IN THE SPIRIT FEATURING: ALLISON TORRES
I've spent my entire life making drinks. My first gig, ever, was working in a neighborhood coffee shop at 14. Seventeen years later, I still love making people happy.
I just created a play on a Vesper with earl-grey infused vodka, Dorothy Parker Gin, sage, lemongrass and carpano bianco. Something beautifully refreshing for summer months but also well toned and subtly earthy.
Born a week before Halloween, Fall is by far my absolute favorite season. Anything with baking spice or apple steals my heart, ( along with a good cocktail.) For a fireside favorite I used 1oz of the apple & .50 of the pumpkin spice. I added 1.5 oz of Bulleit Bourbon and a palm full of nutmeg to add an extra seasonal spice. Shaken hard and strained over ice, a perfect beverage to indulge with cider donuts.
Maybe because I'm an old soul, I've always found beauty in the simplicity of the classics. Trends have never been for me. Classic cocktails, classic white tshirt, classic rock. Stick to what works. I've been consulting for a handful of locations building beverage menus that focus on fresh, seasonal ingredients and integrate them into some spin on a classic.
I absolutely love Rose Bar at the Gramercy Hotel. I think the mix of heavy drapery, peated scotches and live music is exactly what New York City is all about. Midweek is the best as the acts are more intimate and the crowd is more relaxed.
Crafting cocktails is the same as cooking. It's easier to add a little more than to start over. If you're unsure of how much to use, start small. Keep adding and stirring or shaking in ingredients as you see fit. It's also extremely important to use the freshest ingredients. Take the time to squeeze fresh juice or use a higher quality spirit. Anything we put in our bodies should always have the most amount of TLC.