1.5 oz Casamigos Blanco
1/2 oz Yuzu liqueur
3/5 oz lime
3/4 oz cucumber juice
1/2 oz agave
Smoked salt rim
Dip a rocks glass in lime juice, then smoked salt. Add all ingredients except salt to a shaker with ice. Shake and strain into the prepared glass.
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2oz Ilegal Mezcal
3/4 oz Cherry Hibiscus Syrup*
3/4 oz Lime Spritz
Orange Flower Water
Combine all ingredients in a shaker with ice. Shake, then strain into a Nick & Nora glass. Decorate with edible flowers and glitter!
*Cherry Hibiscus Syrup
Steep Hibiscus Tea in simple syrup overnight (longer for a sweeter flavor)
Mix with an equal amount of Cherry Heering
Kelly McGee, Beverage Manager at Park Avenue Tavern in New York City: My favorite whiskey/bourbon to pair with a s’more is probably Blanton’s. Smooth and savory to go along with the sweetness of the chocolate and marshmallow.
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Rich Depascale, beverage manager at The Wilson in New York City
Widow Jane 10-year Bourbon. My favorite bourbon on earth. Widow Jane 10 year pairs with any dessert because of its subtle flavor of vanilla, clean oak flavors from the barrels, and has the smoothest, cleanest finish. Like silk on your tongue.
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“Rich Depascale, beverage manager at The Wilson in New York City: This is almost an impossible question to answer with the massive amount of great beer options today. When I think grilled hot dogs, it reminds me of a family Sunday barbecue. This may be a bit out of left field for a craft beer enthusiast like myself, but I’d go with a classic, The Champagne of beer, Miller High Life. The High Life has been my Sunday beer for quite some time now. The perfect beer to relax on a warm summer day — clean, crisp, light, delicious, and you can have many of them and not feel weighted down.”
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Tipsy Scoop
Like your treats with a little something extra? This boozy ice cream purveyor has you covered. The first 100 customers at both Tipsy Scoop locations (Kips Bay and Williamsburg) and at the Mondrian Terrace will receive free scoops of the newest seasonal flavor: Malibu N Chill. The vegan option is made with a coconut milk and Malibu coconut rum base, then infused with pineapple, orange and citrus.
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Stephany Burgos, executive chef of The Wilson in New York City, serves “soup of the day” specials in the summer. Chilled Roasted Red Pepper Soupis made with dehydrated olive crumble, finished with chive oil. “A nice summer soup that is both refreshing, yet has a bit of richness and depth of flavor. It’s always nice to have a soup option, especially in the warmer months where you can really get creative with summer produce options and making cold variations. Sometimes you just want a light addition to a sandwich or salad, and a soup can really help bring a simple meal together,” said chef Burgos.
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