The Sidecar is a classic cocktail created in Europe while America was suffering through Prohibition. It was made with brandy/cognac, orange liqueur and lemon juice. U.S. Hotel Tavern’s riff on it uses the distinctly American spirit of bourbon. The recipe calls for Buffalo Trace Bourbon, made in the oldest continuously operating distillery in America, even remaining operational during Prohibition to make whiskey for “medicinal purposes.” The U.S. Hotel Tavern is a charming historic tavern dating to 1835. Liberty Hall, featuring reclaimed barn wood, is suitable for group dining up to 200 guests.

—1.5 oz. Buffalo Trace Bourbon
—1 oz. Cointreau
—.5 oz. fresh lemon juice
—Garnish with a twist of lemon
—Serve in a cocktail glass

Get ready for fall with this seasonally appropriate cocktail. Corgi Spirits, an independent small-batch distillery located in Jersey City, has hosted a variety of private events including corporate parties; catering is BYO. The Lounge—a plush drinking parlor—is spacious yet cozy and the entire tasting room can be rented to accommodate larger groups.

—1.5 oz. Corgi Spirits Pembroke Gin
—3 oz. fresh apple cider
—0.25 oz. ginger simple syrup*
—3 thyme sprigs
—thyme sprig for garnish


This creation is one of the distillery’s most requested drinks and perfectly refreshing in the summertime.

— 1.5 oz. Bluecoat American Dry Gin
— .25 oz. Dolin Dry Vermouth
— .5 oz. fresh lemon juice
— .75 oz. Penn’s Woods Syrup*

*Combine 40g fresh dill, 20g fresh basil and 10g dried coriander into one quart of simple syrup. Blend mixture, strain, and store in an airtight container and refrigerate.


About the Cocktail: Two European beneficiaries of the spice trade are referenced in a split base of gin and rhum agricole; with Greek yogurt, coconut water and makrut lime leaf adding creamy echoes of an Indian lassi.

Pouring Ribbons, a second-story bar in New York City’s East Village, can accommodate groups of 30-40 people; the entire bar can hold 100.

—1.5 oz. Tanqueray gin
—.5 oz. JM Rhum Agricole 100 Proof
—1 oz. coconut water syrup
—.5 oz. lime juice
—1 tsp. Greek yogurt
—1 makrut lime leaf