Tag Archives: Gin

It’s Been A Long Week: The Mistletoe

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.

Whether you’ll be under the mistletoe or drinking one, both are equally enjoyable this holiday season. Mister French‘s holiday cocktail captures the essence of the season with holiday fruits and herbs that only beg for another one and another one.

Ingredients:

1 3/4 oz Rosemary Infused Nolet’s Silver Dry Gin
1/4 oz Amontillado Sherry
1/2 oz House-made Organic Pear and Saffron Reduction
1/2 oz Fresh Pressed Lemon Juice
3 drops of Cranberry bitters
17 fresh muddled cranberries
1/2 fresh muddled Clementine (with skin)
Served in a wine glass over crushed ice

Garnished with: Half Sphere/Ice Crown Sculpture, House-Made Candied Almonds, Rosemary Pierced Cranberry.

Cheers!

It’s Been A Long Week: GM-P Collins

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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.

Daylight savings has been a pain and Mercury’s retrograde has been beaming hard on everyone this week. But we’re never really looking for an excuse to have ourselves a good gin-based cocktail. Prepared at Midtown’s Valerie, GM-P Collins is perfect for this week: long and zesty with a bitter punch. Make one yourself or visit the Golden Age bar ornate with smoked mirrors, burlesque wall decor, and a mixed array of antique accent marks. Cocktails reflect just that too– respect for nostalgic old world creations updated with a twist. The bar is specifically known for a select batch of gin and tonics.

Ingredients:

(Created by Marshall Minaya)

2 oz Ford’s Gin
¾ oz Fennel Syrup
¾ oz Lemon Juice
1 dash Scrappy’s Celery Bitters
pinch of salt
Soda
2 dashes of Peychaud’s

Method:

Add gin, fennel syrup, lemon, celery bitters, and salt to a small tin, add ice and shake.
Strain into a Collins glass and top with soda and two dashes of Peychaud’s bitters on the top cube.

Cheers!

It’s Been A Long Week: Clover Club

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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.

Some days you just need a gin cocktail and what better than one sourced and made in New York. Neversink Gin has now announced its move to a 100% apple base for its gin. The apples come from a single New York orchard before being macerated with juniper berries for 24 hours and then distilled. The result is a creamier mouthfeel with a fresh, fruity body. Perfect for a classic dry martini or as a cocktail base, Neversink Gin is a real game changer. To get you started, take a look at the recipe for one of it’s most popular cocktails:

Ingredients:

1.5 oz Neversink gin
0.5 oz Dry vermouth
0.5 oz Lemon juice
0.5 oz raspberry syrup
1 egg white
Raspberries to garnish

Method:

Shake all ingredients over ice
Strain into coupe glass
Garnish with raspberry

Cheers!

It’s Been A Long Week: Light My Fire

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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.

Williamburg Hotel’s Rael Petit is a cocktail genius one should never skip out. Served at the hotel, Light My Fire is not only delicious but also entirely doable yourself. It’s like a serious upgrade to the typical gin & tonic with the tonic substituted by champagne and Chartreuse set on fire. Needless to say– the night’s going to be lit!

Ingredients:

1.5 oz NOLET’S Silver
.75 oz homemade cucumber and rosemary cordial
.75 oz lime juice
.25oz of Chartreuse
Champagne for garnish

Method:

Shaken served on a highball topped with champagne garnish a dehydrated lime and rosemary topped with .25 oz of burned Chartreuse.

CHEERS!

It’s Been A Long Week: One Blue Slip

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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.

With the L train partly shutting down and Williamsburg becoming yesterdays news– Greenpoint is the place to be these days. Luxury apartments at the waterfront One Blue Slip in the neighborhood offer one-of-a-kind Manhattan skyline views while detracted from the whole bustle-and-hustle of the city. One Blue Slip, cocktail version, is the signature of the building served at the Grand Republic Cocktail Club. Residents of the building even have a specially-designed coin to order the drink. At the crossroads between a traditional gin-and-tonic and the Southern French medicinal pastis, the night only starts here…

Ingredients:

Muddles Mint
1.5 oz Naval Strength Gin
0.5 oz Pastis
0.5 oz Lemon Juice
0.5 oz Simple Syrup

Method:

Shake with ice and strain into a tall glass. Top with Ginger Beer. Garnish with mint and lemon wheels.

Cheers from Brooklyn!

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: Baha Mar’s Cloud 9

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Image: ESSENTIAL HOMME, Baha Mar.

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 a glass or two on us, you deserve it.

WHAT

Baha Mar’s Cloud 9

Though its namesake resort may be labeled as the “Shallow Sea,” Baha Mar‘s Cloud 9 cocktail is anything but. Already an award winner, the concoction was mixed by bartender Derrick Blackmon to celebrate the opening of Baha Mar in the Bahamas, providing the perfect in-hand companion for the impending summer holidays.

HOW

Ingredients:

2 oz. Gin
3 oz. Soursop juice
1 oz. Coconut-infused syrup
1 oz. Lime juice

Image: ESSENTIAL HOMME, Plymouth, Goya, Torani, and Jugo de Limon.

THEN

Combine ingredients into a shaker and shake vigorously. Strain over ice and garnish with fresh grated nutmeg, fresh coconut, and mint.

It’s Been A Long Week: Tutto il Giorno’s The Aviation

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Image: ESSENTIAL HOMME, Paul Wagtouicz.

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 a glass or two on us, you deserve it.

WHAT

Tutto il Giorno’s The Aviation

Tutto il Giorno’s The Aviation lives up to its namesake eatery’s mission—bringing Italian excellence to the masses. Inspired by Gabby Karan’s piloting husband, Gianpaolo de Felice, the refreshing cocktail speaks volumes to the NYC hotspot’s always fresh, familiar heritage beat.

HOW

Ingredients:

2 parts Gin
1 part Luxardo Maraschino liqueur
1 part Fresh lemon juice
Dash Crème de violette

Image: ESSENTIAL HOMME, Luxardo, Giffard, and Beefeater London.

THEN

Add all ingredients to a shaker with ice. Shake and strain into a glass over a brandied cherry for garnish.

It’s Been a Long Week: Bombay Sapphire Clear Negroni

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Image: ESSENTIAL HOMME, Bombay Sapphire

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 a glass or two on us, you deserve it.

WHAT

Bombay Sapphire Clear Negroni

Bombay Sapphire redefines what it means to have a stiff one at the end of the day with this Clear Negroni cocktail, a two-part drink and art piece that debuted at this year’s Art Basel, courtesy of PAO by Paul Qui at Faena Hotel Miami Beach.

HOW

Ingredients:

1 oz. Bombay Sapphire Gin
1 oz. Martini & Rossi Dry Vermouth
1 oz. Suze

Image: ESSENTIAL HOMME,, Bombay Sapphire, Martini, and Suze.

THEN

Build in rocks glass over large ice cube and stir. Using a hand smoker, smoke drink with Mulling spices and serve under bell glass. Garnish with dehydrated orange wheel and twist.

It’s Been A Long Week: Craft London’s Cutty Sark

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Image: ESSENTIAL HOMME, Craft London.

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 a glass or two on us, you deserve it.

WHAT

Craft London’s Cutty Sark

Craft London‘s Cutty Sark cocktail channels the British restaurant’s exciting epicurean feats into a refreshingly citrus concoction every bit as inventive as the eatery itself.

HOW

Ingredients:

0.9 oz. D1 London Dry Gin
0.9 oz. Cynar
0.3 oz. Lemon juice
0.3 oz. Raspberry tea syrup
Grapefruit peel

Image: ESSENTIAL HOMME, D1 London, Starbucks, and Cynar.

THEN

Combine all ingredients, shake, strain, then serve in a coupette.

It’s Been A Long Week: Breakfast in Bombay

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Image: ESSENTIAL HOMME, Breakfast in Bombay.

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 a glass or two on us, you deserve it.

WHAT

Breakfast in Bombay

A surprising blast of fruit, the Breakfast in Bombay is a delightfully new cocktail that is already racking up the accolades. The drink’s creator, Boston-based mixologist, Schuyler Hunton (Tiger Mama), recently won the coveted Bombay Sapphire’s North American Most Imaginative Bartender Competition with this inventive refresher.

HOW

Ingredients:

2 oz. Bombay Sapphire Gin
0.75 oz. Compound Grapefruit Earl Grey Oleo
0.5 oz. Lemon Juice
0.5 oz. Egg White

Image: ESSENTIAL HOMME, Domino, Bombay Sapphire, R. W. Knudsen, Twinings.

THEN

Weigh the peels of 8 grapefruits, then use the same weight of white sugar and muddle these ingredients together. When the sugar has turned to syrup, add another of the same measurement of sugar and add 4 oz. of grapefruit juice. Muddle this again and once the sugar has dissolved strain out the peels. Take one cup of syrup and add 3 tablespoons of earl grey tea. Heat the syrup and tea and let steep for 10 minutes. Strain out the tea syrup and then stir it back into the remaining syrup. Combine 0.75 oz. of compound grapefruit Earl Grey Oleo with all other ingredients in a shaker, hard shake, and double strain into a coupe glass.

It’s Been A Long Week: Rose Bar’s Unfair Brut

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Image: ESSENTIAL HOMME, Rose Bar.

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 a glass or two on us, you deserve it.

WHAT

Rose Bar’s Unfair Brut
Presented in a sexy red, alligator leather-bound book, New York’s Rose Bar‘s menu of new spring cocktail includes this light and luscious drink under a deceivingly harsh moniker.

HOW

Ingredients:

1 oz. Gin
0.5 oz. St. Germain
0.5 oz. Aperol
0.5 oz. Lemon juice

Image: ESSENTIAL HOMME, St. Germain, Hendrick’s, Aperol.

THEN

Shake and strain all ingredients into a martini glass. Top cocktail with champagne and garnish with an orange twist.