With an extraordinary collection of 860 gins, The Ivory Peacock in New York City’s NoMad/Chelsea neighborhood claims the largest gin selection in the city. Inspired by the grandeur of luxury hotel lobby bars, this cocktail lounge is a celebration of gin in countless styles. Housed in a space that has functioned as a bar since the mid-19th century, The Ivory Peacock pairs plush banquettes with antique chandeliers sourced from the Waldorf Astoria New York and the NoMad Hotel. Carved giltwood mirrors that echo Louis XV and Versailles complete the refined atmosphere.
© Bill Milne
The Ivory Peacock pours more gin-based drinks than any other venue in the city, staffed by experienced mixologists who craft an extensive range of cocktails as well as a full assortment of clear and aged spirits. The cocktail program guides guests through gin and international spirits, driven by the creative direction of lead bartenders Gill Grossman and Sean McClure.
Martini enthusiasts will appreciate the Optimized Martinis menu, which offers both classic and inventive martinis available as two- or four-ounce pours. Highlights include The Ivory Dry Signature Subzero Martini, made with Bombay Sapphire gin, Cinzano 1757 Dry Vermouth and lemon bitters, and the Emerald Pomme Pandan, featuring The Botanist gin, Dolin Blanc Vermouth, Branaland Apple Ice Cider and pandan leaf extract.
© Bill Milne
The classic cocktail list blends playful presentation with deeply considered flavor techniques, including “super” cordials—oleo-saccharums adjusted with citric and malic acids to intensify aroma and extend freshness. Standout cocktails include the Bisou Vert, an elevated French 75 that combines Bombay Sapphire East gin infused via sous vide with makrut lime leaves and lemongrass, super lemon and sparkling crémant; and Jardin de Fleur, a hybrid of a Daisy and a Pink Lady that layers a house-made floral cordial (hibiscus, chamomile, white and blue plum, jasmine and chrysanthemum teas) with a split base of Dorothy Parker Rose Petal gin and Calvados, finished with egg white, yuzu and super lemon.
© Bill Milne
For those seeking a comprehensive introduction to gin, the Emerald Bar Gin & Tonic Service is a must. Presented on bespoke trays, the service showcases thoughtfully composed G&T variations such as Monkey 47 with Fever-Tree Indian tonic, lavender, cardamom and lingonberries; Archipelago Botanical Gin with Fever-Tree Mediterranean tonic, mango, black pepper and lemongrass; and KI NO BI Kyoto Dry Gin paired with Fever-Tree Lime & Yuzu tonic, garnished with juniper, red shiso and ginger.
Beyond gin-forward creations, The Ivory Peacock offers a selection of non-gin cocktails including an espresso martini and a passion fruit margarita, as well as zero-proof cocktails and a curated list of wines and beers to suit varied tastes.
© Bill Milne
Complementing the drinks, French-inspired bar bites with Japanese flavor accents are crafted by Chef Grayson Altenberg. Offerings like tuna tartare and a miso-glazed croque monsieur provide balanced, flavorful pairings that enhance the cocktail experience.