7 Fancy Summer Cocktails You Can Make Yourself
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<em>(<a href="http://colormekatie.blogspot.com">Katie Sokoler</a>/Gothamist)</em> <p></p><strong><a href="http://gothamist.com/2009/02/10/dutch_kills_bar_poised_to_finally_o.php">Dutch Kills</a></strong> in Long Island City is one of the best bars in town. Opened last year by Richard Boccato (Milk & Honey, Painkiller) and Sasha Petraske (Milk & Honey, Little Branch), the joint serves $10 that would cost another five bucks more across the river. Here's their tempting Cherry Daiquiri:<p></p>2 oz White Rum<p></p>1 oz fresh Lime Juice<p></p>3/4 oz Simple Syrup<p></p>2-3 Sweet Cherries <p></p><p></p>Add lime, simple and cherries to shaker, muddle. Add rum, shake with us. Serve up.
<p>Michael Neff, proprietor of atavistic Tribeca cocktail den <a href="http://www.ward3tribeca.com/">Ward III</a>, tells us, "The cucumbers this time of year are awesome, and Irish whiskey tends to be the lightest of the common whiskies, so we're suggesting something that uses both for our summer cocktail." That would be The Hound of the Baskervilles, which you'll definitely want to take with you if you dare go out on the Moors.</p><p></p>6 Cucumber Slices<p></p>2 1/2 oz. Red Breast Irish Whiskey<p></p>1/4 oz. Green Chartreuse<p></p>1/4 oz. Dolin Sweet Vermouth<p></p>Pinch Lapsang Souchang tea<p></p>Muddle the tea and cucumbers in a mixing glass. Add spirits and stiruntil ice cold. Double strain into a chilled rocks glass, add one bigcube of ice, and garnish with cucumber slices.
<p>Arguably the best and best-looking cocktail lounge in the East Village, <a href="http://gothamist.com/2010/05/04/eat_cetera_skip_lunch_fight_hunger.php?gallery0Pic=3">The Summit</a> uses only fresh farm-to-table herbs, organic agave, fresh juices <em>and</em> they make their own bitters. But with this ambitious recipe, it's okay if you cut a few corners and just buy a bottle of bitters, which you'll need to have around if you're really serious about this thing. The Summit's most popular summer cocktail is the Scarface-inspired "Say Hello to My Little Friend," made with Agwa de Boliva, a liqueur made from Bolivian Coca Leaves.</p><p></p>1 oz Beefeater 24 <p></p>1 oz Agwa de Bolivia coca leaf liquor <p></p>3â4 oz lemon juice <p></p>3â4 oz agave dash grapfruit bitters shake<p></p>Double strain in collins glass , top with soda, garnish with orange peel.
<p>Bartender Mary Zayaruzny may be one of the best kept secrets in the NYC cocktail scene. Presiding behind the long bar <a href="http://gothamist.com/2010/03/11/new_restaurant_and_bar_radar_4.php?gallery0Pic=3">at Betel</a>, the inviting Southeast Asian restaurant and bar in the West Village, Zayaruzny is a gregarious walking-encyclopedia of cocktails, with an infectious enthusiasm and a creatively-crafted cocktail menu. Of course she uses only fresh and seasonal ingredients, freshly muddled fruits, palm sugars and unique and artisanal liquor. Her Nashi-Citrus Fizz is not to be missed, but for our purposes we're recommending The Summer, which is easier to make:</p><p></p>1/2 oz St Germain<p></p>1 oz fresh squeezed lemon juice<p></p>1 dash bitters, shaken then strained into a champagne flute.<p></p>The rest fill 1/2 and 1/2 with <a href="http://www.gekkeikan-sake.com/product.cfm?start=7&type=import">Zipang sparkling sake</a> and <a href="http://www.redstonemeadery.com/store/catalog/Nectars-p-1-c-1.html">Redstone Nectar</a> hops- infused mead. Garnish with a lemon twist.
<p>Carroll Gardens' homey, dimly-lit tavern <a href="http://gothamist.com/2008/03/08/openings_roundu_30.php">The JakeWalk</a> suggests you cool down with their Fat Lever, which couldn't me easier to make yourself: </p><p></p>2oz Beefeater Gin <p></p>.75oz Maple syrup <p></p>.75oz fresh lemon juice <p></p>.25oz Campari <p></p>Shaker ingredients together and strain over ice. Top with Club Soda and a lemon twist.
<p>The gorgeous Tribeca restaurant and bar <a href="http://gothamist.com/2008/11/30/macao_trading_co.php?gallery0Pic=9">Macao Trading Co</a>. serves exceptional cocktails meticulously crafted by the team behind Employees Only. Here is their Dr. Funk Cocktail, guaranteed to cure all your ailments. </p><p></p>[Glass: Collins]<p></p>Recipe:<p></p>1 3/4 ounces Mekong Rum<p></p>3/4 ounce EO Brands Grenadine<p></p>Ginger Beer<p></p>3 Cucumber Slices<p></p>1 Lime Slice<p></p>1 Strawberry cut into 4<p></p>Mint<p></p>Drizzle of Pernod Absinthe<p></p> <p></p>Directions: Build cocktail in Collins glass by adding ice rum, cucumber, mint, lime and grenadine. Shake briefly and add ginger beer. Drizzle Pernod Absinthe on top.
<p>Our favorite cocktail at <a href="http://gothamist.com/2008/07/25/matty_gee_mixologist.php">The Randolph at Broome</a> is The Gershwin, a bracingly cold, minty cocktail made with frozen gin. But the proprietors suggest you concoct a different drink that sounds perfectly appealing, too: The El Pepino Fresco, made with Blanco Tequila, Peychaud Bitters, Cucumber, Fresh Lime, Elderflower, and Simple Syrup. </p><p></p>Muddle two cucumber pieces with 1/2oz simple syrup and 1/2 oz St, Germain elderflower liquor, add tequila, shake and strain over rocks, top with Peychaud bitters and garnish with a cucumber slice.