Cocktail bar and lounge Henry in Manhattan will specialise in “inventive and experimental” cocktails, drawing inspiration from the spirit of adventure of legendary explorer Henry Hudson.
As the bar’s creative director, Ryan has sought unique flavours and seasonal ingredients for classic, elegant serves that pay homage to the bespoke cocktail bars of the 19th century.
He has worked at some of the UK’s top bars including Bramble in Edinburgh and 69 Colebrooke Row, Purl and the Worship Street Whistling Shop in London before setting up his own consultancy, Mr Lyan. He is also involved in launching a new bar in Hoxton, east London, later this month.
At Henry, his cocktails include The Pollenomade, combining fresh sour apple, sweet apple, fino sherry and fennel pollen, and The Living Cocktail, made with miso caramel, homemade carrot vinegar and reposado tequila.
Morgans Hotel Group has developed Henry to replace the Hudson Bar, the über-stylish celebrity hang-out that was part of the hotel since it was opened by Ian Schrager in 2000.
Henry’s cocktail menu was created alongside the group’s food and beverage team and will evolve four times a year, showcasing unique themes and flavour profiles each season.
The interior of Henry was created by Morgans Hotel Group’s in-house design team in collaboration with US design practice Rottet Studio. The 3,000 sq ft venue has a bold and eclectic look, with references to the American Martini era and classic rock ‘n’ roll.
It is centred around an intimate sunken living room with elevated lounge seating and plush banquettes around the side. The colour palette is dominated by shades of greens, bronzes and golds, with a diverse array of materials and textures including wood, metal, velvet and leather.
A signature feature has been created by another Briton: an illuminated neon pink-trimmed chair designed by London-based Lee Broom descends from the ceiling.
While the venue has been completely transformed, Henry pays homage to design elements from the original space by incorporating backlit chartreuse floor tiling and the Francesco Clemente ceiling fresco, which has been restored.
The food menu at Henry will offer an array of snacks, including the signature “Bar Jars”, described as “a mélange of sweet and savoury tastes”, layered into a mason jar. The dishes will be updated to complement the ever-changing drinks menu.
Henry officially launches this evening and will open Wednesdays to Saturdays from 5pm to 2am.
Morgans Hotel Group operates designer hotels around the world, including Sanderson and St Martin’s Lane in London. In 2015, it is due to open the 234-room Hudson London hotel in a 102-year-old Edwardian building, formerly used by the Ministry of Defence, in Great Scotland Yard in St James’s, which will feature a 40-seat library lounge.
After the opening of Henry, Ryan is returning to London where he is developing a bar called White Lyan with Australian bartender Iain Griffiths in Hoxton Street, east London.
Due to open later this month, it will be over two floors in the former premises of the Hoxton White Horse pub which closed in August only two months after being refurbished and relaunched by Simon Griggs.
Updated with pictures of the bar on September 16, 2013