Bars, Serves /

The Warren, NYC

Hudson Street in Manhattan’s Greenwich Village is further west, further away from the famous pizza on Bleecker Street or the famous comedy on MacDougal, and not necessarily on everybody’s radar. And yet, Hudson Street is home to some real tucked-away charms, such as The Warren, a self-proclaimed “high-end gastropub” with a connection to old New York City history.

Just off of Hudson Street on Christopher, The Warren’s French doors reveal a modest, brick-walled bar with an impressive display of wine bottles stacked on shelves above the backbar.

The bar at The Warren in New York's Greenwich Village

We’re here chatting with Dimitri Liberis whom, while owner and operator, you’ll still find behind the bar five nights a week. The bar is small but packs a punch, as we’re about to learn.

“The Warren is a restaurant but not quite, a bar but not quite, a gastropub but not quite,” Dimitri says, taking a bite of a menu staple, the beef tartare, after offering us some. It looks delicious. “We started as just a cocktail bar, but then we wanted to have food for our guests, and after that the menu’s really taken off.”

As much as we’d love to talk food, we came here to taste some Brockmans cocktails. The Warren’s menu has two. We’re honoured.

As today is Dimitri’s day off, he leaves the drink’s preparation to one of his most senior bartenders, Salvador. The first is the Hudson Division, a gin rickey of sorts but with an impressive twist: added to the Brockmans, lime juice, and simple syrup is what Dimitri calls “lemongrass elixir”, a potent potion made by cooking lemongrass in rum with a list of other secret botanicals. The lemongrass is delightful; it brings out the citrus peels in the Brockmans that are sometimes forgotten after our signature berry-front notes.

Salvador Rodriguez builds two Brockmans cocktails at The Warren in New York's Greenwich Village

“Instead of enhancing the berries, I wanted to find a way to compliment them,” Dimitri says. It absolutely works. This drink goes down too easily.

The next Brockmans serve is called the 131, and this too features a few further afield, yet complimentary, ingredients. Also shaken, the 131 has lemon, chamomile syrup, Lillet Blanc, and rhubarb bitters. Upon first sip the chamomile is present, floral and ever so slightly bitter. The Lillet continues the floral theme, but there’s another flavour we can’t place.

“It must be the rhubarb bitters,” says Dimitri, smiling. We taste some rhubarb bitters on their own, and realise he’s right. Surprisingly, the bitters give it a sweetness that ground and balance the drink.

Salvador garnishes the 131 at The Warren in New York's Greenwich Village

We mentioned in the beginning that The Warren had a history. Back in the 1730s, after the British had purchased New Amsterdam and renamed it New York, Admiral Sir Peter Warren owned the land on which The Warren sits–a bit of an homage to its namesake. But that’s not all. A warren is the name for a rabbit den–underground, tightly packed, cosy, and intimate.

“The double meaning was too perfect,” Dimitri says. “But of course, we wanted not just to be a warren, but The Warren.”

The 131 and Hudson Division at the Warren in New York's Greenwich Village

Hudson Division

by Dimitri Liberis


  • 1.5 oz/45 ml Brockmans Gin
  • .5 oz/15 ml lime juice
  • .5 oz/15 ml simple syrup
  • .75 oz/22 ml lemongrass elixir


  1. Add all ingredients into tin.
  2. Shake vigourously.
  3. Strain over ice into a highball.
  4. Garnish with one or two lemongrass stalks.


by Dimitri Liberis


  • 2 oz/60 ml Brockmans Gin
  • .5 oz/15 ml Lillet Blanc
  • .75 oz/22 ml chamomile syrup
  • .25 oz/7 ml lemon juice
  • 2 dash rhubarb bitters


  1. Add all ingredients into tin.
  2. Shake vigourously.
  3. Double strain into a chilled coupe.
  4. Garnish with a few dried chamomile flowers.

And if you find yourself exploring Greenwich Village’s Hudson Street, do not miss The Warren. Tell Dimitri we say hello…