The Pool Lounge, a swish new cocktail bar, officially opens

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Major Food Group just announced that the Pool Lounge, a swank new cocktail bar in the old Four Seasons restaurant space is officially open.

The cocktail lounge overlooks THE POOL, the landmarked dining room that the restaurant group recently restored. Thomas Waugh, a preeminent New York City craft barman with 15 years of experience, presides over the bar and its cocktail program of elevated, poolside-inspired cocktails. They are complemented by haute seafood offerings by THE POOL’s Chef/Partner Rich Torrisi that include a comprehensive caviar service. The Pool Lounge is located at in the Seagram Building, Mies van der Rohe’s mid-20th century architectural treasure.

“Our poolside-inspired cocktails combine fresh raw flavors that guests enjoy as adults with candied or dried versions that they craved as children and are now nostalgic for,” says Waugh. “They weave together familiar elements with refinement and surprise and are served in a stunning room with 60 years of New York City history.”

The bars cocktails include:
CHAMOMILE – An herbal salute to the whiskey-driven Negroni variation, the Old Pal, with chamomile-infused rye, Campari, with elderflower liqueur further boosting the chamomile’s floral aspect; a spray of house-made chamomile tincture serves as fragrant garnish.

CINNAMON – A decadent Old-Fashioned with Mexican flare, extra añejo tequila gets a citrus and spice kick from a Don’s Mix-inspired medley of fresh grapefruit and cinnamon, topped with a cinnamon stick and a long grapefruit peel.

ORANGE – A thinking person’s Screwdriver, it combines gin, freshly-crushed sweet clementine oranges, lemon juice, mandarin orange liqueur, house-made passion fruit purée and a touch of Aperol; it is garnished with a lime rind horse’s neck.

SOUR APPLE – A rehabilitation of the exiled Apple Martini, with cold-pressed Granny Smith apple juice marrying with rye, calvados, Thai basil and lemon juice and adorned with an opal basil crown.

JALAPEÑO – A spicy Dirty Martini variation with jalapeño-infused tequila replacing the gin and dry sherry and Cocchi Americano stepping in for vermouth, with its heat balanced by cooling muddled cucumber and crowned with a jalapeño pepper.

CUCUMBER – Cucumber-infused absinthe is muddled with cucumbers, sugar and lime juice and is presented in a coupe ringed with micro-planed baby cucumber slices.

GRAPE – Inspired by the Pisco Sour, this ultimate grape cocktail features Pisco, lime juice, elderflower liqueur, Concord grape jelly, muddled fresh grapes and Angostura Bitters, all topped with a grand cluster of frozen grapes.

BANANA – Reposado tequila joins amontillado sherry, banana liqueur, lime juice and house-made ginger syrup; a baby banana is its garnish.

MANGO – A tropical Whiskey Sour made with Japanese whisky, house-made mango purée, lime juice and vanilla balanced by the bitterness of Aperol; a scored, inside-out mango rind tops this crowd-pleaser.

WATERMELON – A cheeky mash-up of the Daiquiri and the Mojito, with white rum, vanilla and lime juice and shiso taking the place of traditional mint; it is garnished with an exuberant half-moon sliver of watermelon and shiso leaves.

TOMATO – A tomato cocktail that is decidedly not a Bloody Mary, with heirloom tomato-infused vodka, cucumber-infused absinthe, tequila, lemon juice and muddled tomato; elderflower liqueur amplifies the floral and herbal notes and three tiny cherry tomatoes on the rim serve as garnish.

STRAWBERRY – In this tropical gin cocktail, house-made Tri-Star strawberry purée is complemented by the tang of kalamansi limes and lemon juice, blanc vermouth and pastis; a strawberry-bearing rosemary skewer is its garnish.

RASPBERRY – A union of the classic Blinker and Paloma cocktails, it melds blanco tequila, raspberry purée, lime and grapefruit juice and pompelmo soda; garnished with fresh raspberries.

PEACH – House-made fresh peach purée is ennobled with gin, Jamaican rum, lime juice, crème de pêche liqueur and both Angostura and orange bitters; it is adorned with a fresh peach wedge.

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