New York City has no shortage of excellent bars, but that doesn’t mean we’re not all ears when a new one opens up shop – or, in some cases, re-opens up shop. One of the latest is Submercer, which partiers of the nineties might remember as the SoHo spot (and yes, it’s still as hard to get into a couple of decades later).
Opened with the weight of Scott Sartiano and BOND Hospitality – AKA the team behind member’s club Zero Bond and Italian-American restaurant Sartiano’s – behind it, Submercer is nestled away in the basement of the Mercer Hotel with an invitingly intimate atmosphere.
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Specifically designed to cater to smaller groups, Submercer has an intentionally low-key vibe. Don’t expect big rowdy groups here; instead, it’s a late-night place to retreat with your nearest and dearest, or for a cozy date. In the now-signature BOND Hospitality style, the drinks list is cocktail-heavy, with big-hitter labels mixed into inventive recipes. There are light bites too – and very fancy light bites at that: expect the likes of a full caviar service, truffle fries and dainty sliders.
To mark the return of a New York nightlife icon, we’re sharing the recipe for one of Submercer’s signature cocktails: the Chai Espresso Martini. This recipe is more labor-intensive than your standard espresso martini, but if you’re hosting, whip up a batch of the chai tea reduction in advance and store it in the fridge until you’re ready to make your cocktails – the final stage is an easy one.
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Ingredients
– 1.5oz – Chopin Vodka
– 1.5oz – Fresh Espresso
Content from our partners
– .75oz – Black Tea Chai Reduction
– .5oz – Cazcabel Coffee Liqueur
Black Tea Chai Reduction
– 2.5 quart containers Cane Sugar
– 2 quart containers water
– 1.5 quart containers Vanilla syrup
– 4 oz Star Anise
– 2 oz cardamom
– 1 large iced tea bag
– 10 cinnamon sticks
– 2oz espresso beans
– 750ml (1 bottle) of Ron Zacapa
– 8 oz espresso (beans for infusion)
– 1 pinch of salt
Bring everything to a boil and reduce for 10 minutes on low
Method
Add all ingredients to a shaker with ice, shake and strain into a martini glass.
