Berries, fresh herbs and citrusy flavors — here are some delicious summer sips.
1. Midsummer Punch (pictured above)
1 can of lychee juice
4 oz. Vodka
2 oz. ml Lime Juice
2 bottles Rekorderlig Pear cider
3.5 – 7 oz. Prosecco or other sparkling wine (can be substituted or topped with sparkling water)
Build into a pitcher and top up with the Prosecco. Garnish each serving glass with ice, a lychee on a cocktail stick and either a pear fan or a sprig of mint.
2. Abbie & Duncan (Served at Colicchio & Sons)
1 1/2 oz. grapefruit-infused vodka
3/4 oz. St. Germain
1/2 oz. Vergano Americano
1 oz. rhubarb juice
Shake, pour into cocktail glass and garnish with rhubarb slice.
How to make grapefruit-infused vodka: Zest 1 large grapefruit per quart vodka. Let steep overnight.
Rhubarb Juice: Puree 5-6 rhubarb stalks and strain juice through cheesecloth. For every 3/4-part rhubarb juice, add 1/4-part lime juice (i.e. 1 oz. rhubarb “juice” should be 75 percent rhubarb and 25 percent lime).
3. The Standing Ovation (Served at Redeye Grill)
1 oz. simple syrup
1 oz. fresh lemon juice
1/2 oz. Green Chartreuse
1 1/2 oz. Tanqueray Ten Gin
Muddled fresh tarragon
Pour into a Martini glass and garnish with a fresh tarragon sprig.
4. Ginger Mojito (Created by Junior Merino, The Liquid Chef)
4-6 lime wedges
1/2 oz. Dainzu Gomme Syrup
10 mint leaves
3/4 oz sugar cane juice
3/4 oz ginger liqueur
1 1/2 oz Dos Maderas Rum
Muddle the lime, mint, and syrup in a mixing glass. Add ice, shake and pour contents into a highball glass. Top off with ginger and passionfruit foam.
5. The Deceptively Simple (Served at The Pierre)
3 oz. Tyku Sake,
3/4 oz. fresh lime juice,
3/4 oz. simple syrup
3 dashes of celery bitters
Shake Tyku Sake, lime juice, simple syrup and celery bitters. Serve in Martini glass and garnish with celery leaf and celery peel.
We sit down with Naren Young of Bacchanal in New York City and taste his beautiful, intricate concoctions.
Here at Bacchanal, they’ve been certain to infuse each cocktail with a very personal spin — resulting in art-like, complex drinks found here and nowhere else that are almost too pretty to drink.
Their signature cocktail is the Bacchanalia. Ergo, it has “wine components” including just one ounce of Wild Turkey Rye and a “sangria-inspired syrup” that is made with sugar and red wine reduction, topped with sparkling Lambrusco, garnished with berries and a sprinkling of nutmeg. Naren explains that they wanted to make “a drink that anyone would like — that transcends all demographics.”
The Summer 2014 is a seasonal drink featuring muddled sugar snap peas, Akvavit (a caraway-flavored vodka), lemon thyme, and a little bit of salt. The flavors are, as described by Naren as, “complex and a nice one, like the Gimlet.”
This beauty is called the Chamomile, which has all kinds of “layers and senses of chamomile,” including chamomile-infused tequila, yellow chartreuse (an herbal liqueur from France with a honey, chamomile flavor), chamomile honey, and is garnished with dried chamomile flowers and sprayed with a chamomile mist.