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The Big Apple, as the city is ironically nicknamed, is seeing a renaissance of classic cocktails like whiskey sours, martinis, and highballs. Other NYC spots have also added creative drinks spotlighting the apple to their menu, like Foxtail’s Honey Baked Apples, Lindens Apple Shiso Highball, and Altair’s Roasted Apples. Lemon Juice.5
Photo by Virgin Hotels NYC Tequila Aphrodites Arrow by Everdene HeadBartender, Marlon Rowley Ingredients 1 oz. Tequila The Dove Ingredients 2 oz. Add tequila, lime juice, and salt to the glass. Gin Bombay Rose by Manny Hinojosa, Global Brand Ambassador / Tequila Cazadores Ingredients 1 oz. Rose Water oz.
Tonic Water Preparation Add ice into highball or balloon glass. Tequila Aphrodite’s Arrow by Virgin Hotels NYC’s Everdene HeadBartender, Marlon Rowley Ingredients 1 1/2 oz. Gin , Liqueur French Jasmine Tonic by Chambord Liqueur Ingredients 3/4 oz. Chambord Liqueur 1 1/2 oz. Fords Gin 6 drops Jasmine Water 3 oz.
While tequilas rise in popularity grabs headlines and drives conversations, vodka remained the top-selling spirit in the U.S. Its semi-savory quality led us at Pitts to pairing it with sumac in a highball, but our house Cosmo recipe uses a hefty pour of the vodka as the base. Were still living in a vodka world. in 2024, raking in $7.2
According to Janice Bailon, headbartender at Latin American restaurant Leyenda in Brooklyn, creating an excellent cocktail starts with a clear intention. Through the platform, she teaches private classes about mezcal, tequila, and agave-fueled cocktails. This article is sponsored by Tequila Ocho. Tequila Ocho 40% Alc./Vol.,
“Well, two, technically: tequila or mezcal.” The drink, to her mind, is a Daisy featuring tequila , lime juice, and orange liqueur. There’s a Margarita & Soda, which reinvents the drink as a highball. And now we have Margaritas, because tequila is the fad, not vodka. And Mix will reply, “No, that’s a cocktail.”
By the time Booker and Dax closed in 2016, I was the headbartender, and I spent the next year at the NoMad learning to make a lot of very good drinks very quickly. Dave Arnold and Don Lee then opened Existing Conditions in 2018, and I will eternally be grateful that they saw fit to bring me on as headbartender.
But once upon a time, back when Dante opened in 2015, the cocktail to drink was the Garibaldi, an obscure highball made of Campari and “fluffy” orange juice and topped with an orange wedge. The Green Giant was created by former headbartender Tom Macy in 2012. History has shown it’s not going anywhere, so give it a try.
That ignited the curiosity of then headbartender and current Clemente bar manager Richie Millwater, who was so inspired by the ingredient that he started using it in all sorts of R and D projects. It all began when Sebastian built a cocktail featuring chef Brock’s barley miso for the menu at EMP. The result was…unremarkable.
We celebrated my dad’s birthday every year at Trader Vic’s and I developed an even deeper personal affinity for tropical-style drinks during my time as the headbartender at The Polynesian.
Bar Snack in New York has a cocktail called Cannoli Pants, made with Lalo tequila, pistachio and raspberry, while Harumi Sushi in Phoenix has a Matcha Martini with pistachio butter-washed Haitian rhum, Iichiko shochu, ceremonial matcha, coconut cream and vanilla cream foam. The Amelia cocktail at Employees Only in New York.
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