Tag Archives: summer cocktail

Fleur Room Lilac Jane cocktail

It’s Been A Long Week: Lilac Jane

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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.

Mercury retrograde is upon us and it’s time for some serious decisions– like cocktails at the Fleur Room to improve your spirits. What better way to do that than with a gin-based, shaken cocktail with citrus and lavender notes? Take the weekend to practice your mixology skills to perfect this purple drink or head over to Chelsea’s Moxy Hotel to cheers to all the mayhem that the planets have in store for us.

 

Ingredients:

  • 1.5 oz Bombay Sapphire Dry Gin 
  • 1 oz grapefruit-infused Pea flower Tea 
  • 1 oz Aquafaba 
  • .75 oz lime juice 
  • Lavender Sprig for garnish

Fleur Room Lilac Jane cocktail

 

Method:

  • Add all ingredients to the tin and dry shake.
  • Double strain into a coupe glass.

Bottoms Up!

 

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It’s Been A Long Week: Aranciata Rossa

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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.

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!

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It’s Been A Long Week: Gloria

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cocktail (2)

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

Ingredient

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!