After thousands of delicious cocktails and countless tasty appetizers, Liquor.com’s first annual NYC Cocktail Week came to an end last Wednesday.
We’d like to thank all the people who came out and helped us celebrate the city’s amazing bars and talented bartenders. Of course NYCW couldn’t have happened without the 17 incredible participating establishments whose enthusiasm and creativity continually entertain and inspire us. That’s not to mention our spirits sponsors, Bulleit Bourbon, Don Julio Tequila, Ketel One Vodka, Tanqueray No. Ten Gin and Zacapa Rum, and our charity partners, The Museum of the American Cocktail in New Orleans and City Harvest, whose work we were honored to support.
The response to the event has been greater than what we could have ever hoped for, with coverage in dozens of newspapers, magazines and websites, including The New York Times, The New York Daily News, Time Out New York, Metro, Grub Street and Serious Eats.
While NYC Cocktail Week won’t be held again until next spring, you can enjoy nine of the drinks served during the inaugural event in the meantime. You’ll find recipes from watering holes including 1534, Clover Club, Death & Company, Employees Only, Ward III and many more below.
We raise a glass to you!
Contributed by Dushan Zaric, Macao Trading Co.
- .5 oz Tanqueray Gin
- .5 oz Elderflower liqueur
- .75 oz Velvet falernum
- .75 oz Lemon juice
- 1 oz Cantaloupe puree
Garnish: Mint sprig
Add all the ingredients to a shaker and fill with ice. Shake vigorously for 7 to 8 seconds and strain into a chilled cocktail glass. Slap a mint sprig in the palm of your hand and use to garnish the drink.
Contributed by St. John Frizell, Fort Defiance
- 1.5 oz Tanqueray No. Ten Gin
- .25 to .5 oz Yellow Chartreuse
- .5 oz Grapefruit juice
- .25 oz Lemon juice
- .25 oz Simple syrup (one part sugar, one part water)
Garnish: Grapefruit twist
Add all the ingredients to a shaker and fill with ice. Shake, and strain into a cocktail glass. Garnish with a grapefruit twist.
Contributed by Justin Noel, 1534
- 2 oz Bulleit Bourbon
- .75 oz Honey syrup (one part honey, one part water)
- .75 oz Lemon juice
Add all the ingredients to a shaker and fill with ice. Shake, and strain into a rocks glass filled with fresh ice.
Contributed by Thomas Waugh, Death & Company
- 2 oz Zacapa 23 Rum
- 1 tsp Sugar cane syrup
- 1 dash Angostura Bitters
- 1 dash Peychaud’s Bitters
Garnish: Lemon twist
Rinse a chilled rocks glass with absinthe and set aside. Add the remaining ingredients to a mixing glass and fill with ice. Stir, and strain into the prepared glass. Garnish with a lemon twist.
Contributed by Julie Reiner, Lani Kai
- 2 Lychee nuts
- 2 oz Tanqueray No. Ten Gin
- .75 oz Lemongrass syrup (steep chopped lemongrass in simple syrup and strain)
- .5 oz Lime juice
- .5 oz Lychee juice
- 1 oz Club soda
Garnish: Lemongrass stalk and lime wheel
In a shaker, muddle the lychee nuts. Add the remaining ingredients except the club soda and fill with ice. Shaker, and strain into a Collins glass filled with fresh ice. Top with the club soda and garnish with a lemongrass stalk and a lime wheel.
New York Sour
Contributed by Julie Reiner, Clover Club
- 2 oz Bulleit Rye Whiskey
- .75 oz Lemon juice
- .25 oz Orange juice
- .75 oz Simple syrup (one part sugar, one part water)
- .25 oz Red wine
Add all the ingredients except the wine to a shaker and fill with ice. Shake, and strain into a Martini glass. Float the wine on top.
Contributed by Michael Neff and Kenneth McCoy, The Rum House
Garnish: Spicy pickled green beans
In a mixing glass, muddle the cucumber. Add the remaining ingredients, fill with ice and stir. Double strain into a cocktail glass and garnish with two spicy pickled green beans.
Contributed by Michael Neff and Kenneth McCoy, Ward III
- 2 slices Fresh peach
- 1 pinch Whole white peppercorns
- .25 oz Fresh lime juice
- .5 oz Sweet vermouth
- .5 oz Bourbon
- 2 oz Ketel One Vodka
- 1 Egg white
- 2 to 3 dashes Angostura Bitters
Garnish: Peach slice
In a shaker, muddle the peach slices and peppercorns. Add the remaining ingredients except the bitters and fill with ice. Shake vigorously and double strain into a rocks glass. Float the bitters on top and garnish with a peach slice.
Contributed by Jason Kosmas and Dushan Zaric, Employees Only
- 1.5 oz Don Julio Blanco Tequila
- .75 oz Elderflower liqueur
- .75 oz Fresh lime juice
- 3 slices Cucumber
- 1 pinch Fresh mint
- Ginger ale
- Angostura Bitters
Add all the ingredients except the ginger ale and bitters to a shaker and fill with ice. Shake briefly and pour (unstrained) into a Collins glass. Top with ginger ale and a dash of bitters.