What better way to welcome the warmer weather than with a thoughtfully curated cocktail bar?What happens when you bring the legendary talent of chef and restaurateur Alain Ducasse, one of Manhattan’s most-loved French restaurants, Benoit, together with Cocktail Chef Margot Combat? An unforgettable pop-up cocktail bar you don’t want to miss. The harmonized cocktails, bites, and even the music created a luxurious atmosphere. This pop-up was actually held in the city where Combat’s passion for mixology was sparked during a two-year stint living in New York.
The menu was nothing short of delicious, with items carefully curated together. There were five cocktails and one mocktail option, as well as seven appetizer options floating around the room. Each cocktail was crafted by Margot Combat herself. We had the chance to sample almost each one, and the Pison Passion was definitely a favorite. This drink featured Picon, lime, passion fruit liqueur, and sour beer. The Espresso Martini was another favorite; it was shaken to perfection with tequila, coffee liqueur, Italian amaro, and espresso. Some of the delicious appetizers we sampled were Herb Tacos with green asparagus and red curry, Risotto Al Salto, and Battuta Di Manzo Al Parmigiano.
The Knockturnal had the chance to meet with Margot and learn more about what went into this collaboration:
We hear the music, we see the venue setup, we love the menu! What was the vision behind this pop-up?
Margot Combat: TBH, it was really easy. As I describe my bar in Paris, I describe it as a cocktail bistro. When I was asked to create cocktails for Benoit bistro, I really felt like I had to create cocktails that could build the bridge between Combat and Benoit. It’s a homage to the bistro culture, and to the French apéritif with an American twist.
How does it feel to be back in New York and bring this pop-up to the city?
Margot Combat: I almost felt very emotional when I came back because I left New York precisely 10 years ago. When I was in New York, I was working two blocks away from here. Being back 10 years later and two blocks away from my previous job was fun and unexpected.
It must have felt like a full-circle moment!
Margot Combat: Yes! That’s exactly how I described it on my Instagram story!
I was curious if you had a favorite cocktail on your menu?
Margot Combat: I would say the Quatresse. Quatresse stands for Quat – four and esse – the letter “s” because it’s four 4 “s”. It’s a smashed cocktail made with Suze, a gentian liqueur, sage, and smoky. It’s a cocktail that really represents Combat. We like really sour, bitter drinks. From this cocktail, you can tell what we both like and what Combat is like.
One last question, where did your passion to become a Cocktail Chef originate from?
Margot Combat: Going out! More seriously, I’ve always loved going to restaurants and tasting. I grew up in a family where everyone cooks and everyone loves it. We try a lot of ingredients! I’ve always been into this. As I grew up, I went out more and more, and I felt that if I’m going to start drinking alcohol, I might as well drink good alcohol. That’s how I got into it!
From April 11th – June 11th, guests can experience Margot’s signature style at this iconic Midtown restaurant. Stop by, enjoy this pop-up collaboration, and let us know what you think!
