While the pros who’ve been manning the bar for many years certainly know their stuff, it’s the up-and-comers that we’ve got our eyes on these days. So who better to ask for Fourth of July drink ideas than some of the bartenders from Zagat’s 30 Under 30, a list celebrating the NYC food and drink scene’s next big things? Read on for these young’uns’ suggestions.
Jack McGarry, 24, Co-owner and Head Bartender at The Dead Rabbit Grocery & Grog
To a shaker, add:
1.5 oz. Chateau du Breuil VSOP Calvados
¾ oz. Graham’s LBV Port Wine
¾ oz. lemon juice
½ oz. lemon sherbet
¾ oz. cucumber extract
1 tsp. of red currant jelly
Add ice and shake vigorously. Then add 1.5 oz. cucumber soda. Strain in an ice-filled wine glass. Garnish with freshly grated nutmeg.
Brandon Duff, 24, Head Bartender at Atera
Red & White Stripes
1.5 oz. white whiskey
½ oz. sweet vermouth
¾ oz. pickled white strawberry juice with clove, coriander and peppercorn
¼ oz. lemon
1 oz. strawberry juice
Float strawberry tincture
Add white whiskey, sweet vermouth, and white strawberry pickle juice into double rocks glass, add ice rock and stir. Dry shake lemon and strawberry juice in separate tin and float on top of drink built in double rocks glass. Garnish with strawberry and daisy petals.
Bridget C. Firtle, 28, Founder and Distiller at The Noble Experiment NYC
’76 Mai Tai
2 oz. Owney’s Rum
½ oz. orgeat syrup
½ oz. Blue Curacao
½ oz. lime juice
Combine all ingredients in Shaker. Shake vigorously and strain into glass filled with crushed ice. Garnish with cherry.
Chad Walsh, 28, Beverage Manager, The Dutch
2 oz. Heaven Hill 80 Proof Bourbon
½ oz. simple syrup
10 mint leaves
Muddle mint in bottom of Julep Cup. Add simple, 1 oz. of Bourbon and crushed ice (about halfway full). Swizzle well, and then add remaining Bourbon. Fill to top with crushed ice, and pack like a Snow-Cone. Garnish with a large mint sprig.