User's Guide

Cocktails in Bloom: 107 Spring Drinks

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Spring is in the air, and with it comes the desire to put away the strong, heavy winter drinks we’ve been using to fortify ourselves in favor of brighter, lighter tipples. Lucky for us, there are plenty of bars all over New York that are more than happy to help us wet our whistles in the warmer weather. Even better: We were able to convince more than 100 bartenders to share some of their best technicolor concoctions with us.

Now, we’re sure not everyone will want to make all of these drinks at home (unless you’re into juicing peas and dehydrating the leftover solids, à la Momofuku Ssäm Bar’s Spring Pea), but we’re nothing if not completists. (Though, we should also mention that while we’ve edited each of the recipes to make them as easy as possible to follow, we haven’t gotten the chance to test each and every one — we always get about five or six in, and then things get … interesting.)

In any event, we’ve organized the drinks into their respective color categories — red, orange, yellow, green, blue, cream, and violet — so you can easily find any drink to match your mood. We’ve also rounded up cocktails in our Grub Street sister cities: Boston, Philly, Chicago, San Francisco, and L.A. So what are you waiting for? Click on through and plan your happy hour!

Employees Only510 Hudson St., nr. Christopher St.; 212-242-3021In a shaker, combine 1 1/2 oz. Wild Turkey 101 rye, 1 oz. Benedictine, 3/4 oz. fresh lemon juice, 1/2 oz. simple syrup, 3/4 oz. Boiron black-cherry purée, and a lemon twist. Shake with ice and strain into a chilled cocktail glass. Garnish with a fresh lemon twist.
Salumeria Rosi Parmacotto283 Amsterdam Ave., nr. 73rd St.; 212-877-4800In a tall glass, muddle 2 slices prickly pear with 3 teaspoons sugar. Add 1 dash each Cynar and triple sec. Fill the glass with ice and top with prosecco. Add 1 shot Aperol; garnish with mint leaves.
Lantern’s Keep49 W. 44th St., nr. Sixth Ave.; 212-453-4287In a Champagne flute, combine 7 dashes each Angostura and Peychaud’s bitters, 1/2 oz. Cointreau, and 1 oz. bourbon. Fill glass with chilled Champagne. Garnish with an orange twist.
Joseph Leonard170 Waverly Pl., at Grove St.; 646-429-8383In a shaker, combine 2 soup spoons blueberry compote (recipe follows), 1 1/2 oz. Tito’s vodka, and 3/4 oz. lime juice. Shake and strain into an iced highball glass. Top with seltzer and garnish with three blueberries.Blueberry compote: Macerate 3 cups blueberries with 1 1/2 cups sugar.
Char No. 4196 Smith St., nr. Baltic St.; 718-643-2106In a Champagne flute, combine 1/4 oz. chilled cassis, 3/4 oz. chilled Old Crow bourbon, and 2 dashes bitters. Fill flute with chilled Cava, and garnish with orange twist.
Vandaag103 Second Ave., at 6th St.; 212-253-0470In a shaker, combine 1 oz. Bols Genever gin, 1/2 oz. each fresh grapefruit juice, Campari, Luxardo maraschino, and puréed rhubarb. Shake with ice and strain into a chilled cocktail glass. Garnish with a curled rhubarb ribbon (use a vegetable peeler to trim off a thin strand of rhubarb).
Jeffrey’s Grocery172 Waverly Pl., at Christopher St.; 646-398-7630In a shaker, combine 4 blackberries, 3/4 oz. each simple syrup and fresh lime juice, and 2 oz. Marie Framboise. Shake hard, and strain over ice into a highball glass. Top with seltzer and garnish with a blackberry and a raspberry.
Monument Lane103 Greenwich Ave., at W. 12th St.; 212-255-0155In a glass, combine 2 tablespoons port-soaked pineapple and strawberries (recipe follows), 1 oz. Aperol, 1/2 oz. vanilla syrup (made by infusing two scraped, halved vanilla beans into a quart of simple syrup), 3 1/2 oz. dry rosé wine, and 2 large ice cubes. Stir to chill, then top with a splash of ginger ale. Garnish with strawberries and pineapple.Tawny-port-soaked strawberries and pineapple: Cut fruit into half-inch dice. Add to airtight container. Add port, just to cover. Let sit overnight before chilling.
Red Rooster310 Lenox Ave., nr. 125th St.; 212-792-9001In a mixing glass, combine 2 oz. fig-and-pear-infused bourbon (recipe follows), 1 oz. Campari, and 1 oz. sweet vermouth. Stir for 90 seconds and strain into a chilled martini glass. Garnish with a slice of orange.Fig-and-pear-infused bourbon: In an airtight container, combine 1 liter bourbon; 2 sliced and seeded figs; 2 sliced and seeded pears; and the seeds and pod of 1 halved, scraped vanilla bean. Let infuse at least two weeks, but no more than three, before straining.
The Standard Grill848 Washington St., nr. 13th St.; 212-645-4100In a shaker, combine 2 oz. Amaro Nonino, 1 oz. raspberry syrup (recipe follows), 1/2 oz. orange juice, and 1 oz. lime juice. Shake with ice and strain into a chilled martini glass. Garnish with an orange twist.Raspberry syrup: Combine 1 pint each raspberries and simple syrup and warm for 15 minutes over medium heat. Strain and chill.
Highlands150 W. 10 St., nr. Waverly Pl.; 212-229-2670In a shaker, combine 3/4 oz. cherry Heering, 3/4 oz. single-malt Scotch, 3/4 oz. orange juice, and 3/4 oz. Dolin sweet vermouth. Shake with ice and strain into a chilled coupe glass. Garnish with a flamed orange twist.
Apothéke9 Doyers St., nr. Bowery; 212-406-0400In a shaker, muddle 10 to 15 blueberries. Add 2 oz. Islay single-malt Scotch, 1/2 oz. each agave nectar and fresh lime juice, and 1/4 oz. elderflower syrup. Shake with ice, strain, and pour over ice into a highball glass. Top with blueberry lager and garnish with a wooden skewer of blueberries.
Raines Law Room48 W. 17th St., nr. Fifth Ave.In a shaker, combine 2 dashes Angostura bitters, 3/4 oz. each fresh lime juice and grenadine, and 2 oz. blanco tequila. Shake with ice and strain into an ice-filled collins glass. Top with soda and garnish with a lime wedge.
Rye House11 W. 17th St., nr. Fifth Ave.; 212-255-7260In a shaker combine 1 1/2 oz. Bluecoat gin, 1/2 oz. Aperol, 1/2 oz. lime juice, 1/2 oz. fresh grapefruit juice, 1/2 oz. honey syrup (equal parts honey and water), 4–6 mint leaves, 1 egg white, and bitters to taste. Shake without ice for 30 seconds until frothy, then add ice and shake for an additional 30 seconds. Strain into a fizz glass with no ice, spritz with rose water, and garnish with a sprig of gently beaten mint.
The Randolph at Broome349 Broome St., nr. Elizabeth St.; 212-274-0667In a shaker, muddle 2 cucumber slices and combine with 1/2 oz. each St. Germain and simple syrup, 1 oz. fresh lime juice, and 2 oz. Jose Cuervo Tradicional. Shake with ice and serve on the rocks in a double rocks glass. Finish with a dash of Peychaud’s bitters and garnish with a slice of cucumber.
Milk and Honey134 Eldridge St., nr. Broome St.In a mixing glass, muddle 7 to 10 mint leaves and combine with 2 oz. white rum, 1 oz. fresh lime juice, 3/4 oz. simple syrup, and a sugar cube. Pour into a tall collins glass and add crushed ice and a dash of bitters. Swizzle, then garnish with a mint sprig. Serve with a straw.
Cadaqués188 Grand St., nr. Bedford Ave.; 718-218-7776In a shaker, combine 1/2 oz. star-anise ginger syrup (recipe follows), 1 1/2 oz. Knob Creek bourbon, and 2 oz. dry rosé. Shake with ice and strain into a snifter glass, over crushed ice or straight up. Top with a float of red-wine cherry reduction (recipe follows) and 3 dashes cherry bitters.Star-anise ginger syrup: In a pot, combine 2 parts sugar to 1 part water; warm to dissolve sugar. Add star anise and fresh ginger to taste. Infuse for 1 day.Red-wine cherry reduction: Simmer medium-bodied red wine with cherries and a bit of honey to taste until mixture reduces to syrupy consistency. Remove from heat and let sit for 1 day. Strain and chill.
Peels325 Bowery, at E. 2nd St.; 646-602-7015In a shaker, combine 1 1/2 oz. pisco, 1/2 oz. Dolin bianco vermouth, 3/4 oz. lime juice, 3/4 oz. hibiscus syrup (recipe follows), and 2 dashes Chincho Amargo bitters. Shake with ice and strain into a water glass filled with ice.Hibiscus syrup: While making simple syrup, add Pursuit of Tea Scarlet Glow tea and brew for 30 minutes. Strain and chill.
Beauty & Essex146 Essex St., nr. Stanton St.; 212-614-0146In a shaker, combine 2 oz. Grey Goose vodka, 3/4 oz. lemon-thyme syrup (recipe follows), 1/4 oz. lemon juice, and 2 small sprigs thyme. Shake vigorously with ice and strain into a chilled martini glass that’s been rinsed with Campari. (To rinse: Add several drops of Campari to the glass and swirl to coat; discard excess.) Garnish with a thyme sprig.Lemon-thyme syrup: In a pot, combine 2 cups each water and sugar. Bring to a boil, then turn heat to low and stir until sugar dissolves. Add 2 sprigs thyme and 1 1/2 tablespoons fresh lemon juice; simmer for 15 minutes. Let cool to room temperature, and strain into a clean container. Store in the refrigerator.
Forty Four at the Royalton44 W. 44th St., nr. Sixth Ave.; 212-944-8844In a shaker, combine 1 1/2 oz. Plymouth gin, 1/2 oz. cherry Heering, 1/4 oz. Cointreau, 2 oz. fresh pineapple juice, 2 dashes grenadine, and one dash Angostura bitters. Shake with ice and strain into a Sling glass filled with fresh ice. Float 1/4 oz. Benedictine, top with soda, and garnish with a cocktail cherry and orange slice.
Fedora239 W. 4th St., nr. Charles St.; 646-449-9336In a shaker, combine 1/2 oz. each St. Germain and crème de violette, and 3/4 oz. fresh grapefruit juice. Shake and strain into a coupe glass. Top with 1 1/2 oz. Gruet sparkling wine and 4 dashes lavender bitters.
The Fat Radish17 Orchard St., nr. Canal st.; 212-300-4053In a shaker, muddle 3 medium basil leaves and a pinch of finely diced Thai chiles with 1/2 oz. simple syrup. Add 2 oz. vodka, 1 1/2 oz. fresh grapefruit juice, and 1/2 oz. lime juice. Shake with ice and strain into a chilled martini glass. Garnish with a basil leaf.
Imperial No. Nine9 Crosby St., nr. Howard St.; 212-389-1000In a shaker, combine 1 1/2 oz. Bison Grass vodka, 1/2 oz. Aperol, 1 1/2 oz. unfiltered apple cider, and 1/2 oz. lemon juice. Shake with ice and strain into a chilled cocktail glass. Garnish with shaved orange zest.
Mary Queen of Scots115 Allen St., nr. Delancey St.; 212-460-0915In a shaker, combine 2 oz. gin, 1/2 oz. lemon juice, 1 oz. rosemary syrup, and 1 dash each lavender and Angostura bitters. Shake and serve over ice in a Dublin crystal glass. Garnish with a sprig of rosemary.
The Commodore366 Metropolitan Ave., nr. Havemeyer St., Williamsburg; 718-218-7632In a highball glass, combine 2 oz. gin and 1/2 oz. each Plymouth sloe gin, fresh lemon juice, and simple syrup. Mix with ice and top with soda water. Garnish with a lemon edge.
Fatty ‘Cue91 S. 6th St., nr. Berry St., Williamsburg; 718-599-3090Fill a stemless wine glass with crushed (or pebble) ice. Add 2 oz. Aperol and 1/2 oz. yuzu juice. Top with 1 1/2 oz. sparking wine. Garnish with a grapefruit twist and a “slapped” mint sprig.
Northern Spy Food Co.511 E. 12th St., at Ave. A; 212-228-5100In a shaker, combine 3 oz. Northern Spy fruit cup mix (recipe follows), 1 oz. fresh lime juice, 3/4 oz. simple syrup, 1 dash Angostura bitters, and 2 dashes celery bitters. Shake and strain over ice into a collins glass. Top with ginger beer and garnish with a mint sprig, a lemon wheel, and seasonal fruit.Northern Spy fruit cup mix: Combine equal parts sweet vermouth, dry vermouth, Dubonnet Rouge, and ginger wine.
Cienfuegos95 Avenue A, nr. 6th St.; 212-614-6818In a shaker, combine 4 mint leaves, 2 dashes orange bitters, 3/4 oz. lime juice, 1/2 oz. cane syrup, 1 oz. Damson gin, and 1 1/2 oz. Chairmans white rum. Shake and strain into a coupe glass. Top with a splash of soda and garnish with a mint leaf or a berry.
Clover Club210 Smith St., nr. Butler St., Cobble Hill; 718-855-7939In a mixing glass, combine 1 1/2 oz. each Del Maguey Vida mescal and Dolin dry vermouth, 1/4 oz. Massanez crème de cassis, 1 dash each Pechaud’s and orange bitters. Stir with ice and strain into a chilled cocktail glass. Garnish with an orange twist and ginger candy.
Tenpenny16 E. 46th St., nr. Madison Ave.; 212-490-8300In a mixing glass, combine 1 1/2 oz. each Oxley gin, Cynar, and Aperol. Stir with ice and strain into a rocks glass filled with fresh ice. Add a few dashes of Fee Brothers orange bitters and garnish with a large orange peel.
The Spotted Pig314 W. 11th St., at Greenwich St.; 212-620-0393In a mixing glass, combine 2 oz. Maker’s Mark bourbon, 3/4 oz. Campari, and 3/4 oz. Carpano Antica sweet vermouth. Stir with ice for 20 seconds, then pour into a rocks glass. Garnish with a flamed orange peel.
 Lincoln Ristorante142 W. 65th St., nr Broadway; 212-359-6500In a mixing glass, combine equal parts BlueCoat gin, Cardamaro amaro, and Cocchi Vermouth di Torino. Stir with ice and strain into a rocks glass filled with fresh ice. Garnish with an orange twist.
Osteria Morini218 Lafayette St., nr. Kenmare St.; 212-965-8777In a double old-fashioned glass, combine 1/4 oz. Sanbittèr and 2 oz. Aperol. Stir with a large chunk of ice and top with sparkling white wine. Garnish with an orange twist.
Little Branch20 Seventh Ave. South, at Leroy St.; 212-929-4360In a mixing glass, combine 2 oz. gin, 1 oz. each Aperol and Cocchi Americano, and 2 heavy dashes Angostura bitters. Stir with ice and strain into a chilled coupe glass. Garnish with a flamed orange peel.
The John Dory Oyster Bar1196 Broadway, at 29th St.; 212-792-9000In a shaker, combine 1 1/2 oz. Bianco vermouth, 1 oz. Cocchi Americano, and 1/2 oz. lime juice. Shake with ice and strain into a Collins glass. Top with chilled Cava and 4–5 dashed Peychaud’s bitters.
Pegu Club77 W. Houston St., nr. West Broadway; 212-473-7348In a shaker, combine 2 oz. Aperol, 1 oz. gin, 3/4 oz. lemon juice, 1/2 oz. simple syrup, and a dash of Angostura bitters. Shake with ice and strain into a chilled cocktail glass. Garnish with a flamed orange twist.
Annisa13 Barrow St., nr. 4th St.; 212-741-6699In a mixing glass, combine 2 oz. Russell’s rye, 3/4 oz. each green Chartreuse and velvet falernum, and 1/2 oz. fresh lemon juice. Stir gently with ice, strain, and serve in a chilled cordial glass. Finish with four drops Peychaud’s bitters.
Macondo157 E. Houston St., nr. Allen St.; 212-473-9900In a shaker, combine 2 oz. DH Krahn gin, 1 oz. mango purée, 1/4 oz. aji amarillo paste,  and 1/2 oz. each huacatay paste, and lemongrass syrup (recipe follows). Shake with ice and pour into a rocks glass filled with fresh ice cubes and rimmed with sage salt (recipe follows). Lemongrass syrup: In a pot, combine two cups each sugar and water and warm until sugar dissolves. Remove from heat and add 1 chopped stalk of lemongrass. Let sit overnight. Strain into a clean container and store in the refrigerator.Smoky Sage Salt: Mix 1 tablespoon kosher salt and 1/2 tablespoon each Smoky Salt and sage. Store in an airtight container.
El Cobre95 Ave. A, nr. 6th St.; 212-614-6818In a Champagne flute, combine 3/4 oz. lemon juice, 1 oz. rhubarb syrup (recipe follows), 1/2 oz. Aperol, 1 oz. Neisson Rhum Agricole Blanc, and 6 drops Bittermens Boston Bittahs. Top with chilled Champagne and garnish with a lemon twist.Rhubarb syrup: In a pot, combine 1 cup sugar, 1 cup water, and 2 cups chopped rhubarb. Bring to a boil; reduce heat and simmer for 45 minutes. Remove from heat and let sit 2 hours. Strain, add 1 tablespoon lemon juice, and chill.
PDT113 St. Marks Pl., nr. First Ave. ; 212-614-0386 In a mixing glass, muddle two strawberries. Then add 2 oz. Death’s Door white whiskey, 3/4 oz. Martini Rosato vermouth, 1/2 oz. Aperol, and 2 dashes Bitter Truth aromatic bitters. Stir with ice and strain into a chilled coupe glass.
153420 Prince St., nr. Elizabeth St.; 212-966-5073In a mixing glass, combine 1 3/4 oz. Beefeater gin, 1/2 oz. Carpano Antica vermouth, 1/2 oz. Combier, and 1/4 oz. Fernet Branca. Stir with ice 25 times and strain into a chilled coupe glass. Garnish with a lemon twist.
Anfora34 Eighth Ave., nr. Jane St.; 212-518-2722In a mixing glass, combine 2 oz. Rittenhouse rye, 1 oz. Bonal Gentiane-Quina, and 3 dashes orange bitters. Stir with ice and strain into a chilled cocktail glass. Garnish with a black cherry or an orange twist.
The Breslin Bar & Dining RoomAce Hotel, 16 W. 29th St., nr. Broadway; 212-679-1939In a mixing glass, combine a bar-spoonful of green Chartreuse and 1 1/2 oz. each Aperol, Grand Marnier, and rye. Stir with ice 50 times, strain into a chilled martini glass, and garnish with a flamed orange peel.
The Summit Bar133 Ave. C, nr. 8th St.In a shaker, muddle 1 cucumber slice. Add 1 oz. Don Amado reposado mezcal, 1 oz. Dimmi, 3/4 oz. each lime juice and chipotle agave (recipe follows), and 2 dashes orange bitters. Shake with ice and strain through a sieve into a chilled Collins glass. Top with soda; garnish with orange zest.Chipotle agave: In a pot, mix 4 oz. agave nectar, 4 oz. water, and 2 dried chipotle chiles. Bring to a boil, remove from heat and cover, and let stand 30 minutes. Strain and chill.
What Happens When25 Cleveland Pl., nr. Kenmare St.; 212-925-8310In a mixing glass, combine 2 oz. bacon-infused bourbon (recipe follows), a squirt of maple syrup, and 1 dash each Peychaud’s bitters and Tabasco. Stir without ice and strain into a rocks glass filled with 1 large ice cube. Garnish with a brandied cherry.Bacon-infused bourbon: Render 3 oz. bacon fat; cool to room temperature. In a bowl, combine cooled fat with 1 750 ml bottle’s worth of bourbon. Let sit, covered, at room temperature overnight. Freeze for 1 hour to allow fat to harden. Skim off large chunks of fat, and, using a funnel, strain bourbon back into empty bottle through a coffee filter to remove stray bits of fat and bacon.
Treehouse BarDavid Burke Kitchen, 23 Grand St., at Sixth Ave.; 212-201-9119In a mixing glass, combine 2 oz. orange-flavored vodka, 1 oz. Bols Genever, 1 oz. Carpano Antica sweet vermouth, 1 oz. grapefruit juice, and 1 oz. simple syrup. Stir with ice and strain into a highball glass filled with fresh ice. Garnish with a grapefruit segment, grapefruit zest, and 3–4 Good ‘N Plenty candies.
Goat Town511 E. 5th St., nr. Avenue A; 212-687-3641In a shaker, combine 3/4 oz. lemon juice, 3/4 oz. raw-sugar syurp, 3/4 oz. Cardamaro amaro, 3/4 oz. Carpano Antica vermouth, and 1 oz. muscadet. Shake with ice and strain into a double old-fashioned glass filled with ice cubes. Float with dry red wine, and garnish with a large grapefruit twist.
The Mulberry Project149 Mulberry St., nr. Grand St.; 646-448-4536In a shaker, combine 1 1/2 oz. each gin and fresh grapefruit juice, 1/4 oz. lemon juice, and 3/4 oz. Luxardo maraschino. Shake with ice and strain into a double rocks glass filled with fresh ice. Top with 3/4 oz. Fernet Branca.
The Bar Downstairs at the Andaz 5th Ave.485 Fifth Ave., at 41st St.; 212-601-1234In a shaker, combine 1 oz. each Pimms #1 and Sailor Jerry spiced rum, 3/4 oz. each lemon juice and Bergamot syrup, and 3 dashes Regan’s orange bitters. Shake with ice and strain into a chilled rocks glass. Garnish with an orange twist and a sprtiz of St. Elizabeth allspice dram.
The TrilbyThe Cooper Square Hotel, 25 Cooper Sq., nr. 5th St.; 212-475-3400Add 1 1/2 oz. vodka to an ice-filled collins glass. Fill the rest with orange juice and stir to combine. Float 1/2 oz. Galliano liqueur on top, and garnish with an orange slice.
Los Feliz109 Ludlow St., nr. Delancey St.; 212-228-8383In a mixing glass, combine 2 oz. Seite Leguas añejo tequila, 1 oz. sweet vermouth, and 1 dash bitters. Stir with ice and strain into a chilled snifter. Garnish with lime wedge.
Amor y Amargo443 E. 6th St., nr. Ave AIn an old-fashioned glass, combine 1/2 oz. Louis Royer Force 53 VSOP cognac, 1/2 oz. Lillet blanc, 1/2 oz. Bonal Gentiane-Quina, 1/2 oz. yellow Chartreuse, 1 dash simple syrup, and 6 drops Bittermens Hellfire Shrub. Stir, then add 2–3 ice cubes. Top with 1 oz. soda and stir briefly.
Caffe Falai265 Lafayette St., nr. Prince St.; 212-274-8615In a shaker combine 8 spinach leaves, 2 oz. vodka, and 1 oz. Fernet Branca. Shake with ice, add ginger beer to taste. Rim a martini glass with squid ink and strain liquid into glass. Garnish with three drops olive oil from a dropper.
Loreley7 Rivington St., nr. Chyrstie St.; 212-253-7077In a beer mug, combine 12 oz. German pilsner (such as Radeberger, Jever, or Bitburger) with 6 oz. Sprite.
Vandaag103 Second Ave., at 6th St.; 212-253-0470In a chilled cocktail glass, combine 2 oz. Linie Aquavit, 3/4 oz. Lillet blanc, 1 bar spoon Luxardo maraschino, 1 dash each orange bitters and absinthe. Stir and ganish with an olive and a lemon twist.
Má PêcheChambers Hotel, 15 W. 56th St., nr. Fifth Ave.; 212-757-5878In a mixing glass, combine 2 dashes Regan’s orange bitters, 1/2 oz. elderflower cordial (such as St. Germain), and 2 oz. Suntory Yamazaki whiskey. Stir with ice and strain into an old-fashioned glass filled with 1 large ice cube. Garnish with an orange peel.
The Hurricane Club360 Park Ave. South, nr. 26th St.; 212-951-7111In a shaker, combine 2 oz. Patron silver, 1 oz. each triple sec and calamansi juice, 1 dash cinnamon bitters, and 3–5 cilantro leaves. Shake with ice and strain into a rocks glass filled with fresh ice. Garnish with a cinnamon stick.
Perry Street176 Perry St., nr. West St.; 212-352-1900In a shaker, muddle 2 lemon wedges with 1 1/2 oz. lemon-thyme syrup (recipe follows). Add ice and 3–4 oz. vodka to taste; shake. Strain into a chilled highball glass rimmed with sugar. Top with club soda. Squeeze a lemon wedge over the drink and add. Garnish with a thyme sprig.Lemon-thyme syrup: In a pot, combine 1 1/2 cups water, and 1 cup plus 2 tablespoons sugar. Simmer until sugar dissolves and add several sprigs of thyme. Let stand 2 hours. Add 3/4 cup fresh lemon juice, strain, and chill.
Marea240 Central Park South, nr. Broadway; 212-582-5100In a shaker, combine 2 oz. Nonino Chardonnay grappa, 1/2 oz Strega, 1/2 oz. honey syrup (combine four parts honey to one part warm water; chill), and 1 oz. lemon juice. Shake with ice and strain into a chilled martini glass. Sprinkle with piment d’espelette.
Toloache251 W. 50th St., nr. Broadway; 212-581-1818 In a shaker, combine 2 oz. each 1921 tequila blanco and cucumber purée (seed and dice cucumber, blend until smooth), 1 oz. each lime juice and light agave nectar, and 1/2 bar spoon of finely chopped jalapeños. Shake with ice, strain over rocks into a chilled Tajin-rimmed rocks glass. Garnish with a cucumber slice.
Cafe KristallSwarovski Crystallized Store, 70 Mercer St., nr. Broome St.; 212-274-1500In a mixing glass, combine 1 oz. orange elixir (recipe follows) and 1 oz. each lime juice and simple syrup. Stir with ice and strain into a Champagne flute. Top with dry sparkling wine (preferably Szigeti Grunter Veltliner), and garnish with a piece of orange from the elixir.Orange elixir: Remove the rind from 1 orange, and cut orange segments into small pieces. In an airtight container, combine the orange pieces, 2 cups Combier, and 6–7 dashes orange bitters. Let steep, covered, for two days at room temperature. Strain and chill, reserving orange pieces in a separate container.
The London Bar151 W. 54th St., nr. Seventh Ave.; 212-468-8889In a shaker, combine 2 oz. gin, 3/4 oz. Lillet blanc, and 1/2 oz. fresh grapefruit juice. Shake with ice and strain into a chilled martini glass rimmed with orange-oil-infused sugar (mix 16 drops of sweet orange oil into 1 cup of sugar). Top with Champagne.
Henry Public329 Henry St., nr. Pacific St.; 718-852-8630In a mixing glass, combine 1 drop St. George absinthe, 1 drop yellow Chartreuse, 1 oz. Dolin blanc vermouth, and 2 oz. Dewar’s Scotch. Stir with ice and strain into a chilled coupe glass. Garnish with a lemon twist.
Kin Shop469 Sixth Ave., nr. 11th St.; 212-675-4295In a shaker, combine 2 oz. Sauza blanco tequila, 1/2 oz. yellow Chartreuse, 1 1/2 oz. calamansi juice (or 1/4 oz. lime juice), and 1 1/2 oz. fresh lemon juice. Shake with ice and strain into a rocks glass that’s been filled with ice and rimmed with a sugar-salt mixture.
Dutch Kills27-24 Jackson Ave., nr. Dutch Kills St.; 718-383-2724In a mixing glass, combine 1 1/2 oz. gin and 3/4 oz. each Suze and Dolin bianco vermouth. Stir with ice and strain into a rocks glass filled with fresh ice. Garnish with a lemon twist.
Frankies 457457 Court St., nr. Luquer St.; 718-403-0033In a mixing glass, combine 2 oz. Hendrick’s gin, 3/4 oz. Cocchi Americano, and 1/2 oz. Strega. Stir with ice and strain into a chilled cocktail glass. Garnish with a lemon twist.
Hearth403 E. 12th St., at First Ave.; 646-602-1300Add 2 oz. Cocchi Americano to a rocks glass filled with ice. Top with 1 1/2 oz. club soda and garnish with a lemon twist.
Madam Geneva4 Bleecker St., at Bowery; 212-254-0350In a shaker, combine 2 oz. gin, 1 oz. fresh lemon juice, 1 oz. simple syrup, 2 dashes Fee Brothers orange bitters, and 1 bar spoon orange flower water. Shake with ice and strain into an old-fashioned glass. Garnish with flamed orange twist.
​Death & Co.433 E. 6th St., nr. Ave. A; 212-388-0882In a shaker, combine 3/4 oz. each Los Amantes Joven mezcal and jalapeño-infused Chinaco Verde (recipe follows); 1/2 oz. each fresh pineapple juice, lime juice, and vanilla syrup (recipe follows); and 1 teaspoon Petit Canne Syrup. Shake with ice and strain into a chilled fizz glass, rimmed on one side with salt.Vanilla syrup: In a pot, combine 2 cups water, 2 cups cane sugar, and 1 vanilla bean, halved and scraped. Bring to a boil, then reduce heat and simmer for a few minutes. Remove from heat and let stand overnight. Strain through cheesecloth into an airtight container; keep refrigerated.Jalapeño-infused Chinaco Verde: Cut 4 jalapeños lengthwise and scrape out insides. Add to 1 bottle’s worth Chinaco Verde and let steep 1 hour (you may need more time depending on the strength of the peppers). Using a funnel, strain infused spirit back into the bottle.
Macao Trading Co.311 Church St., nr. Walker St.; 212-431-8750In a shaker, combine 2 1/2 oz. Kaffir-lime-infused Plymouth gin, 1 oz. fresh lime juice, and 3/4 oz. agave nectar. Shake vigorously with ice for 7 or 8 seconds, strain into a a green-Chartreuse-rinsed cocktail glass, and garnish with a Kaffir lime leaf.Kaffir-lime-infused Plymouth gin: Bruise 20 Kaffir lime leaves between palms, boil with 8 oz. Plymouth gin, cool to room temperature, discard leaves, and strain back into bottle of gin.
Aldea31 W. 17th St., nr. Fifth Ave.; 212-675-7223In a shaker, combine 2 oz. Rhum JM, 1/2 oz. Luxardo maraschino, 1/2 oz. lime juice, 1/2 oz. Sirop JM, 1 grapefruit wedge, and 1 slice jalapeno. Muddle and shake with ice. Strain into a rocks glass filled with fresh ice. Garnish with a lime wedge and additional slices of jalapeno.
M. Wells21-17 49th Ave., nr. 21st St.; 718-425-6917In a chilled mixing glass, combine 2 oz. dry gin, 1/2 oz. each dry vermouth and pickled onion brine, and a dash of orange bitters. Stir 20 times with ice, pour into a chilled martini glass and garnish with a pickled pearl onion and several drops of chive oil.
Hudson Clearwater447 Hudson St., nr. Morton St.; 212-989-3255In a shaker, muddle two oregano leaves and combine with 1/2 oz. simple syrup, 1 oz. fresh lime juice, 1 1/2 oz. mescal, 3/4 oz. yellow Chartreuse, and 1/4 oz. ricard. Shake, strain over ice, and garnish with a rosemary sprig and oregano leaves.
Empellón230 W. 4th St., nr. W. 10th St; 212-367-0999In a shaker, combine 1 egg white, 2 oz. Espolón reposado tequila, 1/2 oz. each green Chartreuse and fresh lime juice, and 1/4 oz. agave nectar. Shake vigorously without ice, add ice, shake 5 seconds more and strain into a chilled coupe glass. Garnish with a small pinch of dried hoja santa (an herb that can be found in Latin markets).
Mayahuel304 E. 6th St., nr. Second Ave.; 212-253-5888In a shaker, combine 2 oz. Siembra Azul blanco tequila, 1 oz. Dolin dry vermouth, 1/2 oz. green Chartreuse, 1/2 oz. simple syrup, 3/4 oz. fresh lime juice, and 1 dash celery bitters. Shake with ice and strain into a highball glass filled with fresh ice. Garnish with celery slice.
Fette Sau354 Metropolitan Ave., nr. Havemeyer St.; 718-963-3404In a shaker, combine 2 oz. Cazadores tequila blanco, and 1 oz. each fresh lime juice and simple syrup. Stir or shake with ice and serve in a stemless wine glass either straight up (stirred) or on the rocks (shaken). Finish with a pinch of sea salt and garnish with a lime wedge.
The Drink228 Manhattan Ave., nr. Maujer St., Williamsburg; 718-782-8463In a shaker, combine 10 oz. Damrak gin, 7 oz. cucumber juice (extracted with a juicer), 5 oz. each fresh lemon juice and chamomile syrup, and 1 bar spoon Meyer lemon bitters. Shake with ice. Strain over fresh ice into a punch glass.
Craft43 E. 19th St., nr. Park Ave. S.; 212-780-0880In a shaker, combine 2 oz. Karlsson’s Gold vodka, 1 1/4 oz. English cucumber juice (extracted with a juicer), 1/2 oz. simple syrup, and 1/4 oz. each Dimmi, fresh lime juice, and white verjus. Shake vigorously with ice and strain into a martini glass. Garnish with a cucumber slice.
Blue Ribbon Downing Street Bar34 Downing St., at Bedford St.; 212-691-0404In a shaker, combine 2 oz. blanco tequila, 1/2 oz. each yellow Chartreuse and lime juice, plus 1/4 each cucumber juice (extracted with a juicer) and mint simple syrup (recipe follows). Shake with ice and strain into a salt-rimmed coupe glass. Garnish with mint.Mint simple syrup: Simmer simple syrup with one bunch mint in a covered pan for five minutes. Cool to room temperature and strain. Store in the refrigerator.
Rayuela165 Allen St., nr. Stanton St.; 212-253-8840In a shaker, combine 2 oz. lulo fruit pulp (or passion fruit purée), 3/4 oz. lemon juice, 1/2 oz. simple syrup, 1 1/2 oz. Aguardiente Cristal, 3/4 oz. Agwa de Bolivia coca liqueur, and 1/2 oz. Combier. Shake, pour into a martini glass, and top with a grind of white pepper and a few drops of grapefruit bitters.
Dram177 S. 4th St., nr. Driggs Ave.; 718-486-3726In a mixing glass, combine 1 1/2 oz. Siembra Azul blanco tequila, 1/2 oz. Del Maguey mezcal vida, 1/2 oz. Dolin blanc vermouth, 1/2 oz. yellow Chartreuse, 1 teaspoon honey syrup (2 parts honey mixed with 1 part water), and 1 drop orange flower water. Stir with ice and strain into a chilled cocktail glass.
The Good Fork391 Van Brunt St., nr. Coffey St.; 718-643-6636In a shaker, muddle three to four mint sprigs. Add 2 oz. Plymouth gin, and 1 oz. each fresh lemon juice and simple syrup. Shake with ice; strain into a collins glass filled with fresh ice. Garnish with a lime wedge or a mint leaf.
Fort Defiance365 Van Brunt St., nr. Dikeman St.; 347-453-6672In a shaker, muddle 6 cucumber slices with 3 oz. gin. Add 2 1/4 oz. lemon juice and 1 1/2 oz. simple syrup, shake with ice and strain into an ice-filled 24 oz. collins glass. Top with seltzer and garnish with a sprig of mint and a cucumber slice.
Ward III111 Reade St., nr. W. Broadway; 212-240-9194In a shaker, muddle 5 cardamom pods. Add 7 basil leaves, 1 egg white, 3/4 oz. lime juice, 2 oz. DH Krahn gin, and 1/2 oz. each green Chartreuse and simple syrup. Shake with ice, and strain into a chilled rocks glass. Garnish with basil.
Elsa217 E. 3rd St., nr. Ave. B; 917-882-7395In a double rocks glass, lightly bruise 5 to 6 citrus-mint leaves. Add 3/4 oz. each Pernod, cane syrup, fresh lime juice, and one bar spoon green Chartreuse. Top with 1 1/2 oz. seltzer and 5 drops dandelion & burdock bitters. Garnish with a sprig of mint and a cucumber slice.
​Momofuku Ssäm Bar207 2nd Ave.; at 13th St.; 212-254-3500In a shaker, combine 1 1/2 oz. Sombra mescal, 3/4 oz. pea syrup (equal parts fresh pea juice [extracted with a juicer] and agave nectar), 1/2 oz. lime juice, 1/4 oz. yellow Chartreuse, and 1 bar spoon wasabi oil. Shake with ice and strain into a chilled cocktail glass. Garnish with a pea chip (recipe follows).Pea chips: After juicing peas, spread leftover pea solids in 1 thin layer on a parchment-lined baking sheet. Dehydrate by place in a dehydrator or 140 degree oven overnight.
The Bourgeois Pig111 E. 7th St., nr. First Ave.; 212-475-2246In a shaker, muddle 6 to 8 mint leaves and combine with 4 oz. Champagne, 3/4 oz. each fresh lime juice and cane syrup, and 2 dashes Angostura bitters. Shake with ice, and strain slowly into a Champagne flute filled with 4 oz. brut Champagne. Top with more Champagne.
Lani Kai525 Broome St., nr. Thompson St.; 646-596-8778In a blender, combine 3/4 oz. each Denizen rum, Banks 5 Island Rum, blue curaçao, and pineapple juice; 1/2 oz. each La Favorite Blanc Rhum, lime juice, and velvet falernum; and 4 chunks fresh pineapple. Blend with ice. Serve in a hurricane glass and garnish with tropical flowers.
Rum HouseEdison Hotel, 228 W. 47th St., nr. Broadway; 646-490-6924In a shaker, combine 1 egg white with 2 1/2 oz. Banks 5 Island Rum colored with blue M&Ms (recipe follows), 1/2 oz. each Cocchi Americano and fresh lemon juice and a dash of Regan’s orange bitters. Shake with ice and serve in a cocktail glass.Blue rum: Combine rum and a handful of blue M&Ms in an airtight container. Let sit for several hours, until rum has become tinted blue. Strain and reserve.
Prime Meats465 Court St., at Luquer St., Carroll Gardens; 718-254-0327In a shaker, combine 2 oz. gin, 3/4 oz. blue curaçao, and 1 oz. lemon juice. Shake and strain into a cocktail glass. Garnish with a lemon twist.
Painkiller49 Essex St., nr. Grand St.; 212-777-8454In a mixing glass, combine 3 each of cucumber slices, grapes, and apple slices; 2 sprigs of mint; 2 oz. blue Beefeater gin (1 bottle with 60 drops blue food coloring added); and 3/4 oz. each fresh lemon juice and simple syrup. Muddle all ingredients together and double strain into a rocks glass filled with crushed ice. Garnish with a pineapple leaf, cucumbers, apples, mint, and grapes.
Strip House13 E. 12th S., nr. University Pl.; 212-328-0000In a shaker, combine 3 oz. Tanqueray No. 10 gin, and 1/4 oz. each blue curaçao and dry vermouth. Shake with ice and strain into a martini glass. Garnish with 2 or 3 Greenmarket ramps.
The Dutch131 Sullivan St., at Prince St.; 212-677-6200In a shaker, combine 1 1/2 oz. Junipero gin, 1/2 oz. each St. Germain and green Chartreuse, 1/4 oz. each lime juice and lime syrup, 3 dashes celery bitters, and a sprig of thyme. Shake and double strain, then serve in a rocks glass over ice. Garnish with a sprig of thyme.
Weather Up Tribeca159 Duane St., nr. W. Broadway; 212.766.3202In a shaker, combine 3/4 oz. each fresh lemon juice, crème de violette, Cointreau, and gin. Shake with ice and strain into a chilled coupe glass. Twist an orange peel over the drink; discard peel before serving.
Locanda Verde377 Greenwich St., nr. N. Moore St.; 212-925-3797In a shaker, combine 1 1/2 oz. Beefeater gin, 3/4 oz. Cocchi Americano, 1/2 oz. white crème de cacao, and 3/4 oz. lemon juice. Shake with ice and strain through a sieve into a chilled cocktail class. Garnish with a lemon wheel.
Weather Up Tribeca159 Duane St., nr. W. BroadwayIn a mixing glass, combine 3/4 oz. each crème de violette and dry vermouth and 1 1/2 oz. gin. Stir with ice and strain into a chilled coupe glass. Garnish with a lemon twist.
Casa Mezcal86 Orchard St., nr. Broome St.; 212-777-2600In a shaker, combine 1/2 oz. horchata, 1 oz. jicama juice (extracted with a juicer), 1 1/2 oz. mescal, 1/2 oz. agave nectar, and 1/4 oz. triple sec. Shake with ice and strain into a chilled cocktail glass.
Brooklyn Social335 Smith St., nr. Carroll St.; 718-858-7758In a shaker, shake 1 egg white until frothy. Add 1 1/2 oz. gin, 1 oz. fresh lemon juice, and 1/2 oz. each Aperol and simple syrup. Shake vigorously with ice and strain into a small fizz glass and top with fresh seltzer or soda.
Ai Fiori400 Fifth Ave., at 36th St., second fl.; 212-695-4005In a shaker, combine 3/4 oz. each Banks rum, lime juice, Cocchi Americano, and 1/2 oz. each Crème Yvette and honey syrup (4 parts honey to 1 part hot water). Shake with ice, and strain into a chilled martini glass. Garnish with a violet or another edible flower.
Rye247 S. 1st St., nr. Havemeyer St., Williamsburg; 718-218-8047In a shaker, combine 2 oz. Bols Genever, 3/4 oz. each Mexican hibiscus cordial (recipe follows) and fresh lime juice, and 1/2 egg white. Shake without ice until frothy, then with ice 100 times. Pour into a coupe glass and add 1 dash bitters.Hibiscus cordial:  Brew triple-strength tea and make into a syrup with 2 parts demerara sugar. Fortify with 4 oz. brandy and 2 oz. 160-proof grain-neutral spirits per quart.
Fatty Crab643 Hudson St., nr. Horatio St.; 212-352-3592In a mixing glass, place two lemon twists skin-side down and combine with 1 1/2 oz. Tanqueray Rangpur gin, 1 oz. Lillet blanc, 1 teaspoon plus 1/4 oz. Luxardo maraschino, and 1/8 oz. Rothman & Winter crème de violette. Stir with ice 45 times and strain into a rocks glass over large spherical ice cubes. Garnish with brandied cherries and a skewered orange peel.
The Bar at the Lambs ClubChatwal Hotel, 132 W. 44th St., nr. Sixth Ave.; 212-997-5262In a shaker, combine 3/4 oz. each lemon juice and crème de violette with 2 oz. gin. Shake and serve straight up in a coupe glass. Garnish with a lemon peel.
Maison Premiere298 Bedford Ave., nr. Grand St., Williamsburg; 347-335-0446In a collins glass, combine 1 oz. chilled water; 1/2 oz. each fresh lime juice, Parfait d’Amour, and orgeat; and 1 oz. Pernod 68. Add crushed ice, stir, and add more ice, so it brims over a bit. Garnish with an orange twist.
wd~5050 Clinton St., nr. Rivington St.; 212-477-2900In a mixing glass, combine 1 1/2 oz. Macchu Pisco “La Diablada” pisco, 1 oz. Tedorigawa Yamahai Daiginjo sake (or any medium-weight dry jumai ginjo sake), 1/2 oz. each Dolin blanc vermouth and crème de violette. Add ice and let stand 15 seconds, stir 10 seconds, and strain into a chilled rocks glass. Garnish with a flamed lemon peel.
The Mark25 E. 77th St., nr. Madison Ave.; 212-606-3030Pour 4 1/2 oz. sparkling Alsatian wine into a Champagne flute and top with 1 1/2 oz. crème de violette. Stir gently.
Pulino’s Bar and Pizzeria282 Bowery, at E. Houston St.; 212-226-1966In a shaker, combine 1 oz. huckleberry purée (make in a food processor or blender), 2 oz. Belvedere citrus vodka, 1/2 oz. Crème Yvette, 1 egg white, 3/4 oz. fresh lemon juice, and 1/2 oz. demerara simple syrup. Shake with ice and strain into a chilled martini glass.
Lyon118 Greenwich Ave., nr. Jane St.; 212-242-5966In a mixing glass, combine 2 oz. Bulleit rye, 1 oz. Punt e Mes, 1 dash Angostura bitters, and 1 dash cherry brandy. Stir with ice for 30 seconds and strain into a chilled martini glass. Garnish with a cherry.
Cocktails in Bloom: 107 Spring Drinks