Friday, April 16, 2010

Ma Peche's Cocktail Menu

Colin Alevras e-mailed the cocktail menu at the newly opened David Chang midtown eatery Ma Peche. Alevras is in charge of the bar program, and, aside from Don Lee's Seven Spice Sour (recommended) and Aisha Sharpe's 212, the recipes are his. There's already been some press on Short Island, his take on the Long Island Iced Tea. Nice to see a Cognac-based Sazerac, and Lemon Hart rum being used.

seven spice sour 
Togarashi infused "Momofuku" Honjozo, yuzu, lime, simple syrup

moscow mule
Tito's Vodka, lime, fresh ginger syrup, seltzer

sixpenny crank 
Ransom Old Tom Gin, Harviestoun Porter, lemon, sugar

cotton crown 
Bols Genever, Yellow Charteuse, Amaretto, lemon


Herradura Blanco Tequila, Aperol, grapefruit

dark and stormy
Gosling’s Black Seal Rum, fresh ginger syrup, lime, seltzer


Lemon Hart Rum, Flor De Caña 4yr Rum, lemon, cucumber, honey

ça plane pour moi 
Macchu Pisco, Pear William, Aperol, Maraschino, lime

bull in the heather 
Glenrothes Scotch, Dolin Sweet Vermouth, Absinthe, honey


Rittenhouse 100 Proof Rye, Carpano Antica, Orange Curaçao, bitters


Philippe Latourelle Cognac V.S., Absinthe, bitters, sugar

short island 
Gin, Vodka, Rum, Tequila, Cointreau, cola syrup, lemon

No comments: