You don’t need an HBO sexcom to tell you we’re living in another golden age of the cocktail. Not with “bar chefs” forgoing pre-mixes and furiously muddling fruits and mincing herbs, all in the hopes of conjuring the next Cosmo. We’ve cajoled some top talents into sharing their newest recipes – some of which, like the Bemelmans Bar’s peach-and-berry julep, are steeped in tradition (not to mention bourbon). Others excel at tweaking classic cocktails to lip-smacking effect, like Blue Fin’s blueberry mojito, and Théo’s Pimm’s Tea (a witty marriage of two veddy English traditions that tastes like Henley-on-Thames in a glass). Town’s tequila-based Passion is a tropical riff on the champagne cocktail, and its lemongrass-ginger Asia was inspired by a trip to Bangkok. Dylan Prime’s ultratart lemon granita is even better frozen. And Blue Fin’s house drink proves that this new generation of barkeeps has a healthy sense of humor: It’s garnished with gummy fish.
Photographed by Sang An
Lip-Smacking:
Blue Fin’s blueberry mojito; opposite, Town’s Passion.
Exotica:
Clockwise from top left, peach-and-berry julep from Bemelmans Bar; Dylan lemon granita from Dylan Prime; Pimm’s tea from Théo; and Town Asia from Town.
Chasing the blue: Above, Blue Fin’s namesake house drink.
Food styling by Rori trovato; prop styling by philippa brathwaite. PREVIOUS PAGES: left, glass from the terence conran shop; right, glass from bark. Opposite page: top left, glass from takashimaya; top right, glass from the terence conran shop, spoon from crate & Barrel; bottom left, straight-sided glasses from takashimaya, flared glass from ad hoc; bottom right, glass from takashimaya. This page, glass from breukelen.
The Recipes
Each makes one drink.
The Passion
ALBERT TRUMMER
TOWN
Juice and seeds from 4 passion fruit
1 ounce lime juice
2 teaspoons simple syrup, or to taste (recipe below)
1/4 ounce Añejo tequila
1/4 ounce Cointreau
1/4 cup Moët & Chandon champagne
Place the passion-fruit juice and seeds, lime juice, simple syrup, tequila, and Cointreau in a food processor or blender, and liquefy. Strain (leave the seeds in the juice for a fruitier flavor), pour into a glass filled with ice, add the champagne.
Town Asia
ALBERT TRUMMER
TOWN
1 and 1/2 sticks lemongrass, cut into 1/4-inch pieces
Juice of 2 limes
1 and 1/2 teaspoons simple syrup, or to taste (recipe below)
1 paper-thin slice of peeled fresh ginger
2 ounces Tanqueray No. Ten gin
2 ounces club soda
Place lemongrass, lime juice, simple syrup, and ginger in a food processor, and purée. Allow to rest for 30 minutes. Pass purée through a fine strainer. Pour the juice into a shaker filled with ice, and add the gin. Shake well. Strain into a glass filled with ice, dilute with club soda, and stir to incorporate.
Peach-and-Berry Julep
DALE DEGROFF
BEMELMANS BAR AT THE CARLYLE HOTEL
1 slice peach
1 sprig of mint
1 small strawberry
2 raspberries
2 blueberries
3/4 ounce fresh lemon juice
1/2 ounce simple syrup (recipe below)
1/2 ounce Marie Brizard peach liqueur
1 and 1/2 ounces bourbon
Garnish: Peach slice and a sprig of mint
Muddle the peach slice, mint sprig, the berries, the lemon juice, and the syrup in a shaker until the fruit is crushed. Add peach liqueur, bourbon, and ice, and shake well. Strain into a highball glass filled with crushed ice. Garnish with peach slice and mint.
The Blue Fin
GREG HARRINGTON
BLUE FIN
2 ounces Absolut Citron
1 ounce Hpnotiq liquor (available from Union Square Wines and Spirits)
3 ounces white cranberry juice
Garnish: Gummy fish
Add the Absolut Citron, Hpnotiq, and cranberry juice to a shaker filled with ice. Shake well, and pour into an old-fashioned glass. Garnish with gummy fish.
Blueberry Mojito
GREG HARRINGTON
BLUE FIN
8 blueberries
6 to 8 mint leaves
3 ounces club soda
2 ounces Bacardi Limón
1/2 ounce simple syrup (recipe below)
1 lime wedge or splash fresh lime juice
Garnish: Mint sprig and additional blueberries
Muddle the blueberries and mint with a splash of soda in a shaker until they’re crushed. Fill a shaker with ice, and add the Bacardi, lime, and simple syrup. Shake together, strain into a glass filled with ice, and add the soda. Garnish with mint and blueberries.
Pimm’s Tea
DAMIAN WINDSOR
THÉO
1 and 1/2 ounces Pimm’s
1 ounce strawberry simple syrup (soak 3 chopped strawberries in 2 ounces simple syrup overnight; recipe for simple syrup below)
4 ounces brewed breakfast tea, chilled
Garnish: Fresh strawberries
Place the Pimm’s, syrup, and tea in a shaker. Shake well, and pour into a highball glass filled with ice. Garnish with strawberries.
Madison Fizz
AUDREY SAUNDERS
BEMELMANS BAR AT THE CARLYLE HOTEL
3/4 ounce lemon juice
3/4 ounce simple syrup (recipe below)
1/2 ounce Marie Brizard apricot liqueur
1 ounce Bombay gin
1 and 1/2 to 2 ounces champagne
Garnish: Mint sprig or slice of apricot
Add the lemon juice, syrup, apricot liqueur, and gin to a shaker filled with ice. Shake well, and strain into a glass filled with ice. Top with champagne, stir gently, and garnish with mint or sliced apricot.
Dylan Lemon Granita
JOHN MAUTONE
DYLAN PRIME
1 ounce Stolichnaya Limonnaya vodka
1 and 1/2 ounces Pallini limoncello
1 ounce fresh lemon juice
1 and 1/2 ounces simple syrup, or to taste (recipe below)
1 ounce orange juice
Garnish: Twist of orange or lemon peel
Place the vodka, limoncello, lemon juice, simple syrup, and orange juice in a shaker. Shake well, and pour over a glass of shaved ice; garnish with lemon or orange peel. (Or place the drink in a tray in the freezer until set and scrape into a glass.)
To make simple syrup: Combine 1 cup granulated sugar and 1 cup water in a saucepan. Bring the mixture to a boil for a few seconds. Set aside to cool.
Measurement note: One fluid ounce equals two tablespoons.