23HOYT

Glitter

Ginger sugar*
1 bottle chilled Prosecco or dry sparkling wine
1 oz ginger syrup*

(1) Fill a ginger sugar–rimmed martini glass to ½ inch shy of the top with chilled Prosecco or sparkling wine.
(2) Finish with 1 oz of the ginger syrup.

?*Ginger sugar for rim: In a food processor, pulse together 6 cut-up, large pieces of candied ginger with ¼ cup granulated sugar. Do not overmix; doing so will cause the sugar to heat up and clump. You want to achieve an even, fine-grain texture. Place in a shallow bowl or rimmed plate large enough to accommodate the rim of your martini glass (or preferably a vintage coupe-shaped champagne glass). Set aside in a dry space.

**Ginger syrup: In a small saucepan over medium heat, combine 1 cup sugar and 1 cup water. Stir and heat until sugar is fully dissolved. Use a cheese grater to mince fresh ginger root until you have about ¼ cup of juice and ginger pulp. Combine the pulp and the simple syrup and let sit for 30 minutes to an hour in the refrigerator. Then pour through a sieve to remove the pulp.

 

ANDINA

Sacsayhuamán

1 ½ oz pepper vodka*
Passion fruit purée (Perfect Purée of Napa)
Simple syrup*
Cilantro

(1) Combine six parts passion fruit purée with four parts simple syrup.
(2) Pour 2 oz of passion fruit–simple syrup mix into a mixing glass.
(3) Add pepper vodka.
(4) Shake with ice, strain into a martini glass, and garnish with a cilantro leaf.

*Pepper vodka: Place 6 habanero peppers in a jar, fill with Monopolowa vodka, and store in a cool, dry place for about a week.

*Simple syrup: Gently heat 2 cups of sugar with one cup of water until sugar is completely dissolved.

 

BAR AVIGNON

Reservoir No. 5

1 ½ oz vodka (your favorite local brand)
¼ oz Clear Creek pear brandy
½ oz lemon juice, freshly squeezed
½ oz rosemary simple syrup*
3 or 4 dashes Angostura bitters
Pear slice

(1) Combine ingredients in a mixing glass.
(2) Shake with ice, strain into a martini glass, and garnish with a thin slice of pear.

*Rosemary simple syrup: Gently heat equal amounts of sugar with water until sugar is completely dissolved. Add one sprig of fresh rosemary to the hot syrup, leaving in until syrup cools to room temperature.

 

BEAUTY BAR

The Katie Bird

1 ½ oz vanilla-infused vodka
½ oz lime juice, freshly squeezed
1 oz ginger syrup
Cherry

(1) Combine ingredients in a mixing glass.
(2) Shake with ice, and strain into a martini glass.
(3) Top with soda, and garnish with a cherry.

 

BLITZ BAR (PEARL)

Warm Happiness (requires espresso maker)

½ oz whiskey
1 oz Kahlua
½ oz Tuaca
Whipped cream
Cinnamon

(1) Make a double espresso and pour into a heated coffee cup.
(2) Add whiskey, Kahlua, and Tuaca.
(3) Top with steamed milk and garnish with whipped cream and cinnamon.

 

BRANCH

Branchhattan

2 oz Old Overholt straight rye whiskey
1 oz Vya sweet vermouth
2 dashes Angostura bitters
1 dash orange bitters
Smoked cherries

(1) Combine ingredients in a mixing glass.
(2) Stir with ice for 45 seconds, strain into a martini glass, and garnish with smoked cherries.

 

BUNK BAR

Matt Brown Red Beer

1-2 oz Demitri’s Bloody Mary mix
Salt
2-4 limes
1 can Tecate

(1) Prepare a batch of Demitri’s Bloody Mary mix.
(2) Salt the rim of a pint glass and squeeze limes into glass.
(3) Pour Bloody Mary mix into glass and fill to top with Tecate, taking care not to let the beer hit the salt on the rim (or else, as Brown says, “It’ll foam like hell”).

 

THE COMMANDER’S WHISKEY BAR

Blood Orange Martini

½ blood orange, peeled
¾ oz 360 Mandarin Oragne vodka
¾ oz 360 Sorrento Lemon vodka
½ oz simple syrup*
Red sanding sugar

(1) Pre-chill martini glass.
(2) Muddle blood orange in a mixing glass.
(3) Add vodkas, simple syrup, and ice.
(4) Shake, and strain into sugar-rimmed martini glass.

*Simple syrup: Gently heat equal amounts of sugar with water until sugar is completely dissolved.

 

DAVIS STREET TAVERN

The Nomayo

1 lemon half
2 tsp Baker’s Sugar (superfine sugar)
¾ oz 12 Bridges Gin
½ oz Aperol
¼ oz St. Germain elderflower liqueur

(1) Squeeze juice from lemon half into a mixing glass.
(2) Add gin, Aperol, St. Germain, and sugar.
(3) Shake with ice for 5 to 10 seconds.
(4) Strain into ice-filled tumbler, and garnish with a lemon twist.

 

GRAND CENTRAL

Jeremiah Sweet Tea

2 lemon wedges
1 ½ oz Jeremiah Weed Sweet Tea Vodka
Nestea iced tea
Minute Maid lemonade

(1) Muddle lemon wedges in a pint glass.
(2) Fill glass with ice and add vodka.
(3) Pour in equal parts lemonade and iced tea.
(4) Shake with ice, serve in a pint glass, and garnish with lemon.

 

GOLD DUST MERIDIAN

Portland Perestroika

1 lime wedge
1 dash sugar
3 English cucumber wheels
2 oz Lovejoy vodka
½ oz pear nectar (Knudsen’s organic pear juice)

(1) Muddle lime and sugar with 6 ice cubes in a mixing glass.
(2) Add 2 cucumber wheels, vodka, and pear nectar.
(3) Shake with more ice and pour into a tumbler.
(4) Float remaining cucumber wheel on top and slide straws through.

 

LA MERDE

Virgin Suicide

1 ½ oz Hendrick’s gin
1 oz orange juice, freshly squeezed
½ oz St. Germain elderflower liqueur
Soda
Peychaud’s bitters

(1) Combine gin, orange juice, and St. Germain in a mixing glass.
(2) Shake well with ice.
(3) Pour into a collins glass.
(4) Top with a splash of soda and 3 or 4 dashes of Peychaud’s bitters.

 

MUMMY’S

Isis

1 oz Sauza Conmemorativo tequila
2-3 oz Champagne
Splash of orange juice

(1) Combine ingredients in a tumbler filled with ice.

 

PALM COURT AT THE BENSON HOTEL

The Baby Dill

3 slices cucumber
1 sprig dill
1 ¼ oz 12 Bridges gin
¼ oz simple syrup*
¼ oz fresh lemon juice

(1) Muddle two slices of cucumber and dill between two thin layers of ice until completely crushed.
(2) Add gin, simple syrup, lemon, and ice.
(3) Shake and strain into a well-chilled martini glass, and garnish with the remaining cucumber slice.

*Simple syrup: Gently heat equal amounts of sugar with water until sugar is completely dissolved.

 

PRODUCE ROW CAFE

Whiskey Ginger

1 ½ oz Buffalo Trace bourbon
4 oz Fentimans ginger beer
2 splashes of Peychaud’s bitters
A pinch of fresh, shaved ginger
Orange

(1) Pour bourbon, ginger beer, and bitters in a tumbler filled with ice.
(2) Add ginger and garnish with a slice of orange.

 

SECRET SOCIETY

Moscow Mule

2 lime wedges
2 oz Smirnoff vodka
Cock & Bull ginger beer

(1) Muddle lime wedges in the bottom of a copper mug or tumbler.
(2) Fill with ice and add vodka.
(3) Top with ginger beer.

 

SPIRIT OF ’77

The Norwegian Spy

1 ½ oz Clear Creek apple brandy
½ oz apricot brandy
¾ oz organic apple cider
½ oz lemon juice
2 dashes Angostura bitters
Sparkling wine

(1) Combine brandies, cider, lemon juice, and bitters in a mixing glass.
(2) Shake and double-strain into a tumbler with ice.
(3) Top with sparkling wine.

 

TRÉBOL

Margarita Trébol

2 oz Partida reposado tequila
½ oz egg whites
1 ½ oz lime juice, freshly squeezed
¼ oz agave syrup
Unsweetened pomegranate juice

(1) Combine tequila, egg whites, lime juice, and agave syrup in a mixing glass.
(2) Shake well, and pour into a salt-rimmed tumbler (either up or on the rocks, whatever your preference).
(3) Drizzle unsweetened pomegranate juice over the top.

 

VICTORY

The New Rose

2 oz brandy
½ oz Cherry Heering (a Danish cordial also used in Singapore Slings)
½ oz maraschino cherry liqueur (such as Luxardo)
½ oz lime juice, freshly squeezed
Maraschino cherry

(1) Combine ingredients in a mixing glass.
(2) Shake well with ice.
(3) Serve up, and garnish with a cherry.

 

VINO PARADISO

Handsome Ransom

1 ½ oz Ransom Old Tom gin
½ oz Luli vino chinato (aromatized wine)
¼ oz Dolin sweet vermouth

(1) Combine ingredients in a mixing glass.
(2) Shake well.
(3) Serve on the rocks in a tumbler, and garnish with an orange twist.