5 Farm-to-Bar Cocktails to Sip at Festival Cafe, Now Open in New York

Located on New York’s Upper East Side, is now open with “farm-to-bar” cocktails from purveyors around the tri-state area. Using fresh, seasonal ingredients with an eye toward sustainability, Festival strives to observe the highest quality practices; in compliance with New York City outdoor dining restrictions, Festival cafe provides 20 tables of sidewalk seating for 40 customers.

Alongside a menu of shareable plates prepared by partner and executive chef Andrew Maturana, the bar’s lead mixologists, Devan van Eyck and Tony Edgerton, have created unique, culinary-driven craft cocktails. 


Verde Mezcal, Chipotle Tequila, Passionfruit, and Lime with Matcha Salt Dust.

Churchill Downs 

On draught from Festival’s custom cocktail tap; made with Beam Black Extra Aged Bourbon, Cinnamon, Basil and local Apiary Honey.

Doc Brown

Glyph Molecular Whiskey and Festival’s Sarsaparilla.

Frozen Buck

Glyph Molecular Whiskey, Mint, Lemon, Ginger and Bitters.

Phantom Punch 

This large-format punch serves 4; mixed with Ten to One Caribbean Rum, Velvet Falernum, Spiced Banana Demerara, Pineapple, Lime and Walnut.

Festival also offers a Cocktail Delivery Program where email list members receive discounted access to premier mixology delivered straight to their door within Manhattan, Brooklyn, and Queens.  Menus change weekly, and the bottled craft cocktails are available in 750 ml and 32 oz. portions.

1155 2nd Avenue New York, NY – Upper East Side; https://www.festivalcafenyc.com/; @festivalnyc

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