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The Booze Chain


Every week on New York’s food blog, Grub Street, a chef is asked to describe a favorite recently eaten restaurant dish. The following week, that dish’s chef nominates another memorable comestible, and so on—hence the name, Food Chain. Here we play the same game with bartenders.

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To kick things off, Grub Street editor Daniel Maurer suggests his favorite current drink:

The ’Cue
Made by: Adam Schuman at Fatty ’Cue (91 S. 6th St., nr. Berry St., Williamsburg; 718-599-3090)
Contents: Wray & Nephew overproof rum, smoked pineapple, lime juice, yuzu juice, Tabasco, Pernod ($8).
Maurer Says: “All of the smoky depth of barbecue without the grease and fat—and with the added spice and kick of yuzu and lime juice. Before a meal at Fatty, it’s like barbecue foreplay.”

Schumann’s Pick: The Gov’ner
Made by: Greg Seider at the Summit Bar (133 Ave. C, nr. 8th St.; no phone)
Contents: Yamazaki twelve-year whiskey, toasted cardamom-infused agave, Japanese yuzu, fresh orange juice ($12).
Schuman Says: “Whoever said that bartending isn’t the same as cooking is just incorrect. Here Greg is taking a Middle Eastern spice and pairing that acidic, herbaceous [yuzu] flavor with smoky scotch. It’s a really nice play on a sour.”

Seider’s Pick: Shiso-Cucumber Collins
Made by: Warren Hode at BondSt (6 Bond St., nr. Lafayette St.; 212-777-2500)
Contents: Hendrick’s gin, simple syrup, cucumber, shiso, lemon juice, yuzu-zest salt ($12).
Seider Says: “Shiso is a complex flavor, like cinnamon, and the cucumber blends in without any of the acid. Total harmony, flavorwise.”

Hode’s Pick: Creole Daiquiri
Made by: Jim Kearns and Lynnette Marrero at Rye House (11 W. 17th St., nr. Fifth Ave.; 212-255-7260)
Contents: Old New Orleans three-year rum, chorizo-infused Sombra mezcal, lime, pomegranate molasses, cane syrup, salt ($13).
Hode Says: “It’s a spin on a daiquiri, so it has to have an element of tartness to it. The chorizo reinforces the boldness of the other ingredients and gives it another layer of complexity.”

Marrero’s Pick: The Pale Rider
Made by: Phil Ward at Mayahuel (304 E. 6th St., nr. Second Ave.; 212-253-5888)
Contents: Dry fino sherry, jalapeño-infused tequila, lime juice, cucumber ($13).
Marrero says: “You want to drink something refreshing this time of year, not whiskey with a bunch of bitters. Jalapeños infused in tequilas are really fun, and sherry is a beautiful alternative to vermouth.”

Ward’s Pick: Campari and Soda
Made by: Matt DeVriendt at the JakeWalk (282 Smith St., at Sackett St., Carroll Gardens; 347-599-0294)
Contents: Campari, soda, orange twist ($7).
Ward Says: “It’s a great Sunday early-afternoon drink—like a grown-up soda. Campari isn’t really a palate cleanser so much as an aperitivo or digestif. I can drink many more than one and never get in trouble.”

DeVriendt’s Pick: Athol Brose #3
Made by: Julie Reiner at Clover Club (210 Smith St., nr. Butler St., Cobble Hill; 718-855-7939)
Contents: Glenfiddich twelve-year scotch, honey syrup, Peychaud’s bitters, cream float, nutmeg ($12).
Devriendt Says: “The honey gives it a little bit of sweetness, but it has a Guinness-like head on top. A nice boozy drink.”

Reiner’s Pick: The Sumo Collins
Made by: St. John Frizell at Fort Defiance (365 Van Brunt St., at Dikeman St., Red Hook; 347-453-6672)
Contents: Gordon’s gin, fizzy lemonade ($11).
Reiner Says: “It’s basically a 24-ounce, well-crafted Tom Collins in a very large Collins glass. It comes with a straw, and it’s not hard to drink at all. By the time you get to Red Hook, you’re really thirsty.”


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