Echo Lake & Undercurrent

A new rum bar on Grand Street that skipped the tiki clichés for long sheer curtains, broad chenille booths and one large fish tank. The cocktails are built almost entirely on sugarcane spirits — stirred and shaken with mango, cardamom, coffee, sea buckthorn — with house rum arrangé infusions and a rotating daily daiquiri. Order the warm crispy rice salad alongside.

Below it, Undercurrent is a twenty-seat tasting room pouring vintage rum and decades-old spirits from the owner's own collection: a spritz made with a 1950s Italian aperitivo, a Ford Cocktail of 1970s Tanqueray and 1960s Bénédictine. Tell the bartender what you like and let them guide you.