Jim Franco
Coming Up Roses from The Modern, New York City
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Pouring in Character

Jeffery Lindenmuth / May 2009

A new cocktail book from Union Square Hospitality Group draws inspiration from the distinctive kitchens, bartending talent, and surpassing service it's restaurants embody.

Due for release this month, Mix Shake Stir presents cocktails and bar fare from host extraordinaire Danny Meyer and his singular stable of New York City restaurants, each with its own character. From The Modern's Coming up Roses cocktail, with bold splashes of color to rival a Henri Matisse flower collage; to updated retro classics like the Turf Race, its ingredients evocative of the Gramercy Tavern's Art Deco era neighborhood; and Blue Smoke's single malt Scotch–scorched Martini echoing the smoky flavors of urban barbecue, each drink is a poster child for its restaurant. "Our bar managers have the privilege to attend the food tasting twice a day," says Meyer, "so they are inspired each day by great chefs. Like a jazz group, they get to express themselves, but must also consider the whole ensemble."

Coming Up Roses
The Modern
New York City
A painterly, perfumey transformation of the Mojito.

• 3 lime wedges
• 4 fresh rose petals
• 1/2 oz. rose syrup, preferably Monin
• dash of rose water, preferably Al Wadi
• 2 oz. raspberry-flavored rum, preferably Bacardi Razz
• 2 oz. Champagne

Muddle the lime wedges, rose petals, rose syrup, and rose water in a cocktail shaker. Add ice and rum; shake vigorously. Pour into a highball glass; top with Champagne and serve.

Spirit of Agave
Eleven Madison Park
New York City
Presents agave in three forms (pure nectar, traditional Tequila, and smoky mescal), an approach inspired by chef Daniel Humm.

• Ice, plus 1 monster ice cube
• 1 oz. silver Tequila
• 1/2 oz. reposado mezcal
• 1/2 oz. Lillet Blanc
• 1/2 oz. fresh lime juice
• 1/2 oz. agave nectar
• 1 lime wheel (optional)

Fill a large cocktail shaker with ice; place the monster ice cube in a rocks glass. Add Tequila, mezcal, Lillet, lime juice, and agave nectar to the shaker and shake vigorously. Strain into the glass. Garnish with the lime wheel, if desired, and serve.

Dirty Pete
Blue Smoke
New York City
A dust raising Bloody Mary and Martini collision, invented by Meyer himself.

• 2 1/2 oz. vodka
• 1 1/2 oz. Spanish Queen olive brine
• 5 or 6 dashes hot pepper sauce, preferably Texas Pete
• 2 pitted Spanish Queen olives
• 1 pickled jalapeño

Fill a cocktail shaker and rocks glass with ice. Add vodka, olive brine, and hot pepper sauce to the shaker. Shake vigorously and strain into glass, garnish with the olives and pickled jalapeño, and serve.

Thai Basil Bliss
Tabla
New York City
A Margarita cele-brating Goan chef Floyd Cardoz's arsenal of vivid Asian fusion flavors.

• 5 fresh Thai basil leaves
• 4 1" cubes fresh pineapple
• 1/2 oz. simple syrup
• 2 oz. silver Tequila
• 3/4 oz. fresh lime juice
• splash of Champagne (optional)

Muddle 4 basil leaves and the pineapple in a cocktail shaker. Add ice, simple syrup, Tequila, and lime juice; shake vigorously. Strain into a chilled Martini glass. Add splash of Champagne, if desired. Garnish with remaining basil leaf and serve.

Turf Race
Gramercy Tavern
New York City
Based on 1930s Turf Cocktail, but omitting sweet vermouth for modern tastes.

• 3 1/2 oz. Hendrick's gin
• 1/2 oz. maraschino liqueur, preferably Luxardo
• 1/2 oz. absinthe, preferably Lucid
• 1 generous dash orange bitters, preferably Fee Brothers
• 1 orange twist

Fill a cocktail shaker with ice; add gin, maraschino liqueur, absinthe, and bitters; shake vigorously. Strain into a chilled Martini glass, garnish with the orange twist, and serve.

Excerpted from MIX SHAKE STIR: Recipes from Danny Meyer's Acclaimed New York City Restaurants by Danny Meyer. Copyright © 2009 by Danny Meyer. Reprinted by permission of Little, Brown and COmpany, New York, Ny. All rights reserved.