Astor Center

Further proof of the cocktail’s surging popularity: last month’s opening of the Astor Center in New York, part of the Astor Wines and Spirits’ re-imagination as a full-service locus for all things alcohol. To celebrate, Astor stocked up on the bartenders we love (Dale DeGroff, Gary Regan, David Wondrich, Charlotte Voisey, Willie Shine and Aisha Sharpe, Julie Reiner, Jim Meehan, Audrey Saunders, among others), rotating them in and out to make a dozen or more cocktails. Wine took a decided back seat, something unimaginable even a few years ago from such an important NYC wine and spirits store. Nice, the way things have changed.

Here are two recipes from Charlotte Voisey, brand ambassador or champion or queen or whatever on behalf of Hendrick’s Gin:

Poisoned Rose

  • 1 1/2 oz Hendrick’s Gin
  • 1/2 oz Lillet Rouge
  • 1/2 oz rose infused simple syrup
  • 1/2 oz freshly squeezed lemon juice
  • 1 1/2 oz apple juice

Assemble ingredients and shake well, serve up in a stemmed cocktail glass. Garnish with a single red rose petal and a sprinkling of edible silver.

Rosie Lee

  • 1 1/2 oz Hendrick’s Gin
  • 1/2 oz rose infused simple syrup
  • 1/2 oz freshly squeezed lemon juice
  • 1 1/2 oz lychee juice
  • Half an egg white
  • 2 dashes angostura bitters

Assemble ingredients and shake very well, serve up in a stemmed cocktail glass, garnish with a lemon twist.

(Pictures by Michael Harlan Turkell / HARLANTURK.COM)

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