Page 103 - 914INC - Q1 - 2013

Shake all ingredients and strain over ice; garnish with a grapefruit twist.
“In this cocktail, I incorporate three differ- ent sherries: Lustau light Manzanilla sherry, Dos Maderas Pedro Ximénez cask-aged rum, and Gran Duque d’Alba Solera Gran Reserva Brandy de Jerez—the ingredients provide a unique and unusual flavor that works very well,” says Wine Director Matthew Christoff. “The main component, Emilio Lustau Manzanilla sherry, is an old-school, classic apéritif that comes from a particular region in Spain and cannot be found anywhere
else. It’s one of the benchmark producers for sherry throughout the world.”
Bottoms Up: 430 Bedford Rd, Armonk (914) 730-0001; modernebarn.com
Spiced Cider
CEDAR STREET GRILL
(one serving)
■ 3ozapplecider
■ 11⁄2ozdarkrum
■ Splash of sour mix
■ 1tsphoney
■ 1sliceoflime
■ 1 slice Honeycrisp apple (for garnish) ■ 1pinchgratednutmeg
■ 1tspgratedcinnamon
■ 1Tbspbrownsugar
“This is a great way to warm up in winter. It’s also our way to utilize seasonal ingredi- ents,” says co-owner Joe Kay.
Combine rum, cider, honey, and sour mix into a shaker with ice. Mix together the nut-
Spiced Cider
meg, cinnamon, and sugar on a plate. Rim the glass with the lime, then dip the rim of the glass in the spice mix. Pour drink either straight up or on the rocks and garnish with a slice of apple.
Bottoms Up: 23 Cedar St, Dobbs Ferry (914) 674-0706; cedarstreetgrillny.com
Jalapeño Sangrita
LOLA’S MEXICAN KITCHEN
(one serving)
■ 11⁄4ozMilagroTequila ■ 1ozagavenectar
■ 1ozfreshorangejuice ■ 1oztomatojuice
■ 1⁄2ozfreshlimejuice
■ 1⁄2ozfreshgrapefruitjuice ■ 1⁄8tspchilipowder
■ 1⁄8 tsp Sriracha sauce
■ 1 slice roasted jalapeño
■ Pinchseasalt
■ Pinchcinnamon
Rim a highball glass with sea salt or a cinnamon/sea salt blend. Combine all ingredients in glass and stir. Add ice and garnish with an orange wheel and a cinnamon stick (or whole roasted jala- peño, as pictured).
“Sangrita, which means ‘little blood’
[is a category of nonalcoholic chaser
that] was created to accompany a shot
of tequila,” explains owner Ralph Battista. “We’ve combined the two to make a delicious apéritif that cleanses
the palate with each peppery sip—it’s the
perfect way to prepare your taste buds for a Mexican meal.”
Bottoms Up: 169 E Post Rd, White Plains (914) 358-4939; lolaswp.com
Park Breeze
PARK 143 BISTRO
(one serving)
■ 2 oz Sauvignon Blanc
■ 3⁄4ozSt-Germainelderflowerliqueur ■ Squeezeofpeachpurée
■ Grapefruitsegements
■ Champagne
Shake and pour first three ingredients into a Champagne flute garnished with 2-3 grapefruit segments on the bottom. Top off with Champagne and enjoy.
“This is a refreshing cocktail that appeals to a multitude of palates. It
is just the right amount of sweetness, tartness, and bubbles,” says bartender Cate Everett. “Also, you have the added bonus of enjoying the mari- nated grapefruit segments while your second one is being made.”
Bottoms Up: 143 Parkway Rd, Bronxville (914) 337-5100; 143 parkbistro.com
Jalapeno Sangrita
Andrea’s Basil Martini
12 GRAPES
(one serving)
■ 3basilleaves
■ 3limewedges
■ 1ozSt-Germainelderflowerliqueur ■ 2ozorangevodka
■ 1ozorangejuice
■ Splashofclubsoda
In a rocks glass full of ice, place three
basil leaves, three lime wedges, and the St-Germain. Muddle all together, to release the basil and lime flavors. Pour into a shak- er with ice; add the orange vodka, orange juice, and a small splash of club soda. Shake vigorously, then strain into a cold Martini glass. Garnish with a small basil leaf and a lime wedge. To serve on the rocks, simply pour into a rocks glass, leaving the mud- dled basil leaves and limes in the glass.
“This is a nice alternative to a Mojito and leaves the palate with a unique freshness,” says bartender Andrea Prando.
Bottoms Up: 12 North Division St, Peekskill (914) 737-6624; 12grapes.com
Jeanne Muchnick (jeannemuchnick.com) is a fan of the apéritif way of life, which is another way of saying she is happy to linger over a pre- dinner cocktail.
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