Restaurant Guide 2008
April 2008
Buzz Worthy
The year's kickiest new cocktails. Don't try these at home By Stéphanie Verge
In 2008, you wouldn’t dream of opening a restaurant without first creating a house drink. This is the age of the lounge, after all, where every dining room worth its fleur de sel has a carefully curated drink menu.
Tokyo tea, $16 One’s zippy combo of jasmine tea, sake, Grey Goose, ginger beer and a splash of lemon juice delivers three ounces of tongue-numbing heat. It’s as sneaky as Tokyo Rose.
Champagne punch, $12 Shirley Temple, all grown up: C5’s demure blend of champers, Chambord, Cointreau and Grand Marnier is topped with an elegant skewer of fresh raspberries. More subtle than a tap-dancing child superstar, it packs a wallop nonetheless.
Kheera-Mirchi gimlet, $9 This unorthodox marriage of Bombay Sapphire gin, and cucumber, lime and green chili juices is Amaya’s spicy spin on an old-boy classic. An irresistible refreshment that conjures up images of leisurely summer afternoons and boozy cricket matches.
Apple crisp martini, $12.95 Mixing Stolichnaya with apple Sourz, Kismi, amaretto and lime, Lucien offers up liquid nostalgia. On cool spring nights, it’s as fortifying as its sweet namesake.
