For Nick Rini, head bartender at Refinery Rooftop at the Refinery Hotel in New York City’s garment district, “a mocktail list is a must-have for any NYC bar worth its salt.”

Rini’s menu includes the POM Rosemary “Mule”, a virgin take on the Moscow Mule made with pomegranate juice, lime juice, rosemary syrup, soda water and Q ginger beer. Her Spicy Cucumber Soda is made with cucumber juice, chile tincture, lime juice, simple syrup and soda.

Rini said people who don’t drink, or who are taking time off from drinking, tend to think the bar scene isn’t for them. “This is terrible,” he said. “Because the bar loses revenue, but more importantly, everyone should want to go out and socialize.”

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For example, the Refinery Rooftop is more, well, refined. Simple string lights and a few sprigs of greenery immediately transform the space into a winter wonderland.

Whatever decor you choose, make sure it keeps with the theme and atmosphere of your restaurant. And of course, make it merry.

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Trademark –  A special 3 course prix – fixe menu is available to start your evening off in the most delicious way possible

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Dinner and party at the Refinery

Parker & Quinn at the Refinery Hotel is offering a New Year’s Eve dinner packaged with a party upstairs at the Refinery Rooftop. A three-course meal and glass of sparkling wine is being served at 7 or 7:30 p.m., followed by open bar, hors d’oeuvres and live entertainment at the Rooftop. ($200, 64 W. 39th St., ParkerandQuinn.com)

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