Each time I hear that a bars come up with a new cocktail, I cant help but wonder at what point the good ideas will run dry. Of course, therere still a good number of liquors waiting in the wings for a St. Germain-like resurgence (Galliano, anyone?). Im sure that, like with Pantone colors, just when you think there couldnt possibly be anything new, they come up with Tangerine Tango.
Here are some new concoctions that have gotten my attention recently:
The Vienna Crush at URBN—Ballast Point Fugu Vodka, apricot liqueur, lemon, fresh blueberry. I love Ballast Points description of how it makes its vodka—after a 15-level filtration process, finally, it passes through a proprietary diamond-blending vortex
. This is a very pretty drink—it looks pretty; it tastes pretty. I downed three and felt fine. And I adore the little candied-blueberry garnish.
In April, I wrote about The Propagandist, the Downtown, underground bar that served up what became my favorite cocktail—the mouth-numbingly spicy Mango En Fuego. Last week, The Propagandist rolled out a new menu and fortunately kept the habanero around for the Arch Nemesis (muddled cucumber and habanero, agave nectar, St. Germain, Herradura Silver tequila, ginger-beer topping). Its a well-balanced drink, with its range of floral to spice—though, not too spicy. Theres also the Carlo Monte—Woodford
Reserve Double Oaked Bourbon, Benedictine, powdered sugar, egg, orange bitters. The powdered sugar surprised me a bit—in cooking, it tends to clump. But in this drink, it breaks up nicely and complements the creaminess of the egg and Benedictine.
Last month, I wrote about the delicious spiced cherries created by JSixs Lauren Lathrop. They were on my mind when I came across the video posted on West Coast Taverns website, in which bartender Justin Elmore demonstrates how he makes apple-infused bourbon (apples, cinnamon sticks, star anise; for the bourbon, Elmore recommends using Woodford Reserve). Head to West Coast to try it in the Gold Rush—infused bourbon, lemon juice, honey simple syrup and orange-zest garnish.