Vibrant Cocktails to Sip at Ipanema in Midtown NYC

Ipanema has entered the midtown happy hour scene as a new, modern Brazilian and Portuguese fusion from sibling co-owners Carlos and Victor Pedro. The restaurant’s roots trace back to Alfredo Pedro’s first restaurant opened in 1979 in Little Brazil under the name “Brazilian Coffee” which transitioned into the first iteration of Ipanema. Inspired by this legacy, Alfredo’s sons have brought Ipanema’s next evolution to midtown.

The menu from executive chef Giancarlo Junyent (previously of Tom Colicchio’s Temple Court and Berimbau Brazilian Kitchen) showcases classically inspired cuisine such as Cavalinha, Moqueca, Picanha, and for dessert, the Bolo de Rolo. Ipanema’s cocktail menu pays homage to the brand’s Portuguese and Brazilian roots with a series of house made infusions spanning a diverse menu of drinks and dishes that bring new takes to traditional recipes.

The large dining area is complemented by a brand-new cocktail lounge on the second floor, giving space for 100+ diners on a given midtown evening.

See below for our recommended cocktails to try while enjoying all that Ipanema has to offer.


1.5 oz. Mezcal, .5 oz. Maracschino cherry liqueur, .75 oz. fresh lime juice, .25 oz. organic agave syrup, 2 dashes of salt water, .75 oz. Brut sparkling wine, .5 oz. Negroni

Shaken; serve in a highball glass with ¾ oz. of Brut sparkling wine, .5 oz of Negroni and a spear of ice. Sit, garnish with a maraschino cherry.

Tall and Tan

2 oz. House Masala Rum (20 grams House Masala Rum, .75 oz. Matusalem Platino, 25 oz. Myer’s rum, 24 hour infusion) , .75 oz. Fresh lime juice, .75 oz. Masala syrup (35 grams of House Masala, 12 oz. water, Make the tea (infusion for 30 minutes), Add 1 kilo of sugar), .25 oz. Fresh ginger juice, 1 dash of Scrapps fire water, 1 dash of salt water.

Serve in a highball glass with spear ice. Add 1 oz. of soda water, stir, grate a tonka bean on top.


1.5 House flowers infused gin ( 2 grams of hibiscus flower, 1 grams of calming tea, 1 grams of blue cornflower, 3 liters of Fords gin, 2 hours infusion), 1 oz. raspberries infused Bourbon whiskey, 1 oz. fresh lime juice, .75 oz. Masala syrup, 1 dash of Scrapps fire water, 1 dash of salt water.

Serve in a pre-chilled coupette glass with 1.5 oz. of brut sparkling wine, garnish with white rose petal.


.25 oz. Fords gin, .25 oz. Dolin vermouth blanc, 1.5 oz. Dolin vermouth dry, 1.5 oz. Amaro Luxardo bianco, 1 dash of salt water, 1 dash of peach bitter, 1 dash of orange bitter, 1.5 oz. soda water.

Serve in 3 oz. in a rocks glass and add 1 ½ oz. of sparklin water, stir and garnish with a lemon twist and eucalyptus leaves.

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