Tag Archives: Cocktail

spiked cider

It’s Been A Long Week: Swift Cider Punch

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

spiked cider

 

Method: 

  • Place few ice cubes into the shakers
  • Pour Blue Swift, apple cider, and bitters
  • Shake ingredients together and pour into a wine tumbler
  • Garnish with apple slices and cinnamon sticks

 

 

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It’s Been A Long Week: Dirty Martini

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.

 

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Ingredients:

  • 4 oz Skyy Vodka
  • 2 oz olive brine
  • olives
  • anchovy
  • piquillo pepper

 

Method:

  • Shake
  • Strain into a martini glass and sidecar
  • Garnish with olive, anchovy, and piquillo pepper.

Bottoms up!

 

 

 

It's Been A Long Week

It’s Been A Long Week: Coconut Highball

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

It's Been A Long Week

 

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. 
  • Garnish with a slapped mint sprig and lime wheel.

 

Campari Cask Tales

Campari Releases a Smoky Bourbon Barrel Expression

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.

 

Campari Cask Tales

Moët Riviera Spritz cocktail with Adam Rippon

It’s Been A Long Week: Moët Riviera Spritz with Adam Rippon

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–

Ingredients:

  • 3 oz Moët & Chandon Ice Impérial
  • 1 oz vodka
  • 0.5 oz St.Germain French Elderflower liqueur
  • 0.7 oz fresh lemon juice
  • 0.5 oz simple syrup
  • 6 blueberries (for muddling)
  • blueberries and lavender for garnish

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Method:

  • Muddle blueberries, add mixture (lemon juice, simple syrup, vodka, elderflower liqueur) to shaker tin.
  • Shake vigorously
  • Strain into a wine glass with fresh ice cubes.
  • Top with 3 oz of Moët Ice Impérial.
  • Garnish with berries and lavender sprig.

 

Cheers!

 

 

cocktail (4)

It’s Been A Long Week: Bee Well

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.

 

Ingredients:  

  •  2oz The Botanist Gin
  •  4oz Ginger Kombucha
  • .5oz Fresh Lemon Juice
  • .25oz Honey
  •  ¼ teaspoon Turmeric

 

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Method: 

  • Add The Botanist Gin, Fresh Lemon Juice, Honey and Turmeric into a shaker.
  • Add ice and shake.
  • Strain over ice in a Rocks glass.
  • Garnish with a Fresh Lemon Peel.

 

Cheers!

 

cocktail at Lemon's at the Wythe Hotel in Williamsburg Brooklyn

It’s Been A Long Week: Tiny Dancer

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!)

 

Ingredients: 

 

cocktail at Lemon's at the Wythe Hotel in Williamsburg Brooklyn

 

Method: 

 

  • Shake with two ice cubes and strain in a wine glass
  • Top with club soda 
  • Add cucumber slice garnish 

Cheers!

 

 

cocktail with GH Mumm champagne from Katana Kitten in New York

It’s Been A Long Week: Longchamp Swizzle

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:

Ingredients: 

  • 1 ½ oz G.H. Mumm Grand Cordon Champagne
  • 1 ¼ oz Martell VSOP Bourbon Cask Finish
  • ¾ oz Lillet Rouge
  • ½ oz lemon juice
  • 1 ½ oz berry-rose-chile cordial (*Strawberry, raspberry, ancho chile, hibiscus, rose water)
  • Glassware: pearl diver

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Method: 

  • Build, and garnish with a red cherry skewered through rose petal and mint sprig

Cheers!

cocktail-

It’s Been A Long Week: Cinco de Mayo Edition

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.

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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

cocktail2

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 

cocktail3

If you like your tequila with a side of berries and orange-liqueur, this one is spot on.

Ingredients: 

  • >1 oz Cointreau
  • 1.5 oz Blanco Tequila 
  • 0.25 oz Fresh Lime Juice 
  • 3 Blackberries

 

cocktail

It’s Been A Long Week: Cruel Spring

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–

Ingredients:

Created by Rael Petit at The Water Tower bar

  • 1 oz Santa Teresa 1796 rum
  • .25 oz Genepy le Chamois
  • .25 oz Mandarine Napoleon
  • 1 spoonful Banana Combier
  • .75 oz fresh lemon juice

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Method:

  • Shaken and served in a highball glass with a Collins ice sphere
  • Top drink with sparkling wine
  • Garnish with a single plantain chip and an edible orchid

Cheers!

cocktail

It’s Been A Long Week: A 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.

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.

 

Ingredients:

  • 10z Codigo 1530 Rosa
  • .75oz St Germain
  • .75oz Simple Syrup
  • .75oz Lemon Juice
  • 4 Shakes of Rose Water
  • 1 Muddled Strawberry
  • Cava

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Method:

  • Shake and strain into coupe glass
  • Top with cava
  • Garnish with mixed dried flowers

Cheers!

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It’s Been A Long Week: Aranciata Rossa

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)
  • 1/2 oz. Amara Rossa
  • 1 oz. San Pellegrino Aranciata Rossa

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Bottoms up!