So many parties, so little time! June officially kicked off summer party season in NYC, and so far it's been quite the bender:
Beefeater Gin launched its limited-edition Beefeater Summer featuring hibiscus, elderflower and black currant at the Ace Hotel. This gin has balanced sweetness and can be sipped straight--clearly Master Distiller Desmond Payne knows what he's doing. Refreshing summer cocktails by Jamie Gordon, fish and chips, and a live twitter screen made this event a hit among the bartender, blogger and cocktailian crowd.
St. Germain's Third Annual Can-Can Classic brought 13 bartenders from across the states to compete in a cocktail competition judged by Dave Wondrich, Andy Seymour, Lynnette Marrero, Toby Maloney and Phil Ward. The top $5,000 prize went to of Bobby McCoy of the Eastern Standard in Boston (winning cocktail recipe below). Afterwards, St. Germain kicked off its 1920s-themed Harvest Fair Party at the Bowery Hotel, complete with sword swallowers, carnival games and a live band.
Zagat Survey hosted this week's much-anticipated reveal of Theater, the new Tribeca cabaret-themed cavern from Apotheke's Albert Trummer. Also billed as a celebration of Internet Week New York, Trummer opened the doors to his not-yet-officially-open space at 114 Franklin St. featuring a bar designed to look like a stage, a VIP room behind the stage, and an upstairs balcony and DJ booth. Zacapa rum cocktails and Sigmund Pretzelshop pretzels kept this party going strong.
And just last night, hordes of Brooklynites packed into the PowerHouse Arena in DUMBO to celebrate the launch of Absolut Brooklyn, featuring a red apple and ginger flavor (although more like a hint of ginger). With special guest Spike Lee, DJ Spinna keeping the crowd bumping, professional dancers and a steady supply of refreshing cocktails, this party was off the heeze and further proof that Absolut throws some of the best parties in NYC! For more pics, check out Ucwhateyec.com.
Whew! Off to drink more water and take a nap... until the next!
Elixir Alpestre by Bobby McCoy, Boston, Eastern Standard
2 oz. Bols Genever 3/4 oz. St-Germain 1/4 oz. Becherovka 1 Dash Angostura Orange Bitters 6 Drops Pernod Absinthe
Combine all ingredients in a shaker tin over ice and shake. Strain into a large coupe glass. Garnish with a lemon twist.
