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Make It Pop

Fizzy-cocktail recipes from five local drinkmasters.


1. Sevens
A juicy sparkler from Chaim Dauermann, head bartender at Gin Palace.

1 oz. Martin Miller’s Westbourne Strength gin
1/2 oz. apricot eau de vie
3/4 oz. orgeat
1/2 oz. lemon juice
2 oz. sparkling wine

1. Shake first 4 ingredients with ice.
2. Strain over ice into a 12-ounce glass.
3. Top with wine and garnish with an orange peel.


2. Cortez
A rich and nutty libation from Eamon Rockey, general manager at Betony.

For the cinnamon syrup:
10 cinnamon sticks
2 cups sugar

For the cocktail:
1 oz. Amontillado sherry
3/4 oz. lemon juice
3/4 oz. cinnamon syrup
Champagne to top

1. Simmer cinnamon sticks and 2 cups of water for 1 hour. Strain; add water to return volume to 2 cups. Add sugar, stir until dissolved, and cool.
2. Shake first 3 cocktail ingredients with ice and strain into a Champagne glass. Top with bubbly.


3. Cucumber My Ace
A farmhouse-ale concoction from Benjamin Roshia, owner of One Stop Beer Shop.

3 cucumber slices
2 lime wedges
1 1/2 oz. gin
3/4 oz. blue agave syrup
Brooklyn Brewery’s Sorachi Ace

1. Muddle cucumber and lime in a cocktail shaker.
2. Add gin and agave and shake with ice.
3. Pour into a 16-ounce Mason jar, including shaken ice, and top with beer.


4. Damsel’s Downfall No. 2
A tangy, fruit-forward drink from Tiffany Short, head bartender at the Library at the Public.

For the shrub:
1 cup watermelon juice
1/2 cup sugar
1/2 cup white balsamic vinegar
Fresh mint leaves

For the cocktail:
2 oz. Bluecoat gin
3/4 oz. shrub
3 oz. Champagne

1. Bring shrub ingredients to a boil, then simmer for 10 minutes. Strain and cool.
2. Combine cocktail ingredients in a highball.
3. Add crushed ice and garnish with mint and watermelon.


5. Sour Apple Sour
A tart twist on the classic from Mathew Resler, bartender at Golden Cadillac.

1 1/2 oz. fresh Granny Smith apple juice
1/2 oz. Laird’s Applejack
1 tbsp. honey
1/2 oz. egg white
Dry Champagne
Pink peppercorn

1. Shake first 4 ingredients with ice.
2. Double-strain into a flute.
3. Slowly top with Champagne.
4. Once filled, garnish with freshly cracked pink peppercorn.

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