We recently dropped by new tapas joint Plan B in Nolita and came away impressed, and not just about their off-the-wall selection of small plates (including sausage made of python, which is actually must tastier than it sounds). We liked their drink list, which was created by Clover Club’s Ivy Mix along with Plan B bar manager Tess Sawyer. Our favorite libation was the restaurant’s take on a Negroni (which we are currently addicted to, in case you haven’t noticed by stalking us on Instagram).
The drink comes topped with an edible, candied flower and instead of Campari it makes use of prickly pear juice, a good swap for those drinkers who may be put off by the signature brand’s bitter appeal. It’s dubbed the Un Diferent Negroni and is a mix of Fords Gin, prickly pear, Carpano Antica and bitters. And yes, it does pair well with the python.
Plan B is located at 244 Mulberry Street.
There's an endless debate these days about what to call your friend behind the bar. Is he a bartender? A mixologist? A plain old barman? Well, subterranean hot spot Cherry thinks they have the answer. Their sake sommelier is Chris Johnson, and he goes by term "Sake Ninja." Badass indeed. He's just created a few cocktails that should pair well with the venue's Eastern-influenced menu. We particularly like the recipe for The Noisette, which combines soba tea with Buffalo Trace bourbon, a mix that's as bold as calling your barman a ninja. Check out the recipe below:
Courtesy of Sake Sommelier Chris Johnson and Head Bartender Warren Hode
Yield: 1 Serving
2 oz Soba tea
1 oz Buffalo Trace Bourbon
1/4 oz Agave
2 dashes Walnut bitters
1 dash Angostura bitters
Add all ingredients to rocks glass with ice and stir Garnish with large orange twist
Gotham Bar and Grill is one of those old-school charmers that you always meant to get to but never end up actually dining at. Well, that changes now, at least for the drinkers out there. The bar has enlisted Jeremy Hawn as their new mixologist and he's unveiling a refreshed list of cocktails that make use of seasonal ingredients and pair with chef Alfred Portale's fare.
Hawn comes from Marea and in addition to drinks like the Hook and Blush, a mix of Greenhook Gin, Dolin Blanc, strawberry rhubarb jam and rhubarb bitters, he'll also be making his own amaro, which will be used in a cocktail dubbed The Brooklyn. This mix features a grain spirit infused with 20 roots, bark, herbs and spices. The new lists makes its debut tomorrow, so head by and finally cross this one off our list.
When you are out and about as much as we are (we sometimes take Monday off - we’re not that crazy), the drinks start to blur together. Well, when we woke up from our post-MCC-Gala slumber, it only took a few seconds to remember the most inventive ditty we had the night before. Campari was dishing out these adorable canned negronis at their booth, which was strategically located right inside the entrance of the annual bash.
We chatted up the folks at the booth, who told us these cans were specially made only for the shindig. But how are we supposed to stuff our pockets / backpacks / purses full of them for summer day drinking of all sorts. Hmm - we can try to recreate this one at home, but maybe they should just bring these puppies to the market instead.