Three Shades of the Cosmo

The Mayan

As served at Vesper Bar, $13

Inspired by the classic 1880s Manhattan—2 parts whiskey, 1 part sweet vermouth and 2 dashes bitters (or 2-1-2, the Manhattan area code)—Vesper GM and property mixologist Andrew Pollard’s menu gives guests a taste of the old and the new. With rich flavors of fig and chocolate that are countered by cayenne and cinnamon, the overall effect of his updated Manhattan is both sweet and spicy. “Oftentimes, people try too hard to re-invent the wheel,” Pollard says. “I just make the wheels go faster.”

In a mixing glass, combine 1½ ounce Michter’s rye whiskey, 1 ounce Amaro Meletti, ½ ounce house-made cinnamon-fig infused vermouth, 2 dashes Angostura bitters and a small pinch of cayenne pepper. Add ice and stir for 20 seconds. Use a julep strainer to strain into a chilled coupe or cocktail glass. Garnish with a house-made Aztec-spiced (cocoa, cinnamon, cayenne, sugar) chocolate-covered cherry.

The Last Kamikazi

As served at Bond, $11

The entire Bond menu is based on what Bond GM and property mixologist Kristen Schaefer calls faux-pas cocktails, “the drinks that mixologists love to hate.” Based on the original, Schaefer’s creation elevates the kamikaze for a new generation of cocktail enthusiast, who wants something new yet comfortable. As she says, “Why would we deny our guests of things they enjoy?”

Combine ½ ounce Cointreau, 1 ounce house-made lemongrass-infused simple syrup, 1 ounce freshly squeezed lemon juice and 1½ ounce Skyy ginger vodka in a cocktail shaker with ice. Shake and strain into a chilled glass over fresh ice and garnish with a lemongrass straw.

The Libertine

As served at Chandelier Bar, $13

Chandelier Bar’s menu features award-winning milestone cocktails that have defined the careers of Schaefer, Pollard and Chandelier Bar GM and property mixologist Mariena Mercer. Inspired by the seared barrel staves that give Maker’s 46 its unique flavor and finish, Mercer’s innovative, delicious Libertine won the Whiskey for Women competition, ended up on the book’s cover ( and earned Mercer a coveted trip to the Maker’s Mark distillery.

Combine 1½ ounce Maker’s 46 bourbon, ¾ ounce freshly squeezed lemon juice, ¾ ounce rosemary-infused simple syrup and 1 bar spoon of orange marmalade in a cocktail shaker. Add ice, shake and strain over fresh ice into a chilled glass. Garnish with maple syrup foam and a sprig of rosemary.

Maple Syrup Foam

  • 2 parts maple syrup
  • 1 part egg whites
  • 3 part orange juice

Prepare according to the directions of your NO2 dessert whipper.

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