BAR TOUR
BAR TOUR
T GHOST BAR NEW YORK, NEW YORK
A new haunt in New York City offers up strictly to-go cocktails.
26
Bar Business Magazine
Spring 2021
he ghost kitchen concept has gained steam thanks to an increase in demand for takeout during the pandemic, but how about the ghost bar? The aptly named Ghost Bar in New York City has taken the idea of the ghost kitchen and applied it to the world of cocktails. Launched this past January in Manhattan, the concept delivers freshly made crafted cocktails. Born out of the pandemic and based in Midtown Manhattan, Ghost Bar meets customers’ needs for instant access to their favorite mixed drinks at an affordable price, with the craftsmanship and convenience comparable to their once-frequented cocktail bars. Ghost Bar is the brainchild of Ning (Amelie) Kang and Yishu He, who also co-own MáLà Project, a Chinese restaurant in the East Village that specializes in dry pot cuisine.
“Now with respect to social distancing and many bars closing, you can only drink so many whisky on the rocks at home without wanting something more easygoing,” said Amelie Kang, co-founder of Ghost Bar, in a press release. “And making drinks at home, getting a few bottles of liquor, juicing, and preparing the ice...can be quite a commitment. Sometimes I wish there was a quick and easy solution to a nice cocktail, and I think many people want the same.” The partners decided to create that solution themselves with Ghost Bar, and they reached out to Lee Berger, who has copious bartending experience, including Devon, Subject, and Butter & Scotch, to help develop the menu. “We wanted to create a no-frills bar that can bring a drink to you when you need it, and it should take about the same time as postmating groceries from a bodega,” said Kang, in a press release. “People barbizmag.com
All Photos: Ghost Bar.
BY ASHLEY BRAY
