Dark 'n' Stormier

My cocktail rotation changes all the time, depending on the season, the weather, and recent obsessions. But every summer, without fail, I always return to the Dark ‘n’ Stormy.

A spicy, sweet, and seductive cocktail of ginger beer and dark rum, it’s most at home on a small sailboat in the Caribbean. At the end of a hot, salty day near the equator, one needs a serious drink to revive the spirits. The zip of the ginger, the freshness of lime, and that long kick of rum does just that—a Stormy is the cure-all beverage to beat the heat (and any stomach ailments that may have plagued you during that ocean crossing).

My love of it started there, off some island dangerously close to the equator, but thanks to the relentless obsessions of the two men I love most, I've found that this classic summer cocktail can get even better. My father’s legendary Dark ‘n’ Stormy recipe calls for Cock and Bull Ginger Beer, Goslings Black Seal Rum, and Domaine de Canton Ginger Cognac for added bite. Then my boyfriend took the family recipe to the next level, making homemade ginger beer. Everything is stronger when the beer is homemade—the limes feel more significant, the ginger is piquant and fresh, and the subtle aromatics of the thyme play extraordinarily well with the rich molasses sweetness of the Rum.

While you may or may not be spending your summer on a boat bobbing next to St. Barth’s, a strong Dark ‘n’ Stormy will make you feel as though you’re there. Cue up some Lee Scratch Perry, put your feet up, and enjoy.  

Homemade Ginger Beer

If you’re a fan of home soda makers, you could make this quickly by combining all of the ingredients except for the yeast and carbonate it. I prefer doing it the old fashioned way, with yeast, because it gives the beer another flavor dimension due to the live cultures. It does require a little bit of care, though, and some vigilance so that the beer doesn't over-carbonate and blow out the bottles. I’ll describe how to keep it safe below.

Makes 16 ounces. To make more, simply multiply the proportions by the number of bottles you wish to prepare.

For the syrup:

3 ounces filtered water

3 ounces cane sugar

For the ginger beer:

10 ounces filtered water

3 ounces simple syrup

1.5 ounces fresh ginger, (2 tablespoons of fresh ginger juice).

2 ounces fresh lemon juice

1/16 teaspoon cream of tartar

1/16 teaspoon Champagne yeast

1 sprig thyme

Equipment:

Glass flip-top bottles

Make simple syrup: Bring the 3 ounces of water and sugar to a boil to dissolve. Let cool to room temperature.

Juice ginger: While your syrup is heating or cooling, peel the ginger by lightly scraping it with a spoon. Juice the ginger using either a juicer or grate it by hand with a very fine grater, ideally a Microplane.  ( If you chose to grate and juice by hand, it’s significantly easier to do when the ginger is frozen.) Squeeze the grated ginger hard in cheesecloth to extract juice. You should have about 2 tablespoons ginger juice.

Combine and let the yeast do its thing: Combine 10 ounces water, syrup, lemon juice, ginger juice, cream of tartar, and Champagne yeast into a pitcher and stir thoroughly. Funnel into bottles, and store in a cool, dark place for 24 to 48 hours. After 48 hours, immediately open to release a little bit of the gas and move to the refrigerator to stop the fermentation process. The Ginger Beer will keep for approximately one week in the refrigerator.

Warning to the Wise: do not let the Ginger Beer sit for longer than 48 hours, the bottles run the risk of exploding.  Do use the specified amount of sugar and yeast - too much yeast will increase fermentation and run more of a risk of explosion, and the sugar prevents fermentation, keeping those bottles in tact.  If you’re the nervous type, you can open the bottles every few hours to release the bubbles while the beer is fermenting.  I always store my ginger beer in a box or a covered container just in case something does go wrong, making clean-up significantly easier.  

Darker ‘n’ Stormier

Created by Gastronomista

The classic Dark and Stormy is simply a mix of dark rum and ginger beer. The addition of ginger-infused spirits and homemade ginger beer gives it more refreshing bite and zip. And the thyme adds a wonderful floral note.

Makes 1 cocktail

1 ounce Gosling’s Black Seal Rum

½ ounce Domaine de Canton Ginger Cognac

Ginger beer, to taste

Thyme leaves, for garnish

Lime wedge, for garnish

Mix: Fill a highball glass with ice. Add the rum and ginger cognac, stir, and top with ginger beer. Swipe the lip of the glass with the lime wedge. Garnish with thyme leaves and the lime wedge. 

Note: This story first ran on Gilt Taste in June 2012 - The site has since shuttered, so I've posted it here for your summery enjoyment.  

Lulu Frost Tutti Frutti Necklace & Let's Bring Back Book Giveaway!!

We have a really exciting giveaway for you this week, one that we would love to win for ourselves!  We're giving away a Lulu Frost Tutti Frutti Necklace from the Let's Bring Back Collection AND a copy of Ms Lesley M.M. Blume's book, Let's Bring Back: An Encyclopedia of Forgotten-Yet-Delightful, Chic, Useful, Curious, and Otherwise Commendable Things from Times Gone By.

The Let's Bring Back Collection is a collaboration between the two powerhouses Lulu Frost and Lesley M.M. Blume.  The collection is inspired by three style icons; Marchesa Casati, Nancy Cunard, and Elsa Schiaparelli.  This necklace comes from the Schiaparelli collection, a woman who had a surrealist sense of style - and an a love of all things frutti!  Summer is officially upon us, and this necklace screams fun in the sun!

: : : THE GIVEAWAY : : :

Lulu Frost Tutti Frutti Necklace from the Let's Bring Back Collection
-AND-
Let's Bring Back: An Encyclopedia of Forgotten-Yet-Delightful, Chic, Useful, Curious, and Otherwise Commendable Things from Times Gone By

by Lesley M.M. Blume

: : : HOW TO ENTER : : :

1. Leave a comment on the post answering: Your favorite application of fruits in fashion.

2. *Extra entry* Tweet #TuttiFruttiGiveaway @xxGastronomista and @Lulu_Frost

3. *Extra entry* “follow” @xxGastronomista on Twitter and/or “like” us on Facebook.

4. *Extra entry* share and "follow" Gastronomista: Plated and Served on Tumblr. 

The contest closes in two week (12 pm EST). Winner will be selected on Monday, June 10th, and will be emailed that day.

Good luck, and many thanks to Lisa Salzer and Lesley M.M. Blume!

xxemma

Mandarine Napoléon Coffee & Cocktail Labs

There were so many great seminars and events this year held as part of the Manhattan Cocktail Classic.  It was very difficult to choose which ones to go to, and there were many times when I wished I could have been in more than one place at one time!

One of my favorite series were the Mandarine Napoléon Labs - three events co-hosted by Saveur Magazine - the Mandarine Napoléon's Double Buzz: Coffee and Cocktails, a Mandarine Napoléon Cooking Lab with five cocktail pairings and dishes that incorporate the spirit, and finally, the Weird Science  Master Mixology in Napoléon's Cocktail Lab at Pouring Ribbons with Jaoquín Simó.  My favorite of the series was the Coffee and Cocktail Lab, because some damn fine cocktails were crafted out of a rather non-traditional combination.  Seeing that two of my favorite things in the whole world are coffee and mandarin oranges, I was interested in learning how to combine the two.

Photo courtesy of  Mandarine Napoléon 

Saturday morning, post Gala, I made my way over to the gorgeous Saveur test kitchen in Manhattan; the night before hidden behind large sunglasses.  I was greeted with not only a gorgeous spread of fresh granola and fruit, quiches, bagels with cream cheese and cucumbers (just what this girl needed), but a Napoleon's Complex - a remix of the traditional Old Fashioned made with cold brewed coffee and Mandarine Napoléon.  Happiness.

Napoléon's Complex 

Bagels and an Old Fashioned: Breakfast of Champions

At the helm of the day's lessons were Elad Zvi of The Broken Shaker in Miami and Mike Morgenstern of Joe Coffee who taught a small group, including yours truly, the basics of cocktail craft, how to make cold brewed coffee, and the importance of quality ice.  First, we did a tasting of just the Mandarine Napoléon - which is a cognac based liqueur that tastes predominantly of mandarin, with flavors of clove, cardamom, green tea, cinnamon, and nutmeg.  As I am learning, it is quite the versatile spirit.

Photos courtesy of  Mandarine Napoléon 

Mr Morgenstern spoke on the difference between hot brewed coffee and cold brewed coffee - most importantly that cold brewed coffee has a higher ratio of coffee to water (1:5 vs 1:17 of hot brew) and cold brew coffee is less acidic because it is the hot water that brings out the acids in the coffee.  It is this smoother variation of our beloved brew that makes such a sultry combination with mandarin cognac.

Photo courtesy of  Mandarine Napoléon

Onward to the cocktails!

The first cocktail we made was Mandarine Margarita - spiked with Cold Brew Buena Vista Bolivia Coffee!  After a few cocktail primers from Mr. Zvi (learning to handle a boston shaker), we were ready to build and shake our Margaritas!  The flavors of the Tequila, the Mandarine Napoléon, and the coffee from Bolivia balanced so nicely, especially with the touch of tarragon.

Yours Truly and Jessica Leibowitz of My Camera Eats Food - Photo courtesy of  Mandarine Napoléon 

Mandarine Margarita

Mandarine Margarita

¾oz Mandarine Napoléon
¾oz Joe Coffee - Cold Brew Buena Vista Bolivia
2 oz Tequila
¾oz Fresh Lime Juice
¾oz Tarragon infused Agave Syrup
Fresh Tarragon to Garnish

Shake with ice and strain into a low ball glass.  Garnish with fresh tarragon leaves.

Photo courtesy of  Mandarine Napoléon

Our third cocktail of the day was the Parisian Painkiller, a tiki drink that was pretty damn delicious.  We used Thai coconut milk, freshly pureed banana, Mandarine Napoléon, Appleton Estate Rum, cold brew Apukuna coffee, with a garnish of freshly ground nutmeg, cinnamon and clove.

Photo courtesy of  Mandarine Napoléon 

Parisian Painkiller

1oz Mandarine Napoléon
1oz Joe Coffee - Cold Brew Apukuna
1oz Appleton Estate Rum
1oz Thai Coconut
1oz Fresh Banana
Cinnamon, Nutmeg, and Clove  

Shake with ice and strain into a tall glass or Tiki mug filled with freshly crushed ice.  Grind some nutmeg and cinnamon on top, and garnish with fresh fruit and a festive umbrella!

I was extremely impressed with all of these cocktails, and they are all libations I will be making at home when I entertain this summer.  They brilliantly showcased the versatility of Mandarine Napoléon in its ability to combine with other sophisticated and complex flavors, and shine in a diverse range of cocktails.  It was really impressive how well the mandarin balanced with the bitterness of the coffee, one of the most complicated flavor profiles around, with more than 20 compounds per brew.  It's exactly this kind of versatility that makes Mandarine Napoléon a great addition to a bar - namely, my bar.  Speaking of which, I had better start brewing some coffee, I have some cocktails to make!!

Cheers!  Photo courtesy of  Mandarine Napoléon 

xxemma


Napoleon's Complex

¾ oz Mandarine Napoléon
¾ oz Joe Coffee - Cold Brew Papua New Guinea
2¼ oz Rye Whiskey
2 drops Cold Brew Vinegar
Flamed Orange


Stir with ice for a minute, and strain into a low ball glass with a large ice cube.  Garnish with flamed orange peel.

Brew Cold Press Coffee

Grid coffee to a medium grind.  Add one fifth of your brewing water to the bottom of your vessel, add half of your grounds and half of your water (at room temperature).  Allow to sit and "bloom" for 4 minutes.  Add second half of coffee and second half of water.  Make sure the coffee is fully saturated at at both steps.  Leave the coffee over night, and filter before using. 

Suntory Whisky Tasting at the Noguchi Museum

Not long ago we were invited to an exquisite tasting at the Noguchi Museum in Long Island City for a proper Suntory tasting and cocktail event celebrating the Whisky House's 90th anniversary with chef David Bouley and chef Isao Yamada.  The Noguchi Museum is a hidden gem in New York City, just a short distance from Manhattan, and a gorgeous retreat hidden behind brick walls, and filled with weighty biomorphic sculptures, a stone garden, and lush trees, and idyllic location for a Japanese whisky tasting.

It was designed as a garden museum by Isamu Noguchi to house a collection of his life's work - drawings, sculptures, furniture designs, and architectural models.  It opened in 1984 on a limited basis, and was fully opened to the public in 2004.  The collection is quite stunning, monumental works of sculpture that are paced brilliantly throughout the museum, almost in dialogue with the space that houses them.  The influence of Brancusi is quite evident in Noguchi's work (Noguchi studied with Brancusi in the late 1920s) - the stacking of different geometric shapes and materials, and the presentation of monument - or a collection of monuments in space, reminding me of Brancusi's Atelier at the Pompidou in Paris.

Photo Courtesy of Suntory/Jason Lewis

What a glorious setting to drink whisky!  Upon entering the museum we were greeted with a Hakushu Highball - a smoky and fresh cocktail.  We wandered our way through the main room of the museum, a lofty space that was still technically outdoors as the corners of the room peel back to allow for light, rain, and trees to reach the sunlight above.  We made our way to the tranquil garden space - filled with dark stones, massive dark carved granite sculptures, and a lush garden.  Tasting tables were set up lining the garden, illuminated in the dappled light.

Yamazaki 18, Hakushu 25, and Hibiki 21

First, for a little background.  Suntory is the first House of Whisky in Japan - founded in 1923 by Torii Shinjiro.  For those of your familiar with whisky, you probably already know that the Japanese love their whisky.  They love Scotch, they love Bourbon, and they've perfected it.  Building upon the centuries old Sake brewing traditions, Japanese whisky distillers use the same model to achieve a high quality product: pure water local to the distillery, high quality grains, and letting the spirit age in the distinctive Japanese climate. There are three brands under the Suntory umbrella: Yamazaki, Hakushu, and Hibiki.  Each are made in different regions of Japan, there are nuances to how each is produced, and thus each have very different flavor profiles.  

Mike Miyamoto Explains the Tasting

The evening's preview tasting was Yamazaki 18, Hakushu 25, and Hibiki 21, the last two of which are currently unavailable in the US (our hearts doth break).  We started with the Yamazaki 18; with notes of chocolate, jam fruits, spice, and was creamy on the mouth.  It has quite a long finish in the mouth, with lingering flavors of chocolate and spice.

The Hakushu 25 was more smoky with flavors of fresh green leaves.  It was spicy on the palate, a bit hot, following with notes of caramel, honey and sweet fruit.  It finished nicely, smoky, sweet, and yet dry on the mouth.  The Hakushu distillery is at a higher elevation than the other distilleries, so the winter season plays a larger role in how Hakushu ages in the barrel.

On to the Hibiki 21, which was my favorite of the evening - a light smoke on the nose, the sour fruit of citrus and pineapple, and on the palate it was smooth, creamy, almost floral.  This whisky is layered, sophisticated, and extremely smooth and refined.  I'm also a big fan of the Hibiki 12, which was also being served over brand ambassador Gardner Dunn's hand carved ice spheres (extremely impressive, sir) - which has soft flavors of pineapple, honey, and plum.  I hate to gender things, but this is a glorious ladies whisky - and I'm certainly serving it at my next ladies night.

Ice Cubes Resting Before Being Carved Into Spheres

The other thing I was dying to taste was the Yamazaki 25 aged in sherry casks.  From its deep plum hue I could tell we were in for something special - it's a single malt with very high tannins from aging in the sherry barrels, and it picks up a lot of bitterness as well.  It's still got a lot of fruit to it, raisin, jammy fruits, and flavors of dark bitter chocolate, and a bite at the back of the throat.

And an already amazing evening got even better: paired with these gorgeous whiskys chef David Bouley worked with chef Isao Yamada of Bouley and Brushstroke to create a variation on a Kaiseki-style food-pairing menu (a traditional multi-course menu served in Japan).  Chef Bouley spoke on the importance of seasonal food in Japanese cuisine, the role of the seasons in aging Japanese whisky, and how the menu we were about to enjoy was crafted to showcase each spirit.

The first pairing was the Green Apple Meringue Stacked with Smoked Salmon, Trout Roe, and White Truffle Honey - a rather large canape that once placed in one's mouth melted, combining the flavors of apple and smoked salmon, perfectly complimenting the smoky and fresh green flavors of Hakusu 12 Highball.  Heavenly.  The next dish was Pressed Sushi with Sansho Pepper and Bamboo Shoots served with Kinome Leaf.

Green Apple Meringue Stacked with Smoked Salmon, Trout Roe, and White Truffle Honey
Photo Courtesy of Suntory/Jason Lewis

Pressed Sushi with Sansho Pepper and Bamboo Shoots served with Kinome Leaf

The second pairing was Wild Mushrooms served with Seared Toro and Coconut and Garlic Foam, to pair with the woodiness of the Yamazaki 12.  Passed around the event were Yamazaki Mizuwari cocktails - which was basically a whisky refresher - Yamazaki served with water and lemon.  If a girl's gotta hydrate, I certainly prefer to do it this way.  The second dish of the pairing was Organic Wild Duckling served with Nevada dates, topped with Kumquat.

The final pairing was designed to compliment the smoothness of the Hibiki expression, a blend of over 30 different whiskys.  Hand carved ice balls were served with Hibiki 12, served with Wagyu Beef Jerky with wild watercress, sesame and kombu salad.  The second dish was Chawan-Mushi, a Japanese egg custard served with dashi broth.  Both were gorgeous dishes.  If forced to, I could live on a diet of just Hibiki and Wagyu Beef Jerky.  A sacrifice, I know.

Mastering the Ice Cube Roll

Rare Whisky Bar - My Kind of Bar
Photo Courtesy of Suntory/Jason Lewis

Party goers mingled through the courtyard, illuminated with candles, making their way to the rare whisky bar, and nibbled on passed chocolates.  Upon last call, we loaded back onto the buses that brought us to this hidden oasis, an island I would have been fine with staying on.  Just as long as there was a lifetime supply of  Hibiki 21 and Wagyu Jerky.

Photo Courtesy of Suntory/Jason Lewis

Want more? (I sure do.)

Watch Coolhunting's video about Gardner Dunn's bespoke carved Ice Balls (trust me, you'll want one)

Beer + Whiskey Redux

All this terribly cold spring weather has us reaching for the whiskey - more so than most spring seasons.  With the heat turned off and the temperatures dipping to record breaking lows, we've been craving something to warm us from the inside out. 

Instead of the usual whiskey and a beer, we did a pairing of Jameson and some really tasty craft beers - not your usual shot and a beer chaser.  We spent the evening with a few friends, Sean and Carrie, who made us an incredible meal, and shared some really extraordinary beers with us.

Image via ibloga.blogspot.com

We started off with a pairing of Jameson Black Barrel and Innis + Gunn Scottish Stout aged in Irish whiskey barrels.  This was a really fantastic pairing because both the whiskey and the beer are creamy and multifaceted.  The whiskey has notes of orange citrus, vanilla, clove, cardamom and a minty finish, where as the beer was crisp, nutty, with notes of vanilla, oak, chocolate, and oatmeal.  The beer is well carbonated, so it helped cut the whiskey and finish on a lighter note.

Onward to food: we were served gorgeous burgers with aged Vermont cheddar, onions cooked in Cabernet on toasted brioche buns.  Our hosts were not messing around!

The next pairing was Jameson Black Barrel with Milk Stout Nitro, which were both very similar in richness and they were both very creamy.  Nitro is a rather flat beer, carbonated with a novel process of carbon dioxide and nitrogen, smoky with flavors of chocolate and coffee.  The two complimented each other very well, but they were more similar in flavors.  Pro Tip: Hard pour the Nitro to release the nitrogen and thereby get a fluffy head on your beer.

We then moved onto Jameson and Dry Irish Stout by Brooklyn Brewery - Jameson being lighter than its Black Barreled brother, with more citrus notes, and a bit more oak flavor.  The stout was crisp and cool, flavors of oatmeal, coffee, and orange peel.  This was a nice lighter pairing compared to the previous one.

Back to Black Barrel for the last tasting, but this time, paired with 3 Beans by Sixpoint.  For those of you who haven't had 3 Beans - it's a trifecta of goodness, brew of beer, cocoa, and coffee, and it's heavenly.  The creaminess of the Jameson complimented the coffee and toffee notes of the beer - a buttery and bright pairing.


But then, our hosts shared something really special with us - 2009 Dark Lord Imperial Stout.  For those beer lovers out there, you probably have tasted Dark Lord, or have been coveting it for years.  For those of you not familiar with Dark Lord, just know, there's an entire festival dedicated to the coveted brew; Dark Lord Day. 

Let me start off saying, this was not traditional beer.  This is another kind of animal, some other sort of creation unlike any "beer" I have ever tasted.  It was closer to a port - jammy - deep fruit flavors of brandied cherry, fig, burnt currant, and plum.  It has the consistency of motor oil - very flat with a smoky undertone.  Our hosts told us that it tasted very differently a few years ago - the cellar process did some really incredible things to this beer.  It has been said that Dark Lord has a shelf life of 4 years, although it is unclear what happens after that point.

And - for the triple threat, Dark Chocolate Guinness Cake!!

Then we were onto the Alaskan Winter Ale brewed with spruce tips, a wonderful way to end the evening.  It tasted so crisp and fresh, almost like we were in Alaska ourselves!  This is a great beer that will also taste great when the weather finally warms up. 

Rumor has it, things will warm up again by the end of the week.  But for the time being, we're sticking to stout and whiskey.  You know, to keep us warm.

xxemma

Tales of the Cocktail - Bad Ideas

After *just* finishing the marathon week of the Manhattan Cocktail Classic, our friends over at Hendrick's Gin have made an amazing video of what not to do at Tales of the Cocktail. 

Enjoy!

See you at Tales, 13 Gin Fizzies in tow!

xxG

Manhattan Cocktail Classic 2013 - The Most Decadent Cocktail Party in New York

The Manhattan Cocktail Classic Gala a celebration of one of civilization’s simplest creations - varying combinations of alcohol, ice, sugar, and juice - transformed through stirring, shaking, and sometimes finger twirling, into the mighty cocktail. Year after year the gala continues to be one of New York City’s most exciting and wildly anticipated events, and is my favorite event of the year, a night of revelry, debauchery, and more cocktails than one can possibly count.

The Main Hall - Photo by Filip Wolak

 The Gala is the kickoff event for the week long Manhattan Cocktail Classic - five days of events, lectures, decadent soirees, lavish dinner parties, tiki safaris, mixology classes, city tours, bar crawls, boozy brunches, tasting rooms, and of course, lots and lots of drinking.  It’s an opportunity for guests to try new spirits, imbibe in hand crafted cocktails, and connect with brands they otherwise would not try.  I have discovered some of my now favorite tipples in past years, and this year was just the same.

New York Public Library - Photo by Filip Wolak

The grandiose doors to the New York Public Library swung open at 9pm sharp, and the line howled with excitement - the crowd anxious to see what curiosities were planned for this year’s bash.  A band greeted guests as they walked into the awe-inspiring central hall of the library - the ceiling of which was illuminated with thousands of stars, creating the effect of lifting the roof of the library up into the night sky.  Metallic paper cranes hung from archways - shimmering.

Twinkling Lights and Shimmering Cranes

We started our ascent of the library stairs, the beginning of our journey through the labyrinthine building, peppered with bars, troupes of dancers, human statues, tables of nibbles and canapés, bands, barber shops, and more bars.  An Appleton Estate Jamaican Rum Old Fashioned kicked off the night - a sweet and buttery variation of the classic cocktail.  This was hands down my favorite cocktail of the evening - a glass of perfection.

Appleton Old Fashioned - My New Favorite Cocktail

Off to the third floor, where an entire room was dedicated to New York distillers.  Excited to see friendly faces of Bridget Firtle of Owney’s Rum and Josh Morton of Barrow’s Intense Ginger Liqueur, two Brooklyn distillers making some damn fine spirit.  It was a pleasure to see all the New York distillers together: Hillrock Estate Distilling, Greenhook Ginsmiths, Kings County Distilling, Industry City, New York Distilling Company, Prohibition Distillery, Sorel, Tuthilltown, and Atsby Vermouth, to name a few.  We also loved the Dutch Spirits Stissing Mountain Punch, made with Dutch’s Sugar Wash Moonshine, Aperol, Grapefruit Juice, and Sparkling Wine, served from a boozy backpack.  Double win.

Ladies served up boozy ice cream on the second floor  - Hendrick’s Gin Ramos Fizz, Painkiller, and Absinthe & Burnt Sugar made with Pernod, a gorgeous pairing of herb and sweet.

Then to the basement, one of the most magical rooms of the library - a glass domed space with a grand dance floor filled with costumed dancers and a live bandstand playing for imbibers.  Live entertainment is such a special treat these days, and it seemed like each room was filled with musicians, dancers, and exotic entertainers.  My favorite was the couple on stilts who towered over guests, twirling on the dance floor to everyone’s amazement.

Photo by Filip Wolak

Photo by Filip Wolak

I quickly had two delicious cocktails in my hands, first the Maker’s Mark 46 cocktail, which was a variation on an old fashioned, made with a cider infused Martinique Clement 10 year rum made by Michael Neff of Ward III, and the Prickly Heat Sour made with XXX Shine White Whiskey, Chipotle Sour, Prickly Pear Puree, Mandarine Napoleon, and Barritts Ginger Beer.  Another impressive cocktail of the evening was the Malacca Flip from Spice Market made with Tanqueray Malacca Gin, Hibiscus Syrup, Maraschino Liqueur, Sweet Vermouth, Lemon Juice, Mint, Egg White, and Orange Bitters.  Sweet and Spicy!

Makers 46 Old Fashioned Redux

Malacca Flip

Yours Truly, Hands Full and Happy

Non-boozy Popsicles from Brewla were served from nostalgic cigarette trays, the Sweetened Espresso pop was a refreshing treat.  Tables of nibbles flanked the bandstand, sliders, pickled vegetables, and a decadent display of cocktail shrimp on ice.

Shrimp!

Social Climbing Snacks - Breadsticks and Meat Skewers

Up the stairs again, where we found the Shellback Bar making two very delicious cocktails - the Barbados Slim with spiced rum, East India Sherry, Lime Juice, Ginger Beer, and Angostura Bitters, and the Olive Blossom made with Silver Rum, St. Germain, Pink Grapefruit Juice, Simple Syrup, and Lavender Bitters, topped with an Edible Orchid.  I’m normally not one for the girly drinks, but I loved this cocktail.  Sweet and light, and would taste amazing on a yacht.

Dark n' Stormy

Olive Blossom

Your Truly, Happy with Tropical Cocktails
Around the corner we found the Johnnie Walker bar - brightly illuminated with two handsome gents workin' the crowd.  These guys were great - joking with patrons whilst pouring two smashing drinks: the Shotgun Wedding made with Johnnie Walker Black, Pimms, and Gonzalez Byass Nectar Pedro Ximenez Sherry, and the Post Modern made with Johnnie Walker Red, Honey, Lemon, Pacharan (a Spanish liqueur made with sloe berries and aniseed), and an Absinthe Rinse.

Shotgun Wedding, Topping Off

Then, up to the New Amsterdam bar for the gentleman in our party to have a close shave and a shoeshine.  The ladies chatted and sipped on The Close Shave cocktail with New Amsterdam Vodka and St Germain topped with Prosecco and Rosemary.

Close Shave and a Martini, Anyone?

We meandered from bar to bar, nibbling on Lo Mein served in small chinese take out containers, stepping into lavish reading rooms that were filled with revelers dancing to the selections of Mr Herbert Holler, and then back down to the Campari bar in the main hall for a Gary Regan finger stirred Negroni and cans of carbonated Negronis.

Shakin! - Photo by Filip Wolak

Photo by Filip Wolak

I was thrilled to see that some of the kinks of previous years had been worked out - bars did not run out of drink, nor glassware, although I did miss seeing many of the “startenders” that have defined mixology and helped bring it to its current popularity.

Revelers Under the Shimmering Ceiling of the Library

One of the most amazing things about the Gala is that in the few mere hours of the party there is so much to see, and so much more that isn't seen.  The next day I was told of wagons of snacks and dips being wheeled through the halls of the library, nibbling patrons trailing behind.

At the end of the night, the crowds poured themselves onto the steps of the library, ladies sitting and resting their feet.  Couples posed for photos in front of the iconic building, cementing themselves in history, there, at one of the greatest parties in New York.

Want more?
Angostura’s MCC in 60 seconds:



xxG