What to drink this week: Greenmarket cocktails

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  • Photograph: Beth Levendis

    Rhubarb and grapefruit sangria at Goat TownSpringy rhubarb is a favorite...

    Rhubarb and grapefruit sangria at Goat Town

    Springy rhubarb is a favorite filling for pies and crumbles, so we're not surprised that one of the best applications of the ruby-red plant comes from a veteran pastry chef. Nicholas Morgenstern (who cut his teeth at Gilt and the General Greene) works the tart, seasonal veg into a sangria at his latest venture, Goat Town. Pink grapefruit juice, fresh vanilla bean, sugar, lemon and rhubarb plucked from Satur Farms in Long Island form the drink's backbone. He tops it with bubbly and Xarmant txakoli---a slightly sweet Basque white wine. 511 E 5th St between Aves A and B (212-687-3641). $8.

  • Photograph: Alex Strada

    Spring pea at Rouge TomateThe words pea juice don't have a whole lot of curb...

    Spring pea at Rouge Tomate

    The words pea juice don't have a whole lot of curb appeal on a menu. But in a drink, the green elixir---which mixology duo Cristian Molina and Marc Bahere extract each morning from Satur Farms English peas---works brilliantly. House-infused chamomile vodka, agave syrup and lemon temper the vegetable's earthy flavor, while jalapeos lend the clean and complex drink some welcome heat. 10 E 60th St between Fifth and Madison Aves (646-237-8977). $14.

  • Photograph: Virginia Rollison

    Lovage Pimm's cup at Blue Hill Bartender Peter Vasconcellos's cloudy,...

    Lovage Pimm's cup at Blue Hill

    Bartender Peter Vasconcellos's cloudy, rust-colored cocktail is inspired by a lovage-cucumber salad that appeared on Blue Hill's dinner menu last summer. Vasconcellos infuses simple syrup with the celery-mimicking herb (sourced from Berried Treasures Farm in Cooks Falls, New York) and combines it with Pimm's No. 1, lemon juice, soda and a dash of celery-lovage bitters from Brooklyn's A.B. Smeby Bittering Co. The drink, garnished with a crisp slice of cucumber, has the sweet and bitter profile of a spiked Cel-Ray. 75 Washington Pl between Sixth Ave and Washington Sq West (212-539-1776). $14

  • Photograph: Donald Yip

    Raspberry-cilantro bellini at Seasonal Restaurant & Weinbar Cilantro may be the...

    Raspberry-cilantro bellini at Seasonal Restaurant & Weinbar

    Cilantro may be the world's most divisive herb, but those on the right side of the issue will love this bold Bellini variation. Sasonal chef-owner Wolfgang Ban makes cilantro simple syrup and raspberry puree, using goods sourced from the Union Square Greenmarket. He then mixes them with Schladerer Himbeergeist (a German raspberry brandy) and lemon juice, and tops it with champagne and a few sprigs of cilantro. The bright red drink is boozier than your average brunch-time nip, thanks to the high-proof brandy. The fruit-and-herb combination is surprising, but the harmonious quaff makes terrific sense with each subsequent sip. 132 W 58th St between Sixth and Seventh Aves (212-957-5550). $14.

  • Photograph: Donald Yip

    Tradewind at Gramercy TavernG&T fans on the prowl for a new go-to drink should...

    Tradewind at Gramercy Tavern

    G&T fans on the prowl for a new go-to drink should give this effervescent concoction a shot. Cucumbers hauled from Lani's Farm, in Burlington County, New Jersey, balance the rest of the Tradewind's stiff contents: Batavia arrack (a rich sugar cane spirit from Indonesia); nutty Velvet Falernum; and a spicy blast of ginger liqueur. 42 E 20th St between Fifth Ave and Park Ave South (212-477-0777). $13.

Photograph: Beth Levendis

Rhubarb and grapefruit sangria at Goat TownSpringy rhubarb is a favorite...

Rhubarb and grapefruit sangria at Goat Town

Springy rhubarb is a favorite filling for pies and crumbles, so we're not surprised that one of the best applications of the ruby-red plant comes from a veteran pastry chef. Nicholas Morgenstern (who cut his teeth at Gilt and the General Greene) works the tart, seasonal veg into a sangria at his latest venture, Goat Town. Pink grapefruit juice, fresh vanilla bean, sugar, lemon and rhubarb plucked from Satur Farms in Long Island form the drink's backbone. He tops it with bubbly and Xarmant txakoli---a slightly sweet Basque white wine. 511 E 5th St between Aves A and B (212-687-3641). $8.

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