INGREDIENTS
—1.75 oz. Barrell Rye Batch #2
—.5 oz. Averna
—.5 oz. Punt E Mes
—.5 oz. Vicario Cherry liqueur
—glass: martini or Nick & Nora
—garnish: cherry

DIRECTIONS
Add all ingredients to mixing glass filled with ice. Stir and pour into a Nick and Nora or martini glass. Garnish with a cherry on a skewer.

Located in Columbia Street Waterfront, one of the oldest neighborhoods in Brooklyn, The Longshoreman’s eponymous signature drink takes a twist on the cocktail named for Kings County. The Brooklyn, which is made of rye, amaro and dry vermouth, was made originally as a twist on the classic Manhattan. The Longshoreman swaps the dry vermouth with a sweet vermouth to round out the flavors and gives allegiance to the original Manhattan cocktail.

The Longshoreman gives drinkers a subtle hint of spice from the rye, a fruit-forward sweetness from the Vicario Cherry mixing with the Punt E Mes, and herbaceous notes from the Averna amaro. Classic Manhattan drinkers instantly fall in love with this amped up twist on a well-known classic.

The Longshoreman is one of a few cocktails that have a permanent home on the restaurant’s menu through the changing seasons. The bar team works together every couple of months to bring seasonal craft beverages but have also been trained to create cocktails on request by asking for guests’ flavor preferences (i.e. bitter, spicy, smoky, herbaceous, etc.). Personalized beverages have become so popular that the team has built them into its private events beverage packages.
 

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. 

 

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

INGREDIENTS:
— 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.

 

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