Drinking in America

Henry Public adds as much old-time flare to their food as they do their cocktails. With liqueurs of the past and a pre-prohibition atmosphere, this bar screams authentic. With 80% of patrons ordering their cocktails straight from the “bill of fare” you know bar Manager Martin McLoughlin know’s his stuff.

I walk into Henry Public for the first time, is there a signature drink I should order?

I feel like you can’t go wrong with any of the drinks on our list. That being said I’m personally a huge fan of the Wide Awake: muddled fresh ginger, Plymouth gin, Canton Ginger, lemon juice and a touch of Laphroaig 10 year and a delicious Manhattan variation, the Brooklyn Ferry: Rye, Carpano Antica Formula, Maraschino and a dash of Absinthe. Both do a good job of showcasing what we’re all about.

Is there any one spirit you feel will always stand the test of time?

Whiskey in all of its forms.

There seem to be a few drinks with bitters in them, have you ever dabbled in making your own?

We don’t make a bitters per se but we make a bark and root syrup and a spiced fennel dram that we use in similar ways to give drinks a little more depth and complexity.

Your cocktail menu is quite impressive, do patrons usually stick to those or do they ask for more traditional drinks?

I would say about 80% off the menu.

We’re seeing a lot more bold flavors lately, any take on the spicier more savory drinks?

Bolder, more savory flavors can pair nicely with food, but a good cocktail should be well balanced.

Any trend predictions for the second half of 2011?

No predictions but well made classics will never go out of style.

After a long night at the bar, what do you enjoy drinking?

Super cold can or bottle of easy drinking beer and a shot of decent tequila in the summer and a delicious whiskey in the colder months.

The most memorable night at Henry Public was when _________.

Can’t talk about that night.