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 licoriceflavored anise hyssop essence he spritzes on the drink is frequently available at aftelier.com; spearmint essence always is.
Glassware Guide More Gin Cocktail Recipes
7 Concord grapes or 3/4 ounce Concord grape juice
1/2 ounce fresh lime juice
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
How to Make It
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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