‘Hey Bartender’ stars tell us what cocktails to order
Many bar fights could be started over the best bartender this city has to offer, but the ones profiled in “Hey Bartender” are the creme de la creme de menthe. This new film is a behind-the-scenes look at what it takes to be a cocktail connoisseur, with commentary from those who would know, like nightlife impresario Amy Sacco. We asked six of the film’s stars to tell us about the drinks that they recommend for you.
“Hey Bartender” opens Friday at Village East Cinema (181-189 Second Ave., 212-529-6799) and is available OnDemand.
“I created this drink in honor of Rosie Napravnik, the first woman jockey to ride in all three legs of the Triple Crown. It should be exciting to see how she does this Saturday at the Belmont Stakes.”
Dale DeGroff (aka King Cocktail), master mixologist and founder and president of The Museum of the American Cocktail
1.5 oz. (30ml) Hendrick’s Gin
1.5 oz. (30ml) Lillet Rouge
0.5 oz. (15ml) Fresh lemon/lime Juice
0.25 oz. (8ml) Simple Syrup (1 to 1 ratio)
2 dashes Dale DeGroff’s Pimento Bitters
Place all ingredients in a cocktail shaker with ice and shake well. Strain into a chilled cocktail glass. Garnish with an edible flower.
Ready Fire Aim
“I love this drink because despite its many levels of flavor, it is enjoyed by a wide variety of drinkers. The sweet, spicy, smokey combination can cool in the summer and warm in the winter. It’s a winner either way you look at it.”
Steve Schneider, bartender, Employees Only
1.75 oz. Montelobos Mezcal Joven
1 oz. honey syrup (2 parts honey : 1 part water)
.75 oz. pineapple juice
.5 oz. fresh lime juice
3 dashes hellfire bitters
3 pink peppercorn berries
Add ingredients to a mixing glass. Add ice, shake and strain in a cocktail glass. Garnish with a few grinds of pink peppercorn.
“La Mikana is one of my favorite late spring-early summer cocktails due to the delicate balance of fresh ingredients and the interplay of champagne and Hendrick’s Gin.”
Dushan Zaric, owner, Employees Only
1 oz. Hendrick’s Gin
.75 oz. EO Grapefruit cordial (recipe below)
3 oz. Brut Champagne
1 fresh sprig of rosemary, for garnish
Pour all ingredients except Champagne into a mixing glass. Add large cold ice and shake vigorously. Pour champagne into a champagne flute. Strain the cocktail over it and garnish with rosemary.
EO Grapefruit Cordial
Makes half a quart
12 oz. superfine sugar
8 oz. fresh ruby red grapefruit juice
3 oz. fresh lime juice
30 crushed white peppercorns
10 grinds of star anise **
45 dashes of Bitter Truth Grapefruit Bitters
Zest of one grapefruit
1 star anise pod
** a “grind” is one pass with the spice over a microplane grater.
Using a mortar and pestle crush the white peppercorns to release flavor. Combine all ingredients cold and stir until all sugar has dissolved. Rest refrigerated for at least six hours before serving to infuse the grapefruit zest and star anise.
“The scorched earth that surrounds the arid regions where the agaves grow inspired the name for this pickle brine-accented Mexican sour.”
Jim Meehan, owner, PDT
1.5 oz. Milagro Blanco Tequila
.5 oz. Montelobos Mezcal
.5 oz. Lime juice
.5 oz. Grapefruit juice
.5 oz. Agave syrup
.5 oz. Dill pickle brine
Shake with ice and strain into a chilled coupe. Garnish with a grapefruit twist.
“I created the La Rosa in 2007 for Flatiron’s summer menu. It is refreshing, effervescent and delicious — perfect for the hot New York summer.”
Julie Reiner, owner and beverage director at Clover Club and Flatiron Lounge
Muddle 2 slices of strawberry in 1/2 oz. simple syrup
1 oz. Ramazzotti Amaro
2 oz. Milagro Silver Tequila
.75 oz. Lemon Juice
Shake and fine strain into a wine glass (no ice). Top with 2 ounces Rose Champagne. Garnish with slices of strawberry.
Follow Meredith Engel on Twitter at @MeredithAtMetro.