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  • Restaurants & Bars

    Time Out New York / Issue 638 : Dec 13–26, 2007

    Gin and bear it

    Not every holiday woe can be fixed with eggnog. We asked three Gotham mixologists to create special cocktails to salve some of the season’s most trying scenarios.

    By Alex Van Buren

    To view recipes for each cocktail, see the next page

    Photograph: Chrissy Lush

    The Christmas Virgin at Allen & Delancey Beverage director James Endicott rejected the notion that this drink—intended to soften the impact of the first visit to the home of a significant other’s family—should literally be virgin: “Oh, no. You’d need alcohol. I did that last year. It was horrible.” He combines ginger liqueur and cinnamon simple syrup as a nod to seasonal flavors, and adds bracing Calvados (apple brandy) and a float of champagne to suit either gender. For a guy, Calvados “has punch, so it will impress your girlfriend’s brother,” but it’s not too manly: “If your girlfriend meets your parents and she’s drinking Scotch on the rocks, they’ll think she’s about to smoke a pack of Pall Malls.” 115 Allen St at Delancey St (212-253-5400)



    Braised short ribs
    Photograph: Wenyi Huang

    The Why Still Single at Huckleberry Bar Tired of explaining why you’ve come to yet another holiday gathering solo? Co-owner Stephanie Schneider whipped up a cocktail she says is “spicy and salty, just like you need to be around your mom” when she inquires about your love life (or lack thereof). She mixes equal parts tequila—“it makes you happy”—and smoky mescal—“it says you don’t need a man”—with a Thai chili–infused pear syrup, and coats the rim with chili powder and salt. 588 Grand St between Leonard and Lorimer Sts, Williamsburg, Brooklyn (718-218-8555)



    Apple sorbet
    Photograph: Wenyi Huang

    The Patience at Bar Veloce Those of us crankily waiting out our third delay at JFK will be wishing for one of these. Proprietor Frederick Twomey waxes nostalgic for the pre-Bond era when people requested drinks stirred, not shaken—he believes the former act will sooth even the most jangled nerves. “There’s a certain meditative property to stirring something properly,” he muses. Twomey swirls sweet vermouth and the citrusy, grappa-based Italian liqueur Veloce with prosecco, then singes an orange peel—a technique that releases its aromatherapy-worthy oils—to garnish. The potent elixir will help you stay serene, if glassy-eyed, all vacation long. 176 Seventh Ave between 20th and 21st Sts (212-629-5300); 175 Second Ave between 11th and 12th Sts (212-260-3200)

    NEXT: THE RECIPES »

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