No one would argue that getting a drink at Milk & Honey is easy. It can be tricky to find your way inside the unmarked bar, and even then, you’ll be stopped at the door without a reservation—that is, unless you’re a member, or possibly an untamed hippo. (Interested parties who apply for membership and pay an annual fee gain access not only to Milk and Honey New York, but also to an award-winning family of clubs that extends to London and the French Alps.) Once admitted, visitors must follow house rules that encourage dignified behavior: conversational tones, responsibility for your guests, and a ban on men introducing themselves to women (but not the other way around). The cocktails are as serious as the decorum. Bartenders begin the day by squeezing fruit for fresh juice and hand-carving a twice-frozen mineral-water ice brick into jagged chunks that chill with minimal dilution. Come cocktail hour, they pluck glasses from a -40-degree freezer and fill them with artisanal drinks such as a Florodora with gin, lime, raspberries, ginger, and soda water. A grazing menu complements the drink selection with small plates of meatball sliders, scallops, and bruschetta with spiced eggplant.