This slideshow is fromThrillist New York
The ground floor "taproom" is meant to look like the actually-old pubs downtown thanks to exposed beams and a painting of an Irish Civil War regiment. It's just the start of the booze-temple run by "International Barman" Sean Muldoon of 2010's "World's Best Cocktail Bar" the Merchant Hotel, and Jack McGarry of Milk & Honey London.
At the grocery in the back, you can pick up fruits & nuts, oils & vinegars, spreads & tapenades, beer, and of course caramel, to go. Although you won't want to, as it's right next to their oyster shucker.
"The largest selection of Irish whiskeys in New York."
Who said punch was for sharing? Grab your own flagon of Admiral Vernon's Grog made with Dead Rabbit Jamaican Rum Mix & lime sherbet.
Hit the Taproom for craft brews and something called a "Pop-In". A light-on-hops beer with Amari or fruit liqueurs poured in, it's a remnant of the Middle Ages, when valiant nobles in knight armor put fruit liqueurs in everything.
And if the mood (or weather) strikes, they've also got a 1950s spaceship thingamajig that pours hot drinks.
The upstairs "cocktail parlor" has a slightly more genteel vibe, with seating room only and a bar backed by China teacups and punch bowls, as well as a not terribly genteel golden eagle on the end.
Half the fun is perusing this massive tome of a cocktail menu filled with stuff you've never heard of unless you're a liar, like "Bishops", "Possets", and "Cobblers". If you're afraid of Bishops, Possets, and Cobblers, that thing sticking out suggests approachable highlights like the Gin Daisy a la Paul with barrel-aged Genever & pistachio syrup.
Cups with mustache guards available upon request.
And if you're super-lucky, there'll be someone on hand that isn't a whiskey-hogging Billy Joel rocking the piano.