My brother and his girlfriend are gone, but that doesn’t mean that the fun has to stop! We are now hosting our friend Adrian for a few nights, and we’ve had a great time so far! Last night we took it easy, first by getting some oysters and cocktails at Maison Premiere, then by having some friends over to our apartment for pizza and more drinks, because it’s very important to get some amazingly delicious pizza delivered right to your door when you’re visiting NYC: it’s part of the experience! I’m not sure what is on the agenda for tonight – we may head down to Chinatown and hit up our favorite place down there, Wo Hop, but we’ll see. It’s been so hot that I may want to find something air conditioned to do!
This cocktail is from one of my other favorite spots, M. Wells in Long Island City. The place is a godsend. The doughnuts, oh the doughnuts! They make their own jam in house for their jelly donuts, and you really haven’t lived until you’ve had one. They even offer bone marrow and escargot for breakfast (yes, I got it and loved every bite at 10 AM). This little diner in Queens cooks up some of the most creative fare I’ve ever had – my sister-in-law even got a fried spaghetti sandwich there once – and their cocktails are no different. When I saw this on the menu, I knew that I wouldn’t be able to stomach a cocktail at the time, but that I was sure to make on at home later. I would have never thought to pair whisky and grapefruit juice before, but it really works! It’s a fun, pretty-in-pink summer cocktail that’s easy to make and sure to please a crowd.
- 5 ounces whisky or bourbon
- 1 ounce maraschino cherry syrup
- juice of one grapefruit
- juice of one lemon
- club soda
- maraschino cherries, for garnish
- grapefruit slices, for garnish
- Juice your grapefruit and lemon and add it to your shaker. Add in the whisky and maraschino cherry syrup, top with ice, and shake for 30 seconds. Strain into two ice filled glasses, top with club soda, and garnish with maraschino cherries and grapefruit slices.