Mixologist Nesha Korak of Cafe Tallulah on Columbus Ave. in Manhattan prepared cocktails perfect for summer.
Tequila shaken long with fresh lime juice, agave nectar, absinthe bitters and egg whites. Served up with peychaud bitter drops.
Dominant Flavors: Tequila and citrus
Body or Mouth feel: medium body with creamy texture
Accentuating or contrasting flavors: Absinthe and bitters
Finish: long oaky and sweet & sour finish
1 3/4 oz Tequila
1 oz Lime
3/4 oz Agave Nectar
1/4 oz absinthe bitters
1 egg white
3-4 drops of Peychaud's Bitters, for garnish
Shake hard with 4 or 5 ice cubes (so as to whip the drink but not dilute), strain into a cocktail glass. Dash with baby drops of Peychaud's bitters.
Cognac shaken with home-made Chai infused Italian (Sweet) Vermouth, fresh lemon juice and pomegranate juices. Served up with dry rose buds for garnish
Dominant Flavors: deep red pomegranates with roses on the nose
Body or Mouth feel: rich body, full mouth feel
Accentuating or contrasting flavors: chai, cinnamon and clove interweave
Finish: black tea lingering spicy finish
1 1/4 ounces Pierre Ferrand Amber Cognac
1 ounce EO Chai-infused Vermouth (recipe below)
3/4 ounce freshly squeezed lemon juice
1/2 ounce simple syrup
3/4 ounce POM Wonderful juice
3 dried organic rose buds
Put all ingredients into a mixing glass. Add large, cold ice and shake vigorously. Strain into a chilled cocktail glass and garnish with rose buds.
Gin shaken with home-made strawberry puree, lemon juice and simple syrup. Served straight up and topped off with Champagne
1 1/4 ounce Plymouth Gin
1/2 ounce freshly squeezed lemon juice
1/4 ounce simple syrup
1/2 ounce Wild Strawberry Puree (recipe below)
2 ounces demi-sec Champagne
1 half strawberry, for garnish
Pour all ingredients except Champagne into a mixing glass. Add large, cold ice, cover and shake vigorously for 7-8 seconds. Pour champagne into a chilled cocktail-martini glass and pour the cocktail over it. Garnish with half a strawberry.
The Gilbert Cocktail
Pisco shaken with muddled concord grapes, lightly oaked chardonnay, lemon juice and simple syrup. Garnish with champagne grapes.
Dominant Flavors: Brandy and grapes
Body or Mouth feel: light bodied, refreshing
Complexity: medium complexity
Accentuating or contrasting flavors: Light oak from the chardonnay
Finish: long tannins from grape skins
10 red Concord grapes muddled
1 ounce Bar Sol Pisco Italia
1 ounce Chardonay - lightly oaked
¾ ounce fresh lemon juice
½ ounce simple syrup
Champagne Grapes for garnish
In a mixing glass muddle grapes, add remaining ingredients, add ice, shake hard and strain all contents into a cocktail coupe. Garnish with champagne grapes.