The Recipe for NYC Cocktail Week

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!

Bashful Maiden

Contributed by Dushan Zaric, Macao Trading Co.

INGREDIENTS:

  • .5 oz Tanqueray Gin
  • .5 oz Elderflower liqueur
  • .75 oz Velvet falernum
  • .75 oz Lemon juice
  • 1 oz Cantaloupe puree

Garnish: Mint sprig
Glass: Cocktail

PREPARATION:
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.

Cloister

Contributed by St. John Frizell, Fort Defiance

INGREDIENTS:

  • 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
Glass: Cocktail

PREPARATION:

Add all the ingredients to a shaker and fill with ice. Shake, and strain into a cocktail glass. Garnish with a grapefruit twist.

Gold Rush

Contributed by Justin Noel, 1534

INGREDIENTS:

  • 2 oz Bulleit Bourbon
  • .75 oz Honey syrup (one part honey, one part water)
  • .75 oz Lemon juice

Glass: Rocks

PREPARATION:
Add all the ingredients to a shaker and fill with ice. Shake, and strain into a rocks glass filled with fresh ice.

Latin Quarter

Contributed by Thomas Waugh, Death & Company

INGREDIENTS:

  • Absinthe
  • 2 oz Zacapa 23 Rum
  • 1 tsp Sugar cane syrup
  • 1 dash Angostura Bitters
  • 1 dash Peychaud’s Bitters

Garnish: Lemon twist
Glass: Rocks

PREPARATION:
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.

Leilani’s Fizz

Contributed by Julie Reiner, Lani Kai

INGREDIENTS:

  • 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
Glass: Collins

PREPARATION:
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

INGREDIENTS:

  • 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

Glass: Martini

PREPARATION:
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.

Pathallus Molly

Contributed by Michael Neff and Kenneth McCoy, The Rum House

INGREDIENTS:

Garnish: Spicy pickled green beans
Glass: Cocktail

PREPARATION:
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.

Peach Pepper

Contributed by Michael Neff and Kenneth McCoy, Ward III

INGREDIENTS:

  • 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
Glass: Rocks

PREPARATION:
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.

Tequila Go-To

Contributed by Jason Kosmas and Dushan Zaric, Employees Only

INGREDIENTS:

  • 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

Glass: Collins

PREPARATION:
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.

Locations: New York
Series & Type: Travel Trends

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