USM in New York teamed up with three cocktail pro’s to design tailored bar trolley’s during NYCxDESIGN.

Here they are, along with a little info on each of the alcohol experts…

Jane Danger, Mixologist at NYC’s East Village bar & restaurant Mother of Pearl, created this Anthracite Grey/Golden Yellow number that can house her decks and speakers as well as all the ingredients to her signature drink Indus Valley – pineapple, lime, cane syrup, toasted sesame oil, peppers, and gin.

Love the sliding platform for a record player. With a lockable drawer front that could be a secure, miniature, mobile club.

“The inspiration behind the bar cart was the full experience. A mobile party unit. I love the marriage of music and cocktails. Having a great cocktail bar or party is equal parts great music and great drinks. 

Having it all in one place. With room for speakers, and a pull out tray for a turntable everything is readily available for your partying desires.”

Jane Danger – The Indus Valley

  • 3 1-inch cubes of green bell pepper
  • 1 wheel of jalapeño
  • 1 1/2 oz. gin
  • 1 oz. fresh pineapple juice 
  • 3/4 oz. lime juice
  • 1/2 oz. cane syrup or rich simple syrup
  • 1/4 oz. toasted sesame oil

Muddle bell pepper and jalapeño in cocktail shaker. Add remaining five ingredients and shake with ice. Fine strain into a coupe glass and garnish with three thin slices of red bell pepper.

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USM Haller bar trolley | Jane Danger

St. John Frizell, owner of Brooklyn cafe & bar Fort Defiance, was inspired by a prohibition era bar cart introduced and marketed by one of his heroes, the early 20th century food writer and adventurer Charles H. Baker. SJF’s trolley is packed with practical features, such as perforated shelving to chill glassware. Frizell’s signature drink, Remember the Maine, is a classic from the Baker Jr. archives, featuring rye whiskey, vermouth, cherry heering and pernod.

Its funny how the Prohibition of alcohol in the US in the 1920’s still encourages drinking. St. John’s ice drawer is genius.

“When I was designing the cart, I didn’t really have to think about the aesthetics too much—USM products are so intrinsically handsome, they make it hard to create something unattractive. I chose red, white, and blue panels, because they reflect the logo of my restaurant, Fort Defiance, and because that colour scheme has been very successful throughout history, let’s face it. But mainly I thought about functionality. The idea was to create a cart that, once loaded with ice, would be a completely self-sufficient bar, suitable for a demanding mixologist and his or her guests, whether in a living room or on a street corner. My favourite feature is the way the ice bin interacts with the glass storage—the idea is that the perforated shelf that separates them will allow the ice to chill the glasses. Like most busy New Yorkers, I don’t entertain at home as often as I’d like, but now I’ll have to. This cart is a thoroughbred, and if I don’t put it through its paces I’m afraid it’ll start champing at the bit.”

St. John Frizell – Remember the Maine 

  • 2.00 oz. Michter’s rye whiskey
  • 0.75 oz. Carpano Antica Formula vermouth
  • 0.50 oz. Cherry Heering
  • 0.25 oz. Pernod

Stir over ice; serve in a chilled cocktail glass (coupe-style are best). Garnish with a lemon twist. 

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USM Haller bar trolley | St. John Frizell

The bright Ruby Red USM trolley was the creation of Ivy Mix, award winning mixologist at Brooklyn’s Leyenda. Ivy chose the colour to reflect her cocktail the Tia Mia, a lush mix of mescal, rum, lime juice, almond syrup, and curacao.

“I wanted to create a slim cart that was utilitarian focused for the NYC apartment. You can fit your bottles and glassware and tools in a stylised way that is functional. But also, when not in use, it can be placed against the wall and makes a beautiful accent to a room.”

Tia Mia – Ivy Mix:

  • 1 oz. Del Maguey Vida Mezcal
  • 1 oz. Appleton VX Rum
  • 3/4 oz. lime juice
  • 1/2 oz. orgeat (almond) syrup
  • 1/2 oz. Pierre Ferrand Dry Curaçao
  • 1/4 oz. simple syrup

Combine all ingredients in a chilled glass. Top with crushed ice and mix for dilution. Finish with garnish of mint sprig, lime wheel and orchid blossom.

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USM Haller bar trolley | Ivy Mix

If you’d like to see more of the party, the bar carts and the mixologists take a look at the video’s on USM’s facebook page.