As true believers of the work hard, play hard mantra, we present you with It’s Been a Long Week, a weekly column aimed at awarding some liquid appreciation to you for just being yourself, dammit. Make yourself a glass or two, on us — you deserve it.
We’ve really taken to cognac for our holiday mood and this weeks cognac and apple cider option is the perfect way to jump on that wagon. Featuring Martell Blue Swift cognac and your holiday necessities — apple cider, apples, and cinnamon sticks, you can just like that get yourself ready for the holiday.
Ingredients:
1 part Martell Blue Swift
2 parts apple cider
2 dashes of Angostura bitters
Apple slices and cinnamon sticks for garnish
Method:
Place few ice cubes into the shakers
Pour Blue Swift, apple cider, and bitters
Shake ingredients together and pour into a wine tumbler
As true believers of the work hard, play hard mantra, we present you with It’s Been a Long Week, a weekly column aimed at awarding some liquid appreciation to you for just being yourself, dammit. Make yourself a glass or two, on us — you deserve it.
You can never truly go wrong with a vodka martini and after our dinner last night, we are in need of a few more as well. Primo’s, located inside the Frederick Hotel in Tribeca, never disappoints in a well-balanced and flavored cocktail. Distinguished by late ’70s Italian architecture, this bar is a true metropolitan gem with an old school charm so enticing and charming for a contemporary city. Garnished with olives and anchovies, here’s to your next toast.
As true believers of the work hard, play hard mantra, we present you with It’s Been a Long Week, a weekly column aimed at awarding some liquid appreciation to you for just being yourself, dammit. Make yourself a glass or two, on us — you deserve it.
Marrying summer and fall, this whisky cocktail is a fresh iteration of caramel tones, apples, and a bit of the tropical fruit from the new Dewar’s 8-year-old Caribbean Smooth. The blended Scotch-whisky is the newest introduction from the awarded spirit. Hand-in-hand with the launch of the bottles, the Coconut Highball recipe serves as an alternative for a neat or on-the-rocks traditional whisky routine spicing it up with a taller glass and additional ingredients. Slainte!
Ingredients:
1 ½ part Caribbean Smooth
½ part Lemon juice
½ part Coconut Syrup
3 parts Soda Water
Method:
Add whisky, lemon juice and syrup to a chilled Highball glass filled with cubed ice.
Add soda.
Stir ingredients from the bottom upwards to mix thoroughly.
Campari‘s latest expression to celebrate its Italian legacy is Campari Cask Tales, a take on the class aperitif finish in bourbon barrels. At the nose, the limited edition Cask Tales recalls the beverage’s herbal profile with a twist of woody spices. On the palate, the woody bourbon barrel finish smooths out the bitters notes of Campari with fruity, sweet, and creamy tones. As a result, we’re treated to a smoky Campari.
The spirit was blended by herbalist and master blender Bruno Malavasi who has been with the group for over 20 years. His commitment to innovation, and recognizing that bitters are having a moment in the spotlight, led to this opportunity to enjoy Campari in a totally new way. Just in time for chillier weather and the holidays, Cask Tales can be taken neat or on the rocks, in the form of a Shakerato, and a multitude of cocktails.
Campari Cask Tales is available now in extremely limited quantities in select stores.
As true believers of the work hard, play hard mantra, we present you with It’s Been a Long Week, a weekly column aimed at awarding some liquid appreciation to you for just being yourself, dammit. Make yourself a glass or two, on us — you deserve it.
One doesn’t always have an Olympian figure skater serving champagne, but the new Moët & Chandon Ice Impérial and Rosé offer just that: champagne over ice in collaboration with Adam Rippon. “I think that what Moët Ice and I have in common is that we both have the ice as a common media,” explains Rippon, cheekily. And for the new exclusive edition of the champagne, he truly is the bubbly above the ice.
We spoke to Rippon about his drink of choice and the experience of working with a mixologist to come up with a unique spritzer. “You know I’m from Scranton and I would always put ice in my champagne anyway. I hated that it would always make it watery,” he said. ” When I heard that this was champagne meant to be drunk over ice, I fell in love because it’s my drink of choice.”
While figure skating still plays a dominant role in his life, the athlete is also venturing out into other lifestyle mediums beyond champagne. Rippon has just launched his own Youtube channel and has just submitted the final draft of his memoir to be out by October. “I wanted people to laugh along with me and laugh at me,” he explains about his book, but also pertaining to his channel. “The most important thing for me was that I wanted the book to not only tell my story but to be very funny.” A bubbly and lively character himself, Rippon translates the humor both in video and written form, and a glass of champagne only adds to the scenario.
We’ve also gathered the recipe to Adam’s champagne cocktail for you–
As true believers of the work hard, play hard mantra, we present you with It’s Been a Long Week, a weekly column aimed at awarding some liquid appreciation to you for just being yourself, dammit. Make yourself a glass or two, on us — you deserve it.
As gin makes its rounds stateside more and more, we’ve seen several “healthy” cocktail options as well. This option with kombucha, honey, turmeric, and lemon juice seems like the perfect antioxidant mix or cold remedy. The freshness of the gin truly juxtaposes the zest and spice in the rest of the ingredients leveraging a well-balanced cocktail. Easy to repeat at home, as one more or less has all the ingredients readily available, Bee Well will have you sauntering in the sun on Sunday afternoons.
As true believers of the work hard, play hard mantra, we present you with It’s Been a Long Week, a weekly column aimed at awarding some liquid appreciation to you for just being yourself, dammit. Make yourself a glass or two, on us — you deserve it.
Rooftop season is officially open and we’ve got some newcomers like Lemon’s at Williamsburg’s Wythe Hotel. The 60’s inspired Italian bar evokes warm Amalfi Coast vibes serving plenty of spritzes, low ABV cocktails, and, of course, Italian aperitivo like fried calamari. Lemon’s also offers a special picnic-style aperitif served in vintage coolers accompanied with snacks. With a punch color, a kick of zest, and plenty of Italian vibes to go around, Lemon’s will be your new summers obsession (Insta-worthiness guaranteed!)
As true believers of the work hard, play hard mantra, we present you with It’s Been a Long Week, a weekly column aimed at awarding some liquid appreciation to you for just being yourself, dammit. Make yourself a glass or two, on us — you deserve it.
Spring fever is real and we’re all in need of extra bubbly cocktails. This option from New York Katana Kitten‘s head bartender is berry heaven with some bourbon, Lillet, and, of course, topped off with champagne. Elegant and refreshing, here’s how you do it:
As true believers of the work hard, play hard mantra, we present you with It’s Been a Long Week, a weekly column aimed at awarding some liquid appreciation to you for just being yourself, dammit. Make yourself a glass or two, on us — you deserve it.
There are truly too many things happening this week– spring, Frieze Art Fair, and the Derby just to name a few, but Cinco de Mayo outshines those all when margaritas are on the menu. With a proper tequila base, these three cocktails will be of liking even to those who may have disliked tequila.
Served at Toro Loco, where one can choose their own garnish from the actual tower, this fruity margarita is both yummy and dangerous,
Ingredients:
2oz Patrón Silver
.25oz Patrón Orange Liqueur
1oz Fresh Squeezed Prickly Pear Juice
.75oz Fresh Squeezed Yuzu Juice
.5oz Vanilla Syrup
Easy and smooth, this is your classic marg with a twist and it’s even quite healthy (think: lots of cucumbers.)
Ingredients:
1 oz of Bandero Tequila
1 lime sliced into 6 wedges
1/2 oz of Agave Syrup
3 half-inch slices of cucumber
If you like your tequila with a side of berries and orange-liqueur, this one is spot on.
As true believers of the work hard, play hard mantra, we present you with It’s Been a Long Week, a weekly column aimed at awarding some liquid appreciation to you for just being yourself, dammit. Make yourself a glass or two, on us — you deserve it.
We can finally say it– spring is truly here, a bit deceptive, stormy, and moody but also blooming with florals and proper weather. There is never really a bad time for a rum cocktail, but this one from Venezuela shakes spring into a Collins glass and tops it with some bubbly. With a punch of bold and dry Santa Teresa rum, the ultimate refresher comes mixed with floral and citrus notes. Cruel Spring is sure to bring out the ultimate seasonal mood–
As true believers of the work hard, play hard mantra, we present you with It’s Been a Long Week, a weekly column aimed at awarding some liquid appreciation to you for just being yourself, dammit. Make yourself a glass or two, on us — you deserve it.
Don’t we all wish that we were in Tulum right now, bathing in the sun and sipping on delicious cocktails? If you can’t afford the travel, fear not: Tulum’s staple Gitano Jungle Room location in Tribeca offers just that — a dose of tropical vibes in this concrete jungle. As summer creeps in and we’re craving a bit more of bubbly and sweet St.Germain drinks, Gitano Jungle Room came up with the perfect antidote: The Garden Rose.
As true believers of the work hard, play hard mantra, we present you with It’s Been a Long Week, a weekly column aimed at awarding some liquid appreciation to you for just being yourself, dammit. Make yourself a glass or two, on us — you deserve it.
While we’re still debating whether the Aperol spritz will be the cocktail of the summer, it’s safe to save it will at least be a popular one. But a typical spritz sometimes gets quite boring– so we’ve asked the wine director Aaron Von Rock at Leonelli (in The Evelyn Hotel) for his recipe of the perfect spritz (sans Aperol.) Everything yummy is quite simple as it turns out and the restaurant also sticks to the 3-2-1 spritz ratio with a tweak here and there to make the drink extra dry–
Ingredients:
3 oz. Extra Dry Prosecco (or Brut)
1 1/2 oz. Cappelletti Aperitivo Speciale (drier than Aperol)
