Experimental Cocktail Club

There’s merely-creative cocktails, and then there’s “experimental” cocktails. You can sip a well-made drink mixed with an infused liquor or unique housemade bitters at any number of mixology dens; but the esoteric ingredients on the menu at Experimental Cocktail Club go above and beyond.

Take the Noblesse Oblige ($15), which combines Grosperrin VSOP Cognac, Byrrh Quinquina, El Maestro Pedro Ximenez Sherry, Del Maguey Vida Mezcal, Bittermens Mole Bitters, and orange oil. Its smoky, booze-forward punch is tempered by fruitiness, while the bitters add a dark-chocolate layer to the aftertaste. The Black Heart ($14) follows in this balanced vein, with Buffalo Trace bourbon, Cynar, Luxardo Marschino, coffee, Bittermens Boston Bittahs, Laphroaig rinse and orange oils ($14). If you’re looking for a margarita that has been through some shit and developed depth of character try the Curious Prescription ($14), with Pueblo Viejo Reposado Tequila, Pukhart Pear Willow Eau-de-Vie, La Cigarerra Manzanilla Sherry, homemade salted mezcal caramel syrup, lime juice and Bittermans Habanero Bitters ($14).

That’s right, “homemade salted mezcal caramel syrup.” I’m not making this one at home.

Not all the drinks at the Experimental Cocktail Club achieve complexity. The Valhalla Rising ($14) with Linie Akvavit, Gutierrez Colosia Olosoro Sherry, lime juice, ginger syrup, and Two Hinds Bitter End Beer was delicious, but familiar to anyone who loves the fiery effervescence of a dark & stormy. The Kinkakuji ($15) was the only letdown, albeit a minor one. It takes three days to make and contains Yamazaki Whiskey, Batavia Arrack, Plantation Trinidad Rum, pineapple juice, clarified milk, coconut water, “Japanese 8 spices,” and green tea. For all of that effort, it tasted like a straightforward pineapple-rum punch. At least it was served in gorgeous glassware (as were all of our drinks).

I guess that’s the drawback of this baroque style of cocktailing—my expectations were raised by the ingredients, but I wouldn’t say the drinks at Experimental Cocktail Club tasted better than the ones at Death & Company or Summit Bar. The French chain (there are outposts in Paris and London) attempts to distinguish itself from a glut of Lower East Side cocktail bars with its inventive drinks and a roster of vintage spirits from the 1920s-1960s, but I’m not enough of a high roller to indulge in those. The real attraction, as far as I’m concerned, is the ambiance. It’s a spacious and stylish place, with pretty tin ceilings, cushioned sofas and chairs, a fireplace, a marble bar, and weird wall art mitigated by lots of candlelight. There was no wait, whether because of its newness, unmarked façade or location south and west of everyone’s Friday night flight pattern. Turns out elbow room is the ultimate secret ingredient.

Experimental Cocktail Club
191 Chrystie St. between Rivington St. and Stanton St.
6pm-4am daily