Amazing Cocktails At The James Hotel
18 stories high atop The James Hotel in SoHo New York, JIMMY is a contemporary interpretation of the classic pub, with a 1970’s New York twist. JIMMY was conceived and developed by hospitality veterans Johnny Swet, and David Rabin, with a design by three-time James Beard Award winner Thomas Schlesser.
Johnny Swet moved to NYC in 1992 to focus on his art career, but quickly found himself working and managing some of the city’s iconic establishments such as The Bowery Bar, Balthazar, Pastis, The Park and Freemans.
The atmosphere at JIMMY is intimate and refined, with lingam wood floors, swank modular furniture, dark cinnamon glazed tile walls, and a working fireplace – all surrounded by 14’ windows with panoramic views of Midtown, Wall Street, the Hudson River, and the bridges spanning the East River.
It can be a quiet place for a drink on a cold night in February, or a lively scene at the pool on a summer Saturday or late night on weekends. Due to the influence of Swet, and Rabin JIMMY at The James has become a must-do for those visiting, or calling New York City home.
Unlike typical rooftop bars, JIMMY is a year-round destination. In colder months, guests gravitate towards the inside conversation pit – a freeform lounge area with plush upholstered seating, midcentury era Arco lamps, and exotic wood side tables. In warmer weather, the experience spills out onto the roof deck, where guests can enjoy chaise lounges, and unparalleled city views.
In particular, the JIMMY is renowned for their fabulous pool parties which are always fun, relaxed affairs taking place on Saturdays and Sundays throughout summer. JIMMY at The James also has an extensive DJ program making it the perfect place to watch the sun go down as you take in the panoramic views of the city.
Cocktails, served from a freestanding central bar, are basic on classic American inspirations, each expertly prepared using syrups and bitters made in-house, fresh-squeezed juices, and garnishes and herbs picked fresh from the hotel’s own organic garden. Partner and mixologist Johnny Swet takes charge of the cocktail menu which is as inventive as it is inspired.
Here are some of the delicious drinks being served now:
Black Walnut Manhattan
2.00 oz. George Dickel Rye
0.75 oz. Nocello Walnut Liqueur
0.50 oz. Carpano Antica
In a mixing glass filled with ice, stir all the ingredients. Strain into a coupe and garnish with a Luxardo cherry.
Legal In Vermont
2.00 oz. Knob Creek
0.50 oz. maple syrup
0.25 oz. cinnamon syrup
3 dashes orange bitters
In a tin, muddle purple basil. Add ice and the remaining ingredients. Shake and strain into a rocks glass with one large ice cube. Garnish with a cinnamon stick and basil leaf.
Grapes of Wrath
1.50 oz. Crop Cucumber Vodka
1.00 oz. St. Germain
0.25 oz. agave syrup
Muddle the grapes and rosemary in a shaker. Add ice and the remaining ingredients. Shake and strain into a tall glass filled with ice. Add a splash of soda and garnish with 3 spiked grapes and charred rosemary.
0.5 orange wedge
1 lime wedge
2.0 oz. Avua Amburna Cachacha
0.5 oz. agave syrup
0.5 oz. lime juice
2 bar spoons pumpkin butter
Muddle the orange and lime wedges in a cocktail shaker. Add ice and the remaining ingredients. Shake and pour into a rocks glass filled with ice. Grate nutmeg on top as a garnish.
Brothers in Bond
1.0 oz. Ilegal Repo Mezcal
1.0 oz. Lairds Bonded Apple Brandy
1.0 oz. Schoenauer Apfel
1 bar spoon Aperol
In a mixing glass filled with ice, stir all the ingredients. Strain into a rocks glass filled with crushed ice. Add smoked apple matchsticks.
Who's Your Daddy
2.0 oz. Dad's Hat Rye
1.0 oz. Drambuie
In a snifter glass, add the ingredients and swirl. Serve neat.
1.00 oz. Maker's Mark
0.75 oz. Campari
0.75 oz. Carpano Antica
0.50 oz. Beet juice
In a mixing glass filled with ice, add all the ingredients and stir with a bar spoon. Pour into a rock glass filled with ice and garnish with an orange twist.
French Kissing In The USA
0.75 oz. Crème de cassis
0.75 Dorthy Parker Gin
If the cassis and gin are mixed in a bottle and kept cold, no need to stir liquor first. Otherwise, stir the gin and cassis in a mixing glass filled with ice. Pour into a flute and top off with champagne.