Soho’s newly opened James Hotel still hasn’t announced David Burke as its chef (we’re told the restaurant probably won’t open till February), but it’ll unveil its rooftop cocktail lounge on Monday. David Rabin, who’s running Jimmy along with Larry Poston and Johnny Swet of Hotel Griffou, tells us that the outdoor area won’t be in full swing until the weather’s nice, but the Thomas Schlesser–designed main room is pretty much ready to be revealed (there’ll be a gas fireplace in six weeks). Don’t let the roofdeck’s modest pool fool you — Rabin says, “The theory was not to go the typical Miami rooftop look; it was important that it feel like a bar that might be anywhere on a ground-floor space” — that happens to have a nice view. Of course, with operators like these involved (Poston has been maitre d’ at Waverly Inn and Pastis, and the general manager is Natalie Holst from Montauk’s Surf Lodge), one has to wonder what the door scene will be like?
“The goal is to not be too crazy at the door,” says Rabin. “But it only holds 80 people, so between hotel guests and the three of us knowing quite a few people, a lot of friends can show up.” Should you want to show up, Jimmy will be open from 4:30 p.m. till 1 a.m. on weekdays, and till 2 a.m. on weekends. Here’s Johnny Swet’s cocktail menu — you can see the Legal in Vermont (complete with ice made from cinnamon water and bark) in our slideshow. Drink prices average out at $16, with food to follow when the restaurant opens early next year.
Harvest Swizzle-Flor De Cana 7yr Rum, Orchard pear Liquor, pear nectar, spiced poached cranberries & Rosemary.
Mulberry Street Vesper-Luksusowa Vodka, plymouth Gin, Lillet, Liquore Strega & a dash of Cynar served up with a flamed orange twist.
Chanel N0. 9-A blend of 9 different floral and botanical liquors delicately blended withchampagne and “strawberry pearls”
Adirondack Sazerac-Michter’s American Rye & Zirbenz Stone Pine liquor muddled with fresh Mint & bitters
Black Walnut White Russian-Stolichnaya Russian Vodka & Black Walnut Liquor with a float of Orange Bitter Cream & Candied Walnuts
Mexican Honey Bee-Milagro Reposado Tequila,Organic Orange Flower Honey a splash of mezcal, lavender bitters & lemon
Sedgwick Stone Sour-Hendricks Gin, Luxardo Maraschino liquor, Luxardo Ameretto, Grapefruit Juice, sunken sloe gin & sage.
12 Gauge Grog-Flor de Cana, Goslings & Brugel anejo Rums mixed with passion fruit juice & bitters with an added shot of Pusser’s Navalrum in a lime cup.
Jimmy Appleseed-Laird’s Applejack with Bison Grass Vodka, Apple schnapps, cranberry juice, Lime juice & a splash of Club Soda.
Night of the Iguana-Herradura Silver Tequila, Coconut Puree, Lime Juice, Green Chartreuse & lemon Verbena.
Legal in Vermont-Knob Creek Bourbon and Organic Vermont Maple Syrup served over a cinnamon ice block.
The Royal Baby-Linie Aquavit, Cherry Herring Liquor, Pineapple juice & Fresh Muddled ginger.
St. George Absinthe Drip-Premium st. George absinthe served traditionally. Toulouse Lautrec would be proud.
Big Bad Wolf- Van Winkle “special reserve” Lot B 12yr Bourbon, Antica Formula Carpano vermouth, Chocolate Tincture & House smoked Cherries.
X.o.X.o.-Ron Zacapa XO aged Rum & Patron XO café style tequila served on the rocks with an espresso dusted Lime.
Madame Bovary-Courvoisier XO. & Chambord blended together with Passion fruit juices & Champagne.
Jimmy at the James Hotel, 15 Thompson St., nr. Grand St.; 212-465-2000