Park it in the Fifth Floor's lounge and let a mini, 50s-era bar on wheels (manned by expert South African barman Jacques Bezuidenhout) roll over to concoct classic libations (martinis with super-fresh vermouth, Manhattans, Negronis...), plus brand new inventions like Black Friar's Pint (Plymouth gin and Guinness spiced with cardamom and cinnamon). Or opt for a healthy glass of single malt chilled by a perfect sphere of ice made tableside by a nifty copper contraption that cost Jacques a cool $3,500 -- a seeming paradox seeing how you've got to have balls to spend that much on an ice maker.

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Scope the bar menu at FifthFloorRestaurant.com