Double Chicken Please (DCP), an award-winning, design-driven bar in New York City, can be described as half cocktail bar and half “creative studio,” according to cofounders GN Chan and Faye Chen. The bar was founded on the concept of “design hacking,” which is how they describe their process of deconstructing traditional food dishes and flavors, and rebuilding them in liquid form.
This unique approach has caught the attention of bar goers and industry professionals alike, and in 2023, DCP was named the best bar in North America by 50 Best. Now, four years after opening, the team at DCP is debuting a new concept, Free Range—“where chickens fly and dreams range free,” according to its tagline—and pushing boundaries once again.
DCP has always had duel concepts within its space (hence the “double” in its name): The front room offered a more casual setting with several numbered cocktails on tap, while the back room, known as “The Coop,” offered a more refined experience, with meticulously crafted, culinary-inspired cocktails, like Red Eye Gravy and Japanese Cold Noodle. But this September, Free Range took over the front space to “redefine the possibilities of what a cocktail bar can offer,” explains Tako Chang, the manager of brand marketing and communications at DCP.
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“Our goal with this new concept is to create a platform where our bar team members can collaborate in crafting their own drinks and collectively shape the entire cocktail menu,” continues Chang. “This process goes beyond cocktail creation—it provides valuable training, helping [team members] understand the full scope of what makes a drink exceptional. From selecting the right glassware and ice to mastering ingredient prep, ordering, cost control, and developing the concept and story behind each cocktail, every detail is considered.”
This idea is fully brought to life through the new cocktail menu at Free Range. SevenFifty Daily caught up with the team at Double Chicken Please to learn about some of the most popular new cocktails at Free Range—and how the team approached the daunting task of developing such unique, creative drinks with storytelling at the forefront. (All cocktails are priced between $19 and $21.)
Breaking Down the Menu at Double Chicken Please
The cocktail menu at Free Range is a fusion of classic cocktails and classic cartoons. “Each member of our bar team selected a classic cocktail and paired it with a nostalgic, well-known cartoon character that holds personal significance for them,” says Chang.
What’s Up, Doc?
Patron Silver Tequila, Amaro Santoni, mastiha, carrot, orange, hazelnut, and yogurt
Based on the Bugs Bunny character from Looney Tunes and his iconic catchphrase always said with a carrot in hand, What’s Up Doc? offers a twist on a Garibaldi. (A non-alcoholic version is also available.)
For the team, the process of conceptualizing a cocktail begins with a spark of imagination. “Every team member comes forward with their own clear vision of how they want their drink to be crafted and presented,” says Chang. “It’s a moment brimming with creativity and anticipation, where ideas flow freely, and the possibilities seem limitless.”
The Pooh
Ford’s Gin, forest honey, birch pine needle, cereal, and clarified milk
Based on the 1969 Soviet animated version of Winnie the Pooh, The Pooh is a twist on a Tom Collins or Gin Fizz. (A non-alcoholic version is also available.)
“The bar team at Double Chicken Please is a vibrant blend of diverse cultural backgrounds, with each member contributing their unique flavor perspectives to the creative process,” explains Chang. “This rich variety of experiences results in a cocktail menu that offers a truly 360-degree exploration of taste.”
Pocket of Sweet
Kavalan Distillery Select Whiskey, Suntory Toki Whisky, amontillado sherry, red bean, corn, barley tea, and lychee
Based on the Japanese children’s show Doraemon, the flavors used in Pocket of Sweet are inspired by dorayaki—a pancake sandwich, the title character’s favorite food—and assembled as a twist on an Old Fashioned.
“As the team moves into the R&D phase, they begin to face the challenges of refining their flavors,” continues Chang. “This stage is all about troubleshooting and collaboration. For example, to enhance a citrus note in a cocktail, the solution might not be simply adding more lemon or lime. It could involve experimenting with different types of citrus or adjusting the sweetness level.” The full process—including R&D, flavor adjustments, garnish and glassware selection, ingredient sourcing, developing systems, and training the floor staff and the prep team—takes about two to three months.
The Grand Lotus
Bacardi Ocho Reserva Rum, manzanilla sherry, Chenin Blanc, black tea, brown butter, and clarified milk
Based on the character Iroh from Avatar: The Last Airbender, who was a Grand Lotus—a leader of The Order of the White Lotus—The Grand Lotus is a twist on a rum milk punch.
Every cocktail on the menu at Free Range is approved by cofounders Chan and Chen—and by the entire Double Chicken Please team. “It’s a collaborative effort, making the menu a true reflection of teamwork rather than a solo creation,” says Chang.
Space Dog
Diplomatico Rum, banana, pineapple, grapefruit, coffee, taro, and clarified milk
Based on the movie Lilo & Stitch, where the alien character Stitch is mistakenly identified as a dog and taken to the pound, Space Dog offers a twist on a Jungle Bird.
A playful menu, designed by in-house designer Turkie Tsai, ties it all together for the guest, if they look hard enough. A whimsical roller coaster crosses the menu, filled with several carefully selected riders—each cartoon character represented on the menu. The task of matching each rider to its drink is tricky, and a lot of fun.
Dispatch
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Caitlin A. Miller is a New York-based wine writer and a senior editor for SevenFifty Daily. Her work has appeared in Food & Wine, Vinous, and Christie’s International Real Estate Magazine. She holds the WSET Diploma in Wines and was the recipient of the 2020 Vinous Young Wine Writer Fellowship.
