Cutting-edge cocktail trends

What the most progressive barkeeps in town are toying with.


  • Photograph: Jolie Ruben

    Carondelet at Maison Premiere

  • Photograph: Jolie Ruben

    Carondelet at Maison Premiere

  • Photograph: Jolie Ruben

    Carondelet at Maison Premiere

  • Photograph: Virginia Rollison

    East River Defense at Northern Spy Food Co

  • Photograph: Virginia Rollison

    East River Defense at Northern Spy Food Co

  • Photograph: Virginia Rollison

    East River Defense at Northern Spy Food Co

Photograph: Jolie Ruben

Carondelet at Maison Premiere

Salted cocktails

Long relegated to margarita rims, salt is finally breaking out as a marquee ingredient in original quaffs. The miracle mineral tempers bitterness, balances acid and amplifies flavor. Currently, we're seeing the stuff deployed mostly in sour-based cocktails, but as the weather cools, watch for salt boosting drinks containing fat—like eggs or cream—as it does in baked goods.

Where to try it: At Maison Premiere (298 Bedford Ave between Grand and South 1st Sts, Williamsburg, Brooklyn; 347-335-0446, maisonpremiere.com), Maksym Pazuniak uses sea salt to tease out the delicate flavors of vanilla, orange-flower water and orange-blossom honey so that they don't get lost among gin, lime and lemon in the Carondelet ($10). In the  East River Defense ($9), created by noted bar consultant Erick Castro at Northern Spy Food Co. (511 E 12th St between Aves A and B; 212-228-5100, northernspyfoodco.com), sea salt lends a savory character to Scrappy's grapefruit bitters, lemon juice and tangy Lustau Manzanilla sherry for an aperitif that is smoother than your average citrus-doused drink. 


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