June 14, 2017 · New York Post · alexa · 11 GOOD TASTE COCKTHE SUMMER ISSUETAIL HOUR NYC’S TOP BOÎTES SHARE THEIR RECIPES FORSUMMER’S BEST SIPS

By MARK ELLWOOD Photos by TED CAVANAUGH

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“Summertime begs for bright colors and rum,” notes “Grapefruit is great for the summer, “Summer drinking to me is all about daytime “Think meets Pimm’s Cup! Perfect creative director Pamela Wiznitzer. “This drink has especially for people who love margaritas but drinking,” says head Tyson Buhler. for brunching al fresco,” says co-owner and loads of flavors and has become a crowd favorite.” want to mix it up a bit,” says head mixologist “Whether it’s a barbecue or baseball game — but bartender Natasha David. Jeremy Strawn. “It’s still tart and smooth like a there’s nothing worse than an over-served person ½ oz. pineapple ½ oz. Caña Brava rum margarita but also has a great effervescence stumbling around at the family picnic. In steps 1 oz. Pimm’s ½ oz. tomato juice ½ oz. juice (plain) because of the rosé prosecco.” low-alcohol like this one.” 1 oz. St. George chile ¼ oz. pickled ½ oz. Hpnotiq ¼ oz. hibiscus-infused jalapeño brine ¼ oz. rich Caña 2 ozs. Código Rosa ½ oz. lemon juice 1 oz. Quinta do Infantado ¾ oz. simple 1 oz. watermelon juice 1 tsp. horseradish simple syrup Brava rum 1 oz. honey white porto 2 dashes Peychaud’s ½ oz. lemon juice 2 drops (2:1 sugar to water) 4-5 sprigs 1½ ozs. grapefruit 2 shakes 1 oz. Salers Bitters ½ oz. simple syrup solution ¾ oz. Spring44 of mint juice lavender bitters 1 oz. lemon juice ½ dash saline solution Shake and strain into a glass with Combine into a highball glass (except the hibiscus Serve up in a coupe glass. Shake, strain and top with Fever Tree tonic ice. with smoked-salt rim, rum). Add crushed ice and swizzle. Float hibiscus rum Top with rosé prosecco and garnish water in a Collins glass. Garnish with cucumber, pickled watermelon rind, on top. Garnish with mint. with lavender sprig. grapefruit crescent. pickled jalapeño and cocktail .

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“This thirst-quenching cocktail is perfect for drinking “A bit of a cheeky nod to the USA’s current political “We always have a drink on the menu named “The Eastside combines herbal gin with tart lime by the pool,” says bar director Leo Robitschek. “It climate still capitalizes on the flavors of a tropical after the relevant season. This drink, as the name juice and fresh mint — add the crisp effect of combines flavors of elderflower, tart rhubarb and beach vacation and will transport you to the implies, just screams summer in a glass!” says cucumber and top it all off with seltzer. It’s a tipple Berliner Weisse with a jalapeño spice. It’s a not-so- island of your choosing,” says head bartender co-owner Naren Young. that’ll keep you cool as a cucumber this summer,” traditional take on a summertime .” Nacho Jimenez. says head bartender Max Green. 1½ ozs. Lillet rosé ¼ oz. lemon juice 1 cucumber slice agave syrup 1½ ozs. Avuà Cachaça 1 oz. pineapple ½ oz. Aylesbury 5 drops of rhubarb 2 ozs. gin 1 oz. fresh ½ oz. rhubarb shrub 1 oz. St-Germain ½ oz. chipotle tincture Duck vodka bitters ¾ oz. simple lime juice ½ oz. lemon juice 3 ozs. Evil Twin ½ oz. cinnamon syrup of Banane ½ oz. salted strawberry 1.5 ozs. watermelon syrup (1:1) 2 slices ½ oz. jalapeño-infused Nomader Weisse ½ oz. lime juice du Brésil and rhubarb cordial juice 8 mint leaves cucumber Combine (except ), shake and strain Shake and strain on fresh ice into a Shake and strain on fresh ice in a highball glass. Muddle cucumber and mint. Shake with the rest of into a highball glass with fresh ice. rocks glass. Garnish with Top with sparkling rosé. Garnish with the ingredients and double-strain into a highball Top with beer. pineapple leaf. watermelon-radish wheels. glass. Top with seltzer.

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