The Hunt & Fish Club is a classic, yet contemporary steakhouse located in the heart of midtown Manhattan. It is open for lunch and dinner and shares traditional steakhouse menu items, as well as seafood dishes. In addition to their upstairs White Room, where guests can choose to have an elegant yet modern dining experience in a beautifully designed atmosphere, there is also the smaller Green Room (24 seated, 30 cocktails), with an arched skylight and self-watering living green wall, as well as the larger Blue Room (70 seated, 85 cocktails), wrapped in vibrant drapery of contemporary Roman Reliefs under a grand, mirrored ceiling with a private bar. The Main Dining Room accommodates around 120 people seated and about 200 for a cocktail reception. 

INGREDIENTS
—2 oz. Woodford Bourbon
— 1 oz. Antica
—1/2 oz. Averna
—brandied cherries 

DIRECTIONS
Stir the ingredients, then strain into a chilled martini glass. Finish with a brandied cherry

Courtesy of The Hunt & Fish Club

INGREDIENTS: 
» 2 oz. Greenhook Ginsmith
» .5 oz. Carpano Bianco Vermouth
» .5 oz. Carpano Antica Vermouth
» 29 ml orange juice
» 1 ml Peychaud’s bitters
» 2 dashes lavender bitters 

Glass: Coupe glass
Garnish: orange wedge and Luxardo cherries

DIRECTIONS:
Add all ingredients to cocktail shaker with ice. Shake and strain. Garnish and enjoy

 

INGREDIENTS
—1 oz. Suntory Japanese Whiskey 
—1 oz. Aperol 
—1 oz. Yuzu Juice 
—1 oz. Noilly Prat Sweet Vermouth 

DIRECTIONS
Combine all ingredients in a cocktail shaker. Mix and pour. Cheers!

Courtesy of The Asbury Hotel

 

INGREDIENTS
— 2 oz. Queen’s Courage Old Tom Gin
— 3 dashes Aromatic Bitters (Hella Bitters is a good substitute however, use only two dashes)
— .25 oz. tonic syrup (Use Tomr’s or honey as a substitute)
— Orange Twist for Garnish

DIRECTIONS
1. In a mixing glass or tin combine the gin, bitters and tonic syrup.
2. Add ice and stir until well chilled.
3. Pour into a well-chilled glass or over large ice cubes/whiskey stones if you have them.
4. Garnish with the peel of an orange.