Hawksmoor NYC’s French Manicure
Photo: Ben Pickles
A fluffy, tropical whiskey sour.
For this cocktail, Hawksmoor NYC bartender Michelle Martinez was inspired by the ’90s-era French Martini. Small-batch Irish whiskey lends body to the drink, while sage and yuzu add a culinary edge. But the key to the recipe, says Hawksmoor bar manager Adam Montgomerie, is whip shaking the drink (shaking with a couple of ice cubes until the ice is fully integrated), which yields “a fluffy, tropical whiskey Sour.”
Ingredients
- 1 1/2 oz. Irish whiskey (Hawksmoor uses Teeling Small Batch)
- 1 1/2 oz. fresh pineapple juice
- 3/4 oz. sage syrup
- 1/2 oz. yuzu juice
- 1/2 oz. fresh lemon juice
- pinch of salt
- _________________________
- Sage Syrup
- 10g fresh sage
- 320ml water
- 300g granulated sugar
- Tools:shaker, strainer
- Glass:coupe
- Garnish:sage leaf
Preparation
Add all of the ingredients to a shaker with 2 cracked ice cubes. Shake until the ice has fully integrated and strain into a chilled coupe. Garnish.
Sage SyrupAdd the sage to the water in a saucepan and bring to a boil. As soon as it boils remove it from the heat and allow to sit for 1 hour. Strain out the sage and add the sugar, stirring until fully dissolved. Will keep for up to 3 weeks in the refrigerator.