The Gramercy Park Hotel drink Menu for NYE:Gramercy ‘75
A signature NYE Punch. Vodka, ginger essence, clarified Meyer Lemon juice, and Moet White Star Champagne.
A signature NYE Punch. Vodka, ginger essence, clarified Meyer Lemon juice, and Moet White Star Champagne.
Continental Julep
Maple Syrup, Maker’s Mark Bourbon, Corralejo Reposado Tequila, Smith and Cross Jamaican Rum, Mint. A little taste of summer, from coast to coast.
Maple Syrup, Maker’s Mark Bourbon, Corralejo Reposado Tequila, Smith and Cross Jamaican Rum, Mint. A little taste of summer, from coast to coast.
Tzarina
Champagne, Russian Standard Vodka, Creole Bitters, St. Germain.
Champagne, Russian Standard Vodka, Creole Bitters, St. Germain.
Brown Butter Old Fashioned
Brown Butter infused Bourbon, Maraschino Liquor, house made Root Beer Bitters.
Next Year you should consider these a next on your 2012 NYE DrinkList.
Makes Three Gallons
128 oz (approximately five 750ml bottles) dry gin128 oz sweet vermouth
128 oz Campari
Stir ingredients together (without ice) and pour into a three-gallon oak barrel. Let rest for five to seven weeks and pour into glass bottles until ready to serve.
Manhattan
Makes Three Gallons
256 oz (approximately ten 750ml bottles) rye whiskey128 oz (approximately five 750ml bottles) sweet vermouth
7 oz Angostura bitters
Stir ingredients together (without ice) and pour into a three-gallon oak barrel (I prefer a barrel that has previously stored sherry, Madeira, or port wine). Let rest for five to seven weeks and pour into glass bottles until ready to serve.
Trident
Makes Three Gallons
128 oz (approximately five 750ml bottles) aquavit128 oz dry sherry
128 oz Cynar
7 oz peach bitters
Stir ingredients together (without ice) and pour into a three-gallon oak barrel (I prefer a used single malt barrel). Let rest for five to seven weeks and pour into glass bottles until ready to serve."
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