Liquored Up
Six seasonal drinks, created by Jason Kosmas of Employees Only, rated on a scale of one to delicious.
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(Photo: All by Davies + Starr)
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FOR WINTER: Kumquat Sangaree
(Kumquats candied with allspice served with demi-sec Champagne)
Smells like Christmas in a glass, with appropriately celebratory fizz, but a bit tart.
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FOR EARLY SPRING: Fraise Sauvage
(Wild strawberries, Tahitian vanilla with Plymouth gin and Champagne)
Frothy, with a slight creaminess courtesy of the vanilla. Goes down real easy.
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FOR LATE SPRING: Apricot Bellini
(Puréed ripe apricots and Prosecco)
A smooth, even sip. No bubbles-in-the-nose tingliness, and no aesthetically displeasing purée-lump at the bottom of the glass.
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FOR SUMMER: Wild-Berry Sangaree
(Blackberries, raspberries, red and black currants, topped with Brachetto and nutmeg)
Not cloyingly sweet, with a hint
of intrigue from the nutmeg.
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FOR EARLY FALL: White Wine Sangria
(Pears, grapes, lemons, Poire William liqueur, lemon juice, and Vinho Verde)
Kosmas warns, “This one’ll get you trashed.” Crisp, refreshing, and better the longer it sits.
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FOR LATE FALL: Petit Pommeau
(Calvados Busnel VSOP with lemon juice and simple syrup, topped off with sparkling cider)
Packs a puckery, citrus punch at first, but cider tones warm up as you drink.
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PrintFrom the Winter 2007 New York Wedding Guide
