BlackBook Exclusive: Rustic Autumn Cocktail Recipes From Four NYC Hotspots

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Ophelia Lounge

 

Despite temps still hovering around the 70s and 80s, let’s just accept it: it’s time to put away the swimsuits and sunglasses, and make the switch from frozen mojitos to sipping something decidedly more sylvan and rustic.

And so we asked four of NYC’s most reliably creative nightspots to let us in on the secrets behind their most autumn-evoking cocktails. There’s Ophelia, the plush new neo-gothic Beekman Tower rooftop lounge, with, as BlackBook so described earlier this year, “luscious Italian, red-velvet seating and soaring, etched-glass windows”; Añejo, Tribeca’s sultry but elegant Mexican eatery and tequila bar; Nickel & Diner, the lunch-counter-chic Soho comfort food fashion fave; and the stunningly designed Industry Kitchen, part of the new wave of Seaport hotspots.

So let go of summer, and embrace all that is smokey, cidery and nutmeggy (yes, we know that’s not a real word).

“Autumn in New York / It’s good to live it again…”

 

Honey & Smoke
Created by Amir Babayoff for Ophelia
Ingredients:
1oz JD honey
1 oz monkey shoulder
0.5 oz lemon
0.5 thyme simole syrup
0.25 benedictine
Egg white
Method:
Dry shake, add ice, shake. Double strain to rocks glass w big rock. Add 2 spray mists of Ardbeg on top of glass. Garnish with a sprig of Thyme.
Cornucopia
Created by Agave Sommelier, Amanda Swanson for Añejo
1.5 oz Reposado tequila
.75 oz Apple Cider Liquer
.5 oz Apple Puree
.5 oz Fresh Lemon juice
.25 oz Carrot Tarragon shrub
Ginger beer
METHOD: Combine all ingredients except ginger beer in a cocktail shaker with ice. Double strain over fresh ice in a Double Old Fashioned glass. Top with ginger beer.
GARNISH: Garnish with an apple wheel and carrot twist
Jack And Sally
Created by Nickel & Diner
1 1/2 oz Montelobos Mezcal
3/4 oz fresh lime juice
1/2 oz cinnamon syrup
1 bar spoon of pumpkin butter
Fresh egg white
Shaved Nutmeg
METHOD: Combine the mezcal, lime juice, cinnamon syrup, pumpkin butter and egg white into a shaker and shaker for 10 seconds without ice (to foam the egg white). Add ice and shake vigorously. Double strain into a coup glass.
GARNISH: with fresh shaved nutmeg.
Autumn Cobbler
Created By Head Bartender Jeremy Strawn for Industry Kitchen
1.5oz Lairds Apple Jack Whiskey
.5oz Pear Liquor
.75oz Lemon Juice
.5oz Cinnamon Bark
METHOD: Muddle 2 Pieces of apple and 2 pieces of pear. Shake and Strain into rocks glass
GARNISH: Spiced pears and apples