Mace is an NYC cocktail bar you go to for creative craft vices and snacks. They are situated in a petite brick-walled space with banquette seating. Using fresh ingredients in their drinks, it's obvious to see why Mace has made the list for The World's 50 Best Bars.
We love traveling the world, and for us, traveling is more than just witnessing the historic attractions, practicing a new language, and learning about new customs. We like to dive deep into the flavors of the cultures, for as they say of men – the way to our hearts is through our stomachs. That’s exactly what MACE, New York’s hottest cocktail bar, does. They wanted to bring the taste of the world to you through some mighty fine drinks. And drinks that focus on taste? That’s a recipe for love.
Scroll through the cocktail menu at MACE and it’s almost like reading a grocery list. Hibiscus, Nutmeg 2.0, Ghost Chili, Barley Grass, Lemongrass, Cilantro – they’re all names of extravagantly-made cocktails. The guys of MACE — Greg Boehm, Zach Sharaga, and Nico De Soto – wanted to bring their travels to cocktails, and they did so through the spices from around the world. The name MACE, is itself, a name of a spice which is made from the outer shell of a nutmeg seed.
Some drinks at MACE are perfect for adventurous men, the kind who might leap into daunting travel experiences like climbing Mt. Everest or running with the bulls of Spain.
There’s an art to these drinks that most people don’t get to see when they walk into the modern and hip bar in the East Village. One drink, the Pandan, which comes from a tropical herb in Southeast Asia, takes three days to make. It includes dark overproof rum, Jamaican rum, Batavia arrack, clarified milk, clarified pineapple juice, clarified lime juice, black tea, coconut water, ginger juice, and eight spices. You can literally fly to Southeast Asia in less time than it takes to make this drink – but that’s what makes MACE special – their drinks are an art.
Some drinks at MACE are perfect for adventurous men, the kind who might leap into daunting travel experiences like climbing Mt. Everest or running with the bulls of Spain. We’re speaking of drinks like the Nutmeg 2.0 flavored by peanut butter fat-washed cognac, amontillado sherry, nougat, pandan cream, milk, nutmeg, and egg or the Ghost Chili made with a tincture from the infamous ghost chili as well as white cocoa fat-washed aquavit, passionfruit purée, coconut milk, and egg. If you’re the kind of traveler who likes to chill on a beach or by a pool, order a Hibiscus, made from vodka, chicha morada shrub, hibiscus verjus, and champagne.
The genius of MACE is that they have a drink for every CYTIES traveler. The bartenders of this spot mix and pour drinks with a passion that sends you out the doors of their New York City bar and to a beautiful spot on the other side of the world. How many cocktail bars do you know can do that?
Mace made the cut on World’s 50 Best bars. That’s gotta mean something… right?
Be like Marcus Mumford and meet someone in Thompson Square Park, it’s right around the corner
PINK PEPPERCORN = bacon fat-washed bourbon. Say no more!
Get your popcorn ready! It’s on deck with truffle essence