Slideshow: More Sips from the Manhattan Cocktail Classic

Paris is Burning at The NoMad's British Invasion
Paris is Burning at The NoMad's British Invasion
This party on the soon-to-open rooftop of The NoMad hotel featured Beefeater and Plymouth cocktails. This tart Plymouth gin drink started out bright and fresh, then wound up smoky on the finish, thanks to a bit of mezcal (there's pineapple, St. Germain, and fresh lemon in there too.)

[Photograph: Chris Lehault]

English Heat at The NoMad's British Invasion
English Heat at The NoMad's British Invasion
This boozed up jalapeno lemonade featured Beefeater, Chambery dry vermouth, jalapeno-infused agave, and Tuaca.

[Photograph: Chris Lehault]

Fish and Chips at The NoMad British Invasion
Fish and Chips at The NoMad British Invasion
Expertly fried, totally delicious. Now, if we could only convince them to put this on the bar menu downstairs...

[Photograph: Chris Lehault]

David Wondrich's Punch at Sleep No More
David Wondrich's Punch at Sleep No More
David Wondrich filled the punch bowl at Sleep No More. His special punch for the evening was a dangerously drinkable, not too sweet mix of Bowmore 15, Sandeman Fine Rich Madeira, Pierre Ferrand Dry Orange Curacao, sugar, lemon, juice, and hefty scrapings of nutmeg.

[Photo: Philip Montgomery]

Bowmore's Black Bowler at Sleep No More
Bowmore's Black Bowler at Sleep No More
A surprisingly refreshing drink of Bowmore 15 Islay Scotch, olorosso sherry, and honey syrup that was all about the interplay of wood and smoke with jammy fruit.

[Photo: Jennifer Mitchell]

Scotch Oysters at Sleep No More
Scotch Oysters at Sleep No More
Pairing briny Islay scotch with even brinier oysters just makes sense. These Hood Canal oysters received a splash of Bowmore 15, the same whisky featured in the evening's cocktails at Skylight at the McKittrick.

[Photo: Philip Montgomery]

The Corleone from Aviation Gin
The Corleone from Aviation Gin
This green grape and grappa cocktail (with lemon, orange bitters, and Aviation gin) was a fascinating match with wild mushrooms, ramps, and a deep fried egg.
The Hemingway Gimlet from Aviation Gin
The Hemingway Gimlet from Aviation Gin
A tart and refreshing cocktail (with gin, Luxardo Maraschino, lime, and grapefruit) that cleansed the mouth after each bite of seared hake and bitter cardoon.
The Lady Sage at Aviation Gin's Pairing Event
The Lady Sage at Aviation Gin's Pairing Event
Perhaps our favorite of the offerings at Aviation Gin's event at Vandaag was this aromatic cocktail made with fresh sage, Aviation, lemon juice, and egg white. The herbal flavors were incredible when matched with grilled green garlic and herb-rubbed lamb.
Gin and Juice at Booker & Dax
Gin and Juice at Booker & Dax
This Gin and Juice is made with clarified grapefruit juice. The centrifuge removes some of the grapefruit's bitterness. The team stressed the importance of a generous water to alcohol ratio to lessen the strength of its carbonated drinks, since the CO2 increases the rate of alcohol to the bloodstream.

[Photograph: Jessica Leibowitz]

The Trip Balance
The Trip Balance
Dave Arnold described this balance as a "modified drug scale," except the weight doesn't matter. What's most important for a successful trip through the centrifuge is that both sides are of identical weight.

[Photograph: Jessica Leibowitz]

Pillar of Salt at Declaration of Beer Independence at Terroir Tribeca
Pillar of Salt at Declaration of Beer Independence at Terroir Tribeca
At Terroir's Declaration of Beer Independence, Illinois' Two Brothers Brewing Co. made a strong showing for the Midwest with several beers from their 15 Beers for 15 Years anniversary series. We loved Pillar of Salt, the white version of their red rye Cane & Ebel, which combined orange and grapefruit with spicy rye and a bitter punch.

[Photograph: Chris Lehault]

Smokejumper at Terroir Tribeca's Declaration of Beer Independence
Smokejumper at Terroir Tribeca's Declaration of Beer Independence
Left Hand Brewing Co.'s Smokejumper was the only beer in the room with enough in the flavor department to step to Terroir's fried sage and lamb sausage. The 8.8% ABV imperial porter was sweet and smoky, with layers of molasses and cocoa. It was terrific with the rich and salty lamb. 

[Photograph: Chris Lehault]