NEW YORK — Ever hear of The Sanny, a Port of Funchal, a Negroni Swizzle or a World’s Best dad? They’re among the cocktails the New York edition of Tasting Table.com have selected as their 10 best of the year.
Bourbon aficianado that I am, I’m particularly taken by The Sanny, created by bartender Cameron Bogue at Bar Pleiades (seen at right), 20 East 67th Street on the Upper East Side (212-772-2600). It’s a very food-friendly concoction .
Bartender Cameron Bogue came up with this earthy and uncommonly food-friendly cocktail as a foil to the richness of marrow-crusted Welsh rarebit. A weightier fall rendition that includes rye and house-made cherry-bark bitters is more than enough reason to visit an Upper East Side bar that defies the truism that all the serious mixology action resides downtown or in Brooklyn.
2 ounces bourbon
1½ ounce Cynar
¼ ounce maraschino liqueur
2 dashes celery bitters
1 strip lemon zest, for garnish
Combine all of the ingredients except the lemon zest in a pint glass. Fill the glass with ice and stir until chilled. Fill a rocks glass with fresh ice and strain the cocktail into the rocks glass. Squeeze the lemon zest, then drop it in the glass and serve.
Click on the Tasting Table link above to get the full rundown.
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