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Na’Tosha Fairfax
BARTENDER
ELEVEN14 KITCHEN
Favorite Gin: Nolet’s Silver Why: “Nolet’s was introduced to
me about a year ago. It’s compa-
rable to Hendrick’s Gin because
of its floral and fruit-forward
flavor, yet it has a very different
finish. Hendrick’s is infused with
rose petals and cucumber, whereas Nolet’s expresses the essence of Turkish rose, peach, and raspberry. It’s very aromatic and sooth- ing to the taste buds. I feel like I’m drinking a spiked chamomile tea when I drink it. It’s very delightful, with an interesting aftertaste on the tongue.”
Buy for Home: $45.99, 750 ml; Rochambeau Wines & Liquors, 389 Broadway, Dobbs Ferry (914) 693-0034; rochambeauwines.com.
Enjoy at Restaurant: The Putnam Avenue: muddled cucumber, mint, fresh squeezed lemon, simple syrup, St-Germain, and Nolet’s, topped with club soda, and served in a Highball glass. “It’s very refreshing and cooling for the summertime. The simple syrup adds some smoothness to take away from the initial bite. I also have to mention another drink called 50 Shades of J, which
is Nolet’s gin, rose-infused simple syrup, lemon, and Champagne garnished with a rose petal and served in a Champagne flute. The rose-infused simple syrup brings out the Turkish rose, making it very floral and settling. It’s ideal for those who don’t see themselves as a ‘gin drinker.’”
Drink Up: $15; 1114 E Putnam Ave, Greenwich, CT (203) 698-6999; eleven14kitchen.com.
Jorge Luis Flores
BARTENDER, FIG & OLIVE Favorite Gin: Bombay Sapphire
Why: “I like it because it goes down smooth; you get a hint of almond and citrus at the same time, followed by juniper.”
Buy for Home: $24.99, 750 ml; Varmax Liquor Pantry, 16 Ave, Port Chester (914) 937-4930; varmax.com.
Enjoy at Restaurant: Pear Blanche, made with Bombay Sapphire, St-Germain, fresh pear purée, and fresh squeezed lemon juice, garnished with a mint leaf and a light pinch of ground pepper. “This refreshing cocktail is a big hit with our female clientele. The mint and pepper help to bring all the flavors together, while the pear purée gives it that touch of natural sweetness that doesn’t over- power the gin.”
Drink Up: $14; 696 White Plains Rd, Scarsdale (914) 725-2900; figandolive.com.
Jason Schuler
BARMAN, GLEASON’S Favorite Gin: Greenhook
Ginsmiths American Dry Gin.
Why: “It’s robust with fla-
vor and doesn’t have the
burn typically associated
with lesser-quality gins.
Employing 19th-century
methods of distillation from
France, ginsmith Steven DeAngelo utilizes a custom-made, 300 liter, cop- per alembic still especially designed to work under a mercury vacuum to reduce atmospheric pressure. This allows him to distill at lower tempera- tures, avoiding burn-off of flavor and aroma. The gin is distilled from a base of organic wheat grown upstate just outside of Syracuse, and distilled in Greenpoint, Brooklyn.”
Buy for Home: $32.99, 750 ml; Dylan’s Wine Cellar, 50 Hudson Ave, Peekskill (914) 930-8003; dylanswinecellar.com.
Enjoy at Restaurant: Pink Panther, a combination of muddled cranberries, fresh lemon, house-made ginger simple syrup, and Greenhook Ginsmiths American Dry Gin.
Drink Up: $8; 911 South St, Peekskill (914) 402-1950; gleasons-peekskill.com.
Vinnie Vigliotti
BARTENDER
IRON HORSE GRILL
Favorite Gin: Comb 9 Gin Why: “It’s a smooth gin,
not overly rough or asser- tive, with a hint of sweet- ness from the honeycomb base used in its distillation. The other ingredients, especially the exotic flavor and golden color of the saf- fron and chartreuse, meld together in a truly unique and drinkable way.”
Buy for Home: $31.25, 750 ml; Wine Bazaar, 2425 Palmer Ave, New Rochelle (914) 712-0260
Enjoy at Restaurant: #9 Martini, a mix- ture of Comb 9 Gin, yellow chartreuse, Grand Marnier, saffron, and a dash
of local honey from the Pleasantville Green Market.
Drink Up: $12.50; 20 Wheeler Ave, Pleasantville (914) 741-0717; ironhorsegrill.com.
Food writer Jeanne Muchnick (jeanne muchnick.com) is a recent convert from gin & tonic to more interesting cocktails.
“The Pink Panther is a well-bal- anced cocktail with citrus notes, subtle ginger sweetness, and a deli- ciously robust gin with notes of chamomile, juniper, and elderflow- er.”—Jason Schuler
Gleason's Pink Panther
Iron Horse Grill’s Martini
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