Late summer sunsets go down best with a cool cocktail in the hand. With that in mind, we dug up this fantastically herbaceous and spicy tipple, compliments of Greg Seider, an owner of The Summit Bar on Avenue C. Stop what you’re doing, raid your garden and make it now.
Note from the editors: we’ve included some tips in parentheses for what to substitute if you don’t have one or more of the fabulous ingredients in this recipe.
The Brandy Wine and Summer Thyme
From Greg Seider, The Summit Bar, 133 Avenue C between Eighth and Ninth Streets
2 oz celery root/horseradish/black pepper-infused gin (or ordinary gin with a dash of freshly ground black pepper and a pinch of horseradish from a jar)
3 oz thyme/lemon basil-infused heirloom tomato water (muddle some lemon basil and thyme in the juice of fresh tomatoes)
1/8 oz St. Germain
Basil/thyme mist (skip this)
Garnished with a thyme sprig and pickled cherry tomato
Writes Seider: Stir gin and St G then add tomato water and strain up in coupe glass. Nothing is more nostalgic in a cocktail than using local garden fresh heirloom tomatoes. Complemented by the spice and depth of roots of celery and horseradish. Rounded out with a touch of elderflower from the St. Germain.