Marcus Sipping a Powell
Marcus Saumuelsson definitely wins the award for Best Dressed At All Time. He's frequently at the restaurant and when he's not in his chef gear, he's dressed to a T. You can catch him walking through the dining room, greeting customers, meeting with local artists and musicians at Ginny's, or relaxing on the outdoor patio with a drink in hand.
The Harlem Mule ($15)
A play on the Japanese Mule introduced in Gary Regan's Best Cocktails of 2011/12, it's made with Japanese whiskey, ginger, basil, and a dash of Peychaud's bitters. Ginny's drink manager Moses Laboy explains, "I really wanted to make a whiskey version of the cocktail but I wanted to use a delicious, exotic whiskey, hence the Yamazaki 12 year old."
Peach and pecan bourbon, sloe gin, and lemon pour into a coupe glass ruby red. “There's an old cocktail, the Black Hawk, which is a simpler version of this. I really wanted to make a fruity whiskey cocktail that would remain on the dry side. The pecan in the bourbon underscores the layers of stone fruit,” says cocktail consultant Eben Klemm.
Good Times ($12)
An easy sipper, the Good Times is a gimlet variant made with gin and flavored with thyme and Dutch's Colonial bitters. “This is a great tasting cocktail, it's a little sweet with citrus and savory flavors," says Moses.
A classic Sazerac by way of Sweden with a touch of caraway infused into the rye, which also gets cut with a bit of cognac. Eben explains, "since caraway is a natural with rye bread, why not update this most ancient of cocktails with a little caraway infusion into the rye whiskey? It lends it a nice spiciness.”
“This cocktail is a direct play on the famous New Orleans classic, the Ramos Gin Fizz," says Moses. The egg white lends this gin and soda-based drink a huge amount of body, with a thick cap of frothy sweet meringue floating on top.
Triple Caipirinha ($15)
A classic lime and Cachaça caipirinha gets updated with flavors of muddled cucumber, kumquat, and grapefruit. "Given the Asian influences on the food menu, I thought it would be nice to sneak in a few East-West fusion ingredients to make this drink more refreshing,” says Eben.
Rooster Colada ($14)
Perhaps the sweetest drink on the menu with coconut, strawberries, pineapple, and cream, it drinks more like a dessert (though it's still quite potent). “This cocktail is a homage to the classic piña colada and it brings all the fun of the coconut and fresh fruit flavors of the original cocktail with a great texture pronounced by the toasted almond garnish,” says Moses.
St. Claire ($15)
It's pink, but it's anything but girly. Made with house-made coconut vodka, allspice, falernum, cranberry compote, and lime, the St. Claire is deceptively strong. “This was about taking a simple, modern cocktail, coconut rum and cranberry, and elevating it with gourmet ingredients. The layers of island spice really augment the fresh coconut and cranberry,” says Eben.
Vodka, coffee liqueur from Danish producer Heering, Irish cream, and espresso come together in a sweet and creamy martini. “This cocktail packs a whole lot of caffeine energy with its ounce of espresso and coffee liqueur. Great for partying at Ginny's in the late night hours," explains Moses.