Friday, October 2, 2009

Weekend Docket: Feeling Vintage

FSC loves Autumn and so do we. They've just announced their new Fall line, newly arrived in their store. New peacoats, cords (on the short list), along with the machinest shirts made from 100% short-loomed Japanese cotton and Italian mother of pearl buttons and the 3-piece English Donegal suit by Brooklyn's Martin Greenfield, their revered master craftman. Freemans Sporting Club : 8 Rivington Street, NYC

Williamsburg's Rye speaks to our love for all things vintage and quintessentially [old] NY. As their website states, there was no new construction done to this space, just a "labor of love" for restoring what was once a factory into a restaurant, taking us back to a different time and atmosphere (thanks to the dim lighting absorbed by the darkly-painted pressed tin ceiling). The oak bar they brought in to the front of the restaurant is 100 years old and looks like it'd always been there. We could go on and on about the space and all it evokes, but truly, it's the comfort food- braised short rib, tamarind glazed ribs, baked mascarpone mac and cheese, and the veggie wild mushroom lasagna- that won our hearts (and stomachs). Our favorite cocktail was the Southside, ubiquitous on our short list as of late. Rye : 247 South 1st Street, Brooklyn, NY

We rekindled our fondness for pisco sours last February in Buenos Aires then recently noticed the large number of Prohibition-era egg white drinks on our vintage cocktail menus. Below are some recipes we found from some of our favorite bars and restaurants that are a little more comforting on a cool night.

Sour Cherry Fizz (Clover Club, Brooklyn, NY)
1 1/2 oz single malt scotch
¾ oz Sour Cherry Puree
¾ oz Lemon juice
1 egg white
Shake and strain over fresh ice in a collins glass
Top with Cherry Soda (clear)

Early Grey Marteani (Pegu Club, NYC)
2 oz Earl Grey infused gin
1 oz simple syrup
3/4 oz lemon juice
1 egg white
For Earl Grey-infused gin simply add 1/4 cup Earl Grey tea to 1 liter of high-proof gin. Shake the bottle well, and let steep for 2 hours at room temperature. Then strain out the tea with a fine strainer or filter, rinse out the bottle (to get rid of any remaining loose tea) and add the infusion back to the bottle.
Add all four ingredients to a shaker, fill with ice, seal up the shaker, and shake hard at least 10-15 minutes. Strain into a martini glass and garnish with a lemon twist.

Class Act (Range, San Francisco, CA)
1/2 oz lime juice
2 oz Miller's gin
3 dashes Peychaud's bitters
4 dashes orange flower water
1/4 oz simple syrup
1/2 oz egg whites
1/4 oz tonic water
1" wide orange twist, for garnish
Add lime juice, gin, bitters, orange flower water and simple syrup to a cocktail shaker. Add egg whites along with the spring coil removed from a Hawthorne cocktail strainer. Replace cap and shake until drink begins to foam, about 20 times. Add ice to the shaker, replace cap and shake until drink is cold. Top with tonic water and pour into a Champagne flute. Roll up the orange twist and place on the rim.

Morning Glory Fizz (Milk and Honey)
1 1/2 oz Scotch
3/4 oz fresh lemon juice
1 oz Simple Syrup
1/4 oz absinthe
1 large egg white
2 oz seltzer water, chilled
Place all ingredients except ice and seltzer water in a cocktail shaker. Fill the shaker halfway with ice and shake well for 20 to 30 seconds to get a good foam from the egg. Strain into a highball glass and top with seltzer.

Pisco Sour (Slanted Door, San Francisco, CA)
2 oz pisco
1 oz lime juice
1/4 oz simple syrup
1/2 egg white
1 dash Angostura bitters

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