Tag Archives: Cocktail

It’s Been A Long Week: Rusty Compass

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.

What better way to warm up than with a copita of whisky? Just in time for National Adventure Day (Oct. 14), your cocktail of choice must include one of the most enduring explorers– Sir Ernest Shackleton– his namesake whisky to be precise. At the end of a long day, Shackleton would always share a bottle of Mackinlay’s Rare Old Highland Malt Whisky with his crew and this tradition lives through Shackleton Whisky. Once in Antarctica, he was forced to leave behind three cases of whisky which Master Distiller Richard Paterson has recreated in the bottle we enjoy today. And no matter whether you’re ready to set off on a trek immediately or you’d rather just taste the thrill of adventure– Shackleton inspires both options. To get you started, here’s an option for some whisky sipping —

Ingredients:

1.5 oz Shackleton Whisky
.75 oz Drambuie
.5 oz Cherry Heering
Grapefruit Peel
Luxardo Cherry Flag

Method:

Add all your ingredients to your mixing glass and fill with ice. Stir until perfectly chilled. Strain into a chilled coup glass. Garnish with a Grapefruit peel and Luxardo Cherry Flag.

Sláinte!

It’s Been A Long Week: Burning Birds

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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.

Flaming rum, Macau-influence, and metal straws– can there really be a more unexpected cocktail mix? During a two month residency at Chefs Club, James Beard Award winning chef Abraham Conlon of Fat Rice is revising the restaurant’s entire private dining room into a pop-up of his Chicago-based lounge Ladies’ Room. Inspired by the red-light district and hall-in-the-wall gambling rooms for the Chinese city, Conlon brings the hot and vibrant vibe to NYC. He puts everything but the expected on the menu– prepare for a unique experience! Santa Teresa rum and Cruzan Blackstrap rum take a tropical turn with pineapple juice, more pineapple rum and even molasses. The drink comes in a pot for four, or one?

Ingredients:

(serves four)

2 oz Santa Teresa Añejo
2 oz Cruzan Blackstrap Rum
3 oz Amaro Lucano
2 oz Plantation Pineapple Rum
.5 oz Demarara Syrup
3 oz Contratto
.5 oz Molasses
3 oz Pineapple Juice
3 oz Lime Juice
.25 oz Calamansi Juice

Method:

Pour over crushed ice and garnish with mint sprigs, orange peels. Then fill a dried half orange peel with 1.5 oz overproof rum (151 proof) and light on fire. Present the drink, then extinguish the flaming rum by pushing it down into the drink with a metal straw or spoon before drinking. Add curly colorful straws and serve.

Cheers!

It’s Been A Long Week: Zapotec Zombie

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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.

El Silencio Mezcal whimsically ‘steals the fire from the gods,’ as they like to say, and make some of Oaxaca’s finest mezcal with it. Locally-made by 9th generation mezcaleros using 10-to-12 year old agaves (blue weber agaves used for tequila are much younger) in an entirely natural process, the new spirit is rapidly making the rounds stateside. The smoky Espadín with a spicy pepper finish keeps all the secrets of Mexican legends inside — at least until consumed. Joven on the other hand is a perfect introduction to mezcal with a much lighter taste still with a hint pepper and jasmine. ‘Each can also be a substitute for hard liquor in any classic cocktail like a negroni,’ says Natalia Garcia Bourke, national brand director of El Silencio Mezcal. While the two are also perfectly good for sipping, you have about a month to practice your mixology skills before Día de Muertos (October 31st.) The smoky Zapotec Zombie cocktail will surely keep you warm through the colder months too, while some other spirits come to visit…

Ingredients:

2 oz El Silencio Espadín
.5 oz Dos Maderos 5+5 Rum
.5 oz Hamilton 151 Rum
.75 oz Passion Fruit Syrup
.75 oz Demerara Syrup
.75 oz Lime Juice
.75 oz Lemon Juice
.75 oz. Pineapple Juice
Dash of Angostura

Method:

Shake & pour into a Pilsner glass. Garnish with pineapple leaves and nutmeg.

SALUD!

It’s Been A Long Week: Passion No. 9

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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 an resurgence of brown spirits as a drink of choice, CÎROC launched CÎROC VS, a fine French brandy with Sean Combs. The new liquid offers tasting notes of fresh fruit, vanilla, and a tiny hint of French oak. Perfectly elegant straight up or on the rocks, the brandy can also be enjoyed in tropical cocktail form. Complemented with pineapple juice and maraschino, Passion No. 9 might be your new favorite.

Ingredients:

1.5 oz CÎROC VS
0.75 oz maraschino
0.75 oz lemon juice
0.75 oz pineapple juice
2 dashes bitters
Garnish: Pineapple Wedge
Glassware: Rocks Glass

Method:

Add all ingredients to a cocktail shaker, except for the bitters.
Add ice and shake vigorously until all ingredients are chilled.
Double strain into a rocks glass.
Add bitters, stir, garnish with a pineapple wedge, and ENJOY!

IT’S BEEN A LONG WEEK: Moët Ice Cold

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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.

Quick, before the cold front moves in, it’s time for a last minute hurrah in Montauk or at least one more champagne-on-ice cocktails trending this summer. Whether you make it out to The Surf Lodge or not, Moët Ice Cold is a perfect soiree entertainment crossroads between a St.Germain spritz and a cold glass of bubbly. Cheers!

Ingredients:

5 oz Moët Ice Imperial
0.5 oz Elderflower Liqueur
4 dashes of Angostura bitters
Grapefruit half wheel
Mint sprig

Add ice to wine glass and build cocktail in glass.

It’s Been A Long Week: Honey Deuce

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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.

The US Open helps ease the pain of that bittersweet end-of-summer time. World class tennis and cocktails? With Serena William’s fairytale comeback and Roger Federer’s stunning performance, you absolutely need the official vodka cocktail of tennis week. Grey Goose offers the perfect remedy: refreshing and equipped with tennis balls and all. The Grandstand bar will even serve frozen cocktails beyond the Grey Goose stands at the stadium. But no matter whether your best seats are in house or on your couch, the Honey Deuce is a must and we have an insider tip on how to make one. Three simple steps and voila!

Ingredients:

1 1/4 oz Grey Goose Vodka
3 oz fresh lemonade
1/2 oz raspberry liqueur
1 or more honeydew melon balls

Method:

Fill a chilled Collins glass with ice
Add vodka
Top with fresh lemonade and raspberry liqueur
Garnish with a skewer of 1 or multiple frozen honeydew melon balls (** Place honeydew melon in freezer beforehand, then scoop out with melon baller to create melon balls)

Cheers!

It’s Been a Long Week: Pensando en Ti

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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.

Who doesn’t love a holiday? And so, Happy National Rum Day! We’ve got you covered with the booze from LES’s favorite people-watching bar, Boulton & Watt. Play some sultry bachata music, make yourself a Pensando En Ti (Thinking About You), and you’ve got your Thursday evening plans set.

Ingredients:

2 oz. Plantation Original Dark Rum
1.5 oz. coconut milk
.25 oz. allspice dram
.25 oz. Cardamaro
.5 oz. simple syrup
.5 oz. lime juice
rose petals (for garnish)

Method:

Shake all the ingredients in a shaker and pour over crushed ice into a rocks glass. Garnish with rose petals and a cinnamon stick.

Salud!

Boulton & Watt is located at 5 Avenue A.

It’s Been A Long Week: If You Like Piña Colada

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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’s a new rooftop + pool in town, this time in Brooklyn at the Williamsburg Hotel. On sweaty hot NYC days, lounge around at the pool and make sure to grab a drink, too. If You Like Piña Colada is exactly what you need. Infused with CBD, it’s almost a molecular take on your typical piña colada — the NYC version so to speak. Available at the restaurant and lobby bar, a tweaked version of the cocktail is also available on the roof. But if you can’t make it out, here’s the recipe.

Ingredients:

1 oz Kikori Japanese rice whiskey
1 oz Singani 63 infused with CBD oil
0.75 oz Coconut milk
0.75 oz Fresh Lime juice
1.5 oz Pineapple juice

Method:

In a bottle of Singani, pour 0.6 oz of CBD oil in, and stir the mix for 2 minutes
Shake all ingredients with ice
Serve in a cat cup with ice (or a nice snifter glass) and garnish with a dehydrated lime wheel topped with coconut flakes burned by using a blow torch (or toasted under a broiler).

ENJOY!

The Williamsburg Hotel is located at 96 Wythe Ave., Brooklyn.

It’s Been A Long Week: Lychee Blossom

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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.

Living Room Bar & Terrace at W New York – Downtown hotel will surely score you location scouting points. With a breathtaking indoor/outdoor area, this is a one-of-a-kind find with an unobstructed, direct view of the Freedom Tower. Tucked away in it’s own Financial District corner, Living Room offers a casual atmosphere laid back on tons of throw pillows with yummy cocktails to pair along with it. While you can’t really go wrong of the specialty cocktails like the Champagne Mojito on a steamy-NYC-day, we took a little peek at the recipe of the Lychee Blossom that is perfectly fresh and subtly sweet–

Ingredients:

1 oz Grey Goose L’Orange Vodka
1 oz Lychee Puree
4 dashes Peychaud’s Bitters
1/4 oz Simple Syrup

Garnish with skewered lychees and a lemon twist !

Cheers!

It’s Been A Long Week: Sugarlandia Spritz

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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.

Newcomer Don Papa rum has already set up it’s own tropical island of sugarcane, beautiful beaches, mountains, volcanoes and exotic animals dubbed Sugarlandia. What better drink to sip for an aperitif on this recluse island other than a special one-of-a-kind Philippine spritz?

Founded in 2011, Don Papa (with Stephen Carroll of Remy Cointreau at the helm) introduced the country’s first sipping rum with much sweeter, refined flavors of vanilla, honey, and candied fruits. It’s already a hit, recently becoming the No.1 rum in France, too.

Here’s a little inside peek at how to make your own spritz with Don Papa.

Ingredients:

1 oz Don Papa
1 oz Aperol
4 oz Prosecco
Pinch of Sea Salt
Sprig of Rosemary

Method: Combine Don Papa, Aperol, and sea salt in a wine glass over ice. Stir until chilled and add prosecco to fill. Garnish with a roasted spring of rosemary.

Cheers!

It’s Been A Long Week: Neobiota

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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 deserve the absolute best and here’s a cocktail favorite from this year’s annual Most Imaginative Bartender Competition created by Samantha Casuga from the winner’s roster. The cocktail was judged based on flavor, appearance, presentation and imagination. Stop by The Dead Rabbit Grocery & Grog to try some of Casuga’s other cocktails. But when you’re feeling extra confident, impress your date with a recreation of the winner: Neobiota. Here’s a simple recipe to get you started–

Ingredients:

3 muddled green grapes
1 dash Absinthe
0.75oz lemon
0.25oz maple syrup
0.5oz rhubarb syrup
0.25oz St. Germain
2oz Bombay Sapphire infused with Angelica

Method: Short shake and strain in a Belgian tulip beer glass. Serve on pebble ice. Garnish with green grape and fennel.

Cheers!

It’s Been A Long Week: Devil Dog

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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.

Underdog bar really offers us a new reason to make it down to Stone Street in the Financial District. Who knew that an old bar dating back to 1730’s could stun amongst skyscraper giants with it’s craft cocktail menu and classic American snacks? It’s one of those hole-in-the-wall locations where bartender Matthew somehow knows everyone and can offer the perfect cocktail for any mood or weather. The cozy vibe continues downstairs into a small, intimate bar as well and yummy snacks like grilled cheese and tomato soup (some of the best in NYC) and pretzels with a cheese sauce. The Devil Dog is a great aperitivo to start off with, and who knows– you’ll probably end up staying.

Ingredients:

Created by Conor Myers

1.5 Oz. Rooster Rojo Reposado
0.5 Oz. Lime Juice
0.5 Oz. Coconut Cream
0.5 Oz. Giffard Passionfruit
2 Dash Mole Bitters
1 Dash Hellfire Bitters
1 Slice of Jalapeño

Method:

Combine all in shaker, shake and strain to rocks glass, and garnish with a jalapeño slice.

Clink, clink!

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Tag Archives: Cocktail

It’s Been A Long Week: Rusty Compass

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.

It’s Been A Long Week: Burning Birds

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.

It’s Been A Long Week: Zapotec Zombie

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.

It’s Been A Long Week: Passion No. 9

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.

IT’S BEEN A LONG WEEK: Moët Ice Cold

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.

It’s Been A Long Week: Honey Deuce

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.

It’s Been a Long Week: Pensando en Ti

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.

It’s Been A Long Week: If You Like Piña Colada

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.

It’s Been A Long Week: Lychee Blossom

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.

It’s Been A Long Week: Sugarlandia Spritz

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.

It’s Been A Long Week: Neobiota

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.

It’s Been A Long Week: Devil Dog

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.