Celebrate National Daiquiri Day today with an Everyman Afterall, a modern daiquiri developed by Marshall Altier for J.Bird bar and restaurant on the Upper East Side. Made with crème de peach and peach bitters, the drink puts a peachy twist on the classic Hemingway daiquiri. You’ll find the recipe below, but stop into J.Bird for a binder’s worth of classic and house cocktails, organized by drink type. There are also seasonal summer cocktails like the Crown Jewel, made of gin, watermelon, and masala spice. In addition to its delicious drinks, J. Bird also offers a seasonal dinner menu with savory bar snacks like shishito peppers stuffed with Mexican cheese and drizzled with a sherry reduction. With plenty of room for large parties or events, J.Bird is the perfect place to cool off with an expertly mixed cocktail.
Everyman Afterall SERVES ONE
1 1/2 ounces Denizen Rum
1/2 ounce Laird’s Bonded Apple Brandy
3/4 ounce Crème de Peach (Massenez)
3/4 ounce lime juice
1 barspoon Demerara Syrup
1 dash peach bitters
Place first six ingredients in a shaker with ice and shake well. Strain into a chilled cocktail glass. Garnish with a lime wheel and grated green cardamom.