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| Trend
Report |
| New Yorkers are crazy for
sake, sidecars, pomegranate, and flower blossoms. Remy Red subway
ads? That's another story. |
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| Flower power: Jerri Banks's
Elderflower at Taj. (Photo credit: Kate Appleton) |
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It's the pom: Stefan Trummer's
Magnolia at Bar Masa. (Photo credit: Kate Appleton) |
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| BY CARLA SPARTOS |
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THE "IT" COCKTAIL
"Anything made with sake," says Audrey Saunders, who
adds that many bars are "over-infusing" the Japanese
rice beer (or wine, depending on who you ask) or mixing it with
too much fruit puree. Cocktails made with pomegranate are also
hot. Says Julie Reiner of her pomegranate martini: "It
sells like ridiculous." Bars are now combining the two
trends: Bao 111 infuses
sake with fresh pomegranate, and Bar
Masa serves their saketinis mixed with fresh-squeezed pomegranate
juice. |
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Audrey
Recommends:
A basic saketini at Geisha,
Bao 111, or Bar
Masa. Sake can be likened to dry vermouth, explains Audrey,
and its gentle flavor isn't overpowered by vodka or gin. |
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SUMMER'S HOTTEST
"It's not likely the mojito will be replaced anytime soon,"
says Audrey, but when the weather heats up, David Wondrich wants
"a nice big Tom Collins with lots of gin, lots of ice,"
while Julie can't get enough of "iced tea-based cocktails."
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Julie
Recommends: A tea-based cocktail
at Taj (the new Pomander mixes in clove tea) or one of her own
signature house infusions at Flatiron
Lounge. |
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IT'S A DATE
"I generally witness champagne or a champagne cocktail on dates,"
says Audrey. Julie likes the classic French 75, a blend of gin, lemon
juice, and sugar that's topped off with champagne, and featured on
the menu at Flatiron Lounge.
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Julie
Recommends: The French 75 at Campbell
Apartment, Temple
Bar, Bemelmans Bar, and
Milk
& Honey. "It makes you look like you know what you're
talking about," she says. |
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POWER LUNCH POWWOW
If it ain't sparkling mineral water, forget it. "Gordon Gecko
has left the house," quips Audrey. |
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THE CLASSIC COMEBACK
The sidecar, a mix of cognac, lemon juice, and Cointreau, which
David likens to a "brandy margarita," is making a
comeback. According to Julie, it's the number-one seller on
the classic list at Flatiron
Lounge. |
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David
Recommends: A sidecar at Schillers
Liquor Bar, Bemelmans
Bar, or 5 Ninth, where he created the cocktail list. "It's
suave and extremely strong," he says. |
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GARNISHES TO GO GAGA FOR
"The sky's the limit," says David, including exotic fruits
(kiwi, starfruit, kumquat) and herbs like lemongrass. Audrey is not
only seeing sliced ginger, but flowers, too. |
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Audrey
Recommends: A limited-edition cherry-blossom-and-champagne
cocktail at Sumile that "was
visually stunning." Audrey also uses orchids and pansies at Bemelmans
Bar. |
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PRIMO PRESENTATION
Interesting glassware abounds. Audrey loves Julie's "cocktail
flights," which "look fabulous." And Julie is a fan
of Audrey's "dividends," in which the cocktail-shaker extra
is strained and served chilled on ice. |
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THOSE REMY RED SUBWAY ADS
"I thought the combination of fluorescent lighting with the brightness
of the ad color was too agressive and in your face," complains
Audrey. "I feel underrepresented by them," whines David.
"No comment," grumbles Julie. |
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Updated April 19, 2004
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