Herbaceous Spring Cocktails
March 12, 2012 | Food & Drink News
When Bell Book & Candle’s aeroponic rooftop garden yields a full flourish of herbs, look for the Dill With It cocktail on the menu. The drink blends organic Akvinta vodka infused with fresh dill, muddled with organic strawberries, cucumber, and lemons, homemade vanillaginger syrup, and topped with sparkling brut rosé Cava. 141 W. 10th St., 212-414-2355
At David Bouley’s Brushstroke, bartender Gen Yamamoto crafts a delicate, sweet-savory tomato cocktail, made with Rain organic vodka, fresh tomato and tomato confiture, and seasonal herbs such as thyme or mint. 30 Hudson St., 212-791-3771
Greensquare Tavern mixologist Tyler Newhouse aims to capture sunshine in a glass with his Greensquare Iced Tea, a refreshing mix of Fair vodka, Yellow Chartreuse, freshly brewed jasmine tea, agave nectar, grapefruit, and lemon juices, plus a “hearty dose” of fresh rosemary and thyme. Served in a mason jar, “It’s quite a sight to behold,” Newhouse says, “and with several fresh and organic components, it has a nice healthy feel as well.” 5 W. 21st St., 212-929-2468
At Rouge Tomate, herbs vary depending on what’s available. These days mixologist Pascaline Lepeltier is working with sage and blood oranges for a vodka drink, as well as infusions with hibiscus tea. Lepeltier prefers to muddle fresh herbs and then add vodka, rather than infuse the herbs into the spirit. “We want the full nutritional value of the ingredient,” she says. 10 E. 60th St., 646-237-8977
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