PDT: Rusty Grail
James Beard Award-winning PDT Owner Jim Meehan shakes up The Balvenie Caribbean Cask whiskey with pineapple juice, funky Smith and Cross Rum, Drambuie, lemon Juice and orange bitters, poured into a glass rinsed with Pernod.
Pegu Club: Spring Punch
Hendrick's Gin with fresh lemon, honeydew melon juice and hint of pastis for a delicate anise flavor.
Dutch Kills: Rum Old Fashioned
With Zacapa Aged Rum, Peychaud’s bitters, sugar, 2x2 Hundredweight ice and a lemon and orange twist, there was nothing particularly seasonal or creative about this cocktail. But it was a stellar, masterfully balanced blend and our favorite cocktail of the evening out of a long line of tough calls.
The Beagle: Don’t Give Up the Ship
Two parts Bulldog Gin plus half an ounce each of Fernet, dry curacao, and Carpano Antica Sweet Vermouth are stirred up into an herby libation topped with an orange twist. We liked how the Fernet and sweet vermouth left only a trace of juniper and the really fragrant, wide peel of orange was the first thing to hit our noses.
Louis 649: Lady and the Tramp
Bartenders Julia Hughes and Sam Burr were shaking up some Hudson Rye Whiskey with rhubarb liqueur, Aperol, lemon juice, and grenadine garnished with thyme. Both savory and sweet, the rhubarb liqueur added a juicy punch to this fresh-tasting cocktail.
Macao Trading Company: Doctor Funk
Don Q Cristal Rum, Employees Only Grenadine, fresh lime, mint, strawberries and cucumber, served with ginger beer and absinthe. Once stirred in a bit, the ginger beer and absinthe floating on top completely changed the complexity of this bright, juicy pour.
Employees Only: The Jones Act
Don Q Anejo Rum, Cherry Heering, fresh lime juice and sparkling rosé.
Pouring Ribbons: Cherub Rock
A really fun summer cocktail, bartenders Otis Florence and Jade Brown Gofry’s cocktail was a balanced, bright mix of Angel's Envy bourbon, berry spiced simple syrup, Cocchi Americano Rosa, and Peychaud’s bitters.
Ward III: Hudson Sour
Made with Hudson Baby Bourbon whiskey, a little Root liquor (boasting a sarsaparilla taste), lemon, and egg white whipped into a nice froth, this was a delicious spin on a whiskey sour.