There is nothing quite like a refreshing handcrafted cocktail to cool you down on Spring days like these. As we spend more time wandering through the sun drenched streets, Chef Doherty invites you to his second location at BLACKBARN Café & Bar in historic Chelsea serving farm-to-table cuisine. If you find yourself strolling down The High Line, you’ll notice the sign for our full service restaurant serving seasonal craft-cocktails and comfort food….
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The skies are clearing, the sun is pushing through. Go take a walk on the Highline, then come grab a drink when you do… . . . . . . #thehighline #nycwalks #spring #raingoaway #nycfoodguide #walkingnyc #glutenfree #restaurant #chelseamarket #eventdecor #barninspo #veganlove #goodfood #simplefood #greatfood #nyceventspace #foodie #veganapproval #veganaf #bestofvegan #plantbased #meatpackingdistrict #vegetarian #nycdinner #eatingout #springtime #hudsonriver
We’ve recently updated our menu for the warmer weather and now offer Brunch every single day! And what is Brunch without delicious cocktails? Our General Manager, Sarah Marshall, along with our master mixologist, Diego Guzman, have created our new Spring cocktails to pair perfectly with our dishes.
Diego got his start nearly a decade ago serving up cocktails at Manhattan hotspots like Apotheke and Boqueria. Over the years he developed his passion for mixology and exquisite craft cocktails and since has helped many New York restaurants build unique beverage menus. We are proud to have him with us at BLACKBARN today.
“A lot of the cocktailing is aligned with Chef Doherty’s vision of farm-to-table New American style food, so we like to use a lot of fresh ingredients that are in season. We try to bring those elements to our cocktail program so they’re up to date and also pair really well with whatever the restaurant is offering in terms of food.”
— Diego Guzman
“One of the people that really inspired me is Matthew Von Ohlen who was one of the best cocktail bartenders that I ever met in New York. I had the great pleasure of getting to meet some of the best people in the industry and get to know them and their interesting perspectives. It allowed me to earn creative license that not a lot of people can achieve. And then coming to BLACKBARN, just working with such great ingredients and working with a bartending staff and crew that is equally ambitious and passionate about putting these phenomenal cocktails out. It’s somewhere that you’ll always feel at home.”
Diego has great reverence for Chef Doherty and what he has created with BLACKBARN and BLACKBARN Café:
“It’s very rare for a person with such passion or capabilities to find the right ingredients and the right tools. BLACKBARN offers that to all of the bartenders and it’s the best way to create a very wide experience, not just in the drink making, but if you’ve got your bartenders happy, your guests will be happy and we’re very happy.”
1. Berry White
Blanco tequila, blackberries, basil, and lime
A simple pun inspired by our GM’s love for Barry White’s tunes, Sarah drew from two refreshing ingredients to come up with the name of this one. “I had the Berry White cocktail recipe before the name. To name it I just looked at the ingredients and it made sense to me. It’s muddled black berries and blanco (white) tequila. Bing, bang, boom Berry White.”
Pairs great with our dinner dishes like the Curried Cauliflower Steak, Portobello Napoleon, Smoked Eggplant Hummus, and our famous Pork Buns during happy hour (from 4-6 PM).
Mezcal, pineapple, coconut cream, and honey chili syrup
Inspired by the need for a vacation and the love of Mezcal, Diego created our own version of a beach drink with a twist.
This dish pairs great with our brunch favorite Chili Corn Toastada. For dinner the Foraged Mushroom Mac n Cheese, Pan Roasted Artichoke Hearts, and our 10 oz. NY Strip Steak are great choices.
3. Rise & Shine
Lemongrass vodka, campari, grapefruit, and citrus salt rim
The modern-day man’s Greyhound, sophisticated but not too complex. We balance the citrus and bitterness with house-infused lemongrass vodka and a citrus salt rim.
Pairs great with our Chicken Milanese, Seared Tuna Panini, and Wild Salmon Filet Sandwich.
Here Diego creates the “Rise & Shine” A modern-day man’s Gray Hound Sophisticated but not too complexWe balance the citrus and bitterness with house infused lemon grass vodka and a citrus salt rim•Lemongrass vodka•Campari•Grapefruit•Citrus salt
Posted by BLACKBARN Cafe and Bar on Sunday, March 17, 2019
4. Southern Belle
Fresh purée of Georgia peaches, rum, bourbon, muddled mint, turmeric, agave, lemon juice
Inspired by our manager, Anna Zand, who was born and raised in Georgia, this handcrafted cocktail exhibits the best qualities of southern hospitality. “It was an honor to bring a cocktail to life based on her home state of Georgia,” shared Diego. Fresh turmeric, sweet agave and a zest of lemon juice add earlier notes.The bourbon adds a slight hint of oak leather. While the rum, with its vanilla and caramel notes, plays with the fruity aspects of the drink.
Pairs great with our vegetarian dishes like the Kale and Butternut Squash Salad, White Pizza, and Butternut Squash Ravioli.
5. Hot Ginger
Gin, spicy ginger, turmeric, agave, lime
Most of our new cocktails are crafted by Diego Guzman, our master mixologist, and have creative backstories. Watch the video below to hear him describe The Hot Ginger, inspired by his beautiful girlfriend.
Pairs great with our famous Certified Angus Beef Burger, Chicken Milanese Sliders, and Cuban Sandwich.
Many of our new cocktails are created by Diego Guzman, our master mixologist, with creative backstories. Listen to him describe The Hot Ginger inspired by his beautiful girlfriend.
Posted by BLACKBARN Cafe and Bar on Thursday, March 21, 2019
With warmer weather and so many new cocktails to try you’ll want to come often. Bring friends and family, or pop in with coworkers – either way, try all of our new flavors and we’ll see you when you’re thirsty!
Chelsea, 448 W 16th Street, New York, NY 10011