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Gramercy Tavern Cocktail Recipes

AUTUMN PUNCH
Gramercy Tavern Recipe

Candied Grapefruit:
2 cups sugar
12 pieces whole star anise (optional)
2 grapefruit

Punch:
2 cups freshly squeezed grapefruit juice
2 bottles sparkling wine
1 cup Pedro Ximénez sherry

Candied Grapefruit: In a nonreactive saucepan, mix 3 cups water, the sugar, and 2 pieces of star anise. Boil the mixture for about 2 to 5 minutes to form a thick syrup. While it boils, peel the grapefruit, keeping the rind in larger pieces, such as quarters, and leaving the white pith on the rind.

Blanch the rind in boiling water for 30 seconds, shock in cold water, and repeat twice, to remove the bitterness. Add the blanched rinds to the syrup mixture, and simmer over low heat for up to 3 hours or until the rinds are consistent in color and the syrup has turned golden. The rinds should be tender and easily pierced and should have a sweet-and-tart flavor.

Punch: Julienne all the candied grapefruit, reserving about a quarter to garnish the champagne glasses, and place the remaining candied grapefruit and the syrup in the punch bowl.

Pour in the grapefruit juice, the sparkling wine, and the sherry. Stir gently until mixed. (If you like it sweeter, add more sherry to taste.) Top with remaining star anise. Place several strips of the grapefruit rind in the bottom of champagne glasses and top with punch. Serves 6 to 8.

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PINEAPPLE PUNCH
Gramercy Tavern Restaurant Recipe

1 ripe pineapple
6-8 ounces confectioners' sugar (depending on the sweetness of the pineapple)
2 cups apricot brandy
2 bottles sparkling wine

Peel, core, and finely chop the pineapple, place in a bowl, and stir in the sugar until combined. Set aside, covered, in the refrigerator for at least 1 hour and up to 24 hours.

Pour the apricot brandy over the fruit and steep until needed. (The mixture will last about 2 weeks in the refrigerator.)

When ready to serve, place the pineapple mixture in a punch bowl, and top with the sparkling wine. Stir thoroughly and serve well chilled in champagne glasses. Serves 10 to 12.

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CRANBERRY DAIQUIRI
Gramercy Tavern Restaurant Recipe

For one drink, shake in a cocktail shaker with ice:
2 oz. dark rum (such as Goslings)
1 oz. cranberry syrup
1 oz. fresh lime juice
Serve up, garnished w/ small spoonful of the cranberries

To make cranberry syrup and garnish: Heat 1 cup water + 1 cup sugar to form clear syrup.  Add zest of 1 orange and 2 cinnamon sticks and bring to boil. Add 1 cup fresh cranberries and cook just until they start to pop. Remove from heat & add 1 1/2 cups white rum (such as Bacardi). Quickly chill down cranberries and syrup in an ice bath.

Note: leftover cranberry syrup and garnish can be stored in refrigerator.


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APPLEJACK RABBIT
Gramercy Tavern Restaurant Recipe

For one drink, shake in a cocktail shaker with ice:
2 1/2 oz. brandy-maple mix
3/4 oz. fresh orange juice
3/4 oz. fresh lemon juice
Serve up, garnished w/ slice of fresh or dried apple

To make brandy-maple mix: Combine 6 ounces of apple brandy (applejack or Calvados) + 2 ounces grade-B maple syrup.

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ST. GERMAIN 75
Gramercy Tavern Restaurant Recipe

Simple Syrup:
1 cup sugar
1 cup water

St. Germain:
ice
2 oz. gin, preferably Hendrick’s
2 oz. St-Germain elderflower liqueur
1/2 oz. fresh lemon juice
1/2 oz. Simple Syrup (see below)
2 oz. Champagne

Simple syrup: In a saucepan over medium-high heat, combine the sugar and water and bring to a boil, stirring until the sugar is dissolved.  Remove from the heat and let cool.  Pour into a glass jar, cover, and refrigerate until needed.  Makes about 1 1/2 cups.

St. Germain: Fill a highball glass three-fourths full with ice.  Add the gin, elderflower liqueur, lemon juice, and simple syrup and stir gently.  Top with the Champagne and serve.

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CROSSFIRE
Gramercy Tavern Restaurant Recipe

1 ounce Smith & Cross rum
1/2 ounce Cherry Heering
1/2 ounce Bonal
1/2 ounce freshly squeezed juice from 1 orange
3 dashes orange bitters

Fill a cocktail shaker with ice and add all of the ingredients. Shake well for at least 15 seconds and strain into an ice filled old fashioned glass.

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MAN ABOUT TOWN
Gramercy Tavern Restaurant Recipe

2 ounces rye, such as Rittenhouse
1 ounce Cynar
1 ounce sweet vermouth
Brandied cherry

Fill a cocktail shaker with ice. Add rye, Cynar, and sweet vermouth, and stir until very cold, about 15 seconds. Strain into a chilled martini glass and garnish with a brandied cherry in the bottom of the glass.

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OLD ORLEANS
Gramercy Tavern Restaurant Recipe

2 ounces Eden "Orleans" apéritif cider
1/2 ounce Laird's bonded apple brandy
1/4 ounce maraschino liqueur
1/4 ounce orange curaçao
2 dashes Fee Bros. whiskey barrel aged bitters

Chill an old fashioned glass. Fill a cocktail shaker with ice and add aperitif cider, apple brandy, maraschino liqueur, orange curaçao, and bitters. Stir until very cold, about 15 seconds. Strain into the prepared glass.

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EXPAT
Gramercy Tavern Restaurant Recipe

2 ounces aged rum, such as Banks "7 Golden Age" rum
1/2 ounce maraschino liqueur
1/4 ounce fresh juice from about 2 limes
1/4 ounce simple syrup (see note above)
3 dashes Angostura bitters
Lime wheel

Fill a cocktail shaker with ice, then add the rum, maraschino, lime juice, simple syrup, and bitters. Shake until well chilled, about 15 seconds.

Strain into an ice filled old fashioned glass. Garnish with a lime wheel.

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GOODFELLOW
Gramercy Tavern Restaurant Recipe

1/4 ounce pear liqueur, such as Belle de Brillet
2 ounces blended Scotch, such as Famous Grouse
1/2 ounce oloroso sherry, such as Lustau Oloroso "Emperatriz Eugenia"
1/4 ounce Purkhart walnut liqueur
1 dash orange bitters
orange twist

Chill an old fashioned glass and rinse with pear liqueur, discarding any left in the bottom.

Fill a cocktail shaker with ice and add Scotch, sherry, walnut liqueur, and bitters. Stir for until very cold, about 15 seconds, then strain into pear-rinsed glass.

Curl orange twist over the drink to express oils, rub it zest-side down around the rim of the glass, and then discard twist and serve cocktail.

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CONCORD CRUSH
Gramercy Tavern Restaurant Recipe

vodka of your choice
1 lb. Concord grapes (for Concord grape puree and garnish)
1/4 cup sugar (for simple syrup)
lime wedges
fresh lime juice

Make the simple syrup: Combine 1/4 cup sugar with 1/4 cup water in small saucepan. Warm over medium heat, swirling sugar and water together until a syrup has formed. Allow to cool and refrigerate. Simple syrup will keep for weeks in the refrigerator.

Make the grape puree: Set aside 4 whole grapes per drink. De-stem the remaining grapes. Place in a blender with a scant teaspoon of lime juice to prevent browning. Puree the grapes. Strain the puree through a fine-mesh strainer to remove seeds, pushing it through with the back of a ladle.

To mix a cocktail, fill a small martini shaker with ice and 2 ounces vodka, 1 1/4 ounces concord grape puree, 3/4 ounces lime juice, 1/4 ounce simple syrup, 2 lime wedges and 4 whole grapes. Shake vigorously and pour contents of shaker into an old-fashioned or rocks glass. No additional garnish necessary.