Tag Archives: It’s Been a Long Week

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.

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!

It’s Been a Long Week: Blueberry Ginger Mule

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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.

It’s officially the month of long weekends, sweltering weekdays, music festivals, and vodka boozin’! And we don’t mind a single bit. With a little extra time on our hands, for our happy hours we’re going to try extra hard to recreate the ultimate berry-mule, courtesy of Deep Eddy Vodka. Deep Eddy Vodka can be found in bars across festival grounds and in VIP at their signature Dive In Trailer — a retro-stylish, refurbished 1940s Spartan Trailer featuring A/C, a full bar and lounge and custom sound system. Pst, we’ve also heard that Deep Eddy Vodka is hosting a VIP Experience at Panorama Music Festival at the end of July!

Ingredients:

(By Laurie Harvey, Beverage Director of Cherry Pie Hospitality)

1 oz Deep Eddy Lemon Vodka
1 oz Deep Eddy Original Vodka
2 oz Blueberry cordial*
Goya Ginger Beer

Method:

Combine all ingredients with in a copper mug filled with crushed ice.

*Blueberry Cordial:

1 lb. frozen blueberries

Zest and juice of 1 lemon and 1 orange

2 cups sugar

1 tsp vanilla

¼ cup white vinegar

Directions: Combine all ingredients in saucepan over medium heat until sugar is dissolved and blueberries burst. Cool and strain.

Cheers!

It’s Been a Long Week: The Signature Gin Tonic

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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.

Castell just opened its rooftop-doors above the bustling streets of the Garment District at AC Hotel. Like a secret enclave, the martini bar is a long-needed, swanky addition to the busy neighborhood. The space is a sleek and contemporary design with a landscaped garden terrace and other intricacies. Without a doubt, Castell will soon be a major destination for first-dates or plain-old summer boozing because of its intimate and lush vibe. The drinks are up to par as well with one of the best Gin & Tonic’s around. And in case you can’t make it over to Castell yet, they’ve shared their secret recipe with us~

Ingredients:

1.5 oz Hendricks Gin
Fever Tree Mediterranean tonic
Thin cucumber ribbon or wheels
Lemon twist
Dried star anise

Method:

Place the cucumber ribbon along the inside of the glass. Fill with plenty of ice. Pour gin and top with tonic, to taste. Stir briefly. Garnish with star anise and a lemon twist.

Bottons up!

It’s Been A Long Week: Fair Winds Fizz

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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.

It’s spritz season– the best season ever invented! To make it a little bit more fun, here’s an extra special spritz from Grey Goose. For a bit of festivity, make sure to pick out the limited-edition Grey Goose summer bottle designed by Quentin Monge. The new design features blue and white parasols as a nod to the Southern French coastline. And while you might not be hanging out in Saint Tropez with Brigitte Bardot, you can head on over to Island Oyster in NYC where a tropical twist on this spritz is served.

Ingredients:

.5oz Orgeat
.25oz Fassionola
1oz Lime
1.5oz Grey Goose vodka

Santé!

It’s Been A Long Week: Luxury Negroni Sbagliato

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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. Get yourself a glass — you deserve it.

Negroni week may be over, but it’s never really over, especially when dealing with a good cause. You might not be able to necessarily make the Luxury Negroni Sbagliato yourself, but it’s worth the trip to the chairman of old New York charm Fine & Rare. The cocktail is priced at a hefty $1,250 ($1,000 of which is donated to a charity.) The swanky cocktail itself is part NOLET’S Reserve Gin priced at $700 itself– therefore offering a really one-of-a-kind spirits experience. You won’t forget this one!

Ingredients:

NOLET’S Reserve Gin ($700 Gin)
Campari
Champagne
Served over a gold flaked ice cube and topped with orange bitters and zest.

Cheers!

Fine & Rare is located at 9 E 37th St

It’s Been A Long Week: Gloria

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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.

We’ve been in the 20s inspired mood all week, thanks to a new book on Hemingway, “Autumn in Venice: Ernest Hemingway and His Last Muse” by Andrea di Robilant. So here we are with a Fitzgerald-inspired mid-summer cocktail too: the Gloria, named after the protagonist of “The Beautiful and Damned.” A product of St-Germain Elderflower Liqueur fused with sparkly champagne, here’s a toast to the jazz age. Turn on your Zelda, your Daisy, or your Gatsby and come toast with us at the immersive installation Maison St-Germain is hosting at The Battery Gardens in NYC on June 22. Tickets are available online.

In case you won’t be there with us, here’s the recipe for the Gloria:

Ingredients:

0.5 oz St-Germain French elderflower liqueur
0.25 oz Suze

Top off with cold dry champagne and spray St-Germain and Frankincence essential oil. Serve in a coupette. Garnish with a dehydrated lemon wheel and gold dust.

Bottoms Up!

It’s Been A Long Week: Mrs. Green Thumb

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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. Get yourself a glass or two on us, you deserve it.

May showers, May flowers? No matter how confused NYC weather is as of lately, NYLO Hotel took this seriously at their Arthouse Flower Market. The boozy delight Mrs. Green Thumb in particular is quite literally served in a pot plant, from a watering can and can cure any spring blues. NYLO is known for its whimsical pop-ups (such as tequila served in a gum-ball machine), and this time the flower shop will run through June 30th taking over the hotel lobby with flowers and plenty of floral-inspired cocktails. Learn how to recreate one below~

Ingredients:

1.5oz Código 1530 Rosa Tequila
2oz Kiwi Puree
.75oz Safflower Syrup
.25oz Giffard’s Fleur de Sureau sauvage
2 cucumbers, muddled
2 Jalapeños, muddled

Preparation: Add cucumbers, jalapenos, tequila, puree, safflower syrup and fleur de sureau into shaker and briefly muddle. Add ice and shake for 7 seconds. Double strain into flower pot mug with ice. Garnish with mint sprigs and edible flowers.

Cheers!

NYLO New York City is located at 2178 Broadway.

It’s Been a Long Week: Le Capri

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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.

On the crossroads between Paris and Capri, pick NYC and have the best of both worlds at Laduree’s SOHO location sipping Le Capri while munching down macarons. Le Capri tastes like both the swanky Italian island with its fragrant limoncello and the French champagne bubbles. Here’s a how-to for the fresh delight:

Ingredients:

1 1/2 oz of vodka
1 oz of lemon juice
1 oz of limoncello
1/2 oz simple syrup
Splash of champagne
6 fresh mint leaves

Santé!

It’s Been a Long Week: Omargarita

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.

Here’s a toast to the long awaited sunshine from the Upper East Side’s newest addition Omar at Vaucluse. Omar Hernandez, is practically a downtown NYC institution at his private dining club Omar’s La Ranita. His newly added location is a swanky space on the corner of 63rd Street & Park Avenue that hides a microcosm of glamour and elegance in a sharp space with an exquisite menu. With a vibe of a private club, Hernandez offers his guests exactly what they’ve been waiting for: an uptown-meets-downtown atmosphere. In case you’re thinking of starting your own mixology subculture, here’s the recipe to his signature margarita to get you started, and if not, just head uptown! Have fun, Upper East Siders… xoxo

Ingredients:

.25 oz. simple syrup
.75 oz. lime
2 hard dashes of Grand Marnier
5 dashes of Spicy Coriander tincture
.5 oz. Cointreau
2 oz. Maestro Black Diamond Tequila

Photo by Cristina Macaya

For food, we recommend the Omar Salad, Tuna Tartare, Summer Rolls, or the Croquettes. Happy dining!

Cheers!

It’s Been a Long Week: Surf City Spritz

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Image: ESSENTIAL HOMME, Ace Hotel Los Angeles.

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

Los Angeles’ boutique Ace Hotel knows how to summer—usher in the season’s last remaining moments with the ticklingly sweet Surf City Spritz, mixed by Dan Sabo and Harry May Kline. The perfect companion for late nights on the beach or for hanging ten, this is a cocktail that screams cowabunga.

HOW

Ingredients:

1 oz. Aviation Gin
0.75 oz. St-Germain Elderflower Liqueur
0.5 oz. Plantation Pineapple Rum
0.5 oz. Cocchi Americano
0.25 oz. Honey syrup
1 oz. Coconut water
2 oz. Club soda

Image: ESSENTIAL HOMME, St-Germain, Aviation, Plantation, Le Sirop de Monin, Jax Coco, Perrier, and Aperitivo Americano.

THEN

Build in a glass with ice cubes, stir, and top with soda down a bar spoon.

Essential Homme Magazine

Men's Fashion & Style

Tag Archives: It’s Been a Long Week

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.

It’s Been a Long Week: Blueberry Ginger Mule

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: The Signature Gin Tonic

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: Fair Winds Fizz

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: Luxury Negroni Sbagliato

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. Get yourself a glass — you deserve it.

It’s Been A Long Week: Gloria

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: Mrs. Green Thumb

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. Get yourself a glass or two on us, you deserve it.

It’s Been a Long Week: Le Capri

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: Omargarita

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: Surf City 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 a glass or two on us, you deserve it.

WHAT

HOW

THEN