Just before the Memorial Day holiday, three thousand thirsty people descended on the New York Public Library in tuxedos, bow ties, and dresses that could have roared out of the Twenties. Inside, 87 booths served up some 25,000 specialty cocktails concocted just for the Manhattan Cocktail Classic, an annual event at which memorable new drinks are tippled with such ferocity that few end up remembering their names or ingredients.
Amid the buckets of hand-chiseled ice, the English garden worth of herbs, and the towers of glass, we watched as a dream team of bartenders showed off their skills and sampled dozens of showy drinks carefully conceived by mixologists looking to make a splash. But the drinks that really got our attention were the thoughtfully constructed few that seemed designed for fêtes and perfect for less frilly Friday nights. Here are a few standouts.
This cocktail was created by Sam Anderson, the bar manager at The Breslin Bar & Dining Room. All spirits within were distilled in Brooklyn, New York. The brilliance is in the spicy sorel liqueur.
• 3/4 oz fresh lime juice
• 1/2 oz Almond Blossom Syrup
• 3/4 oz Sorel Liqueur (a Caribbean hibiscus liqueur, made in Red Hook)
• 1 1/2 oz Due North Rum (also made in Red Hook)
Garnish: mint sprigs and lime wheels
Glass: Martini 7 oz
Shake all ingredients and strain over fresh ice. Garnish with mint bouquet.