Cheers to the Holidays
The holiday season approaches, now is the time to elevate your entertaining with festive drinks that bring a touch of NoMad’s vibrant bar scene to your home. We’ve gathered the best drink suggestions and recipes from some of the neighborhood’s trendiest bars, offering a delightful mix of your favorite restaurant cocktails and specialty holiday concoctions. Order one (or two!) from the bar as you celebrate the season in style, then channel your own inner bartender as you try your hand at mixing up these recipes at home. We hope these cocktails will inspire your holiday gatherings — whether you are out and about in the neighborhood, enjoying a high-spirited evening with friends, or relaxing quietly at home.
The Tusk Bar
7 East 27th Street
brassny.com
Open Sesame
- 1.5oz of Sesame Fat Washed Whiskey/Brandy (recipe below)
- .75oz Neversink Apple Aperitif
- .25oz Oloroso Sherry
- Teaspoon Honey
- 3 dashes saline solution (20%)
Build ingredients in a mixing glass with ice and stir to chill and combine, pour over a large single ice cube and garnish with a dehydrated apple slice.
Sesame paste fat washed whiskey/brandy blend
- 500ml Macallan 12
- 500ml Laird’s Apple Brandy Bonded
- 40g Whangzhize Sesame Paste
Combine ingredients in a container adding sesame paste first to coat the bottom of the container. Then, pour in the bourbon and brandy and whisk to fully combine. Next, place the covered container in the freezer overnight
to separate the bourbon from the paste. Last, gently remove from the freezer and pour the clear whiskey sitting above the paste through a fine mesh strainer or coffee filter.
*If you prefer to mix your cocktail without the Sesame Paste Fat Washed Whiskey/Brandy blend substitute .75oz of Macallan 12 and .75oz of Laird’s Apple Brandy Bonded
Bar Director Tristan Brunel has a clear favorite for this holiday season: The Tusk Bar’s Open Sesame cocktail, a unique blend of ingredients, incorporating Whanghize sesame paste for a truly unique twist on a seasonal cocktail. “Open Sesame is built in the style of an old fashioned and a great option for those looking to try something with a bit more texture and complexity,” said Brunel. “We use an upstate NY produced apple aperitif and an apple brandy from New Jersey to pair with the savory toasted sesame fat wash of the whiskey. The addition of Oloroso sherry adds a subtle layer of oxidation and nuttiness that helps blend the roasted sesame, apple, and whiskey components.”
Lupetto
1123 Broadway
lupettonyc.com
Craft drinks at Lupetto combine the influence of the ever- alluring Italian aperitivo culture with classic New York cocktails. Here, a new twist on an old favorite.
Apple Cider Palmer
- .75oz Lime
- .5oz Cappelletti Aperitivo
- .75oz Ten to One Rum
- .75oz Plantation Pineapple Rum
- .75oz Pineapple Demerara Syrup
- 2 dashes Peychaud’s Bitters
Shake ingredients and pour into a chilled martini glass, garnish with a lemon peel.
BLACKBARN
19 East 26th Street
https://www.blackbarnrestaurant.com/
The drinks and spirits menu at chef/owner John Doherty’s upscale farm-to-table restaurant is both comprehensive and seasonal. For a uniquely handcrafted cocktail experience at home, Doherty recommends the bar’s unique take on a classic Bourbon and sweet tea combination.
Barnyard Tea
- 2oz Bourbon
- 1.5oz Lemon juice
- 1.5oz Black & Blue Tea Syrup
- 5 mint leaves
Black & Blue Tea Syrup
- 16oz boiling water
- 2 bags Black & Blue SerendipiTea
- Steep for 5 minutes
- Add 16oz of white sugar and mix until combined
In a beverage shaker filled with ice, combine the Bourbon, lemon juice and syrup. Shake well and pour over fresh ice. Garnish with mint and a lemon slice.
The Little Ned
1170 Broadway
thened.com
There is no better way to toast good fortune than with a fine Champagne. And given that there is so much to celebrate this season, the bartender at The Little Ned is mixing holiday Champagne Martinis for a sparkling twist on a cocktail classic.
Champagne Martini
- 1.5oz of Belvedere
- .5oz of Lillet Blanc
- .5oz of Pineau des Charentes
- .25oz of Champagne Cordial
- 2oz of Champagne
Mix and serve in a beautiful Coupe glass, top with frozen grapes.
Hawksmoor
109 East 22nd Street
hawksmoornyc.com
“As the days grow cooler and the sun disappears a little earlier each day it’s time to embrace cocktails made with the quintessential fall spirit, American Whiskey. While whimsical pumpkin spice twists do the rounds, the correct cocktail for this time of year is a Whiskey Sour and at Hawksmoor we have adapted the classic New York Sour to bring it up to date a little,” said Liam Davy, head of bars. “We love the whiskies made at the Koval distillery in Chicago (home of the newest Hawksmoor!) and as such decided to honor the city by naming this cocktail the Second City Sour.”
Second City Sour
- 2oz Koval Bourbon
- 10oz Second City Syrup*
- .75oz Lemon Juice
- .75oz Egg White
- Pinch of salt
Shake all ingredients vigorously and strain into a chilled coupe glass. Garnish with a sage leaf.
*Second city Syrup
- 125g Fine Sugar
- 30g Raspberry Puree (or fresh raspberries)
- 30ml Red Wine
- 40ml Water
- 1g Citric Acid
- 1g Malic Acid
- 2g Thyme Leaves
- 3g Rosemary
- 200ml Current Cassis
Add all ingredients except the cassis to a pan and warm through. Once hot (not boiling) take off the heat and leave to infuse for an hour. Add cassis and bottle. Place in the refrigerator until ready to use.
The Bazaar by José Andrés
35 West 28th Street
thebazaar.com
The Bazaar by José Andrés at The Ritz Carlton NoMad celebrates Spanish and Japanese techniques and flavors in an inventive style. Thoughtfully created cocktails are a standout at this unique venue, including this seasonal favorite.
Anvil Sour
- .75oz Banks 5 Island Rum
- .75oz Appleton Estate Rare Blend Rum
- .75oz Lime Juice
- .5oz Simple Syrup
- A dash of Peychaud’s Bitters
Combine all ingredients in a shaker and shake vigorously with ice. Strain into a Nick & Nora Coupe glass and garnish by expressing an orange peel over the drink. Then discard the peel.