As fascinating and layered as cocktails have become, sometimes simpler is better.
Party starting in 3-2-1?
This is no time to be gutting a vanilla bean.
Many of these may sound familiar.
Before James Bond started sipping standard gin and vodka martinis, the Vesper was his drink of choice.
Shake it very well until it’s ice-cold, then add a large thin slice of lemon-peel.
The Vesper has made a comeback recently as the world celebrates 50 years of Bond.
Lillet no longer makes its Kina line, so bartenders are tweaking accordingly.
At Gramercy Tavern, the Vesper includes:
2 oz.
Tito’s Handmade Vodka1/3 oz.
Lillet Blanc
Stir over ice.
Served straight in a martini glass with a thin slice of lemon peel.
This fizzy, aromatic drink is popular among sailors in Bermuda and Australia, and trademarked by Gosling Rum.
Lately, it has been popping up in urban drinking dens everywhere.
It’s the perfect tall drink to sip by the fire while weathering a storm.
This version from Gramercy Tavern invites fresh lime juice to the party.
dark rum (preferably Gosling’s Black Seal)1/2 oz.
quality ginger beer such as Barritt’s
Fill a highball with ice.
Pour in ginger beer, and lime juice, followed by two ounces of rum.
The drink should look layereddark on top and lighter on the bottom.
A sprig of mint is optional.
It doesn’t get more classy than this.
If Audrey Hepburn had had a signature cocktail, this would probably be it.
cognac (optional)2 dashes Angostura bitters1 tsp.
sugar
Soak one sugar cube in a champagne flute with the bitters.
Add the Champagne (and cognac if using).
Squeeze in a twist of lemon and discard.
Garnish with large zest of orange.
Punta e Mes or other Italian vermouth2 oz.
gin, preferably Plymouth1 orange twist
Fill a rocks glass with ice.
Add the Punt e Mes, Campari, and gin and stir gently.
Garnish with the orange twist and serve.
Indeed, this sultry drink isn’t for the faint of heart.
Sip slowly and at your own risk.
of Ford’s Gin1 1/4 oz.
Punta e Mes1 1/4 oz.
MelettiAmaro liqueur
Pour all ingredients into a mixing glass.
Add large ice cubes.
Stir for 40 revolutions.
Strain into a chilled cocktail glass.
Garnish with an orange twist.
simple syrupA dozen spearmint leaves, plus one sprig3 oz.
Fill halfway with crushed ice; add bourbon.
Stir to chill; fill with more ice.
Garnish with sprig of spearmint.
Greg Seider (of Le Bernardin, Minetta Lane and Willow Road) says this drink has many followers.
Michter’s rye1/2 oz.
Meletti Amaro2 dashes of Smoked Cinnamon bitters
Add all ingredients to cocktail shaker and stir.
Strain on the rocks in rocks glass.
Garnish with orange peel.
This is what happens when a vodka from America’s heartland comes to the big city.
Drink with your favorite farmer.
Strain into a chilled cocktail glass and garnish with an apple slice.
Riverpark’s cocktail guru Danie Hutch says hot cocktails are perfect for the snow and sniffles season.
Apple cider is plentiful at the farmers' markets this time of year.
Apple Cider
Heat the apple cider, then stir in the rum and hot sauce.
Serve garnished with a clove-studded orange peel.
In fact, it’s one of their most popular winter cocktails.
sweet vermouthBrandied cherry
Fill a cocktail shaker with ice.
Add rye, Cynar, and sweet vermouth, and stir until very cold, about 15 seconds.
Strain into a chilled martini glass and garnish with a brandied cherry in the bottom of the glass.
Warning: while this delicious cocktail has only three ingredients, it contains an infusion and therefore some forethought.
1 1/2 oz chamomile-infused white tequila1/2 oz jalapeno-infused agave3/4 oz grapefruit juice
Combine all ingredients in a shaker.
Serve up in a martini glass.
Garnish with a lime twist.
