Metro.usMyMetro Events http://www.metro.us Mon, 20 May 2013 17:18:02 +0000 en-US hourly 1 http://wordpress.org/?v=3.5.1 Cocktail roundup: Drinks with oddball ingredients http://www.metro.us/newyork/entertainment/going-out/2013/04/17/cocktail-roundup-drinks-with-oddball-ingredients/ http://www.metro.us/newyork/entertainment/going-out/2013/04/17/cocktail-roundup-drinks-with-oddball-ingredients/#comments Wed, 17 Apr 2013 19:08:07 +0000 Meredith Engel http://www.metro.us/newyork/?p=136466 Born Under A Star BornUnderAStar $13, GoldBar, 389 Broome St., 212-274-1568 With the haute lounge’s recent reopening comes innovative cocktails, like this porky take on a negroni. Head bartender Tim Cooper hits the famous Di Paolo’s meat shop for the signature ingredient in his Born Under Star — guanciale — which he then infuses into campari. The result is a less bitter version of the Florentine aperitif. 1.25 oz. Del Maguey Mezcal Vida 1 oz. guanciale-infused campari 1 oz. Carpano Antica vermouth Combine ingredients, and garnish with a long orange peel. Rum & Raisin RUM-RAISIN2-880x1173 $14, Saxon & Parole, 316 Bowery, 212-254-0350 Greek yogurt in a cocktail? It works, according to S&P bartender Masa Urushido. “I wanted to create a drink with Greek yogurt, and after playing around found that the delicate acidity and silky texture of the yogurt work well with Jamaican rum's caramel and toffee notes. “The spiced honey syrup gives the cocktail a sweetness that's balanced by the cinnamon and star anise garnish.” 1.5 oz. Appleton Reserve 1/2 oz. Licor 43 1/2 oz. spiced honey syrup 1 tbsp. Greek yogurt Pinch of ground cinnamon Shake and strain on fresh ice in a highball. Top with soda. Garnish with grated cinnamon and star anise. Bell Boy bell boy cocktail $12, Refinery Hotel, 63 W. 38th St., 646-664-0310 Alex Ott, the man behind cocktails at Sushi Samba, shakes up a unique mix of gin, yellow bell pepper juice and date palm syrup to create this sunny stunner. Find it at the new Refinery Hotel, a former hat factory slated to open May 1. 1 1/2 oz. Plymouth gin 2 1/4 oz. yellow bell pepper juice (to prepare bell pepper juice, blend one whole pepper with one quart of water and strain through a fine-mesh strainer) 1/2 oz. agave nectar 1/4 oz. fresh lemon juice 1/4 teaspoon freshly ground pink peppercorn Combine and ingredients and shake. To garnish, use end of pepper as lid for cocktail glass or create yellow sunflower star with mini bell pepper and place on rim of cocktail glass. Signature Bloody Mary Sarabeth's Tribeca Bloody Mary - Photo Credit Angela Hadl $12 plain; $15 with shrimp, Sarabeth's Tribeca and Park Avenue South You know the famous spot for desserts, but the restaurant also boasts lunch, dinner and (like all good NYC restaurants should) brunch. Pair your scrambled egg popover with the eatery’s signature bloody mary, which can include jumbo shrimp if you’re so inclined. Sarabeth's Signature Bloody Mary 2 oz. vodka 4 oz. tomato juice 1/2 tsp. freshly grated horseradish 2 dashes of Tabasco Sauce 2 dashes of Worcestershire sauce Bloody Mary Pickles 1 jicama, julienned 4 ribs celery, julienned 2 carrots, julienned 1 red bell pepper, julienned 1 yellow bell pepper, julienned Pickling liquid 2 cups sugar 2 cups white wine vinegar 2 cups water 1 tbsp. each: fennel seeds, coriander seeds, caraway seeds 1/2 tsp. salt Combine sugar, vinegar, water, spices and salt in small saucepan. Heat to a boil. Place jicama, celery, carrots and peppers in a clean, dry glass jar or bowl. Pour boiling liquid over the vegetables, cover completely. Seal jar or cover bowl, refrigerate at least one hour. Leave vegetables in brine longer for more flavor. Will keep in fridge for about 10 days. G.I. The G.I. 3[1] $15, The General, 199 Bowery, 212-271-7101 At new celeb fave The General, sriracha isn’t just for the spicy food that “Top Chef” Hung Huynh cooks up. It also makes its way into this drink, a saucy concoction that head mixologist Colin Maxwell says “has a lot of ingredients in small amounts [that] come together to make a very deep, rich, complex flavor." 2 oz. Blanco Tequila 1/2 oz. fresh grapefruit juice 1/2 oz. fresh lemon juice 1/2 oz. pineapple juice 1/2 oz. honey syrup (1:1) 1/2 oz. orgeat 1 scant bar spoon Sriracha (adjust to taste) 2 dashes Angostura bitters 2 fresh sage leaves Shake and strain over fresh ice. Garnish with sage leaf.]]> A number of interesting ingredients have found their way into cocktails across the city. Here are some of our favorites.

Born Under A Star

BornUnderAStar
$13, GoldBar, 389 Broome St., 212-274-1568

With the haute lounge’s recent reopening comes innovative cocktails, like this porky take on a negroni. Head bartender Tim Cooper hits the famous Di Paolo’s meat shop for the signature ingredient in his Born Under Star — guanciale — which he then infuses into campari. The result is a less bitter version of the Florentine aperitif.

1.25 oz. Del Maguey Mezcal Vida
1 oz. guanciale-infused campari
1 oz. Carpano Antica vermouth
Combine ingredients, and garnish with a long orange peel.

Rum & Raisin

RUM-RAISIN2-880x1173
$14, Saxon & Parole, 316 Bowery, 212-254-0350

Greek yogurt in a cocktail? It works, according to S&P bartender Masa Urushido. “I wanted to create a drink with Greek yogurt, and after playing around found that the delicate acidity and silky texture of the yogurt work well with Jamaican rum’s caramel and toffee notes.

“The spiced honey syrup gives the cocktail a sweetness that’s balanced by the cinnamon and star anise garnish.”

1.5 oz. Appleton Reserve
1/2 oz. Licor 43
1/2 oz. spiced honey syrup
1 tbsp. Greek yogurt
Pinch of ground cinnamon
Shake and strain on fresh ice in a highball. Top with soda. Garnish with grated cinnamon and star anise.

Bell Boy

bell boy cocktail
$12, Refinery Hotel, 63 W. 38th St., 646-664-0310

Alex Ott, the man behind cocktails at Sushi Samba, shakes up a unique mix of gin, yellow bell pepper juice and date palm syrup to create this sunny stunner. Find it at the new Refinery Hotel, a former hat factory slated to open May 1.

1 1/2 oz. Plymouth gin
2 1/4 oz. yellow bell pepper juice (to prepare bell pepper juice, blend one whole pepper with one quart of water and strain through a fine-mesh strainer)
1/2 oz. agave nectar
1/4 oz. fresh lemon juice
1/4 teaspoon freshly ground pink peppercorn
Combine and ingredients and shake. To garnish, use end of pepper as lid for cocktail glass or create yellow sunflower star with mini bell pepper and place on rim of cocktail glass.

Signature Bloody Mary

Sarabeth's Tribeca Bloody Mary - Photo Credit Angela Hadl
$12 plain; $15 with shrimp, Sarabeth’s Tribeca and Park Avenue South

You know the famous spot for desserts, but the restaurant also boasts lunch, dinner and (like all good NYC restaurants should) brunch. Pair your scrambled egg popover with the eatery’s signature bloody mary, which can include jumbo shrimp if you’re so inclined.

Sarabeth’s Signature Bloody Mary
2 oz. vodka
4 oz. tomato juice
1/2 tsp. freshly grated horseradish
2 dashes of Tabasco Sauce
2 dashes of Worcestershire sauce

Bloody Mary Pickles
1 jicama, julienned
4 ribs celery, julienned
2 carrots, julienned
1 red bell pepper, julienned
1 yellow bell pepper, julienned

Pickling liquid
2 cups sugar
2 cups white wine vinegar
2 cups water
1 tbsp. each: fennel seeds, coriander seeds, caraway seeds
1/2 tsp. salt

Combine sugar, vinegar, water, spices and salt in small saucepan. Heat to a boil.

Place jicama, celery, carrots and peppers in a clean, dry glass jar or bowl. Pour boiling liquid over the vegetables, cover completely. Seal jar or cover bowl, refrigerate at least one hour. Leave vegetables in brine longer for more flavor. Will keep in fridge for about 10 days.

G.I.

The G.I. 3[1]
$15, The General, 199 Bowery, 212-271-7101

At new celeb fave The General, sriracha isn’t just for the spicy food that “Top Chef” Hung Huynh cooks up. It also makes its way into this drink, a saucy concoction that head mixologist Colin Maxwell says “has a lot of ingredients in small amounts [that] come together to make a very deep, rich, complex flavor.”

2 oz. Blanco Tequila
1/2 oz. fresh grapefruit juice
1/2 oz. fresh lemon juice
1/2 oz. pineapple juice
1/2 oz. honey syrup (1:1)
1/2 oz. orgeat
1 scant bar spoon Sriracha (adjust to taste)
2 dashes Angostura bitters
2 fresh sage leaves
Shake and strain over fresh ice. Garnish with sage leaf.

The post Cocktail roundup: Drinks with oddball ingredients appeared first on Metro.us.

]]> http://www.metro.us/newyork/entertainment/going-out/2013/04/17/cocktail-roundup-drinks-with-oddball-ingredients/feed/ 0 Where to dine this spring in NYC http://www.metro.us/newyork/entertainment/going-out/2013/04/10/where-do-dine-this-spring-in-nyc/ http://www.metro.us/newyork/entertainment/going-out/2013/04/10/where-do-dine-this-spring-in-nyc/#comments Wed, 10 Apr 2013 15:29:12 +0000 Cassandra Garrison http://www.metro.us/newyork/?p=132702 Da Silvano Cantinetta 260 Sixth Ave., 212-982-2343 At Da Silvano's younger sister — an extension of the classic New York spot — variety is the spice of life. Don't be intimidated by the endless menu options at Da Silvano Cantinetta: The chefs manage to do the impossible, executing everything perfectly. The specials are constantly changing, but try to catch the green and white asparagus salad and a true sign of the season: soft-shell crabs. You'll feel transported to Florence, especially if you snag a sidewalk table. Tip: For dessert, nothing has tickled our fancy more this season than Da Silvano's fennel sorbet. Galli 45 Mercer St., 212-966-9288 New Italian red sauce joint Galli has launched a Buon Giorno menu for spring, available every day until 4 p.m. On it find the eatery’s gooey baby rice balls (which are more toddler-size, if you ask us,) old-world style pastas and parms, plus breakfast additions like a cappuccino and croissant duo and housemade granola with agave, fruit and Greek yogurt. Opt for a seat in the open-brick back room, surrounded by boxing-themed artwork (“galli,” after all, is the Italian word for “roosters.”) [related tag = food] Slide 174 Bleeker St., 212-777-9077 This newer addition to the West Village is making its mark this spring with new menu offerings like Montauk lobster sliders (yes, please) and chili-dusted scallops. But it's not all about the fish — if you happen to be of the meat and dessert variety, you'll be mesmerized by a concoction known as the boozy bacon ice cream shake, complete with Bourbon, bacon drippings, maple, cinnamon sugar and bacon powder. The Smith 55 Third Ave., 212-420-9800 The old Smith you know and love has reinvented itself with a brand new seasonal menu. Nothing says spring like throwing back oysters on the half shell, and you can find Montauk Pearl and Beau Soleil on the menu. Still hungry? Don't miss the salmon with leeks, asparagus, oyster mushrooms and soft herbs. Or, if you're in the mood for something a bit more carnivorous, opt for the braised lamb shank with steel-cut oat risotto. Brooklyn Winery 213 N. Eighth St., 347-763-1506 Did you know there is a winery in Brooklyn? And did you know that wine isn't the only thing it offers? With a wine list that pairs perfectly with the menu, this just might turn into your spring headquarters. The experts at Brooklyn Winery recommend the rosé or zinfandel with the seared diver scallops and smoked eggplant caponata. If you do the standard flight, which includes six wines, you might want to pad your tummy with something hardier. Try the sweet potato and chickpea falafel or the lamb sausage with rutabaga sauerkraut. The Dalloway 525 Broome St., 212-966-9620 This SoHo hot spot just got a lot hotter with a menu that combines everything we love about spring. This restaurant has somehow managed to take a hearty dish and make it light in the form of spring vegetable carbonara with applewood smoked bacon and pecorino. If you're a fan of sweet and savory, don't miss the grilled swordfish with wheat berries, yellow carrot and blueberry. Bonus: For that late-night craving, the Dalloway offers "midnight brunch" beginning Saturday nights at 11 p.m. Spring sips Il Buco Alimentari & Vineria 53 Great Jones St., 212-837-2622 We've always thought of a bloody mary as more of a meal than a cocktail, but Il Buco has a twist that makes it extra-satisfying on that Sunday morning after a long night out. It's made with Breckenridge vodka, tomato juice, spicy Calabrian chili oil, freshly grated horse radish, anchovy, rosemary, thyme and sage. Hangover, be gone! Donna 27 Broadway, Brooklyn, 646-568-6622 Kick off a warm spring night with a cool cocktail in hand at this Brooklyn watering hole. The whole drink list is sure to please, but the one that caught our eye is the Sundowner, made with Appleton V/X Rum, Gran Classico, coconut cream, orgeat, lime and orange juices. It doesn't get more spring that that! BLT Steak 106 E. 57th St., 212-752-7470 Grapefruit is so last year. Pomegranate isn't as cool as it used to be. Get funky and fruity with a kumquat caipiroska instead. The bartenders at BLT mix up this unique cocktail using three kumquats, kaffir lime leaves, and cinnamon and sugar on the rim. It's not every day you can say you drank something like that! Contributed reporting by Meredith Engel. Follow Cassandra Garrison on Twitter at @CassieAtMetro.]]> You know it's spring when soft shell crabs reappear on the menu. Credit: Cassandra Garrison/Metro Salmon with leeks, asparagus, oyster mushrooms and soft herbs. Credit: The Smith An Italian twist for our favorite fish. Trout Milanese with new crop potatoes. Credit: The Smith These baby rice balls are sure to please discerning adults. Credit: Galli Let the springtime sunshine wash over you in the dining room of Galli. Credit: Galli Spring time in liquid form at Donna. Credit: Donna

The patience of New Yorkers has paid off as spring has finally arrived in the city. The warm sunshine and clear skies gets us in the mood for two things — food and drink. The options are abundant in a city that relishes seasonal ingredients and al fresco dining. As your spring social calendar begins to populate, keep these gems in mind for the best tastes of the season.

Da Silvano Cantinetta
260 Sixth Ave., 212-982-2343

At Da Silvano’s younger sister — an extension of the classic New York spot — variety is the spice of life. Don’t be intimidated by the endless menu options at Da Silvano Cantinetta: The chefs manage to do the impossible, executing everything perfectly. The specials are constantly changing, but try to catch the green and white asparagus salad and a true sign of the season: soft-shell crabs. You’ll feel transported to Florence, especially if you snag a sidewalk table. Tip: For dessert, nothing has tickled our fancy more this season than Da Silvano’s fennel sorbet.

Galli
45 Mercer St., 212-966-9288

New Italian red sauce joint Galli has launched a Buon Giorno menu for spring, available every day until 4 p.m. On it find the eatery’s gooey baby rice balls (which are more toddler-size, if you ask us,) old-world style pastas and parms, plus breakfast additions like a cappuccino and croissant duo and housemade granola with agave, fruit and Greek yogurt. Opt for a seat in the open-brick back room, surrounded by boxing-themed artwork (“galli,” after all, is the Italian word for “roosters.”)

Related Articles

Slide
174 Bleeker St., 212-777-9077

This newer addition to the West Village is making its mark this spring with new menu offerings like Montauk lobster sliders (yes, please) and chili-dusted scallops. But it’s not all about the fish — if you happen to be of the meat and dessert variety, you’ll be mesmerized by a concoction known as the boozy bacon ice cream shake, complete with Bourbon, bacon drippings, maple, cinnamon sugar and bacon powder.

The Smith
55 Third Ave., 212-420-9800

The old Smith you know and love has reinvented itself with a brand new seasonal menu. Nothing says spring like throwing back oysters on the half shell, and you can find Montauk Pearl and Beau Soleil on the menu. Still hungry? Don’t miss the salmon with leeks, asparagus, oyster mushrooms and soft herbs. Or, if you’re in the mood for something a bit more carnivorous, opt for the braised lamb shank with steel-cut oat risotto.

Brooklyn Winery
213 N. Eighth St., 347-763-1506

Did you know there is a winery in Brooklyn? And did you know that wine isn’t the only thing it offers? With a wine list that pairs perfectly with the menu, this just might turn into your spring headquarters. The experts at Brooklyn Winery recommend the rosé or zinfandel with the seared diver scallops and smoked eggplant caponata. If you do the standard flight, which includes six wines, you might want to pad your tummy with something hardier. Try the sweet potato and chickpea falafel or the lamb sausage with rutabaga sauerkraut.

The Dalloway
525 Broome St., 212-966-9620

This SoHo hot spot just got a lot hotter with a menu that combines everything we love about spring. This restaurant has somehow managed to take a hearty dish and make it light in the form of spring vegetable carbonara with applewood smoked bacon and pecorino. If you’re a fan of sweet and savory, don’t miss the grilled swordfish with wheat berries, yellow carrot and blueberry. Bonus: For that late-night craving, the Dalloway offers “midnight brunch” beginning Saturday nights at 11 p.m.

Spring sips

Il Buco Alimentari & Vineria
53 Great Jones St., 212-837-2622

We’ve always thought of a bloody mary as more of a meal than a cocktail, but Il Buco has a twist that makes it extra-satisfying on that Sunday morning after a long night out. It’s made with Breckenridge vodka, tomato juice, spicy Calabrian chili oil, freshly grated horse radish, anchovy, rosemary, thyme and sage. Hangover, be gone!

Donna
27 Broadway, Brooklyn, 646-568-6622

Kick off a warm spring night with a cool cocktail in hand at this Brooklyn watering hole. The whole drink list is sure to please, but the one that caught our eye is the Sundowner, made with Appleton V/X Rum, Gran Classico, coconut cream, orgeat, lime and orange juices. It doesn’t get more spring that that!

BLT Steak
106 E. 57th St., 212-752-7470

Grapefruit is so last year. Pomegranate isn’t as cool as it used to be. Get funky and fruity with a kumquat caipiroska instead. The bartenders at BLT mix up this unique cocktail using three kumquats, kaffir lime leaves, and cinnamon and sugar on the rim. It’s not every day you can say you drank something like that!

Contributed reporting by Meredith Engel. Follow Cassandra Garrison on Twitter at @CassieAtMetro.

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]]> http://www.metro.us/newyork/entertainment/going-out/2013/04/10/where-do-dine-this-spring-in-nyc/feed/ 0 Celebrate the return of ‘Mad Men’ with these Draper drinks http://www.metro.us/newyork/entertainment/going-out/2013/04/03/celebrate-the-return-of-mad-men-with-these-draper-drinks/ http://www.metro.us/newyork/entertainment/going-out/2013/04/03/celebrate-the-return-of-mad-men-with-these-draper-drinks/#comments Wed, 03 Apr 2013 19:23:09 +0000 Meredith Engel http://www.metro.us/newyork/?p=129859 The Betty Draper GONY_LAmant_0404 Your drink may be made tableside at L'Amant. Find it at: L’Amant 235 W. 12th St., 646-476-8731 The sleek, dimly-lit French bistro is the perfect backdrop for a drink as beautiful as January Jones. The cocktail is a blend of Citadelle Gin, Calvados Drouin Selection, celery and lime juice, apple syrup and a dash of celery bitters. GONY_SterlingsBack_0404 The Behind Sterling’s Back Find it at: Black Hound Bar & Lounge 301 South End Ave., 212-945-0562 Sidle up to the bar at this speakeasy and order up this take an Old Fashioned, a sturdy mix of Rye, Amaro Montenegro and Luxardo. GONY_DonDraper_0404 The Don Draper Find it at: The Carnegie Club, 156 W. 56th St., 212-957-9676 Indoor smoking — not that we recommend it — is still OK at this classic haunt, which is hosting a viewing party with a full “Mad Men”-inspired menu. While there (in your 1960s best, natch), sip on The Don Draper: a mix of gin, sweet vermouth and pineapple juice — though this is probably the last time we’ll ever associate the man with being sweet. GONY_WhiskeyPark_0404 Whiskey Park Midnight Manhattan Whiskey Park, 100 Central Park S., 212-307-9222 It only makes sense that a bar with “whiskey” in its name would host a “Mad Men” party on Sunday, complete with a trivia contest. Dress to impress in your finest '60s garb and order up the Midnight Manhattan, a Pete Campbell-inspired bourbon drink sure to land you any deal (or lady). Make your own GONY_SilverFox_0404 The Silver Fox Fizz Ingredients: 2 ounces Bombay Sapphire gin ¾ ounce lemon juice ½ ounce orgeat syrup (syrup made from almonds, sugar and rose or orange flower water) 1 egg white Soda to taste DISARONNO to taste Instructions: In a flute glass, build ingredients. Top generously with DISARONNO.]]> Tuning in this Sunday? Make sure you have one of these fancy cocktails at the ready.

The Betty Draper

GONY_LAmant_0404
Your drink may be made tableside at L’Amant.

Find it at: L’Amant
235 W. 12th St., 646-476-8731
The sleek, dimly-lit French bistro is the perfect backdrop for a drink as beautiful as January Jones. The cocktail is a blend of Citadelle Gin, Calvados Drouin Selection, celery and lime juice, apple syrup and a dash of celery bitters.

GONY_SterlingsBack_0404
The Behind Sterling’s Back
Find it at: Black Hound Bar & Lounge
301 South End Ave., 212-945-0562
Sidle up to the bar at this speakeasy and order up this take an Old Fashioned, a sturdy mix of Rye, Amaro Montenegro and Luxardo.

GONY_DonDraper_0404
The Don Draper
Find it at: The Carnegie Club, 156 W. 56th St., 212-957-9676
Indoor smoking — not that we recommend it — is still OK at this classic haunt, which is hosting a viewing party with a full “Mad Men”-inspired menu. While there (in your 1960s best, natch), sip on The Don Draper: a mix of gin, sweet vermouth and pineapple juice — though this is probably the last time we’ll ever associate the man with being sweet.
GONY_WhiskeyPark_0404
Whiskey Park

Midnight Manhattan
Whiskey Park, 100 Central Park S., 212-307-9222
It only makes sense that a bar with “whiskey” in its name would host a “Mad Men” party on Sunday, complete with a trivia contest. Dress to impress in your finest ’60s garb and order up the Midnight Manhattan, a Pete Campbell-inspired bourbon drink sure to land you any deal (or lady).

Make your own

GONY_SilverFox_0404
The Silver Fox Fizz
Ingredients:
2 ounces Bombay Sapphire gin
¾ ounce lemon juice
½ ounce orgeat syrup (syrup made from almonds, sugar and rose or orange flower water)
1 egg white
Soda to taste
DISARONNO to taste
Instructions:
In a flute glass, build ingredients. Top generously with DISARONNO.

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]]> http://www.metro.us/newyork/entertainment/going-out/2013/04/03/celebrate-the-return-of-mad-men-with-these-draper-drinks/feed/ 0 Celebrate St. Patrick’s Day with these cocktails http://www.metro.us/newyork/entertainment/2013/03/14/celebrate-st-patricks-day-with-these-cocktails/ http://www.metro.us/newyork/entertainment/2013/03/14/celebrate-st-patricks-day-with-these-cocktails/#comments Thu, 14 Mar 2013 21:56:54 +0000 Mary Ann Georgantopoulos http://www.metro.us/newyork/?p=121788 Pour Leaf Clover: 2 parts SVEDKA Vodka 3/4 part fresh lime juice 3/4 part simple syrup Dash of bitters Garnish: edible glitter and mint Muddle mint at bottom of glass and build drink on top over crushed ice (except for bitters, glitter and mint). Agitate with a spoon, not disturbing the mint at the bottom. Top with ice, rim with glitter. Garnish with mint. Shamrock’d Shake: 2 oz. vanilla vodka 2 oz. Creme de Menthe liqueur 1 ¾ cups vanilla ice cream Splash of cream Vanilla Polar Seltzer Build the drink in a goblet glass. Begin by adding the vodka and green liqueur, then the ice cream and a slash of cream. Without stirring, slowly top with Polar Vanilla Seltzer, and watch the magic happen. Serve with a spoon. Sauza Lucky Rita: 2 parts Sauza Blue 100% Agave Silver Tequila 1 part Dekuyper Melon Liqueur 4 parts limeade Sugar In a shaker filled with ice, combine all ingredients and shake to chill. Strain into a cocktail glass filled with ice and rimmed with sugar. Garnish with a lime. Pucker Emerald Spritzer: 1 1⁄2 parts Pucker Sour Apple Sass Vodka 1 part lemon juice 1 part simple syrup 1 part unsweetened green tea 10 mint leaves, ripped Add all ingredients to a cocktail shaker. Shake, strain and pour into a Collins glass. The Irish Ward: 1 1/2 oz. Tullamore Dew 1/2 oz. grenadine 1/2 oz. fresh lemon juice 1/2 oz. fresh orange juice Combine ingredients and shake well. Strain over fresh ice in a rocks glass. Garnish with a lime wheel. Lucky Leprechaun: 1 oz. MIDORI Melon Liqueur 2 oz. dry ginger ale Juice from 2 lime wedges Pour over ice and serve in a low ball glass.

Celebrate St. Patrick’s Day with these green cocktails.

Here’s what to say:

Use this toast from Colum Egan, Master Distiller of Bushmills Irish Whiskey: “There are tall ships There are long ships There are ships that sail the sea But the best ships are friendships And may they always be.”

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]]> http://www.metro.us/newyork/entertainment/2013/03/14/celebrate-st-patricks-day-with-these-cocktails/feed/ 0 Our latest booze obsessions http://www.metro.us/newyork/entertainment/going-out/2013/02/27/our-latest-booze-obsessions/ http://www.metro.us/newyork/entertainment/going-out/2013/02/27/our-latest-booze-obsessions/#comments Wed, 27 Feb 2013 22:42:41 +0000 Meredith Engel http://www.metro.us/newyork/?p=116673 Pour one of these next time in you’re in a G&T rut. Elderflower is all the rage these days, so we weren't surprised to see it show up in Angry Orchard's latest offering. Their newest drink is light, fizzy and refreshing. About $10 for a six-pack, stores nationwide This barrel-aged stout — the first beer in the world to be aged in old Irish whiskey barrels — sold out upon its debut last year, but its now back for a second go-round. You might notice dark chocolate, treacle and vanilla oak notes when you taste yours. $10 for four, Fairway Who knew Dave Matthews was an oenophile? The musician has his own line of wines, Dreaming Tree, featuring approachable takes on chardonnay and cabernet sauvignon. We're partial to the 2012 Central Coast “Everyday” White Blend (yes, it shares a name with a DMB hit), a bright mix of riesling, gewurztraminer, viognier and albarinowhich that pairs especially well with shellfish and spicy food. $15, wine stores nationwide

The post Our latest booze obsessions appeared first on Metro.us.

]]> http://www.metro.us/newyork/entertainment/going-out/2013/02/27/our-latest-booze-obsessions/feed/ 0 4 tasty margaritas for National Margarita Day http://www.metro.us/newyork/entertainment/going-out/2013/02/20/4-tasty-margaritas-for-national-margarita-day/ http://www.metro.us/newyork/entertainment/going-out/2013/02/20/4-tasty-margaritas-for-national-margarita-day/#comments Wed, 20 Feb 2013 15:54:57 +0000 Meredith Engel http://www.metro.us/newyork/?p=113990 Quirida QUI TEQUILA 1.5 oz. of Qui Tequila .5 oz. Orange flavored liqueur 1 oz. Fresh tamarind puree 3 Sprigs of mint Splash of fresh lemon and lime Directions: Break the mint to release the oils. Put all ingredients in a shaker and shake vigorously. Serve over ice in a short glass garnished with a sprig of mint. Elevated Margarita GONY_Elevated_0221 2 parts Avión Silver or Reposado 1 part Fresh lime juice ½ part agave nectar Directions: Combine ingredients in shaker with ice and strain vigorously. Fine strain over fresh ice.  Garnish with a lime wheel. Midori Mambo GONY_Midori_0221 1 oz. Midori Melon Liqueur 1 ½ oz. Cabo Wabo Blanco Tequila 1 ½ oz. Coconut Cream ½ oz. Fresh-squeezed organic lime juice Directions: Shake with ice and strain into an ice-filled rocks glass. Garnish with toasted shredded coconut. Thai Basil Cucumber Peligroso Margarita GONY_Thai_0221 Ingredients: 1.5-2oz. PELIGROSO Silver 2 oz. Agave Nectar or simple syrup 2 Limes squeezed 1 Cucumber Thai basil Splash of ginger ale Black pepper Directions: Combine Thai basil and two slices of cucumber in a shaker and muddle with the agave nectar or simple syrup. Add the fresh lime juice and tequila with crystal clear ice. Shake vigorously and pour over the ice rocks. Add a splash of ginger ale. Garnish with a cucumber slice on the side with a sprig of basil and top with a pinch of black pepper.]]> Friday marks our new favorite holiday (besides Christmas, of course). Make like Jimmy Buffet with one of this sippers:

Quirida

QUI TEQUILA
1.5 oz. of Qui Tequila
.5 oz. Orange flavored liqueur
1 oz. Fresh tamarind puree
3 Sprigs of mint
Splash of fresh lemon and lime
Directions:
Break the mint to release the oils. Put all ingredients in a shaker and shake vigorously. Serve over ice in a short glass garnished with a sprig of mint.

Elevated Margarita

GONY_Elevated_0221
2 parts Avión Silver or Reposado
1 part Fresh lime juice
½ part agave nectar

Directions:
Combine ingredients in shaker with ice and strain vigorously. Fine strain over fresh ice.  Garnish with a lime wheel.

Midori Mambo

GONY_Midori_0221
1 oz. Midori Melon Liqueur
1 ½ oz. Cabo Wabo Blanco Tequila
1 ½ oz. Coconut Cream
½ oz. Fresh-squeezed organic lime juice

Directions:

Shake with ice and strain into an ice-filled rocks glass. Garnish with toasted shredded coconut.

Thai Basil Cucumber Peligroso Margarita

GONY_Thai_0221
Ingredients:
1.5-2oz. PELIGROSO Silver
2 oz. Agave Nectar or simple syrup
2 Limes squeezed
1 Cucumber
Thai basil
Splash of ginger ale
Black pepper

Directions:

Combine Thai basil and two slices of cucumber in a shaker and muddle with the agave nectar or simple syrup. Add the fresh lime juice and tequila with crystal clear ice. Shake vigorously and pour over the ice rocks. Add a splash of ginger ale. Garnish with a cucumber slice on the side with a sprig of basil and top with a pinch of black pepper.

The post 4 tasty margaritas for National Margarita Day appeared first on Metro.us.

]]> http://www.metro.us/newyork/entertainment/going-out/2013/02/20/4-tasty-margaritas-for-national-margarita-day/feed/ 0 Fall in love with these Valentine’s Day cocktails http://www.metro.us/newyork/entertainment/2013/02/13/fall-in-love-with-these-valentines-day-cocktails/ http://www.metro.us/newyork/entertainment/2013/02/13/fall-in-love-with-these-valentines-day-cocktails/#comments Thu, 14 Feb 2013 00:20:47 +0000 Juila Furlan http://www.metro.us/newyork/?p=111997 GOP_FrenchKiss_4c_0208 Floating on Cloud 9 2     parts Pinnacle Whipped Vodka 1     part DeKuyper Strawberry 2     parts half & half 1     cup ice Instructions: Blend all the ingredients until smooth. Pour into a martini glass. Garnish rim with crushed strawberry candy. Bleeding Heart ½     oz. pomegranate or raspberry vodka Fresh cranberries Polar Pomegranate or Cherry Pomegranate Seltzer 2     tablespoons frozen cranberry juice (concentrate) Instructions: Combine the vodka and cranberry concentrate in the bottle of a glass. Add the fresh cranberries, then the seltzer, and watch it bleed before drinking with abandon. Wild Strawberry Seduction 2     oz. SKYY Infusions Wild Strawberry 1     oz. fresh lemon juice 1     oz. apple juice ½     oz. honey solution 2     medium basil leaves 2     medium strawberries Instructions: Muddle basil, strawberries and lemon juice. Add remaining ingredients. Shake and double strain into coupe glass. Kentucky Kiss 1     part Maker’s Mark  Bourbon Chilled Martinelli’s Sparkling Apple Cider Maraschino cherry Instructions: Add bourbon to a champagne flute and fill with chilled sparkling apple cider. Add a maraschino cherry. Pink Passion 2     parts Porton pisco 1     part pomegranate juice 1     part tangerine juice Sugar to taste Pomegranate seeds for garnish Instructions: Combine ingredients in a shaker with ice. Shake well and strain into a martini glass. Garnish with pomegranate seeds. The Anejo Kiss 1½     oz. Partida Anejo ½     oz. Creme de cacao (white) 1     oz. Amarula cream Instructions: Mix ingredients in a shaker with ice, and shake well. Strain into a chilled martini glass. TY KU Blushing Date 2     oz. TY KU Soju ½     oz. raspberry liqueur 1     oz. pink grapefruit juice Splash of grenadine Instructions: Shake hard and pour into a martini glass. Garnish with a sugar rim. Cupid’s Arrow 2     oz. Vikingfjord 80 Proof 2     dashes Campari 3     oz. tonic water Grapefruit Instructions: Build ingredients on cube ice in a highball glass. Garnish with a grapefruit wedge. Natalie Shure Love On The Rocks ½     parts SVEDKA Raspberry ½     part cinnamon syrup ¾     part sour mix Instructions: Build in a shaker. Shake and strain in a rocks glass. Garnish with a raspberries and a cinnamon stick.]]> GOP_FrenchKiss_4c_0208

Floating on Cloud 9
2     parts Pinnacle Whipped Vodka
1     part DeKuyper Strawberry
2     parts half & half
1     cup ice

Instructions: Blend all the ingredients until smooth. Pour into a martini glass. Garnish rim with crushed strawberry candy.

Bleeding Heart
½     oz. pomegranate or
raspberry vodka
Fresh cranberries
Polar Pomegranate or Cherry Pomegranate Seltzer
2     tablespoons frozen cranberry juice (concentrate)

Instructions: Combine the vodka and cranberry concentrate in the bottle of a glass. Add the fresh cranberries, then the seltzer, and watch it bleed before drinking with abandon.

Wild Strawberry Seduction
2     oz. SKYY Infusions Wild Strawberry
1     oz. fresh lemon juice
1     oz. apple juice
½     oz. honey solution
2     medium basil leaves
2     medium strawberries

Instructions: Muddle basil, strawberries and lemon juice. Add remaining ingredients. Shake and double strain into coupe glass.

Kentucky Kiss
1     part Maker’s Mark  Bourbon
Chilled Martinelli’s Sparkling
Apple Cider
Maraschino cherry

Instructions: Add bourbon to a champagne flute and fill with chilled sparkling apple cider. Add a maraschino cherry.

Pink Passion
2     parts Porton pisco
1     part pomegranate juice
1     part tangerine juice
Sugar to taste
Pomegranate seeds for garnish

Instructions: Combine ingredients in a shaker with ice. Shake well and strain into a martini glass. Garnish with pomegranate seeds.

The Anejo Kiss
1½     oz. Partida Anejo
½     oz. Creme de cacao (white)
1     oz. Amarula cream

Instructions: Mix ingredients in a shaker with ice, and shake well. Strain into a chilled martini glass.

TY KU Blushing Date
2     oz. TY KU Soju
½     oz. raspberry liqueur
1     oz. pink grapefruit juice
Splash of grenadine

Instructions: Shake hard and pour into a martini glass. Garnish with a sugar rim.

Cupid’s Arrow
2     oz. Vikingfjord 80 Proof
2     dashes Campari
3     oz. tonic water
Grapefruit

Instructions: Build ingredients on cube ice in a highball glass. Garnish with a grapefruit wedge.
Natalie Shure

Love On The Rocks
½     parts SVEDKA Raspberry
½     part cinnamon syrup
¾     part sour mix
Instructions: Build in a shaker. Shake and strain in a rocks glass. Garnish with a raspberries and a cinnamon stick.

The post Fall in love with these Valentine’s Day cocktails appeared first on Metro.us.

]]> http://www.metro.us/newyork/entertainment/2013/02/13/fall-in-love-with-these-valentines-day-cocktails/feed/ 0 We raid the shelves for some low-calorie cocktails http://www.metro.us/newyork/entertainment/2012/03/07/we-raid-the-shelves-for-some-low-calorie-cocktails/ http://www.metro.us/newyork/entertainment/2012/03/07/we-raid-the-shelves-for-some-low-calorie-cocktails/#comments Wed, 07 Mar 2012 18:48:28 +0000 Metro Archive http://metro.1over0.com/newyork/uncategorized/2012/03/07/we-raid-the-shelves-for-some-low-calorie-cocktails/

Refine mixers Booze is far from low-calorie, but even worse are the syrupy cocktail mixes and sugar-packed juices that go into a cocktail. Before you resign yourself to a life of rum-and-Diet Coke, check out the zero-calorie mixers from Refine. Available in Mojito, Margarita and Cosmo blends, they’re made with all-natural ingredients and sweetened with Stevia. Are they healthy? Probably not. But neither is cranberry juice after it hits the pool with vodka. $10, www.refinemixers.com
Skinnygirl White Cranberry Cosmo You’ve likely met the Skinnygirl Margarita by now. But it’s time you got to know her hot younger sister, White Cranberry Cosmo. At 100 calories per serving — or a little over 600 per bottle, party girl — it’s a satisfying, tart-and-tasty alternative to a frozen daiquiri disaster. Coming soon to the Skinnygirl shelf: a wine collection, cucumber-infused vodka and ready-to-serve pina coladas. $15, www.skinnygirlcocktails.com
Voli light vodkas Voli’s light vodkas — available in flavors such as lemon, espresso-vanilla and raspberry-cocoa— have between 25-40 percent fewer calories than the usual suspects. Which is great, but not a free pass to start spiking milkshakes. Go all the way and pair it with other low-cal ingredients for a cocktail such as the “Blushing Berry” (below), which packs a modest 130 calories.  $20, www.volispirits.com Toast smart with: The Blushing Berry What’s in it:
   
1.5 oz. Raspberry-Cocoa Voli
.5 oz. Raspberry liqueur
Splash of diet cranberry juice How to make it:
Combine ingredients in a cocktail shaker and pour into a rocks glass over ice. Garnish with a raspberry and lime twist before serving. ]]>

Refine mixers

Booze is far from low-calorie, but even worse are the syrupy cocktail mixes and sugar-packed juices that go into a cocktail. Before you resign yourself to a life of rum-and-Diet Coke, check out the zero-calorie mixers from Refine. Available in Mojito, Margarita and Cosmo blends, they’re made with all-natural ingredients and sweetened with Stevia. Are they healthy? Probably not. But neither is cranberry juice after it hits the pool with vodka. $10, www.refinemixers.com


Skinnygirl White Cranberry Cosmo

You’ve likely met the Skinnygirl Margarita by now. But it’s time you got to know her hot younger sister, White Cranberry Cosmo. At 100 calories per serving — or a little over 600 per bottle, party girl — it’s a satisfying, tart-and-tasty alternative to a frozen daiquiri disaster. Coming soon to the Skinnygirl shelf: a wine collection, cucumber-infused vodka and ready-to-serve pina coladas. $15, www.skinnygirlcocktails.com


Voli light vodkas

Voli’s light vodkas — available in flavors such as lemon, espresso-vanilla and raspberry-cocoa— have between 25-40 percent fewer calories than the usual suspects. Which is great, but not a free pass to start spiking milkshakes. Go all the way and pair it with other low-cal ingredients for a cocktail such as the “Blushing Berry” (below), which packs a modest 130 calories.  $20, www.volispirits.com

Toast smart with:

The Blushing Berry

What’s in it:
   
1.5 oz. Raspberry-Cocoa Voli
.5 oz. Raspberry liqueur
Splash of diet cranberry juice

How to make it:
Combine ingredients in a cocktail shaker and pour into a rocks glass over ice. Garnish with a raspberry and lime twist before serving.

The post We raid the shelves for some low-calorie cocktails appeared first on Metro.us.

]]> http://www.metro.us/newyork/entertainment/2012/03/07/we-raid-the-shelves-for-some-low-calorie-cocktails/feed/ 0 Give me a drink and I’ll shut up http://www.metro.us/newyork/entertainment/2012/03/07/give-me-a-drink-and-ill-shut-up/ http://www.metro.us/newyork/entertainment/2012/03/07/give-me-a-drink-and-ill-shut-up/#comments Wed, 07 Mar 2012 17:52:48 +0000 Metro Archive http://metro.1over0.com/newyork/uncategorized/2012/03/07/give-me-a-drink-and-ill-shut-up/  
Reif's Tavern, established 1942 was the place.  It was a warm day for the end of February and the drink of choice was an ice-cold beer. PBRs are only $2 until 7 p.m., every day. That’s the New York deal of the century.
 
We grabbed our glasses and headed for the backyard. We came to this bar when we explored the Yorkville neighborhood, even before we lived in Manhattan. I loved it then, and I love it now. The fire escapes from surrounding buildings hover over the outdoor cement space, and in the summer months, clotheslines hang between the tenements. It takes me back in time.
 
Today, there was a surprise visitor crawling up one of the garbage cans. It was approximately 12" long, not including the tail. No need to elaborate. I felt the immediate desire to drink my beer inside the bar.
 
We snatched two seats. There were only a few regulars. The bartender was Ray, and he was just as sweet as they come.  The song playing was "New York, New York" by Sinatra. "I Love New York, and I’ll never leave," Ray commented as he sang the lyrics.  "I’ve lived here my whole life and I still love it." He was born and raised in Spanish Harlem and now lives near the tavern at 92nd and 2nd Avenue. He is a full-timer at Reif's.
 
There were a couple of women too. Lynne, who works for the Metropolitan Museum of Art, had consumed a few before we arrived. She’s proud of her $1,100 per month rent for an apartment a few blocks away. I get a charge out of rent-stabilization stories in Manhattan, especially considering the price I pay (as a newbie) for 900 square feet. Why didn’t I move here in 1990?
 
The character of the night was a gentleman named "Too Tall." I’ll guess that he was awarded the nickname because he’s just that — too tall.  Never did get his real name. He was about 6 feet 4 inches with messy white hair, a mustache, and a rather rough looking face, but a gentle demeanor. He sat quietly, drinking his poison, as the ruckus went on around him.
 
This was a wild and colorful bunch. They went to breakfast the previous weekend, then partied for hours but had no bar tab.  Or maybe they just didn't remember.
 
From Sinatra to Axel Rose to Springsteen, the music ranges like the ages. All are welcome at Reif's.
 
Ray started mixing kamikazes on the house and we had a few, but we just can't handle them like we used to. We guzzled the last sips by 8, and our heads were still throbbing on Wednesday morning. What happened to the days of closing the bar and waking up at 7?
 
Our next visit to this 70-year-old establishment, or another divey drinking post in Manhattan should not be on a school night. But then again, Tuesdays can be rough in the big city. For more, follow me on Twitter or on Tracy’s New York Life.]]> Last week was a rough one.  There’s nothing like a cocktail to ease the stress and pain of life in the big city — on a Tuesday.  Happy hour is not the norm for me. Usually, I am content with a glass or two of red wine in my New York apartment. But today, I needed a different scene. I texted my husband and we met at 6 pm.
 
Reif’s Tavern, established 1942 was the place.  It was a warm day for the end of February and the drink of choice was an ice-cold beer. PBRs are only $2 until 7 p.m., every day. That’s the New York deal of the century.
 
We grabbed our glasses and headed for the backyard. We came to this bar when we explored the Yorkville neighborhood, even before we lived in Manhattan. I loved it then, and I love it now. The fire escapes from surrounding buildings hover over the outdoor cement space, and in the summer months, clotheslines hang between the tenements. It takes me back in time.
 
Today, there was a surprise visitor crawling up one of the garbage cans. It was approximately 12″ long, not including the tail. No need to elaborate. I felt the immediate desire to drink my beer inside the bar.
 
We snatched two seats. There were only a few regulars. The bartender was Ray, and he was just as sweet as they come.  The song playing was “New York, New York” by Sinatra. “I Love New York, and I’ll never leave,” Ray commented as he sang the lyrics.  “I’ve lived here my whole life and I still love it.” He was born and raised in Spanish Harlem and now lives near the tavern at 92nd and 2nd Avenue. He is a full-timer at Reif’s.
 
There were a couple of women too. Lynne, who works for the Metropolitan Museum of Art, had consumed a few before we arrived. She’s proud of her $1,100 per month rent for an apartment a few blocks away. I get a charge out of rent-stabilization stories in Manhattan, especially considering the price I pay (as a newbie) for 900 square feet. Why didn’t I move here in 1990?
 
The character of the night was a gentleman named “Too Tall.” I’ll guess that he was awarded the nickname because he’s just that — too tall.  Never did get his real name. He was about 6 feet 4 inches with messy white hair, a mustache, and a rather rough looking face, but a gentle demeanor. He sat quietly, drinking his poison, as the ruckus went on around him.
 
This was a wild and colorful bunch. They went to breakfast the previous weekend, then partied for hours but had no bar tab.  Or maybe they just didn’t remember.
 
From Sinatra to Axel Rose to Springsteen, the music ranges like the ages. All are welcome at Reif’s.
 
Ray started mixing kamikazes on the house and we had a few, but we just can’t handle them like we used to. We guzzled the last sips by 8, and our heads were still throbbing on Wednesday morning. What happened to the days of closing the bar and waking up at 7?
 
Our next visit to this 70-year-old establishment, or another divey drinking post in Manhattan should not be on a school night. But then again, Tuesdays can be rough in the big city.

For more, follow me on Twitter or on Tracy’s New York Life.

The post Give me a drink and I’ll shut up appeared first on Metro.us.

]]> http://www.metro.us/newyork/entertainment/2012/03/07/give-me-a-drink-and-ill-shut-up/feed/ 0 Super Bowl cocktails to please any fan http://www.metro.us/newyork/lifestyle/2012/02/03/super-bowl-cocktails-to-please-any-fan/ http://www.metro.us/newyork/lifestyle/2012/02/03/super-bowl-cocktails-to-please-any-fan/#comments Fri, 03 Feb 2012 17:40:50 +0000 Metro Archive http://metro.1over0.com/newyork/uncategorized/2012/02/03/super-bowl-cocktails-to-please-any-fan/ For the Giants fans Big Blue A variation on the classic Manhattan, this drink epitomizes the tradition and valor of one of the most successful franchises in football history. -- 2 oz rye whiskey
-- 1/2 oz sweet vermouth
-- 2-3 dashes bitters
-- fresh blueberries for garnish Preparation: Pour the ingredients into a mixing glass with ice cubes. Stir well. Strain into a chilled cocktail glass. Garnish with blueberries.
Manning Special Cool and calm under pressure – this is a drink befitting a field-general
Ingredients: -- 1/4 cup fresh blueberries
-- 1 small lime wedge
-- 1 1/2 teaspoons sugar
-- 1 1/2 ounces gin
-- 1/2 oz grenadine
-- Ice
-- 2 oz chilled club soda Preparation: Muddle 15 blueberries with the lime wedge and sugar. Add the gin and ice and shake well. Strain into a highball glass half-filled with ice, top with the club soda and garnish with the remaining blueberries. For the Patriots fans Brady Bomb One of the greatest players of all-time begets a drink fitting his explosive and game-changing ability. Ingredients: -- 1 oz cherry vodka
-- 3 oz Red Bull energy drink
-- 1 splash grenadine syrup Preparation: Pour vodka and Red Bull energy drink into a small glass. Add grenadine slowly so it sinks to the bottom without mixing for a layered effect.
The Gronk Named for one of the most prolific pass catching tight ends in the league, this drink is perfect for celebrating your love for everything Pats. Ingredients: -- 1 1/2 oz tequila
-- 1/2 oz white crème de cacao
-- 1/2 oz blue curaçao
-- 1/2 oz cream
-- Maraschino cherry for garnish Preparation: Pour the ingredients into a cocktail shaker with ice. Shake well. Strain into a chilled cocktail glass or in an ice-filled old-fashioned glass. Garnish with a maraschino cherry.]]> This Sunday’s big game is all about wings and beer, but for the more
refined fan, may we present Super Bowl cocktails.

These festive fan-themed libations borrowed from the Borgata Hotel Casino in Atlantic City will have you rooting for your team in style. Even the most ‘spirited’ fans of both the New York Giants and the New England Patriots can find common ground with these creative mixes. Cheers!

For the Giants fans

Big Blue

A variation on the classic Manhattan, this drink epitomizes the tradition and valor of one of the most successful franchises in football history.

– 2 oz rye whiskey
– 1/2 oz sweet vermouth
– 2-3 dashes bitters
– fresh blueberries for garnish

Preparation:

Pour the ingredients into a mixing glass with ice cubes. Stir well. Strain into a chilled cocktail glass. Garnish with blueberries.

Manning Special

Cool and calm under pressure – this is a drink befitting a field-general
Ingredients:

– 1/4 cup fresh blueberries
– 1 small lime wedge
– 1 1/2 teaspoons sugar
– 1 1/2 ounces gin
– 1/2 oz grenadine
– Ice
– 2 oz chilled club soda

Preparation:

Muddle 15 blueberries with the lime wedge and sugar. Add the gin and ice and shake well. Strain into a highball glass half-filled with ice, top with the club soda and garnish with the remaining blueberries.

For the Patriots fans

Brady Bomb

One of the greatest players of all-time begets a drink fitting his explosive and game-changing ability.

Ingredients:

– 1 oz cherry vodka
– 3 oz Red Bull energy drink
– 1 splash grenadine syrup

Preparation:

Pour vodka and Red Bull energy drink into a small glass. Add grenadine slowly so it sinks to the bottom without mixing for a layered effect.

The Gronk

Named for one of the most prolific pass catching tight ends in the league, this drink is perfect for celebrating your love for everything Pats.

Ingredients:

– 1 1/2 oz tequila
– 1/2 oz white crème de cacao
– 1/2 oz blue curaçao
– 1/2 oz cream
– Maraschino cherry for garnish

Preparation:

Pour the ingredients into a cocktail shaker with ice. Shake well. Strain into a chilled cocktail glass or in an ice-filled old-fashioned glass. Garnish with a maraschino cherry.

The post Super Bowl cocktails to please any fan appeared first on Metro.us.

]]> http://www.metro.us/newyork/lifestyle/2012/02/03/super-bowl-cocktails-to-please-any-fan/feed/ 0 Beer cocktails to make during the Super Bowl http://www.metro.us/newyork/lifestyle/2012/01/30/beer-cocktails-to-make-during-the-super-bowl/ http://www.metro.us/newyork/lifestyle/2012/01/30/beer-cocktails-to-make-during-the-super-bowl/#comments Mon, 30 Jan 2012 17:14:44 +0000 Metro Archive http://metro.1over0.com/newyork/uncategorized/2012/01/30/beer-cocktails-to-make-during-the-super-bowl/ Trini Cherry Shandy
1½ oz. Denizen Rum
½ oz. St. Germain Elderflower
½ oz. Lemon Juice
1 tsp. Maraschino Liqueur
Cherry Lambic
Hefeweizen Pour all ingredients, except beer, into a mixing tin. Add ice and shake. Strain into a tall glass and top with equal parts Cherry Lambic and Hefeweizen. Garnish with a lemon wedge.

Dutch Air Mail
2 oz. Denizen Rum
½ oz. honey syrup*
½ oz. lime juice
Dutch lager beer (Heineken or similar)
Splash of pink grapefruit
 juice
Pour all ingredients, except beer, into mixing tin. Add ice and shake. Strain into a tall glass and top with beer. Garnish with a grapefruit peel  over the glass. (*Cut 2 tbsp. honey with 1 tbsp. hot water and stir or shake.) Bombs Away
1 oz. Captain Morgan
½ oz. TY KU Sake Black
¼ oz. TY KU Citrus Liqueur
½ oz. simple syrup
4 oz. Hoegaarden Pour beer into a pint glass. In a separate double shot glass, combine the rest of the ingredients and serve separately. To drink, drop shot glass in beer and drink together. Want to turn your drink into a game? Take a sip whenever a team scores or whenever a quarterback throws a bomb and it’s caught. ]]> Trini Cherry Shandy
1½ oz. Denizen Rum
½ oz. St. Germain Elderflower
½ oz. Lemon Juice
1 tsp. Maraschino Liqueur
Cherry Lambic
Hefeweizen

Pour all ingredients, except beer, into a mixing tin. Add ice and shake. Strain into a tall glass and top with equal parts Cherry Lambic and Hefeweizen. Garnish with a lemon wedge.

Dutch Air Mail
2 oz. Denizen Rum
½ oz. honey syrup*
½ oz. lime juice
Dutch lager beer (Heineken or similar)
Splash of pink grapefruit
 juice
Pour all ingredients, except beer, into mixing tin. Add ice and shake. Strain into a tall glass and top with beer. Garnish with a grapefruit peel  over the glass. (*Cut 2 tbsp. honey with 1 tbsp. hot water and stir or shake.)

Bombs Away
1 oz. Captain Morgan
½ oz. TY KU Sake Black
¼ oz. TY KU Citrus Liqueur
½ oz. simple syrup
4 oz. Hoegaarden

Pour beer into a pint glass. In a separate double shot glass, combine the rest of the ingredients and serve separately. To drink, drop shot glass in beer and drink together. Want to turn your drink into a game? Take a sip whenever a team scores or whenever a quarterback throws a bomb and it’s caught.

The post Beer cocktails to make during the Super Bowl appeared first on Metro.us.

]]> http://www.metro.us/newyork/lifestyle/2012/01/30/beer-cocktails-to-make-during-the-super-bowl/feed/ 0 Leftover bubbly? Use it wisely http://www.metro.us/newyork/entertainment/2012/01/04/leftover-bubbly-use-it-wisely/ http://www.metro.us/newyork/entertainment/2012/01/04/leftover-bubbly-use-it-wisely/#comments Wed, 04 Jan 2012 18:50:18 +0000 Metro Archive http://metro.1over0.com/newyork/uncategorized/2012/01/04/leftover-bubbly-use-it-wisely/

Holiday Cheer Ingredients:
.5 oz. blackberry puree
Champagne Directions:
In a champagne flute, add blackberry puree. Fill to top with champagne. Garnish with a fresh blackberry. Recipe courtesy of:
Warwick New York Hotel, 65 W. 54th St. 212-247-2700 www.warwickhotelny.com Red Poinsettia Cocktail Ingredients:
½ cup vodka
¼ cup champagne
½ cup cranberry juice crushed ice
3 strips of orange zest Directions: Mix together and served chilled in a wine glass. Recipe courtesy of:
Redeye Grill, 890 Seventh Ave., 212-541-9000 www.redeyegrill.com

Italian Apple
   
1 tsp diced apples
1 oz apple brandy
Squeeze of fresh lemon
Top with prosecco
Serve garnished with apple slice Directions: Mix ingredients together. Serve in a champagne flute. Recipe courtesy of: Down in the warmth of Winter Park, Fla., Luma on Park and Prato, two notable restaurants from chef Brandon McGlamery (formerly of French Laundry and Chez Panisse), feature the Italian Apple. The Sanguine
   
½ oz. Absolut Mandrin
½ oz. Campari
½ oz. Triple Sec
¾ oz. blood orange juice
¼ oz. lemon juice
4 drops of rosewater Directions: Shake and strain into a chilled coupe. Top with sparkling rose or champagne. Spray with rosewater and garnish with a white rose petal if the mood strikes you. Recipe courtesy of:  
Saxon + Parole, 316 Bowery, 212-254-0350 www.saxonandparole.com ]]> Still have a few bottles remaining from your New Year’s Eve fete? Spruce
it up with these recipes.



Holiday Cheer

Ingredients:
.5 oz. blackberry puree
Champagne

Directions:
In a champagne flute, add blackberry puree. Fill to top with champagne. Garnish with a fresh blackberry.

Recipe courtesy of:
Warwick New York Hotel, 65 W. 54th St. 212-247-2700 www.warwickhotelny.com

Red Poinsettia Cocktail

Ingredients:
½ cup vodka
¼ cup champagne
½ cup cranberry juice crushed ice
3 strips of orange zest

Directions: Mix together and served chilled in a wine glass.

Recipe courtesy of:
Redeye Grill, 890 Seventh Ave., 212-541-9000 www.redeyegrill.com

Italian Apple
   
1 tsp diced apples
1 oz apple brandy
Squeeze of fresh lemon
Top with prosecco
Serve garnished with apple slice

Directions: Mix ingredients together. Serve in a champagne flute.

Recipe courtesy of: Down in the warmth of Winter Park, Fla., Luma on Park and Prato, two notable restaurants from chef Brandon McGlamery (formerly of French Laundry and Chez Panisse), feature the Italian Apple.

The Sanguine
   
½ oz. Absolut Mandrin
½ oz. Campari
½ oz. Triple Sec
¾ oz. blood orange juice
¼ oz. lemon juice
4 drops of rosewater

Directions: Shake and strain into a chilled coupe. Top with sparkling rose or champagne. Spray with rosewater and garnish with a white rose petal if the mood strikes you.

Recipe courtesy of:  
Saxon + Parole, 316 Bowery, 212-254-0350 www.saxonandparole.com

The post Leftover bubbly? Use it wisely appeared first on Metro.us.

]]> http://www.metro.us/newyork/entertainment/2012/01/04/leftover-bubbly-use-it-wisely/feed/ 0 Tuaca chills out http://www.metro.us/newyork/entertainment/2011/11/02/tuaca-chills-out/ http://www.metro.us/newyork/entertainment/2011/11/02/tuaca-chills-out/#comments Wed, 02 Nov 2011 17:41:00 +0000 Metro Archive http://metro.1over0.com/newyork/uncategorized/2011/11/02/tuaca-chills-out/ What we’re drinking
Tuaca, a vanilla-citrus liqueur that’s now on shelves in a high-tech new bottle designed by tattoo artist Corey Miller. His design is printed in “thermochromatic” ink — a fancy word that just means it changes color with the temperature. Avoid trying to namecheck this one too late into the night. What it tastes like
Christmas with the cool side of your family. Italian brandies are blended with Madagascar vanilla and Mediterranean citrus fruits for a warm, smooth sip. Drink it like this
Straight up and chilled (aka when the bottle turns blue). Mix it with
Tuaca’s pretty versatile, and is right at home in fruity cocktails where you might usually add vodka (think pineapple and cranberry juice bases), lending a little hint of autumn. Or, go all out and use it to spike warm apple cider for a seriously cuddly cocktail. Cocktail of the week The Tuaca Ginger-Lime What’s in it:
 
1.5 oz. chilled Tuaca
2 oz. ginger ale
2 lime wedges How to make it:
Pour Tuaca in a lowball glass over ice. Fill with ginger ale. Squeeze lime in, and mix.
]]> What we’re drinking
Tuaca, a vanilla-citrus liqueur that’s now on shelves in a high-tech new bottle designed by tattoo artist Corey Miller. His design is printed in “thermochromatic” ink — a fancy word that just means it changes color with the temperature. Avoid trying to namecheck this one too late into the night.

What it tastes like
Christmas with the cool side of your family. Italian brandies are blended with Madagascar vanilla and Mediterranean citrus fruits for a warm, smooth sip.

Drink it like this
Straight up and chilled (aka when the bottle turns blue).

Mix it with
Tuaca’s pretty versatile, and is right at home in fruity cocktails where you might usually add vodka (think pineapple and cranberry juice bases), lending a little hint of autumn. Or, go all out and use it to spike warm apple cider for a seriously cuddly cocktail.

Cocktail of the week

The Tuaca Ginger-Lime

What’s in it:
 
1.5 oz. chilled Tuaca
2 oz. ginger ale
2 lime wedges

How to make it:
Pour Tuaca in a lowball glass over ice. Fill with ginger ale. Squeeze lime in, and mix.

The post Tuaca chills out appeared first on Metro.us.

]]> http://www.metro.us/newyork/entertainment/2011/11/02/tuaca-chills-out/feed/ 0 Rum cocktail roundup http://www.metro.us/newyork/lifestyle/2011/10/27/rum-cocktail-roundup/ http://www.metro.us/newyork/lifestyle/2011/10/27/rum-cocktail-roundup/#comments Thu, 27 Oct 2011 17:48:31 +0000 Metro Archive http://metro.1over0.com/newyork/uncategorized/2011/10/27/rum-cocktail-roundup/ Pedro’s Martinez Created by Bryan Schneider 1.5 oz Brugal 1888 Rum
.75 oz Carpano Antica Formula Vermouth
.25 oz  Lustau Pedro Ximenez Sherry
1 dash Bitterman's Mole Bitters
1 dash Angostura Bitters Stir and strain into a cocktail glass Garnish: lime twist Willie Mae Created by Maura McGuigan 1 oz Brugal Anejo
1 oz. Buffalo Trace Bourbon
.25 oz Vanilla spice syrup
3 oz. Organic milk Build in an Old Fashioned glass, stir briefly. Garnish with grated coffee bean. S.S. Resolute
   
Created by Maura McGuigan 1.5 oz Brugal Anejo
.5 oz Smith & Cross
.5 oz Marie Brizard Apry
.5 oz Fresh pineapple juice
.5 oz Simple syrup
1 egg yolk
2 dashes Agnostura
2 dashes Jerry Thomas’ Decanter Bitters Shake and strain over ice in Collins glass; garnish with pineapple and lime.
    ]]> While you may have thought rum season was long gone with the passing of the seasons, the bold flavors of the new spirit Brugal 1888  provide an excellent complement to those crisp fall and winter nights.

Evoking the quintessential flavors of fall — chocolate, roasted coffee beans, hints of cinnamon and dried fruit — Brugal 1888 can be found behind the bar at plenty of your favorite watering holes. But if you want to enjoy at home, here are a few recipes to try out.  

Pedro’s Martinez

Created by Bryan Schneider

1.5 oz Brugal 1888 Rum
.75 oz Carpano Antica Formula Vermouth
.25 oz  Lustau Pedro Ximenez Sherry
1 dash Bitterman’s Mole Bitters
1 dash Angostura Bitters

Stir and strain into a cocktail glass

Garnish: lime twist

Willie Mae

Created by Maura McGuigan

1 oz Brugal Anejo
1 oz. Buffalo Trace Bourbon
.25 oz Vanilla spice syrup
3 oz. Organic milk

Build in an Old Fashioned glass, stir briefly. Garnish with grated coffee bean.

S.S. Resolute
   

Created by Maura McGuigan

1.5 oz Brugal Anejo
.5 oz Smith & Cross
.5 oz Marie Brizard Apry
.5 oz Fresh pineapple juice
.5 oz Simple syrup
1 egg yolk
2 dashes Agnostura
2 dashes Jerry Thomas’ Decanter Bitters

Shake and strain over ice in Collins glass; garnish with pineapple and lime.
    

The post Rum cocktail roundup appeared first on Metro.us.

]]> http://www.metro.us/newyork/lifestyle/2011/10/27/rum-cocktail-roundup/feed/ 0 Get shaken & stirred this Halloween http://www.metro.us/newyork/lifestyle/2011/10/19/get-shaken-stirred-this-halloween/ http://www.metro.us/newyork/lifestyle/2011/10/19/get-shaken-stirred-this-halloween/#comments Wed, 19 Oct 2011 18:15:34 +0000 Metro Archive http://metro.1over0.com/newyork/uncategorized/2011/10/19/get-shaken-stirred-this-halloween/ Bobbing for Apples Time Martini Ingredients:
2 oz. Absolut vodka
2 oz. apple juice
½ oz. simple syrup
5 sprigs of fresh thyme
1 large green apple, peeled  and made into spheres with a melon baller
4 sprigs fresh thyme (for garnish, optional)

How to prepare: Place vodka, syrup, apple juice and thyme into cocktail shaker with ice cubes. Shake it. Strain into cocktail glass; add three apple balls and garnish with thyme sprigs if you’d like.
—Created by Sara Legenhausen Ghost Buster Ingredients:
1¼ oz. Karma tequila
1 oz. fresh pear nectar
½ oz. homemade sweet and sour
¼ oz. H. Walker pear Schnapps
1 lime wedge (squeezed)
1 dash Amoretti pumpkin spice edible perfume Garnish:
Bosc pear, hand-carved (see photo)
Cinnamon powder 
White sugar How to prepare: In the mixing glass, pour Karma Tequila and pear nectar (make sure you are using pear nectar and not pear juice — otherwise your drink will be runny and flavorless instead of smooth and slick). Next, add the homemade sweet and sour (mix 16 ounces of fresh squeezed lemon juice with 16 ounces of simple syrup). Finish by adding the pear Schnapps, Amoretti and a squeeze of a lime wedge (plus the lime) in the mixing glass. Fill the shaker with ice, pour the mix from the mixing glass into the shaker and shake your Ghost Buster. Pour into a cocktail glass rimmed with cinnamon sugar, and then garnish with a carved pear.
—Created by Karma Tequila

The Witch’s Eye Ingredients:
3-4 fresh grapes
1½ oz. Pisco
Sparkling sake
1 frozen whole grape (garnish) How to prepare: Muddle the grapes; add in Pisco, and strain contents into flute glass. Top with sparkling sake and add a frozen whole grape as a garnish.
— Created by Zengo Spider’s Kiss

Ingredients:
1 oz. Absolut vodka
1 oz. Midori liquor
½ oz. lemon syrup
Chocolate syrup
Grenadine
Chocolate covered orange for garnish (optional)

How to prepare: Use chocolate syrup to draw a Web in the martini glass and chill. Mix all ingredients together and strain into glass. Drizzle Grenadine down the side of the glass for blood effect.
—Sabina and Lorraine Belkin

Smashing Pumpkin Ingredients:
1½ oz. Svedka Vanilla
¾ oz. whole milk
¼ oz. simple sugar syrup
1 tsp. pumpkin pie syrup
¼ tbsp. fig jam How to prepare: Shake and strain into a martini glass and garnish with ground nutmeg on top.  
— Created by 1OAK
]]> Want your trick-or-treating loot in a cocktail glass instead of a bag?  Metro has you covered!  Here are creepy cocktails to put a spooky spin on any party.

Bobbing for Apples Time Martini

Ingredients:
2 oz. Absolut vodka
2 oz. apple juice
½ oz. simple syrup
5 sprigs of fresh thyme
1 large green apple, peeled  and made into spheres with a melon baller
4 sprigs fresh thyme (for garnish, optional)

How to prepare: Place vodka, syrup, apple juice and thyme into cocktail shaker with ice cubes. Shake it. Strain into cocktail glass; add three apple balls and garnish with thyme sprigs if you’d like.
—Created by Sara Legenhausen

Ghost Buster

Ingredients:
1¼ oz. Karma tequila
1 oz. fresh pear nectar
½ oz. homemade sweet and sour
¼ oz. H. Walker pear Schnapps
1 lime wedge (squeezed)
1 dash Amoretti pumpkin spice edible perfume

Garnish:
Bosc pear, hand-carved (see photo)
Cinnamon powder 
White sugar

How to prepare: In the mixing glass, pour Karma Tequila and pear nectar (make sure you are using pear nectar and not pear juice — otherwise your drink will be runny and flavorless instead of smooth and slick). Next, add the homemade sweet and sour (mix 16 ounces of fresh squeezed lemon juice with 16 ounces of simple syrup). Finish by adding the pear Schnapps, Amoretti and a squeeze of a lime wedge (plus the lime) in the mixing glass. Fill the shaker with ice, pour the mix from the mixing glass into the shaker and shake your Ghost Buster. Pour into a cocktail glass rimmed with cinnamon sugar, and then garnish with a carved pear.

—Created by Karma Tequila

The Witch’s Eye

Ingredients:
3-4 fresh grapes
1½ oz. Pisco
Sparkling sake
1 frozen whole grape (garnish)

How to prepare: Muddle the grapes; add in Pisco, and strain contents into flute glass. Top with sparkling sake and add a frozen whole grape as a garnish.
— Created by Zengo

Spider’s Kiss



Ingredients:
1 oz. Absolut vodka
1 oz. Midori liquor
½ oz. lemon syrup
Chocolate syrup
Grenadine
Chocolate covered orange for garnish (optional)

How to prepare: Use chocolate syrup to draw a Web in the martini glass and chill. Mix all ingredients together and strain into glass. Drizzle Grenadine down the side of the glass for blood effect.

—Sabina and Lorraine Belkin

Smashing Pumpkin

Ingredients:
1½ oz. Svedka Vanilla
¾ oz. whole milk
¼ oz. simple sugar syrup
1 tsp. pumpkin pie syrup
¼ tbsp. fig jam

How to prepare: Shake and strain into a martini glass and garnish with ground nutmeg on top.  
— Created by 1OAK

The post Get shaken & stirred this Halloween appeared first on Metro.us.

]]> http://www.metro.us/newyork/lifestyle/2011/10/19/get-shaken-stirred-this-halloween/feed/ 0 Building the perfect cocktail http://www.metro.us/newyork/entertainment/2011/10/12/building-the-perfect-cocktail/ http://www.metro.us/newyork/entertainment/2011/10/12/building-the-perfect-cocktail/#comments Wed, 12 Oct 2011 17:59:47 +0000 Metro Archive http://metro.1over0.com/newyork/uncategorized/2011/10/12/building-the-perfect-cocktail/ Find your balance “The first and most important tip is to make your cocktail balanced,” says Mautone. “What I mean is if you use too much lemon juice and not enough simple syrup or agave, the drink is going to taste highly acidic and it won’t feel refreshing — it’ll bother your stomach. It’s really about the right balance of alcoholic strength, acidity and sweetness.” And although there’s no exact ratio, Mautone imparted to us an old saying for a classic recipe: Two parts strong (that’s alcohol) one part weak (which would be a cordial or something similar) one part sour (lemon or lime juice) and one part sweet (simple syrup or agave). “Try to follow the recipe as close as possible and adjust according to your needs,” he says. ‘You can’t bruise the gin’ “You can’t shake or stir a drink too much,” says Mautone. “Most people give it one or two jiggles and then they go ‘Gee, this doesn’t taste as good as the bar or restaurant I had it at.’ You need an appropriate amount of dilution in a cocktail, the amount of water from melted ice really does make a difference. So stop being lazy — put a little muscle into it.” Use good ice When throwing a big party, we all hit up the grocery store for bags of ice. But if you’re having a smaller affair, impress your guest with perfect, shiny cubes. “Get a bunch of ice trays and fill them with hot tap water,” instructs Mautone,  “which will freeze slowly and therefore freeze very clear.” And if you’re feeling ambitious for your bigger events? “Pop your ice out of the ice tray, put them in a Ziploc bag and do multiple rounds.” Play up flavors Margaritas aren’t the only drinks deserving of salt. “Take a thin slice of cucumber and float it on top of your drink and sprinkle it with some smoked salt. Then it will gently infuse and flavor the drink without being overpowering.” Trends
   
Savory herbs: “One of my favorite trends is the use of savory herbs in cocktail making. It’s something I’ve been doing for a long time and I’m glad to see it take hold, whether it’s the use of sage, rosemary, thyme,” says Mautone. Wood-aging cocktails: “This a minitrend we’re working on. You take a cocktail like the Negroni and putting it into a small barrel and let it sit for a couple of days and then serve it at a party.” Drink this! GREY GOOSE Wise Old Sage
   
1½ parts GREY GOOSE La Poire flavored vodka
1 part agave nectar or simple syrup
½ part Canton ginger liqueur
½ part lime juice
4 fresh sage leaves
4 slices of cucumber Directions: In the bottom of a cocktail shaker place syrup, sage and cucumber and muddle thoroughly. Add ice and the remaining ingredients. Shake vigorously until the outside of shaker is frosted and beaded with sweat. Double strain into a cocktail glass and garnish with sage or cucumber.
]]> When we first met Nick Mautone, Grey Goose’s US ambassador, at the brand’s Blue Door series in the Hamptons, he was shaking up sunny, farm-to-table cocktails. But now that fall’s here and we’re about to hit cozy house party season, we checked in with the master mixologist for his tips on how to make a mean cocktail from the comfort of our kitchen.

Find your balance

“The first and most important tip is to make your cocktail balanced,” says Mautone. “What I mean is if you use too much lemon juice and not enough simple syrup or agave, the drink is going to taste highly acidic and it won’t feel refreshing — it’ll bother your stomach. It’s really about the right balance of alcoholic strength, acidity and sweetness.” And although there’s no exact ratio, Mautone imparted to us an old saying for a classic recipe: Two parts strong (that’s alcohol) one part weak (which would be a cordial or something similar) one part sour (lemon or lime juice) and one part sweet (simple syrup or agave). “Try to follow the recipe as close as possible and adjust according to your needs,” he says.

‘You can’t bruise the gin’

“You can’t shake or stir a drink too much,” says Mautone. “Most people give it one or two jiggles and then they go ‘Gee, this doesn’t taste as good as the bar or restaurant I had it at.’ You need an appropriate amount of dilution in a cocktail, the amount of water from melted ice really does make a difference. So stop being lazy — put a little muscle into it.”

Use good ice

When throwing a big party, we all hit up the grocery store for bags of ice. But if you’re having a smaller affair, impress your guest with perfect, shiny cubes. “Get a bunch of ice trays and fill them with hot tap water,” instructs Mautone,  “which will freeze slowly and therefore freeze very clear.” And if you’re feeling ambitious for your bigger events? “Pop your ice out of the ice tray, put them in a Ziploc bag and do multiple rounds.”

Play up flavors

Margaritas aren’t the only drinks deserving of salt. “Take a thin slice of cucumber and float it on top of your drink and sprinkle it with some smoked salt. Then it will gently infuse and flavor the drink without being overpowering.”

Trends
   
Savory herbs: “One of my favorite trends is the use of savory herbs in cocktail making. It’s something I’ve been doing for a long time and I’m glad to see it take hold, whether it’s the use of sage, rosemary, thyme,” says Mautone.

Wood-aging cocktails: “This a minitrend we’re working on. You take a cocktail like the Negroni and putting it into a small barrel and let it sit for a couple of days and then serve it at a party.”

Drink this!

GREY GOOSE Wise Old Sage
   
1½ parts GREY GOOSE La Poire flavored vodka
1 part agave nectar or simple syrup
½ part Canton ginger liqueur
½ part lime juice
4 fresh sage leaves
4 slices of cucumber

Directions: In the bottom of a cocktail shaker place syrup, sage and cucumber and muddle thoroughly. Add ice and the remaining ingredients. Shake vigorously until the outside of shaker is frosted and beaded with sweat. Double strain into a cocktail glass and garnish with sage or cucumber.

The post Building the perfect cocktail appeared first on Metro.us.

]]> http://www.metro.us/newyork/entertainment/2011/10/12/building-the-perfect-cocktail/feed/ 0