The Heirloom

Jean Georges • Manhattan

On a night off from Jean Georges, pastry chef Johnny Iuzzini guest-bartended at the East Village bar PDT and created this cocktail. The sweet licorice–flavored anise hyssop essence he spritzes on the drink is frequently available at; spearmint essence always is.

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  • Servings: Makes 1 drink
KEY: Cocktail Party, Cocktails

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  • 7 Concord grapes or 3/4 ounce Concord grape juice
  • 1/2 ounce fresh lime juice
  • Ice
  • 1 1/2 ounces Old Tom gin
  • 1/2 ounce Cynar
  • 1/4 ounce Strega (saffron-infused liqueur)
  • 2 spritzes of diluted Aftelier anise hyssop essence or spearmint essence (optional)

How to make this recipe

  1. In a cocktail shaker, muddle the grapes with the lime juice. Add ice and the gin, Cynar and Strega and shake well. Strain into a chilled coupe, then spritz the hyssop essence over the drink.
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