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All Shook Up |
Summer cocktails with a surprising kick
EDITED BY GILLIAN DUFFY
PHOTOS BY SANG AN
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| Exotica: Town Asia from Town. |
You don't need an HBO sexcom to tell you we're living in another golden age of the cocktail. Not with "bar chefs" forgoing pre-mixes and furiously muddling fruits and mincing herbs, all in the hopes of conjuring the next Cosmo. We've cajoled some top talents into sharing their newest recipes -- some of which, like the Bemelmans Bar's peach-and-berry julep, are steeped in tradition (not to mention bourbon). Others excel at tweaking classic cocktails to lip-smacking effect, like Blue Fin's blueberry mojito, and Th�o's Pimm's Tea (a witty marriage of two veddy English traditions that tastes like Henley-on-Thames in a glass). Town's tequila-based Passion is a tropical riff on the champagne cocktail, and its lemongrass-ginger Asia was inspired by a trip to Bangkok. Dylan Prime's ultratart lemon granita is even better frozen. And Blue Fin's house drink proves that this new generation of barkeeps has a healthy sense of humor: It's garnished with gummy fish.
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