My F&W
quick save (...)

The Heirloom

  • SERVINGS: Makes 1 drink

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 aftelier.com; spearmint essence always is.

cocktails Glassware Guide

  1. 7 Concord grapes or 3/4 ounce Concord grape juice
  2. 1/2 ounce fresh lime juice
  3. Ice
  4. 1 1/2 ounces Old Tom gin
  5. 1/2 ounce Cynar
  6. 1/4 ounce Strega (saffron-infused liqueur)
  7. 2 spritzes of diluted Aftelier anise hyssop essence or spearmint essence (optional)
  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.
YOU MIGHT ALSO LIKE

Ratings

Average Rating

(0)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    You might also like
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.

    Tune in on Wednesdays at 10PM ET for Top Chef: Boston, the 12th season of Bravo's Emmy-Award winning, hit reality series.

    Join celebrity chefs, renowned winemakers and epicurean insiders at the culinary world's most spectacular weekend, the FOOD & WINE Classic in Aspen, June 19-21.