On a recent visit to Bar Hugo, located in Hotel Hugo in the west part of Soho, I was treated to a tri-tasting of cocktails by house mixologist, Kevin Montaño. Fortunately, I was able to persuade him to share the recipes for those who want to bring a bit of mixology genius into their homes. (see more photos of the winter rooftop and city views here)
These three cocktails cover all the bases. First, the Poached Pear blends a rich cognac and rye with just a touch of sweetness and pear. Would make a great opener for Thanksgiving pre-dinner festivities. For those into a more herbal concoction, the Evergreen’s addition of dill at the top adds a subtle touch to its fruity aromas. A wonderful offering for the sophisticates in your life. Lastly, for a wonderful dessert-style cocktail, try the Winter’s Eve, a complex and sensational mix of spiced rum, coconut, and and coffee-infused cognac which comes topped with cinnamon and shaved Mexican chocolate.
POACHED PEAR
1 sage leaf (add into the shaker)
1.5 oz Hennessy Cognac
.5 oz Dickel Rye
.75 oz pear puree
.5 oz simple syrup
.25 oz Cointreau Liqueur
.5 oz fresh lemon juice
—
garnish: fresh sage leaf
—
Build drink in a cocktail shaker, shake, and double strain into rocks glass. Garnish with fresh sage leaf.
EVERGREEN
MAKE THE GRAPEFRUIT HONEY SYRUP:
1.5 CUPS water
1.5 CUPS clover honey
2 grapefruits, cut into quarters
—
In a saucepan, bring water to a boil. Turn off heat. Add the honey and stir continuously until completely dissolved, then squeeze grapefruit sections and toss into the mix. Allow to cool, remove grapefruit. Store in refrigerator in a sealed container. Makes 3 cups for 24 cocktails.
MAKE THE COCKTAIL:
2 dashes cucumber bitters
small bunch of dill
15 blueberries
—
2 oz Hendricks Gin
.75 Combier Pamplemousse Liqueur
.25 Green Chartreuse Liqueur
.75 oz fresh lime juice
1 oz Grapefruit Honey syrup
—
Add bitters, dill and blueberries into a cocktail shaker, muddle. Add rest of ingredients to the shaker, shake, and double strain into highball glass. Garnish with a fresh sprig of dill plus 2-3 blueberries.
WINTER’S EVE
MAKE THE WINTER’S EVE DUST:
Chocolate Abuelita
cinnamon sticks
—
“Chocolate Abuelita” is a very traditional chocolate from Mexico, the name translates to grandma’s chocolate. Shave both products and mix equal parts, 1:1, in a small bowl.
MAKE THE CARDAMOM SYRUP:
1.5 CUPS water
—
1.5 CUPS brown sugar
1/4 CUP golden raisins
1/4 CUP raisins
1/4 CUP cardamom
—
In a saucepan, bring water and brown sugar to a boil. Add the sugar and raisins. Stir continuously until sugar is completely dissolved. Add cardamom, lower heat and simmer for 10 min. Allow to cool. Strain and store in refrigerator in a sealed container. Makes about 3 cups for 24 cocktails.
MAKE THE COCKTAIL:
2 dashes chocolate bitters
2 oz Oakheart Spiced Rum
.75 oz Cardamom Syrup
.5 oz coconut purée
.25 oz Grand Marnier Liqueur
.25 Grand Brulot Coffee Infused Cognac
—
garnish: Winter’s Eve Dust
—
Build in cocktail shaker, shake, and double strain into rocks glass or glass coffee mug. Sprinkle the top with Winter’s Eve Dust.
Bar Hugo at the Hugo Hotel Soho, 525 Greenwich St (betw Spring/Vandam St)
