9 Cocktails Served at NYC Cocktail Week

BASHFUL MAIDEN

Contributed by Dushan Zaric, Macao Trading Co.

INGREDIENTS:

  • .5 oz Tanqueray Gin
  • .5 oz Elderflower liqueur
  • .75 oz Velvet falernum
  • .75 oz Lemon juice
  • 1 oz Cantaloupe puree

Garnish: Mint sprig
Glass: Cocktail

PREPARATION:
Add all the ingredients to a shaker and fill with ice. Shake vigorously for 7 to 8 seconds and strain into a chilled cocktail glass. Slap a mint sprig in the palm of your hand and use to garnish the drink.

CLOISTER

Contributed by St. John Frizell, Fort Defiance

INGREDIENTS:

  • 1.5 oz Tanqueray No. Ten Gin
  • .25 to .5 oz Yellow Chartreuse
  • .5 oz Grapefruit juice
  • .25 oz Lemon juice
  • .25 oz Simple syrup (one part sugar, one part water)

Garnish: Grapefruit twist
Glass: Cocktail

PREPARATION:

Add all the ingredients to a shaker and fill with ice. Shake, and strain into a cocktail glass. Garnish with a grapefruit twist.

GOLD RUSH

Contributed by Justin Noel, 1534

INGREDIENTS:

  • 2 oz Bulleit Bourbon
  • .75 oz Honey syrup (one part honey, one part water)
  • .75 oz Lemon juice

Glass: Rocks

PREPARATION:
Add all the ingredients to a shaker and fill with ice. Shake, and strain into a rocks glass filled with fresh ice.

LATIN QUARTER

Contributed by Thomas Waugh, Death & Company

INGREDIENTS:

  • Absinthe
  • 2 oz Zacapa 23 Rum
  • 1 tsp Sugar cane syrup
  • 1 dash Angostura Bitters
  • 1 dash Peychaud’s Bitters

Garnish: Lemon twist
Glass: Rocks

PREPARATION:
Rinse a chilled rocks glass with absinthe and set aside. Add the remaining ingredients to a mixing glass and fill with ice. Stir, and strain into the prepared glass. Garnish with a lemon twist.

LEILANI’S FIZZ

Contributed by Julie Reiner, Lani Kai

INGREDIENTS:

  • 2 Lychee nuts
  • 2 oz Tanqueray No. Ten Gin
  • .75 oz Lemongrass syrup (steep chopped lemongrass in simple syrup and strain)
  • .5 oz Lime juice
  • .5 oz Lychee juice
  • 1 oz Club soda

Garnish: Lemongrass stalk and lime wheel
Glass: Collins

PREPARATION:
In a shaker, muddle the lychee nuts. Add the remaining ingredients except the club soda and fill with ice. Shaker, and strain into a Collins glass filled with fresh ice. Top with the club soda and garnish with a lemongrass stalk and a lime wheel.

NEW YORK SOUR

Contributed by Julie Reiner, Clover Club

INGREDIENTS:

  • 2 oz Bulleit Rye Whiskey
  • .75 oz Lemon juice
  • .25 oz Orange juice
  • .75 oz Simple syrup (one part sugar, one part water)
  • .25 oz Red wine

Glass: Martini

PREPARATION:
Add all the ingredients except the wine to a shaker and fill with ice. Shake, and strain into a Martini glass. Float the wine on top.

PATHALLUS MOLLY

Contributed by Michael Neff and Kenneth McCoy, The Rum House

INGREDIENTS:

Garnish: Spicy pickled green beans
Glass: Cocktail

PREPARATION:
In a mixing glass, muddle the cucumber. Add the remaining ingredients, fill with ice and stir. Double strain into a cocktail glass and garnish with two spicy pickled green beans.

PEACH PEPPER

Contributed by Michael Neff and Kenneth McCoy, Ward III

INGREDIENTS:

  • 2 slices Fresh peach
  • 1 pinch Whole white peppercorns
  • .25 oz Fresh lime juice
  • .5 oz Sweet vermouth
  • .5 oz Bourbon
  • 2 oz Ketel One Vodka
  • 1 Egg white
  • 2 to 3 dashes Angostura Bitters

Garnish: Peach slice
Glass: Rocks

PREPARATION:
In a shaker, muddle the peach slices and peppercorns. Add the remaining ingredients except the bitters and fill with ice. Shake vigorously and double strain into a rocks glass. Float the bitters on top and garnish with a peach slice.

TEQUILA GO-TO

Contributed by Jason Kosmas and Dushan Zaric, Employees Only

INGREDIENTS:

  • 1.5 oz Don Julio Blanco Tequila
  • .75 oz Elderflower liqueur
  • .75 oz Fresh lime juice
  • 3 slices Cucumber
  • 1 pinch Fresh mint
  • Ginger ale
  • Angostura Bitters

Glass: Collins

PREPARATION:
Add all the ingredients except the ginger ale and bitters to a shaker and fill with ice. Shake briefly and pour (unstrained) into a Collins glass. Top with ginger ale and a dash of bitters.

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