Damson Plum Gin Fizz ($12)
The flavor base of this cocktail is Averell Damson Plum Gin Liqueur, which is made from pressed Damson plums (more tart than standard plum varieties) mixed with gin, and topped with soda. The liqueur is blended with slightly sweet Hayman's Old Tom Gin, which cuts the tartness of the plum nicely.
Meyer Lemon Mojito ($12)
Meyer lemons are the star of this bright cocktail—they're muddled in the drink's base, included as wedges, and as freshly squeezed juice. "You have to muddle the lemons until the skin breaks and the oil comes out," Sun said, citing the Meyer lemons' sweet, delicate flavor. This is blended with light rum, mint, and simple syrup.
Blood Orange Mimosa ($13)
For a simple twist on a classic mimosa, fresh squeezed blood orange juice is mixed with cava. "Any sparkling wine will do, but I prefer the smaller bubbles of cava," Sun said. "It's more elegant." A splash of Cointreau binds the flavors together, making for a sparkling, fresh cocktail. "It's like blood orange soda for adults."
Rhubarb Cosmopolitan ($13)
This drink will be appearing on the menu in time for spring—"by March 20th, latest," Sun told us. Made using housemade rhubarb syrup, the cocktail is a tart, produce-driven update of the old standby. This drink also includes Comb Honey Vodka, produced in small batches in Westchester. "We like to use artisanal and local ingredients as much as possible," Sun said. "This is literally a garage vodka!" A touch of Cointreau rounds out the flavor.
Ginger Margarita ($13)
"This is the only drink that's at every Jean-Georges restaurant around the world." Beginning with a base of Sauza Tres Anejo Tequila, the cocktail is shaken with housemade ginger syrup (a blend of ginger, lime, and sugar), a little Cointreau, and a ginger salt rim.
The Macallan Ice Ball Machine
The ice starts as a hand-picked block.
The ice ball maker is not electrically powered—the ice is melted into the spherical mold thanks to the kinetic heat of the top weight moving down.
The process takes about 30 seconds, resulting in a perfectly spherical globe of ice. "They want one ice cube, we give them one ice cube!" Sun says.
"The more surface area ice has, the faster it melts in the glass," Sun explained. "A sphere is the smallest surface area for ice." The sphere is a perfect match for high-quality single malt scotches.