The Gilroy brings bespoke Negronis, Hoppinator to Upper East Side

Move over, Old Fashioned – there’s a new hot cocktail in town: the Negroni. A staple since the first one was mixed in Florence, Italy in the early 1900’s, variations of this classic cocktail – formally made with equal parts gin, sweet vermouth and Campari – are popping up on cocktail menus all over the city, and the Negroni is fast becoming the “it” drink.

But during a recent visit to the newly opened Upper East Side cocktail lounge The Gilroy, we found our new favorite. Extremely impressed by the bespoke selection of Negronis, including the simple and delicious yet slightly bitter Boulevardier with Old Forester bourbon, Cynar and Aperol, the Oaxaca, a smokey and balanced blend of Ilegal mezcal, Antica formula and Campari and the Bulleit Rye, Lillet Blanc, Dubbonet Rouge and Campari flavors of the Old Pal, The Gilroy knows their Negonis.

Gilroy Negroni

Carefully crafted by owners Josh Mazza (of Vintry Wine & Whisky and Bathtub Gin) and Stephen Laycock (from Duck’s Eatery and 169), the Negroni menu at The Gilroy – named for the pheromone Matt Damon uses to seduce Ellen Barkin in Oceans 13 – showcases each of their personal styles, with Mazza tending toward more technical flair and Laycock – a self-proclaimed “cocktologist- who admits that he “just likes having fun in nightlife.”

The Gilroy is now bringing the fun uptown and changing nightlife on the Upper East Side, long known for it’s fratty bar scene and run-of-the-mill hangouts. “There was nothing like this in the neighborhood,” says Mazza, who lives nearby. “A lot of people who live up here go out downtown because there is nothing like it. If you wanted a late night meal and good cocktails, the options were very limited.”

The Gilroy, on the other hand,  is full of options. For guests who don’t love the Italian classic and The Gilroy’s creative riffs, there are lots of other options. Mazza describes his favorite, the El Jimador Cumulus, a Pina Colada-Margarita hybrid that uses his technical background to create a pineapple and coconut “salt air” in lieu of a salted rim, as ” a very cleverly composed cocktail.”

The Gilroy Cumulus

“Truly orinal cocktails are difficult to come by,” he continues. “The Cumulus is all about balance, harmony and being obvious. This cocktail works in every way.”

Laycock – who loves mezcal and tends toward more simple, robust and rustic yet accessible cocktails – points out that the Heart of Gold, with Old Forester bourbon, maple, grapefruit bitters and smoked bacon salt made with dry-baked proscuitto and Maldon sea salt(yes, really) is a top seller.

The Gilroy Heart of Gold

“The Heart of Gold was a tip of the hat to Jim Meehan’s Benton’s Old Fashioned at PDT,” explains Laycock. “This drink wouldn’t have happened without the Benton’s. Plus, people love anything with bacon.”

Beer drinkers have something to get excited about too: the custom Hoppinator, a mechanism that runs draft beer through and can adjust the hops, adjusting flavors and intensity.

“We can basically adjust the hops in the beer to make it taste how we want it to,” Laycock explains.

If the early reaction is any indication, the neighborhood is welcoming The Gilroy with very open arms, enjoying creative drinks and delicious food like the decadent Irish Cheddar and Asiago Mac & Cheese and a delicately delicious Tuna Tartare prepared by Spigolo chef Joseph D’Angelo, until 4 a.m. (and even dance to the musical stylings of a DJ on the weekends) without leaving the ‘hood.

The Gilroy Mac and Cheese

“We wanted to make this place about connecting people and having a great time,” Mazza explains.

Negroni, anyone?

The Gilroy
1561 Second Avene
212.734.8800
www.thegilroynyc.com

Opening Hours: Daily from 5 p.m. until 4 a.m.

Twitter and Instagram: @TheGilroyNYC

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