Thirsty Thursday: T&C co*cktail of The Week (2024)

This name of this co*cktail, available at the Fairmont Pacific Rim in Vancouver, translates from French as "to give in," and we suggest doing just that with it. Here's the recipe:

30ml Lillet Blanc

15ml Giffard Creme de Peche

3 dashes Orange Bitters

60ml Sparkling Mineral Water

Combine all ingredients in a mixing glass, stir, and serve in a coupe with an orange peel garnish.

In the heart of apple picking season, this co*cktail sounds just right. It's the Apple Rickey from the Surrey Hotel on Manhattan's Upper East Side:

2 oz. Cointreau
1 oz. Fresh Lime Juice
3 slices of a tart Apple
7 leaves of fresh rosemary
3-4 oz. Club Soda or Seltzer

Muddle the apple and rosemary in the bottom of a glass. Build co*cktail with remaining ingredients and ice. Stir briefly. Garnish with a fan of sliced apple on a pick.

This drink comes from one of our favorite new restaurants, Betony. General manager Eamon Rockey explains the genesis of the co*cktail:

"One of my bartenders, Jack Zemke, spent a great deal of time living and bartending in Spain's Balearic Islands. While there, he claims to have fallen in love with a string of beautiful women, only to have his heart broken each time. The islands, in particular Ibiza, are apparently haunted and known for condemning even the most steadfast and pure romance. When the bar team produced this co*cktail, Jack was struck by the spicy perfume of ginger and rosewater, and immediately likened it to the intoxicating, ultimately short-lived, relationships that he experienced during his time on those islands. Palma is the principal city in that set of islands.

In terms of co*cktail relevance, the Palma Fizz is a close relative of the Moscow Mule (the copper cup that we use for the Palma Fizz bears that drink's name), another classic vodka-based fizz. The word fizz refers to the bubbles that are brought by any carbonated beverage used to finish a drink."

1.5 oz. Russian Vodka
.75 oz. Lime Juice
Spicy Ginger Beer
4 drops Rosewater

Pour vodka and lime juice into a copper tankard or rocks glass and fill with ginger beer. Finish drink with rosewater and garnish with a lime wedge.

We love this fresh take on a classic drink at The East Pole, a new spot recently opened on the Upper East Side of Manhattan by The Fat Radish's Ben Towill and Phil Winser and Anthony and Tom Martignetti, the brothers behind Brinkley's.

Lucas Moran, who developed the Speyside Sour, says he "wanted to create a co*cktail that appealed to the establishment and sophistication of the Upper East Side. The liquor (Drambuie) is already fortified so I thought it would be great to introduce a co*cktail without adding any additional sugar, staying true to the philosophy behind The East Pole of letting the ingredients speak for themselves."

Here are the ingredients and how to make it:

1.5oz Drambuie
.25oz Ardbeg (or some peaty single malt)
.75oz Dolin blanc
.75oz Lemon juice
.75oz Orange juice
Egg white
Peychaud's Bitters

Combine all ingredients except for bitters in a co*cktail shaker and dry shake for 15 seconds. Add ice and shake again. Strain into a coupe and top with a dash or two of Peychaud's Bitters.

This co*cktail from Black Swan Saloon in Dallas uses Mount Gay's new Black Barrel Rum, which is aged in charred bourbon barrels.

2 oz Ginger Infused Mount Gay Black Barrel Rum

.5 oz Cocchi Sweet Vermouth
.5 oz Remy Martin VSOP Cognac
.25 oz Benedictine
1 Dash Peychaud Bitters
1 Dash Angostura Bitters
1 Barspoon Torched Dalmatia Fig Preserve
1 1" Ginger Root Muddled
Lemon Zest

Ginger Infused Mount Gay Black Barrel Rum Directions:

Add 4 1" peeled Ginger root pieces to a mason jar and seal. Let sit for 3 days in a dark, cool place, strain back into the bottle.

co*cktail directions:

Muddle 1" ginger root in Mixing Glass. Add Ginger Infused Mount Gay Black Barrel Rum, sweet vermouth, Remy VSOP Cognac, Benedictine and bitters. Torch Dalmatia Fig Preserve until smoking. Add spoon to mixing glass and cover. Stir completely (make sure you keep the glass covered with your free hand). Add Ice and stir 40 times (keep the glass covered with your free hand). Double strain into a chilled Champagne coupe and garnish with lemon zest.

During the month of October, the Four Seasons Hotels and Resorts chain asked its properties to come up with a pink co*cktail in support of Breast Cancer Awareness Month, with proceeds benefitting a local charity in each hotel's market. Here's the recipe for one of our favorites, which comes from from the Four Seasons Resort Rancho Encantado Santa Fe (proceeds support the Susan G. Komen Breast Cancer Foundation):

2.5 oz Corazon silver tequila

.5 oz orange juice

1 oz lemon juice

1 tbsp. raspberry puree

3 cherries and lemon twist as garnish

Pour tequila, orange juice, lemon juice and raspberry puree into a shaker over ice and shake until chilled. Strain into a short glass filled with ice. Garnish with cherries and lemon.

As the temperature drops outside, our willingness to drink co*cktails made with rich ingredients like egg whites and heavy cream increases significantly. And there is no co*cktail more closely connected to the cold weather than egg nog. Here's a recipe for delicious-sounding Mezcal-based version from The Eveleigh in Los Angeles:

Ingredients:

Yields 2 quarts

6 eggs (separated)

3/4 cup sugar

1 qt milk

1 pint heavy cream

18 oz of Mezcal

12 oz of Cardamom infused Amontillado Sherry

1 whole nutmeg for grating (half in the mix and the rest for garnish)

Instructions:

1. Beat the egg yolks well until they turn light in color.Add 1/2 cup of sugar as you beat the yolks.

2. Add milk, cream and booze. Mix well.

3. Take the rest of the sugar and egg whites, mix until you have a firm peak.

4. Fold the egg whites into the egg yolk mix.

5. Grate fresh nutmeg on top and mix again.

6. Served chilled and garnish with nutmeg to taste

Scotch co*cktails are in season now, and the Penicillin—available at Clover Club in Brooklyn, NY—is especially notable because it includes blended Scotch and Laphroaig, an Islay single malt. Here's how to make it:

Ingredients:

1/4 oz Laphroaig 10-Year-Old Scotch Whisky (Floater)

2 oz Teacher's Scotch Whisky

3/4 oz Fresh Lemon Juice

3/4 oz Honey-Ginger Syrup

Candied Ginger Garnish

Instructions:

Combine ingredients in a co*cktail shaker and shake with ice. Strain into a rocks glass with one large ice cube. Add floater of Laphroaig and candied ginger garnish.

In anticipation of the forthcoming biopic Grace of Monaco, in theaters this coming spring, the Library Bar at the Rittenhouse created a bubbly co*cktail to honor the legendary actress—and Philadelphia native—Grace Kelly. Inspired by some of her favorite flavors, the co*cktail joined the menu November 12, in celebration of Princess Grace's birthday. The libation, called "Elegance and Grace," combines rose water-infused vodka, rose petal nectar, Demi Sec champagne and candied rose petals.

Here's how to make it:

Ingredients

3 oz. Rose water-infused Ketel One vodka

1/2 oz. Rose nectar

3/4 oz. Demi-sec rosé Champagne

Directions

Build the co*cktail over ice. Shake the rose water-infused vodka and the rose nectar together in a bar tin. Strain into a Martini glass and top with sweet demi-sec rosé champagne. Serve up with a candied rose petal as a garnish.

This take on the Brown Derby comes from Black Jack in Washington, DC. The bar's owner, Jeff Black, is a longtime Brown Derby fan and tasked his team with coming up with a new version of it. "The maple syrup and fresh citrus are very enticing as the weather gets colder," bar manager E. Jay Apaga says. "The drink gets its spice elements from a solid, high-proof bourbon, and the maple ginger syrup and the acidity of the grapefruit and lime tie it together to make a nice, complex flavor."

Here's the recipe:

Ingredients

3 oz 1776 bourbon

1 oz Freshly squeezed grapefruit juice

Juice of half a lime

1 oz Maple ginger syrup*

1 Grapefruit cube

*Maple Ginger Syrup = equal parts B grade maple syrup and fresh ginger juice.

Directions

Combine all ingredients, add ice, and shake. Strain into coupe glass. Garnish with grapefruit cube.

"Think of the Old Cuban as a Mojito wearing a tuxedo," says Evan Oxenfeldt, operations manager of the Philadelphia-based R2L, where this drink is served. "The original recipe for the Old Cuban was created by Audrey Saunders of New York's Pegu Club. I have slightly tweaked the recipe with the addition of vanilla bean to the cane sugar simple syrup. It's a drink that's great for any time of year, but the addition of spice notes from the Angostura bitters makes it perfectly suitable for the holiday season be it Thanksgiving, Christmas, or even New Year's. It has all of the traditional flavors of a Mojito with an added touch of class from the Champagne."

Here's the recipe:

Ingredients

OLD CUBAN

1.5 oz Pyrat XO Reserve rum

1 oz Mint cane syrup (see below)

1/2 Lime, juiced

3-4 dashes Angostura bitters

3-4 ripped Mint leaves

Vanilla mint cane syrup:

2 quarts cane sugar/sugar in the raw

2 qts water

3 Tablespoons vanilla bean paste

1/2 lb ripped mint leaves

Bring to a boil, remove from heat, steep 20 minutes covered and strain

Directions

Shake and double strain all ingredients in a coupe glass. Top with Brut Champagne. Garnish with dried vanilla bean and large mint sprig.

To celebrate the 80^th anniversary of the repeal of the Volstead Act on December 5, 1933, Bar Nineteen12 at the Beverly Hills Hotel created this co*cktail, which it's serving it through the end of December. This drink is a version of the Corpse Reviver co*cktails first listed in the Savoy co*cktail Handbook by Harry Craddock in 1930 and intended as "hair of the dog" hangover cures. Here's the recipe:

Ingredients

1 oz Tanqueray 10 Gin

1 oz Cointreau

1 oz Lemon

1 oz Lemon Verbena Syrup

Directions

Add all ingredients to a mixing glass with ice. Shake and strain into a chilled co*cktail coupe. Garnish with 3 maraschino cherries on a bar pick.

It's been said that everything tastes better with bourbon, and to commemorate National Cocoa Day on December 12 we suggest whipping up a batch of Bourbon Hot Chocolate. This recipe comes from Blue Ribbon Sushi Izakaya in New York City:

Ingredients

1 qt. whole milk

1 cup half-and-half

1 cup chocolate syrup, homemade or Fox's U-Bet

2 tbs. cocoa powder

1 cup good-quality bourbon such as Maker's Mark

Instructions

Add milk, half-and-half, syrup, and cocoa powder to a pot or large saucepan. Cook over medium-high heat, whisking constantly, until cocoa is fully incorporated and mixture barely comes to a simmer, 5-10 minutes. Whisk in bourbon and cook for one more minute. Remove from heat and serve.

"A snowbird is someone who escapes the cold to travel to warmer locales in the wintertime," says Matty Eggleston, who created this co*cktail for Nico Osteria in Chicago, IL. "The drink itself feels reminiscent of warmer climates, and hopefully makes winters in Chicago more bearable." Here's the recipe:

Ingredients

1 ounce Gin (We use Leatherbees, but Plymouth would suffice)

1 ounce Luxardo Appertivo

1/4 ounce Punt e Mes

1/2 ounce Fresh orange juice

1/2 ounce Fresh lemon juice

1/2 ounce simple syrup

club soda

Instructions

Shake, strain and pour over ice with a little bit of club soda. Garnish with a twist of orange peel, and serve on the veranda.

Created by Summer Bell at The New Easy in Oakland, CA, this co*cktail makes us long for summer days on the beach or by the pool. Here's how to make it:

Ingredients

1.5 oz Plymouth Gin

.5 oz Fresh lemon juice

.5 oz Golden raisin purée

.5 oz Rosemary-infused honey

Instructions

Shake ingredients and strain over fresh ice in a collins glass and top with an oz. of IPA beer. Garnish with a pick of multi colored raisins

Housemade ingredients recipes:

Golden raisin puree: Simmer 4 cups of golden raisins with 6 cups of water and 1/2 a cup of honey for 20 minutes then blend in a Vitamix till very smooth. Fine strain through a chinois and let cool.

Rosemary-infused honey: Make a honey simple syrup by simmering with a ratio of 1:1 honey to water. Take off the heat and while still hot add several bunches of fresh rosemary. Let steep for an hour or to taste.

We love this drink for its unusual ingredients, like Zwack Liqueur and Pisco, along with the refreshing cucumber slices and mint spring. It's on the menu at Pouring Ribbons in New York City and here's how to make it at home:

Ingredients:

2/3 ounce Zwack Liqueur

2/3 ounce Pisco

2/3 ounce Fresh Orange Juice

1/2 ounce Fresh Lemon Juice

1/3 ounce Simple Syrup

Soda Water for Bottom

3 Cucumber Slices

1 Mint Sprig

Instructions:

Muddle cucumber slice and mint sprig in a Boston shaker. Add Zwack Liqueur, pisco, fresh orange juice, fresh lemon juice and simple syrup into Boston shaker and shake vigorously. Strain contents into a Collins glass filled with shard of ice and soda water. Garnish with cucumber slice and mint.

The co*cktail menu at FT33 in Dallas, TX blurs the line between food and drink, especially in libations like the Truffle Pig. If you've ever craved a co*cktail made with mushrooms, here's how to make one:

Ingredients:

2 oz Deleon Tequila

1 oz Fresh lemon Juice (strained of pulp)

1 oz Honey/Rosemary/Cinnamon Simple Syrup (4 oz honey, 4 oz hot water, 1 large cinnamon stick grated and dropped in, 2 springs of rosemary. Let steep until cooled.)

2 oz seared Mitake mushrooms, plus one for garnish

.25 oz gray salt, .25 oz fresh grated cinnamon, .25 oz sugar (mixed and sprinkled on rim)

Instructions:

In mixing tin muddle mushrooms and lemon juice, add tequila, and syrup. Strain. Garnish with seared mushroom.

Proceeds from the sale of this drink, served at Portland, Oregon's Departure Restaurant + Lounge, benefit (RED), the foundation founded by Bono dedicted to Bobby Shriver to fight AIDS around the world. It's made with (Belvedere) Red vodka and includes an "apple ash" whose flavor, we've heard, is reminiscent of cozying up by a fire.

Ingredients:

1.5 oz (Belvedere) Red vodka

.5 oz daiginjo sake

1 shiso leaf

¼ apple

1 thin slice of galangal

.5 oz simple syrup

.5 oz oz lemon juice

Apple ash (see below)

Apple ash recipe: Slice apple very thin and spread out on pan. Slowly roast on low heat until apple is brown and dry. When it is dry it will easily break into large flakey crumbs.

Instructions

Combine Belvedere (red) vodka, sake, shiso leaf, apple, and galangal in a mixing glass and muddle. Add simple syrup and lemon juice. Add ice and shake vigorously. Double strain into chilled co*cktail glass. Garnish with sprinkle of apple ash.

We love the idea of a beer co*cktail, and this one uses an IPA for a syrup that's both stirred into the drink and frozen to make an ice cube for it. Bartender Graham Crowe, who created the co*cktail for Chicago's TWO, says he wanted to "create a unique co*cktail using beer in a way that would surprise and delight." As the ice cube melts, the profile of the drink changes from a "spirit forward first sip to a velvety treat by the last." Here's the recipe:

Ingredients

2 oz Templeton rye whiskey

.25 oz Bitter Truth E**X**R herbal liqueur

.5 oz IPA beer syrup (receipe below)

IPA beer cube (recipe below)

IPA Beer Syrup

Une Année Maya Belgian IPA (or any Belgian IPA)

2 cups granulated sugar

To make the beer syrup, pour one part beer and one part sugar back and forth between two containers, until sugar is dissolved and carbonation is dissipated.

IPA Beer Ice Cube

IPA beer syrup

3 dashes orange bitters

Round slices of orange peel

Water

To make ice, combine two parts syrup and one part water, add three dashes of orange bitters and pour into ice molds. Add one round orange peel per mold and allow to freeze.

Instructions

To make co*cktail, stir rye, E**X**R and IPA beer syrup over regular ice until sufficiently chilled. Strain over an IPA beer cube into a chilled glass and serve.

In celebration of the upcoming National Margarita Day, we offer this recipe for a strawberry basil margarita from NYC's Los Feliz:

Ingredients

1.5 oz house sour (fresh lime juice, orange juice and agave nectar)

.5 oz strawberry puree (fresh strawberries puree with a little water to proper consistency)

2 oz Milagro Silver tequila

2-3 leaves basil, muddled

Instructions

Combine ingredients in a co*cktail shaker and shake with ice. Strain into a glass with a chili lime salt rim.