
From the first time we set foot inside Betony, we were continually impressed with the staff’s attention to detail. Sure, there’s the typical “pull out your chair and push it back in once you’re seated” kind of courtesy here, but the staff go above and beyond to ensure that you leave this place on a high note. The mixologists, in particular, will make time to chat with you about everything from the process behind making each of their drinks to your food and drink preferences. For example, knowing that I am allergic to pineapple, Nicholas went out of his way to bring us a version of their milk punch–one of their best drinks–that didn’t include this forbidden fruit. Which brings me to the next reason we love this place…
That milk punch.
Milk punch with mezcal does a body good
Historically, milk punch is a milk-based bourbon or brandy beverage, but as you’ve probably figured out by now, the sky’s the limit at Betony. Most recently, we tried their milk punch made with mezcal, and holy smokes it was delicious. (See what I did there, with mezcal being smoky and all? Lame for hitting the reader over the head with that point? Sorry not sorry). Lest this whole article turn into an ode to mezcal, let me point out that their other versions of milk punch–some of which include gin–are spectacular as well. What separates Betony’s version from others is the labor-intensive process they use to remove curds from the drink. It can take several days, but the end result is worth it: the smooth, clear beverage is a step up in the flavor department.
The food is just as outstanding as the cocktails.
Mmmm…. sautéed skate wing with green curry and cucumbers.
We initially visited Betony in December 2015 based on its reputation as a Michelin-starred restaurant serving delicious New American cuisine. Make no mistake, Chef Bryce Shuman’s food is just as much a reason to visit Betony as their cocktails; it’s perfect for a romantic dinner for two or impressing friends. The great thing about sitting at the bar, though, is that you can still order this scrumptious food–whether it’s a la carte or a whole tasting menu. Particular standouts are the tarte flambée with lobster and fennel, the Australian black truffle tarte with artichokes and shallots, and the grilled short rib.
Your non-drinking friends will have actual options.
There’s more than meets the eye. This “wine” is made from beets!
Say you’ve got a friend who doesn’t want to drink, but still wants to feel included? That can be done here. We were lucky enough to try Betony’s beet “wine” (pictured above). Not only is it non-alcoholic, but by incorporating apple juice, you still get some great acidity. Plus, it’s served in a Burgundy glass–another thoughtful touch in the drink’s overall design. Betony serves other soft cocktails too, such as a refreshing milk punch made with hibiscus, agave, and citrus.
Nicholas makes some magic behind the bar at Betony
Betony
41 W. 57th Street, New York, NY 10019
212-465-2400; betonynyc.com
Hours: Lunch is Monday–Friday 12:00-2:00 PM; Dinner is Monday–Thursday 5:30-10:00 PM and Friday–Saturday 5:30-10:30 PM. Bar opens weekdays at noon.
Cocktails: The majority of Betony’s drinks cost $18. The milk punch costs $19.
(All costs were paid by me. Opinions, as always, are my own.)