New York is the spiritual home of steakhouses and stiff drinks. A properly made sharpener before a hunk of seared beef is part of the ritual there. Here are our favourite openers ramped up the only way we know how.
|CHIVAS REGAL, APPLE, TARRAGON, SODA|
An elegant Scotch highball in the Japanese tradition. Layers of autumnal whisky and apple with an accent of anise.
|MARTELL COGNAC, PINEAU DES CHARENTES, CHAMPAGNE, JASMINE|
The height of luxury in liquid form. A true celebration of the grape’s finest incarnations.
|ALTOS TEQUILA, DANGEROUS DON MEZCAL, MANDARIN SODA, JALAPEÑO|
The classic Paloma is taken to spicy and smoky new levels with the added tang of mandarin soda.
|NEW YORK SOUR||12.75|
|BULLEIT BOURBON, CHERRY WINE,SENCHA TEA, LEMON|
The go-to opener at New York’s hallowed steak houses. We’re not sure they’d approve, but we’ve add a dash of cherry-infused beaujolais to round it all out.
|BEEFEATER GIN, JASMINE, LEMON, LATE HARVEST WINE, SPARKLING MOSCATO|
A gin sour layered with the flavours of grapes ripening on the vine. Honeysuckle, jasmine and rose.
|CANTALOUPE PUREE, MELON APERITIF, PROSECCO|
A delicate variation on the classic Venetian aperitif. Cantaloupe provides the perfect replacement for the more recognised white peach.