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Ice, Ice Baby

Ice, Ice Baby

Guy walks into a bar, girl walks into a bar: Daniel Boulud’s new drinks and canapé books have the poison for both.

Split between “For Him” and “For Her”—is Daniel Boulud Cocktails and Amuse-Bouches, a drinks and small bites guide attached to the name of celebrated chef (with an intro by booze-and-wine connoisseur Jay McInerney).

Boulud and Xavier Herit, a bartender—excusez moi, mixologist—at Restaurant Daniel, present creations aimed at the adventurous gastronome who finds himself in a large space with a lot of time on his hands and also has, shall we say, an insouciance regarding failure.

Here’s a libation from the boys’ side that we settled into recently (we enjoyed the girlie ones too—not that there’s anything wrong with that!) You can make them at home, but good luck with those ice sculptures.

Like any good recipe book, these fanciful concoctions feature exquisitely rendered photographs of what the drink is supposed to look like when you’re finally done making it.—Peter Pavia

Smokey Bandit

Combine, shake and strain, and pour over ice

1 ½ oz. Illegal Mezcal Joven

¾ oz Marie Brizard orange Curacao

1 oz pineapple juice

½ oz lime juice

¼ oz simple syrup

8 drops jalapeno juice

1 jalapeno slice, to garnish

AND TWO MORE FOR THE ROAD

A double shot of love and good taste from Sax Chicago and Washington, D.C.’s bipartisan Donovan House. Stay for a while or try these at home.

The International (Sax Chicago)

1 ½ oz. Dragon Bleu Ginger vodka

6 grapes

½ oz. vanilla-infused syrup

½ oz. fresh lemon juice

¾ oz. Limoncello

Muddle in Tom Collins glass and garnish with lime wedge and grapes on the vine.

Cherry Blossom Cocktail (Donovan House)

2 oz. vodka (Raspberry Stoli preferred)

1 oz. St. Germain

1 tablespoon cherry puree

1 splash vanilla-infused simple syrup

1 splash limejuice

Shake and serve in martini glass.

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