NERINA
1¼ ounces Plymouth gin
1¼ ounces Meletti amaro
1¼ ounces Punt e Mes
Orange twist, for garnish

Pour all ingredients into a mixing glass. Add large cubes of ice. Stir 40 revolutions with a bar spoon. Strain into a chilled martini glass. Garnish with an orange twist. Employees Only, 510 Hudson Street, 212-242-3021.

REMEDY
Courtesy of Julie Reiner, co-owner, Flatiron Lounge
2 ounces chamomile- and mint-tea-infused Plymouth gin
¾ ounce lemon juice
¾ ounce honey syrup
½ ounce egg white
Mint, for garnish

For the infused gin: Place ¼ cup loose chamomile tea leaves and 1/4 cup loose mint tea leaves in a bottle of gin. Allow to steep for 2 hours. Gently remove the tea leaves with a sieve—do not press the tea leaves to extract gin, as this can make the infusion bitter. For the honey syrup: Bring 1 cup honey and 1 cup water to a boil. Reduce heat and cook for 2 minutes. Chill. For the drink: Combine all ingredients. Shake and serve up. Garnish with a mint leaf. Flatiron Lounge, 37 West 19th Street, 212-727-7741.

MERCY, MERCY
Courtesy of Joseph Schwartz, part-owner/bartender, Little Branch
2 ounces Plymouth gin
½ ounce Aperol
½ ounce Lillet blanc
2 dashes Angostura bitters
Orange twist, for garnish

Stir all ingredients with cracked ice. Strain into a cocktail glass. Garnish with an orange twist. Little Branch, 20 Seventh Avenue South, 212-929-4360.

ROSE AND LYCHEE MARTINI
1½ ounces Hendrick’s gin
1½ ounces lychee juice
½ ounce Mymouné rose-infused simple syrup
½ ounce freshly squeezed lemon juice
2 dashes Angostura bitters
Lemon twist, for garnish

For the Mymouné simple syrup: Combine ¾ cup sugar and ¾ cup water in a saucepan and stir over medium heat until sugar dissolves. Bring to a boil and simmer for 5 minutes. Cool to room temperature and stir in 1 teaspoon of Mymouné rose water (available at Middle Eastern specialty markets). For the drink: Combine ingredients and shake well. Serve in a martini glass. Garnish with a lemon twist. Rose Bar, Gramercy Park Hotel, 2 Lexington Avenue, 212-920-3300.

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