ATTACHÉ INSIDER | SPRING COCKTAIL BOOK / by Brackett Bilodeau

April showers bring spring cocktails...or something like that. We’ve teamed up with NYC’s hottest dining destinations and their newest bar menus for a little warm weather recipe book of our own.
 

PARK G&T | THE LIVING ROOM AT PARK HYATT

2 oz Upaya-infused gin
1/2 oz Demerara syrup
1/2 oz lime juice
2 dashes Peychaud's bitters
2 dashes Angostura bitters
Splash of tonic

Build in Burgundy wine glass over 1x1 ice cubes and stir. Top with tonic, garnishing with raspberries, lime, and a wedge of grapefruit.


Image courtesy of Punch

Image courtesy of Punch

ADONIS | PEARL & ASH

1 1/2 oz Bonal Gentiane Quina
1 1/2 oz Palo Cortado sherry
2 dashes orange bitters
2 dashes Angostura bitters
Lemon

Combine Bonal and sherry into rocks glass over large ice cube. Stir and finish with bitters, expressing oils of lemon zest in and around glass. Garnish with zest.


Image courtesy of Céline Bossart

Image courtesy of Céline Bossart

JOE DANGER | NOMAD BAR

2 dashes Angostura bitters
1/2 ounce simple syrup
3/4 ounce coffee-infused dry vermouth
3/4 ounce lemon juice
3/4 ounce Alvear Festival pale cream sherry
1 1/2 ounces Carpano Antica Formula vermouth
Grapefruit twist (garnish)
Mint plouche (garnish)

Combine all the ingredients except the garnishes in a cocktail shaker. Fill a pilsner glass with crushed ice. Add three 11⁄4-inch ice cubes to the cocktail shaker, cover, and whip. Strain the cocktail into the pilsner glass and top with additional crushed ice. Express the oils of the grapefruit twist over the top of the drink. Garnish with the mint plouche and the expressed grapefruit twist.
 


Image courtesy of Rebelle

Image courtesy of Rebelle

SMOKESTACK LIGHTING | REBELLE

3/4  oz Sombra mezcal
3/4 oz pineapple juice
3/4 oz Aperol
3/4 oz Green Chartreuse
1/4 oz lime juice

Combine ingredients in a shaker. Add ice, shake for 15 seconds. Strain into lace glass and garnish with lime wedge.


Image courtesy of Chelsea Curtis

Image courtesy of Chelsea Curtis

GINGER SMASH | EMPLOYEES ONLY

2 large pineapple cubes
2 demitasse spoons superfine sugar
2 thin slices fresh ginger
3/4 oz fresh lime juice
1/2 oz Berentzen apple liqueur
1/2 oz maraschino
1 1/2 oz Caña Brava rum

In a mixing glass, muddle pineapple, sugar, and ginger. Add remaining ingredients with ice, shake briefly, and pour unstrained into rocks glass. Garnish with pineapple leaf.