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Welcome warmer weather with fresh herbs, bright citrus-y flavors, and fresh ingredients! These cocktails come from the brilliant minds of 8 top New York City bartenders but are easy enough to make in the comfort of your own home. Dive into these bold flavors and wow all your friends!
Senor Chaddock by Amanda Streibel
Can be found at Aureole
This cocktail is a simple take on a grapefruit margarita. The Senor Chaddock features Cimarrón Tequila Blanco as the base, which has a drier profile than other tequilas. This specific tequila is made from 100% Jalisco Highland agave from Atotonilco, grown on the high hillsides and slow roasted, resulting in a bright, forward flavor.
The name of this cocktail is a nod to the storied history of "Captain Shaddock," who supposedly brought pomelo seeds to Jamaica and bred the first fruit. However, grapefruit most likely originated as a naturally occurring hybrid. One ancestor of the grapefruit was the Jamaican sweet orange, itself an ancient hybrid of Asian origin; the other was the Indonesian pomelo.
1 ½ oz Cimarron Tequila Blanco
1 ½ oz Fresh Grapefruit Juice
1 oz Combier Liqueur Pamplemousse Rose
In a Boston shaker add all ingredients over ice and shake vigorously until chilled. Strain into a coupe glass and garnish with a grapefruit peel.
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Fumo Verde by Allegra Lucier
Can be found at Osteria Morini
"I love working with herbs. I feel the natural aromas and botanicals in spirits are elevated with these kinds of flavor notes. Fresh fruit and vegetables lend a balance to added sugars and create colorful cocktails that makes one feel that spring has finally sprung. The Fumo Verde is inspired by the smokiness of Mezcal. I wanted to offer something fun, a little savory, and refreshing."
"The use of ginger adds a little spice while the fresh cucumber juice mellows the acidity of the lemon juice and enhances the flavor of the Alderwood smoked salt," said Allegra Lucier.
1 oz Cucumber juice, pressed with the skin on
1/4 oz Thyme Simple Syrup
1/2 oz Ginger Simple Syrup
3/4 oz Lemon Juice, strained
3/4 oz Blanco Tequila
3/4 oz Vida Mezcal
Combine ingredients in a shaker with ice. Shake, then double strain over a large ice cube in a tumbler with a one inch rim of smoked salt. Garnish with lime wheel vertically in the glass. Lightly sprinkle smoked salt over large ice.
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Llama Dey Rey by Lunnette Marrero & Jessica Gonzalez
Can be found at the Llama Inn
This drink plays on traditional sangria and pisco punch. It mixes things up with baking spices, aged rum, house-roasted pineapple juice, pink peppercorn and hibiscus tea. This is definitely not your average punch!
7 1/2 oz dry red wine
3 1/2 oz rum, such as Zacapa
2 1/2 oz fresh lime juice
3 1/2 oz grilled pineapple juice
3 oz pisco, such as BarSol Mosto Italia Pisco
1/2 oz allspice dram5 oz homemade grenadine (see below)
2 1/2 oz sugar
2 1/2 oz pomegranate juice
1 tbs pink peppercorns
1/4 cup brewed hibiscus tea
Frozen grapes, apple slices, fresh pineapple slices, for garnish
To make the grenadine: mix equal parts sugar and pomegranate juice in a saucepan over med heat until sugar is dissolved.
To make the punch: let the warm 5 oz of grenadine sit with the hibiscus tea and peppercorns for 20 minutes. Then strain. Add it to the rest of the ingredients and serve over ice. Garnish with frozen fruit.
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Marco Polo by Eamon Rockey
Can be found at Betony
This cocktail combines the richness of amaro with the freshness of home made kombucha (you can substitute with store-bought when making this at home). This drink is a low-alcohol sipper, making it extra refreshing.
3/4 oz Amaro Montenegro
1 1/3 oz classic kombucha
1/2 oz maraschino liqueur
3/4 oz IPA beer
A few slices of cucumber
In a Belgian glass, combine Amaro Montenegro, maraschino, and garnish with a cucumber. Add half a scoop of crushed ice. Swizzle lightly, add IPA to fill the glass. Top with crushed ice until a dome is formed. Garnish with cucumber.
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Classic Negroni by Upholstery Store
Can be found at Upholstery Store
While most bars can make a Negroni, not every recipe is equal. This is an example of a great Italian classic jazzed up with a shooting (citrus) star.
1/2 oz gin, such as New Amsterdam
1/2 oz Campari
1/2 oz sweet vermouth, such as Carpano Antica
Stir all ingredients in a cocktail shaker with ice. Strain and pour into rocks glass with one large cube. Garnish with a citrus star.
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Sakura by Shingo Gokan
Can be found at Sushi Seki
Spring in Japan means sakura, the start of cherry blossom season. Here, bar whiz Shingo Gokan captures the essence of cherry blossoms in a perfect spring sipper. This ingredient calls for actual cherry blossoms, which may be omitted if they are unavailable.
4 oz junmai sake, such as Tedorigawa Kinka "Golden Blossom" Junmai Daiginjo Nama
50 ml plum wine
1 1/2 oz Dekuyper Peach Tree liqueur
1 tbs Champagne vinegar
1 pickled cherry blossom (salt-cured, soak in water to rinse out saltiness)
2 tsp simple syrup (made using a 2:1 water to sugar ratio, rather than 1:1)
Add all ingredients to a cocktail shaker with ice and stir. Pour into Masu box (traditional sake serving wooden box made from the Japanese Hinoki cypress tree). Finish with floating one cherry blossom (Sakura)! Note: No ice necessary. It would dilute the flavors.
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Honey Bee My Baby by Andrew Borgia
Can be found at The Lucky Bee
"What inspired me with both cocktails is the setting of The Lucky Bee. The atmosphere calls for a tropical-retro throwback that pays homage to the kitsch Pan-Asian experience. The sites, smell and taste of the spicy, seasonal menu by chef Matty Bennett send your taste buds on a journey and the cocktails are your wingman. This cocktail will take you away from the hustle and bustle of the New York City streets, even if only for a night." -Andrew Borgia
2 oz Vodka
1 oz fresh lime juice
2 ounces green melon juice
1 ounce Chai-Matcha infused honey (see below)
To make the chai-matcha honey: cook 1 cup honey with 1 cup water, plus 1 tablespoon chai powder and 1 tablespoon matcha powder. Simmer for 20 minutes, then strain. Let cool.
To make the cocktail: Combine ingredients in a cocktail shaker over ice, shake, and strain into a rocks glass-Garnished with Bee Pollen. Note: Always ask your guests about allergies before serving them bee pollen.
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Shironegro by John deBary
Can be found at Momofuku
The Shironegro is essentially a Negroni -- gin, vermouth, bitter -- but is made new with saffron-infused gin, French vermouth and sweet potato shochu, which lends an earthy undercurrent. The name is a portmanteau of the Japanese word for white and the Spanish word for black, and also is a nod to the classic off which it's based.
1 1/2 oz French Dry Vermouth
3/4 oz Saffron-infused London Dry Gin (see below)
1/2 oz Sweet Potato Shochu
1/4 oz Strega Liqueur
To make Saffron-infused gin: Add 8-10 threads of Spanish saffron to one 750ml bottle of London Dry Gin and infuse overnight. The gin will turn yellow and the saffron will lose its color. Strain out the threads before using the gin.
To make the cocktail: Combine all ingredients in a mixing glass, fill the mixing glass with ice, and stir for 20 seconds. Strain into a rocks glass and garnish with a lemon peel.