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12 Great Places to Grab Cocktails This Summer in NYC

Toast to summer at these local, Black-owned businesses.

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New York City looks nothing like it ever has before — but true to form, New Yorkers are embracing the changes with open arms, even during happy hour. As the city moves through its reopening phases, New Yorkers are now dining in the streets, strolling the sidewalks imbibing liquid takeout from bars, and sometimes even using their kitchens for more than just reheating takeout.

For city-dwellers looking to cool off with a summer drink, the guide ahead features 12 of NYC’s best Black-owned bars and restaurants. Each one is locally owned, and stands ready to satisfy your taste for innovative cocktails, or just a classic, frosty rum punch guaranteed to make you forget the humidity for a moment.

Be sure to double check these bars and restaurants’ status before you go or order, as they continue to adapt to changing phases and regulations amid reopening. A number of NYC restaurants and bars now offer patio service; studies indicate that there’s a lower exposure risk when outdoors, but the level of risk involved with patio dining is contingent on restaurants following strict social distancing and other safety guidelines. For updated information on coronavirus cases in your area, please visit www1.nyc.gov.

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The Honeywell

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The sister bar to hotspots Harlem Public and At The Wallace, The Honeywell is now serving its laid-back vibes, stylish cocktails, and light bites in its backyard garden everyday. Just make a reservation on their website, and treat yourself to an inventive signature cocktail like The Yard Work — made with BACARDÍ Reserva Ocho Rum, Suze flower liquor, celery bitters, simple syrup, and lemon.

Courtesy of The Honeywell

Sylvia's

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Self-dubbed as Harlem’s Queen of Soul Food, this uptown mainstay is a destination for classic Southern dishes like fried chicken, slow-cooked collard greens, and baked mac and cheese. Along with family-style food packages, cocktails are now sold to-go, in small and large sizes. Headlining the beverage program is the South Carolina BACARDÍ rum punch, a just-sweet-enough cocktail to provide much-needed relief on a humid Manhattan afternoon. More to love about this spot: the family that owns Sylvia’s has awarded more than $475,000 to Harlem-based and nearby college students, via the Sylvia and Herbert Woods Scholarship Foundation.

67 Orange Street

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This nostalgic speakeasy, paying homage to the first Black-owned and operated bar in New York City, has been a Harlem hotspot since opening a decade ago. Now, it’s offering food and drink via outdoor dining and a robust pickup or takeout menu. Classic cocktails made with premium spirits are the way to go here, like a D’USSÉ Sidecar or Sazerac, ideally paired with a swingy jazz playlist.

Courtesy of 67 Orange Street

Teranga

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Celebrating Africa’s robust culinary traditions in one colorful Harlem space, Teranga — which, in Senegal, roughly translates to “good hospitality” — specializes in regional African cuisine like jollof and fu-fu. Helmed by co-founder and executive chef Pierre Thiam, the restaurant sources ingredients from small farmers, mostly from West Africa, as well as high-quality local producers stateside. To drink, homemade juice is a highlight, particularly bissap, a hibiscus-infused beverage with a tangy, floral taste. The bright pink bissap is used in the Lac Rose Hibiscus Mojito, which muddles fresh mint with a generous pour of BACARDÍ Añejo Cuatro.

Courtesy of Teranga

La Linea

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A new takeout window at this East Village lounge lets passersby easily pick up cocktails on the way to the park or while running errands (why not?). Drinks are sold in small, medium, large and extra large, depending on your refreshment needs. BACARDÍ rum punch is a menu staple, and new for summer is the frozen passion fruit D’USSÉ colada. 

Las' Lap

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Named for the last hour before the end of Carnival in Trinidad and Tobago, this stylish rum bar and restaurant brings together West Indian flavors and “best night of the year” vibes. Try mixologist Darnell Holguin’s signature piña colada, made using BANKS 5 or BANKS 7 rum, pineapple juice and Coco Lopez, shaken and served in a tiki glass. Or It Was All A Dream, which blends BACARDÍ Reserva Ocho Rum, passion fruit, condensed milk, fresh orange juice and mamajuana in a citrus-forward cocktail.

Courtesy of Las’ Lap

Brooklyn Chop House

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A dim sum-steakhouse hybrid unlike any restaurant in the city, this downtown Manhattan emporium is the place to go when only a feast will do. Along with globally influenced dumplings, stuffed with gyro-style lamb or pastrami, the extensive takeout menu includes dry-aged prime cuts and jumbo lobster. Order a Sour Diesel cocktail — D’USSÉ Cognac, lemon juice, peach schnapps, grapefruit juice, agave syrup — with your meal for an extra kick of flavor. 

Courtesy of Brooklyn Chop House

Amarachi

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Honoring the African diaspora in the United States and the Caribbean through food and drink, Amarachi has been serving family-style meals for takeout this spring, with specials including trays of curry chicken and jollof rice and seafood boils. A sidewalk seating area offers a sunny space to enjoy BACARDÍ rum punch and snack on spicy jerk chicken wings.

Courtesy of Amarachi

Specializing in jerk-rubbed and deep fried seafood, Wray’s Caribbean flavors trickle through the drink menu. The best bets here are cocktails like the floral-fruity St. Royale made with D’USSÉ Cognac, ST~GERMAIN, peach schnapps, and cranberry juice. It feels ready-made to be enjoyed under a palm tree on the sand. 

Courtesy of Wray’s

Peaches HotHouse

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The Brooklyn mainstay for Nashville-style hot chicken now has outdoor seating for guests to dig into the perfectly crispy, piquant house specialty. A refreshing, icy punch is the ideal pairing to chase down those fiery flavors, including the Brownstone Punch, a favorite from Peaches’ original restaurant. 

Peaches

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At this must-try restaurant in the heart of brownstone Brooklyn, a meal of Southern-style favorites, like chicken and sausage gumbo, cornmeal-crusted cornfish, and shrimp and grits is a treat. Toast the meal with house cocktails, like the Jackpot Punch made with BACARDÍ Lime, blackberry, lime, and orange juice or the aptly named Brownstone Punch, a boozy concoction mixing BACARDÍ Coconut, BACARDÍ Superior, and BACARDÍ Black, with pineapple, orange, and cranberry juice. Takeout cocktails are sold in 8- or 16-ounce sizes. 

Courtesy of Peaches

Negril BK

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A Caribbean getaway might not be in the cards for everyone, but a trip to Negril in Brooklyn is a solid substitute. Mixologist André Honoré creates Caribbean-style cocktails inspired by Jamaican favorites, like The Fever cocktail, made with GREY GOOSE vodka, lemon juice, passion fruit juice, and angostura bitters.

Courtesy of Negril BK
This advertising content was produced in collaboration between Vox Creative and our sponsor, without involvement from Vox Media editorial staff.

The Honeywell

The sister bar to hotspots Harlem Public and At The Wallace, The Honeywell is now serving its laid-back vibes, stylish cocktails, and light bites in its backyard garden everyday. Just make a reservation on their website, and treat yourself to an inventive signature cocktail like The Yard Work — made with BACARDÍ Reserva Ocho Rum, Suze flower liquor, celery bitters, simple syrup, and lemon.

Courtesy of The Honeywell

Sylvia's

Self-dubbed as Harlem’s Queen of Soul Food, this uptown mainstay is a destination for classic Southern dishes like fried chicken, slow-cooked collard greens, and baked mac and cheese. Along with family-style food packages, cocktails are now sold to-go, in small and large sizes. Headlining the beverage program is the South Carolina BACARDÍ rum punch, a just-sweet-enough cocktail to provide much-needed relief on a humid Manhattan afternoon. More to love about this spot: the family that owns Sylvia’s has awarded more than $475,000 to Harlem-based and nearby college students, via the Sylvia and Herbert Woods Scholarship Foundation.

67 Orange Street

This nostalgic speakeasy, paying homage to the first Black-owned and operated bar in New York City, has been a Harlem hotspot since opening a decade ago. Now, it’s offering food and drink via outdoor dining and a robust pickup or takeout menu. Classic cocktails made with premium spirits are the way to go here, like a D’USSÉ Sidecar or Sazerac, ideally paired with a swingy jazz playlist.

Courtesy of 67 Orange Street

Teranga

Celebrating Africa’s robust culinary traditions in one colorful Harlem space, Teranga — which, in Senegal, roughly translates to “good hospitality” — specializes in regional African cuisine like jollof and fu-fu. Helmed by co-founder and executive chef Pierre Thiam, the restaurant sources ingredients from small farmers, mostly from West Africa, as well as high-quality local producers stateside. To drink, homemade juice is a highlight, particularly bissap, a hibiscus-infused beverage with a tangy, floral taste. The bright pink bissap is used in the Lac Rose Hibiscus Mojito, which muddles fresh mint with a generous pour of BACARDÍ Añejo Cuatro.

Courtesy of Teranga

La Linea

A new takeout window at this East Village lounge lets passersby easily pick up cocktails on the way to the park or while running errands (why not?). Drinks are sold in small, medium, large and extra large, depending on your refreshment needs. BACARDÍ rum punch is a menu staple, and new for summer is the frozen passion fruit D’USSÉ colada. 

Las' Lap

Named for the last hour before the end of Carnival in Trinidad and Tobago, this stylish rum bar and restaurant brings together West Indian flavors and “best night of the year” vibes. Try mixologist Darnell Holguin’s signature piña colada, made using BANKS 5 or BANKS 7 rum, pineapple juice and Coco Lopez, shaken and served in a tiki glass. Or It Was All A Dream, which blends BACARDÍ Reserva Ocho Rum, passion fruit, condensed milk, fresh orange juice and mamajuana in a citrus-forward cocktail.

Courtesy of Las’ Lap

Brooklyn Chop House

A dim sum-steakhouse hybrid unlike any restaurant in the city, this downtown Manhattan emporium is the place to go when only a feast will do. Along with globally influenced dumplings, stuffed with gyro-style lamb or pastrami, the extensive takeout menu includes dry-aged prime cuts and jumbo lobster. Order a Sour Diesel cocktail — D’USSÉ Cognac, lemon juice, peach schnapps, grapefruit juice, agave syrup — with your meal for an extra kick of flavor. 

Courtesy of Brooklyn Chop House

Amarachi

Honoring the African diaspora in the United States and the Caribbean through food and drink, Amarachi has been serving family-style meals for takeout this spring, with specials including trays of curry chicken and jollof rice and seafood boils. A sidewalk seating area offers a sunny space to enjoy BACARDÍ rum punch and snack on spicy jerk chicken wings.

Courtesy of Amarachi

Wray's

Specializing in jerk-rubbed and deep fried seafood, Wray’s Caribbean flavors trickle through the drink menu. The best bets here are cocktails like the floral-fruity St. Royale made with D’USSÉ Cognac, ST~GERMAIN, peach schnapps, and cranberry juice. It feels ready-made to be enjoyed under a palm tree on the sand. 

Courtesy of Wray’s

Peaches HotHouse

The Brooklyn mainstay for Nashville-style hot chicken now has outdoor seating for guests to dig into the perfectly crispy, piquant house specialty. A refreshing, icy punch is the ideal pairing to chase down those fiery flavors, including the Brownstone Punch, a favorite from Peaches’ original restaurant. 

Peaches

At this must-try restaurant in the heart of brownstone Brooklyn, a meal of Southern-style favorites, like chicken and sausage gumbo, cornmeal-crusted cornfish, and shrimp and grits is a treat. Toast the meal with house cocktails, like the Jackpot Punch made with BACARDÍ Lime, blackberry, lime, and orange juice or the aptly named Brownstone Punch, a boozy concoction mixing BACARDÍ Coconut, BACARDÍ Superior, and BACARDÍ Black, with pineapple, orange, and cranberry juice. Takeout cocktails are sold in 8- or 16-ounce sizes. 

Courtesy of Peaches

Negril BK

A Caribbean getaway might not be in the cards for everyone, but a trip to Negril in Brooklyn is a solid substitute. Mixologist André Honoré creates Caribbean-style cocktails inspired by Jamaican favorites, like The Fever cocktail, made with GREY GOOSE vodka, lemon juice, passion fruit juice, and angostura bitters.

Courtesy of Negril BK

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