We New Yorkers take our happy hours seriously. With 50+ hour work weeks, long subway delays and $16 lunch salads, blowing off steam is our sacred ritual. Choosing the right spot is a make-or-break decision, fiercely debated in group texts and emails throughout Manhattan on any given afternoon. Pick the wrong place (too crowded or too loud) and the group disbands early—but pick the right place and the experience takes on a life of its own.
Thirty stories above Manhattan, The Skylark stands as a beacon to urbanites weary from their long, hectic day. Offering Instagram-worthy views of Times Square, the Empire State Building and the Hudson River, it has a chic, escapist feel. High above the hoi polloi, our editorial team finds solace in their mixologist-prepared cocktails and delicious small-plate menu. The multi-level space offers something for all seasons too—an intimate indoor area with plush couches, perfect for conversation, and an airy outdoor rooftop deck.
Aside from offering an extensive selection of wine and beer, the Skylark has a seasonal cocktail menu, one that takes advantage of fresh fruits, herbal garnishes and more obscure flavors like elderflower and hemp. One of our summertime favorites is the Borracho Amigo a smoky tequila-based concoction. And, since every happy hour-er worth his or her salt knows to hydrate and eat while imbibing, their small plates are always a crowd favorite—from the Tuna Poke Wonton Tacos and Short Rib Bites to the to-die-for Burrata Pizza
To learn more about The Skylark, peruse the menu and make reservations, click here. Tell them Brooks Brothers sent you. Cheers
The Skylark Signature
THE BORRACHO AMIGO
Manager of Events and Operations, Charles-Emmanuel Lopez shows us how to make this seasonal favorite.
1.5 oz mezcal
1 oz. tequila
0.5 oz pineapple juice
0.5 oz agave
Muddle two grilled pineapple chunks and add mezcal, tequila, lime juice, pineapple juice and agave. Add ice and shake vigorously. Pour over salted rocks glass. Garnish with skewered pineapple chunk and fresh jalapeno.