Smoke- or shit show? We’re judging you at Refinery Rooftop’s classy masquerade ball. Come along masked in mystery and draped in decadence to enjoy boo-zy cocktails, delicious hors d’oeuvres, city sights and Top-40 hits by DJ Rhett – all atop the Refinery Hotel, from 9:00PM to 1:00AM.
Tickets can be found here.
63 W. 38th St, 646-664-0372, www.igchospitality.com, @refineryrooftop
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Candy Corn Gimlet
By Head Bartender Nick Rini of Refinery Rooftop.
Inspiration for cocktail: “I really like to take things people think are really sweet and make them sexy, especially during Halloween when everything is candied. This drink is a play on a vodka gimlet but with candy corn infused vodka that I make.”
Recipe:
2oz candy corn vodka
1oz lime juice
.75oz simple syrup
.5oz liquid egg white
1 dash of Angostura Bitters
Method: Combine all of the above ingredients together, shake hard, and strain into a coupe
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The Gin Tub
By Park Avenue Tavern, New York
Build:
Add all ingredients except garnishes to a cocktail shaker, add ice, and shake until well chilled.
Strain into a chilled cocktail glass and garnish with a sprig of rosemary and a few pomegranate seeds.
Fleur de Lis
Parker & Quinn, New York
Ingredients:
1.5 oz of Grey Goose Cherry Noir
0.5 oz of St Germaine
0.5 oz of fresh lemon juice
0.5 oz of honey simple
0.5 oz of pomegranate blueberry juice
Top with Prosecco
3 blueberries to garnish
Build:
Combine ingredients, serve in a champagne flute, top with prosecco and garnish with 3 blueberries
