Mix It Up
by Joanna Weinstein, 11/02/2011
(From left) The Killer Tomato and The Cinnastick at The Blind Barber. Photo: Marley White
The Blind Barber
339 E. 10th St., 212-353-2303, East Village
Don't let the barber pole mounted outside fool you—haircuts and shaves aren't the only items on The Blind Barber's menu. "The concept was to bring an old-school barber shop and a cocktail lounge together," says co-owner Josh Boyd, who founded the establishment in 2010. From noon until 9pm, men can enjoy a fairly typical East Village grooming experience, complete with tattooed stylists and a complimentary drink. Later on, the barbershop becomes the vestibule entrance for a fully furnished bar, which is decorated with antiques (including framed black-and-white portraits and a grandfather clock). Boyd and his partners have crafted a number of house specialties, including these seasonal selections:
The Killer Tomato (pictured above, left), $12
What's shaken: Stolichnaya vodka, a popped chocolate heirloom tomato, Worcestershire sauce, olive juice and pickled jalapeño juice, topped with cracked pepper, a basil leaf, a "filthy" pickle (a pickle wrapped in olives) and "filthy" Thai-chili olive brine.
Reminiscent of: an eye-opening cross between a Bloody Mary and a dirty martini
The Cinnastick (pictured above, right), $12
What's shaken: cognac, yellow Chartreuse, lemon juice, homemade apple-cinnamon-spice syrup, egg whites and freshly shaved nutmeg
Reminiscent of: Christmas
Additional Napkin Notes
Who let the dog in? Batman, Boyd's faithful French bulldog, can frequently be seen lounging around the barbershop in the afternoon. There's a drink named after him on the bar menu, too (Plymouth gin, St-Germain, Angostura bitters, lemon, sugar and mint).
All in the family: The bar's signature drink is the Hot Heather (Milagro tequila, ginger, agave, grapefruit, pineapple and lemon), inspired by Boyd's wife, actress Heather Lindell.
Tips for newcomers: Come early. "If we have 80 people on the books, chances are we will have 400 walk-ups, and we don't have a heavy turnover," says Matt Pilieci, head bartender. "People who come will stay until 4am."