Page 1

Manhattan

1 - Daniel...............................................................60 East 65th Street 2 - American Whiskey.........................................247 West 30th Street 3 - NoMad..............................................................10 West 28th Street 4 - The Up & Up......................................................116 Macdougal Street 5 - Gramercy Tavern...........................................42 East 20th Street 6 - The Raines Law Room....................................48 West 17th Street 7 - Wallflower....................................................235 West 12th Street 8 - Seamstress....................................................339 E 75th Street 9 - Pouring Ribbons............................................225 Avenue B 10 - Death&Co.......................................................433E 6th Street 11 - Employees Only............................................510 Hudson Street 12 - Nitecap...........................................................120 Rivington Street 13 - Attaboy..........................................................134 Eldridge Street 14 - Mother’s Ruin...............................................18 Spring Street 15 - The Dead Rabbit............................................30 Water Street 21 - Boilemaker...................................................13 1st Avenue 22 - Cienfuegos....................................................95 Avenue A 23 - Experimental Cocktail Club.....................191 Chrystie St 24 - PDT .................................................................113 St Marks Place 25 - Mace...............................................................649 E. 9th Street 26 - Roof at Park South.....................................125 E 27th Street 27 - Saxon & Parole............................................316 Bowery 28 - Soho Grand Manhattan..............................310 West Broadway 29 - The Rum House..............................................228 W 47th Street

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a Petraske, whose passion This book is dedicated to our dear friend Sash for so many, setting a for the art of crafting cocktails paved the way s our industry. standard of excellence that raised the bar acros too short. far was that life red inspi His was a spirited and Cheers to you Sasha, Alexandre GABRIEL

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N e w Yo r k City

Cock tail

book

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BIG LOVE, GREAT MUSIC

AND IMPRESSIVE

DRINKS “The Big Apple. Gotham. The City That Never Sleeps.” New York has many names. For me, New York is all of that and so much more, for this vibrant city holds a very dear place in my heart. It was at the Lone Star Café and I was sipping on tequilla while James Brown and his band played on the small stage that I met a radiant redhead named Debbie who is now my wife of 19 years. Big Love. Great Music. New York is also the first city in America where I introduced my spirits ‘babies.’ In 1988 I arrived at Kennedy Airport and the only Pierre Ferrand Cognac available in the US was still in my suit case! In 1996, New York is where I was given the confidence to launch the resurrected Citadelle, a unique French gin distilled -4 NYC_Cocktail_Book_V8.indd 4

over a naked flame. Many considered it crazy to introduce a craft French gin. But not in New York. And remember, this was long before the artisanal spirit movement even had a name. But I persevered. And then I introduced Plantation, our double-aged rum. And of course Pierre Ferrand Dry Curacao. New York City is where I decided to let my “babies” run free, talk to strangers…and make lifelong friends. Friends that were as fired up by the same passion and love for great drinks as I was. This book is dedicated to the hundreds of bars throughout this great city, from humble neighborhood watering holes to grand cocktail lounges. They all belong to a formidable community that gives the profession of ‘tending bar’ its true meaning. Nothing makes me proud23/09/15 08:27


NYC Cocktail book / Introduction

er than to step up to the rail somewhere in New York, see one of my creations on the back bar and savor how the resident bartender turns it into a one of kind cocktail. Impressive Drinks.

As I enjoy saying, we make the Stradivarius and it is up to you, the great bartenders of New York, to play the music. And I do love your music.

Each of our spirits is the result of hard work by the Maison Ferrand team. We are a passionate and obsessive group and we live to create fine spirits. We dream of Gin and Cognac and we see Curacao and Rum in our sleep. Fine tuning and improving is always on our mind as we push the boundaries of artisanal craftsmanship. Every single bottle that ships out of Maison Ferrand matters to us as much today as those few bottles I carried in my suitcase from Cognac to New York more than 25 years ago. -5 NYC_Cocktail_Book_V8.indd 5

Join me in a toast to the Big Apple and to the great bartenders who make this city one of the finest places on earth to enjoy a great drink.

Owner, Maison Ferrand. 23/09/15 08:27


Brooklyn

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Clover Club Donna Dram Extra Fancy Long Island Bar The Shanty

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Clover Club 210 Smith St Brooklyn 11201

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Brooklyn / Clover Club

Clover Club is a cocktail bar with deep roots in both the pre-prohbition cocktail era and our location on Smith Street in Carrol gardens, Brooklyn. We feature a 30+ drink seasonal menu with mostly original and some classic cocktails that is accompanied by our food menu full of modern Brooklyn twists on classic bar food. Clover Club is a place where you’re at home all dressed up for a night on the town as well as in jeans in a t-shirt visiting your neighborhood bar.

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Ryan Liloia Whether I’m building a 12 ingredient tiki drink or sipping on a rum old fashioned, Plantation Rums have quickly become my go-to rums. It’s easy to sling such amazing products when the crew at Maison Ferrand is as passionate as their rum is delicious.

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Brooklyn / Clover Club

Lei ’d to Rest • 1.5 oz Plantation Barbados 2000 Rum • 0.5 oz Plantation Jamaica 2001 Rum • Teaspoon Lustau East India Sherry • Teaspoon Cinnamon Syrup • Teaspoon House Falernum • 1 Small dash of Angostura Bitters • 7 drops Bitterman’s Tiki bitters Method:Stirred and served neat in an absinthe rinsed glass Glass: Rocks glass Garnish: Expressed and discarded orange and lime peel (lime peel is just to rub on rim)

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Donna

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Brooklyn / Donna

Donna is beautiful oasis on the outskirts of Williamsburg. Built to be a transportive space with superior cocktails, excellent tacos and other Latin fare, and a rotating line up of some of Brooklyn’s finest local DJ’s. After rising from the ashes of a fire that shut us down in 2013, Donna has re-emerged as one of Brooklyn, and NYC’s, not-to-be-missed cocktail destinations for the inventive and award winning beverage program helmed by Jeremy Oertel, the high pedigree of bartenders from other cocktail meccas such as Raine’s Law Room, Death & Co., Nitecap & Maison Premiere, the authentic tacos from ex-Mission Chinese/ Cantina alum Eduardo Sandoval, and the stellar musical selections all housed in a uniquely beautiful room designed by hOmE brothers Evan and Oliver Haslegrave. 27 Broadway Brooklyn 11249

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Matt Belanger & Jeremy Oertel We use Maison Ferrand products because they are an amazing value. You can’t beat the price for that level of quality. I also love how diverse the range is. It makes it easy to design cocktails using their products. Plus Brittany is awesome!

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Brooklyn / Donna

Life ’s A Peach (And Then You Die) • 1.5 oz Plantation 3 Stars Rum • 0.5 oz Mezcal Vida • 0.5 oz Lime Juice • 0.75 oz Peach Habanero Shrub • 0.25 oz Cane Syrup • 2 dashes Peychaud’s Bitters Shake and strain Glass: Collins with 4 Kold Draft cubes Garnish: Dried peach

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Dram 177 S 4th St Brooklyn 11211

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Brooklyn / Dram

Dram is a serious cocktail program in an unpretentious relaxed space. It’s an intimate bar that focuses on seasonality, unique and rare spirits and legitimate bartenders that cater to both industry and neighborhood clienteles.

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Tonia Guffey The Ferrand line is artistically delicate but with a firm backbone that makes the subtle, sophisticated flavors ideal for making cocktails. Simply beautiful spirits that are versatile and bold!

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Brooklyn / Dram

Dear Chicago • 1.5 oz Citadelle Gin • 0.75 oz Dolin Dry Vermouth • 0.5 oz Pierre Ferrand Dry Curaçao • 0.5 oz Mathilde Poire Liqueur • 0.25 oz Letherbee Malort • 2 dashes Bittermans Celery Bitters Combine all ingredients into a mixing glass. Crack three cubes. Add three more whole cubes and stir for about 30-35 seconds. Strain into Nick and Nora or Coupe glass. Garnish with a Rosemary sprig. - 19 NYC_Cocktail_Book_V8.indd 19

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Extra Fancy

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Brooklyn / Extra Fancy

Located in Williamsburg, Brooklyn, Extra Fancy is an American Bar where people go to drink good drinks, eat good food, and have fun. 302 Metropolitan Ave Brooklyn 11211

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Robert Kreuger Not only has Maison Ferrand proved they understand the need for innovation, they’ve had the tradition thing down, for a long time.

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Brooklyn / Extra Fancy

The Zaquiri • 1.75 oz Plantation 3 stars Rum • 0.75 oz Swedish Punsch • 0.5 oz Heavy Simple Syrup • 0.75 oz Fresh Lime Juice

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Long Island Bar

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Brooklyn / Long Island Bar

The Long Island Bar, on the corner of Atlantic Avenue and Henry Street in Cobble Hill, Brooklyn has been in operation since 1949, run for over a half-century by Emma and Buddy Sullivan. In 2013 Toby Cecchini and Joel Tompkins took over and, preserving the room while buffing off 60-odd years of longshoremen’s tippling, turned it into a comfortable neighborhood tavern with an emphasis on fresh cocktails and simple fare. 110 Atlantic Ave Brooklyn 11211

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Toby Cecchini Alexandre Gabriel, the brain behind Ferrand and Plantation, is one of the most widely knowledgeable figures in distilling, and is relentlessly driven to exceed and improve his already bonkers line of spirits. His policy of procuring and aging specific lots of island-designated rums in Cognac barrels has produced an immediate legacy in bartending circles.

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Brooklyn / Long Island Bar

Pineapple Daiquiri • 2 oz Pineapple-infused Plantation 3 Stars Rum • 1 oz Fresh Lime Juice, • 0.75 oz Simple Syrup 1:1 Method: Shake & Strain Glass: Coupe

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The Shanty 79 Richardson St Brooklyn 11222

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Brooklyn / The Shanty

The Shanty is the friendly little bar inside the New York Distilling Company’s distillery in Williamsburg, Brooklyn. Making, serving and drinking booze in Brooklyn since 2011.

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Nate Dumas I love mixing drinks with Maison Ferrand products for many reasons. First and foremost, they are always of the absolute highest level of quality. They also manage to make exciting, innovative brands, that are yet firmly rooted in tradition. And finally, I just genuinely like the people who work for them.

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Brooklyn / The Shanty

Yacht Drink • 1.5 oz Perry’s Tot Gin • 1 oz Pierre Ferrand Pineau des Charentes • 0.5 oz Dry Vermouth • (light) Dash Orange Bitters Stir, up, orange twist

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Manhattan

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American Whiskey Attaboy Boilermaker Cienfuegos Daniel Dead Rabbit Grocery & Grog Death & Co. Employees Only Experimental Cocktail Club Mace Mother’s Ruin Nitecap

Nomad PDT Pegu Club Pouring Ribbons Raine’s Law Room Roof at Park South Saxon & Parole Seamstress Soho Grand The Rum House The Up & Up Wallflower

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American Whiskey

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Manhattan / American Whiskey

American Whiskey is an urban yet rustic restaurant and bar located in the upper Chelsea region of Manhattan, specializing in a carefully curated selection of over 150 American whiskeys as well as a comprehensive spirit selection and beverage program inclusive of craft cocktails, cider, beer and wine. On any given day, we have the juice to quench your thirst! 247 W 30th St New York 10001

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Jess Dure It’s always a pleasure to serve products with a rich history, all the while represented by people who take pride in their creation. Ferrand is an ideal example of such qualities.

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Manhattan / American Whiskey

Solomon Grundy • 1.5 oz Citadelle Gin • 0.5 oz Pierre Ferrand Dry Curacao • 0.5 oz Lemon Juice • 0.5 oz Rose Syrup* • 1 oz Persian Plum Rose Tea (DiviniTea) Shake all and strain into coupe. Rose bud or lemon wheel garnish.

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Attaboy

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Manhattan / Attaboy

Attaboy: where dreams happen! 134 Eldridge St New York 10002

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Sam Ross & Michael McIlroy Tiki just got faaabulous...

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Manhattan / Attaboy

Banana Hammock

Cocktail recipe by Dan Greenbaum (Attaboy, 2014) • 1.5 oz Plantation Overproof Rum • 1 oz Fresh Lime Juice • 0.5 oz Banana Liqueur • 0.5 oz House Made Orgeat • 0.25 oz overproof Jamaican Rum (float) Glass: rocks Ice: crushed Garnish: mint sprig, lime wedge, grated nutmeg - 41 NYC_Cocktail_Book_V8.indd 41

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Boilermaker

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Manhattan / Boilermaker

A neighborhood bar that serves up great cocktails, craft beer and burgers. 13 1st Avenue New York 10003

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Erick Castro

I enjoy mixing with the entire Ferrand line. They have such a strong portfolio of wonderful products that I can mix their spirits all day long.

“Children’s Hour”, as it was called, was a time in the afternoon when Roosevelt would congregate with friends and family to enjoy a cocktail after a long day of work. The President always manned the bar as was known for making good OldFashioneds and lackluster Martinis.

When I came up with this cocktail, I was in the middle of Jean Edward Smith’s biography, FDR, and I was struck at how elegant our late president was in his drinking habits.

His mistress, Lucy Mercer, was never allowed to attend “Children’s Hour,” so I decided to name this cocktail after her in her honor, in the hopes to include her in this jolly time.

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Manhattan / Boilermaker

Lucy Mercer • 1,5 oz Pierre Ferrand 1840 Original Formula Cognac • 0.75 oz Bianco Vermouth • 0.5 oz Meletti Stir over ice/Double Old Fashioned/Lemon Twist & discard

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Cienfuegos

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Manhattan / Cienfuegos

Cienfuegos is a Cuban-inspired bar and restaurant that specializes in both large format punches, and specialty rum focused cocktails. 95 Avenue A New York 10009

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Jessie Wholers I use Maison Ferrand products because of their superior flavor profiles and accessibility. The rums and cognacs blend exceptionally well with other ingredients, and they always have interesting flavor profiles that enhance the cocktails I develop around them.

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Manhattan / Cienfuegos

My Carre • 1.5 oz Plantation Grande Reserve 5 Year Old Rum • 0.75 oz Pierre Ferrand 1840 Original Formula Cognac • 0.75 oz Carpano Antiqua • 0.25 oz Benedictine • 2 dashes Angostura Bitters • 1 dash Peychauds Stir and strain into a coupe. Lemon twist - 49 NYC_Cocktail_Book_V8.indd 49

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Daniel 60 E 65th St New York 10065

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Manhattan / Daniel

Experience the Bar & Lounge at DANIEL, another side of Chef Daniel Boulud’s renowned Upper East Side flagship, where classic European cocktailing takes place behind a sleek blue Amazonian marble bar. Bartenders in black ties and white smoking jackets offer the same attentive service that the dining destination is known for, and cocktail creations align with the kitchen’s culinary philosophy: seasonally rooted, globally inspired, expertly executed. Choose from a list of 10 original cocktails, each featuring its own spirit and inspiration, from the tiki-influenced Panda Swizzle with Plantation Rum, pandan bitters, pine nut syrup and fresh fruit juices, to the Milky Way, a French-inflected milk punch with Citadelle gin and lemon verbena. The skilled bar team is equally adept in creating cocktail a la minute, to suit each guest’s individual tastes. Located just beyond DANIEL’s iconic brass revolving door, preceding the grandiose main dining room, the Bar & Lounge is a perfect spot for a pre-dinner drink, late night dessert and nightcap, or a la carte dining. The Lounge is an intimate wood paneled space with comfortable sofas, low slung chairs, soft lighting and an ambiance of relaxed elegance. The music is smooth jazz and the mood a subtly elegant sizzle. Join the ranks of Upper East Siders in the know who have made the Bar & Lounge at DANIEL their neighborhood rendez-vous spot. - 51 NYC_Cocktail_Book_V8.indd 51

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Fabio Raffaelli & Anthony Granzo We love to use Maison Ferrand products because of their high quality and also because all the team around its portfolio has been always very friendly and supportive to us.

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Manhattan / Daniel

Panda Swizzle Panda Swizzle : • 2 oz Plantation Grande Reserve 5 Year Old Barbados Rum • 0.75 oz Pine Nut Syrup • 0.75 oz Lime Juice • 1 oz Pineapple Juice • 2 Dashes Pandan Bitter (a mix of Orange bitter, Angostura Bitter, Orange Blossom Water)

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Dead Rabbit 30 Water St New York 10004

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Manhattan / Dead Rabbit

The Dead Rabbit Grocery and Grog embodies the conviviality of Old New York and the Irish-American tradition. The Dead Rabbit is dedicated to advancing the art and practice of hospitality, as it was understood then and as it is understood now, for all residents of and visitors to this great metropolis.

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Jillian Vose I fell in love with Ferrand products because of their versatility in cocktails; this being because of their blends of young to more aged spirits. Quality. Comfort. Price. That’s Nice!! ;)

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Manhattan / Dead Rabbit

Pirate Queen • 1 oz Plantation Grande Reserve 5 Year Old Barbados Rum • 1 oz Bols Genever • 1 Dash Bitter Truth Creole Bitters • 0.25 oz Cane Syrup • 0.25 oz Honey Syrup • 0.25 oz Ginger Syrup • 0.25 oz Cinnamon Syrup • 0.75 oz Lemon Juice Method: Shaken Glassware: Large Coupe Garnish: Grated Nutmeg

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Death &Co. 433 E. 6th St New York 10009

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Manhattan / Death &Co.

The essence of Death & Co is inspired by the New York pre-Prohibition cocktail scene from the 1880’s to 90’s. Our name is derived from the temperance movement’s notion that those who drank alcohol walked in the company of Death. D&C represents a return to service, craft, and authenticity in a world of cookie cutter nightlife experiences. All our cocktails and decor are built on the idea of true craftsmanship that evoke the feeling of a ‘new permanence’; current, but based on timeless styles with a sense of history, craft, mystique, and culture of the cocktail.

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Eryn Reece I love Ferrand products because of their reliability. Everything that comes from Alexandre’s portfolio is extremely well made and works beautifully in cocktails. We have carried your products for as long as I remember and look forward to all of the fun products in the future!

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Manhattan / Death &Co.

Slow Focus • 1.5 oz Citadelle Gin • 0.75 oz Lustau Amontillado Sherry • 0.75 oz Contratto Americano Rosso • 0.50 oz Aperol • Tsp Pierre Ferrand Dry Curacao Method: Stirred Glassware: Nick & Nora Garnish: Discarded Grapefruit Peel

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Employees Only 510 Hudson St New York 10014

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Manhattan / Employees Only

In 2004, Dushan, Henry, Igor, Jay and Billy set out together to create a local bar with a focus on elevating the craft of the cocktail. Their hard work and creativity resulted in a new experience where one could enjoy the best drinks and delicious food, all served in a beautiful space without pretense. Ten years later, their vision remains intact.

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Dev Johnson I use Ferrand products because they stand out with a nice round three dimensional quality to them which contribute to whatever I’m mixing.

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Manhattan / Employees Only

Matahari Drink created by Dushan Zaric and Jason Kosmas • 1.25 oz. Pierre Ferrand Ambre Cognac • 1 oz. Chai-Infused Sweet Vermouth • 0.75 oz. freshly squeezed lemon juice • 0.75 oz. Pomegranate Juice • 0.5 oz. Simple Syrup (2:1) • 3 dried organic rose buds, for garnish Pour the Cognac, vermouth, juices and syrup into a mixing glass. Add cold large ice cubes and shake vigorously. Strain into a chilled cocktail glass and garnish with rose buds. - 65 NYC_Cocktail_Book_V8.indd 65

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Experimental Cocktail Club

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Manhattan / Experimental Cocktail Club

ECC is about mixing the best drinks possible. We make from scratch everything we can and for the rest we chose carefully what we pour, that’s why the Maison Ferrand products are always important on our back bar. All in all it’s good booze, good tunes and good people, everything you can ever want! 191 Chrystie St New York 10002

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Damien Aries What I love about Maison Ferrand is that in the wide array of products available, there always is a real importance given to the details in the way they are distilled, blended or aged, and each one is as good as it’ll ever get, and the pleasure is the same bottle after bottle, whether you’re sipping rum or mixing sidecars and negronis :) - 68 NYC_Cocktail_Book_V8.indd 68

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Manhattan / Experimental Cocktail Club

Santa Branca • 1.5 oz Plantation 3 stars Rum • 0.75 oz Fernet Branca • 0.75 oz Saint Germain • 0.75 oz Lemon Juice • 1 bar spoon Fresh Cucumber Juice Combined, shaken and strained in cocktail coupe Garnish with a thin slice of cucumber

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Mace 649 E. 9th St New York 10009

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Manhattan / Mace

Mace is a cocktail bar that is based on spices. Each of the 12 cocktails has a different spice in it and all the drinks contain at least one homemade ingredient.

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Nico de Soto First of all, I like to support spirits from my country. Also I’m close to the Maison Ferrand family and I want to support my friends. But I wouldn’t use it if the products were not fantastic. It’s a WIN on every aspects

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Manhattan / Mace

Chamomile • 1.5 oz Pierre Ferrand 1840 Original Formula Cognac fat Washed with Brown Butter and Hay • 0.5 oz Chamomile Syrup • 0.5 oz Fresh Lemon Juice Shake for 5 seconds, double strain into a coupe, top with 1oz of Champagne Brut.

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Mother’s Ruin

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Manhattan / Mother’s Ruin

Mother’s Ruin is a neighborhood bar with a focus on quality drinks, food and good times. 18 Spring St New York 10012

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James Metze & TJ Lynch We love Maison Ferrand for 3 equally fantastic reasons; The people are awesome. Fact. The products themselves are absolutely delicious. The incredible relative value of the products allows our cocktails to shine and be cost effective at the same time.

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Manhattan / Mother’s Ruin

Summer in Chinatown • 1.5 oz Citadelle Gin • 0.75 oz Lemon Juice • 0.5 oz Maraschino • 0.5 oz Aloe Vera Juice • 0.5 oz Pomegranate Juice • 1 dash Orange Bitters • 1 dash Peychaud’s Bitters Crazy orange and cherry garnish

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Nitecap 120 Rivington St New York 10002

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Manhattan / Nitecap

Spawned from the Kaplan/Day brainchild, Death & Co., Nitecap is a natural extension of the loose but classy underground pseudo dive found in dark alleys around the US

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Natasha David Because I like you!... Maison Ferrand’s portfolio is very versatile with it’s wide range of products. As a bar owner I am always searching for affordable quality products. My standards are high as are theirs and I feel like I can truly taste each makers unique vision.

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Manhattan / Nitecap

Sling Shot • 1 oz Plantation 3 Stars Rum • 0.75 oz Borbon Manzanilla Sherry • 0.75 oz Watermelon Juice • 0.5 oz Lime Juice • 0.5 oz Simple Syrup • 0.25 oz Campari Shake/Strain/Coupe/Half Salt Rim - 81 NYC_Cocktail_Book_V8.indd 81

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The

Nomad bar 10 W 28th St New York 10001

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Manhattan / The Nomad bar

The NoMad Bar radiates the conviviality and warmth of a classic New York City tavern. The casual menu, which draws inspiration from traditional pub fare, is rooted in the style and foundation of The NoMad and Eleven Madison Park. Award-winning Bar Director Leo Robitschek has created a beverage program that celebrates classically-focused cocktails, while delving into two new arenas: festive, large-format drinks and a selection of reserve cocktails crafted with rare spirits. An extensive selection of both approachable and sought-after wines and beers are available as well.

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Chris Lowder Maison Ferrand makes delicious Cognacs. Their spirits are exceptionally well distilled, and are very carefully aged to be unique, delicious and consistent. I find that between the Ambre and the 1840, I have incredibly delicious Cognacs that are both exceptional to sip on their own and are also amazing to work with in cocktails. Maison Ferrand is also a company that I believe in, with firm commitments to community, education and quality.

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Manhattan / The Nomad bar

Henry Trotter • 1 oz Pierre Ferrand 1840 • 0.75 oz Cocchi Vermouth di Torino •0.5 oz Lemon • 0.5 oz Orgeat • 0.5 oz Crème de Peche Garnish: Angostura bitters, cocktail umbrella, lemon wheel, nutmeg with microplane Add all ingredients into a cocktail tin. Fill a collins glass with crushed ice. Add two ice cubes to the cocktail tin and seal firmly. Shake briefly to whip the ingredients together and chill the cocktail. Open the cocktail tin and strain the cocktail into the collins glass using a hawthorne strainer. Dash the top of the drink with Angostura bitters to form a layer. Add more crushed ice to the top of the drink. Garnish with grated nutmeg, a lemon wheel, and a cocktail umbrella. Serve with a straw and enjoy! - 85 NYC_Cocktail_Book_V8.indd 85

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PDT 113 St Marks Pl New York 10009

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Manhattan / PDT

To get to PDT, you must enter through a phone booth located inside of Crif Dogs in the bustling East Village neighborhood of Manhattan. Once inside you’ll find a dimly lit bar adorned with taxidermy, with patrons sipping cocktails and noshing on hot dogs created by celebrated chefs from New York City.

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Jeff Bell We prefer this version of the classic Algonquin, finding that the pineapple pairs well with the Pierre Ferrand Ambre. It’s Jim Meehan’s tribute to Colin Peter Field, the famed barman of the Hemingway Bar at the Ritz in Paris.

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Manhattan / PDT

Jim Meehan ’s Field Cocktail • 2 oz. Pierre Ferrand Ambre Cognac • 1 oz. Noilly Pratt Dry Vermouth • 0.75 oz. Pineapple Juice Stir with ice and strain into a chilled cocktail coupe. Garnish with a pineapple leaf.

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Pegu Club

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Manhattan / Pegu Club

Considered “The Harvard of Mixology”, the Pegu Club is home to many of the world’s greatest cocktails, and the bartenders that created them. 77 W Houston St New York 10012

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Audrey Saunders Not only do I consider Maison Ferrand’s entire portfolio of artisanal spirits a stunning lineup, I equally admire the high degree of integrity within the company itself. From the top down and bottom up, everyone there has always been a real pleasure to work with. I also think it speaks volumes about a company that work’s closely with the bartender’s whenever they are creating something new.

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Manhattan / Pegu Club

Chocolate stinger • 2 oz Pierre Ferrand Ambre Cognac • 0.25 oz Brizard White Menthe • 0.25 oz Brizard White Cacao • 1 Tsp Kahlua • 1 Dash Xocolatl Mole bitters Measure all ingredients into a cocktail shaker filled with ice. Shake well & strain into either a chilled Cocktail glass, or an Old Fashioned glass filled with cracked ice.

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Pouring Ribbons 225 Ave B New York 10009

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Manhattan / Pouring Ribbons

Pouring Ribbons is an East Village bar devoted to conviviality and deliciousness. It’s a colorful and spacious second-floor room with a timeless feel, in which guests enjoy delicious cocktails served without a hint of pretension.

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Joaquin Simo I love Maison Ferrand products because I can trust their simplicitly. I know they are made with the utmost care, with an unrelenting focus on quality and consistency. As a bartender, we strive to ensure our cocktails not only taste delicious, but also taste the same every time we put them out. I always feel confident when I reach for a bottle with the PF logo in it.

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Manhattan / Pouring Ribbons

Little Miss Annabelle • 2 oz Pierre Ferrand Ambre Cognac • 0.75 oz Fresh Lemon Juice • 0.25 Sugar Cane Syrup • 0.25 Mathilde Poire Liqueur • 0.25 Benedictine • Dash Peychaud’s Bitters Shake & strain into chilled coupe. No garnish.

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Manhattan / Raine’s Law Room

Since The Raine’s Law Room opened in 2009, it has become an institution in the New York City cocktail scene. The authenticity, secrecy and excellent cocktail selection, curated by Meaghan Dorman, have made The Raines Law Room a destination in the Flatiron neighborhood. Upon ringing the doorbell and entering our establishment, guests escape the bustling, loud streets of New York City and are transported to another era of decadence and tranquility. 48 W 17th St New York 10011

Raine’s

Law Room - 99 -

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Adam Minegar I use Maison Ferrand products because the elegant flavors mix incredibly well in cocktails, but are also lovely to sip neat.

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Manhattan / Raine’s Law Room

3 Penny Opera (© Rachel Kim)

• 1.5 oz Pierre Ferrand Cognac • 1 oz Carpano Antica • 0.25 oz Cynar • 1 dash Orange Bitter’s Add all ingredients to a rocks glass. Add a large ice cube and stir. Garnish: express and insert Orange Peel.

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Manhattan / Roof at Park South

A high-volume, hospitality driven rooftop bar. While we share habits with the city’s better cocktail bars, we keep our mixology out of sight of our guests 125 E 27th St New York 10016

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Ted Kilpatrick They taste of place! Reliable expressions of rums made in their respective countries, finished under the watchful eye of Cognac cellar-masters. What’s not to love?

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Overproof Pina Colada

Manhattan / Roof at Park South

• 1.5 oz Plantation Grande Reserve 5 Year Old Barbados Rum • 0.75 oz Plantation Overproof Rum • 2 oz Pineapple Juice • 2 oz Coconut Syrup (4:1 coconut milk to superfine sugar) Whipped with a whisk and poured into a Buick of a frozen drink machine. If you don’t have a Buick of a frozen drink machine, add 5 oz. of crushed ice and blend on high until smooth.

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Saxon +

Parole

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Manhattan / Saxon + Parole

Saxon + Parole’s award-winning bar is an oasis of world class seasonal/ innovative cocktails, tasty bites, great music and a sophisticated, hip downtown crowd. At first glance, you’re taken away by the beautiful AvroKO design and then charmed by the sincere, friendly & knowledgeable bar staff 316 Bowery New York 10012

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Richard Berman Whether sipping it on its own or using it in cocktails, I’ve found Pierre Ferrand 1840 Cognac to be extremely elegant, complex, balanced and full of finesse: It’s world class and the best dollar for dollar cognac I’ve come across.

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Jasmine Sazerac

Manhattan / Saxon + Parole

• 1.25 oz Pierre Ferrand 1840 Original Formula Cognac • 1.25 oz Old Overholdt Rye • 0.25 oz Jasmine Syrup * • 3 dashes Peychaud’s bitters • 3 dashes Creme Yvette • 3 dashes Jasmine tincture ** Stir & strain into a frozen rocks glass sprayed with jasmine tincture; Then spray jasmine tincture on top of cocktail to accentuate the floral aroma. * Jasmine syrup is nothing more than a 1:1 simple syrup that has been steeped with jasmine tea or pearls. ** Jasmine tincture is nothing more than 100 proof vodka steeped with jasmine tea or pearls.

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Seamstress Seamstress, located on the Upper Eastside of Manhattan, is a cocktail lounge and restaurant offering a full menu of American heritage style cuisine from chef Will Horowitz and a high-end cocktail program from Pamela Wiznitzer. The warm and inviting candle lit room is cozy enough to catch up with a friend over drinks and inviting for a group to spend hours over a great meal and hanging out all night. It has quickly become a staple of the uptown neighborhood and with an ambitious and talented staff, is known for their level of service and quality of craft.

339 E 75th St New York 10021

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Manhattan / Seamstress

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Pamela Wiznitzer I was asked recently by a publication about my “desert island bottle” and I responded with Pierre Ferrand Cognac. It’s a pretty well known throughout my close circle of friends that Cognac is my favorite spirit to sip while on the town. Over the past years I have really fallen in love with the Pierre Ferrand collection, the ranges of Cognac expressions, and a Dry Curaçao that is robust and full of flavor. The quality of the products and consistency of the liquid shows that the brand will always produce one of the greatest Cognacs from the region.. - 112 NYC_Cocktail_Book_V8.indd 112

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Manhattan / Seamstress

Behind the Curtain • 1.5 oz Pierre Ferrand 1840 Original Formula Cognac • 0.5 oz Pierre Ferrand Dry Curaçao • 0.75 oz Cardamaro • 0.75 oz Lemon Juice • 0.75 oz Vanilla syrup • 3 dashes Angostura bitters • Pear Cider Whip shake all ingredients except the cider. Add a pour of cider into the tin and then pour over a wine glass filled with crushed ice. Garnish with 3 pear slices.

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Soho Grand

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Manhattan / Soho Grand

The Grand Bar at The Soho Grand Hotel primarily focuses on American Whiskey. We carry 50 different premier bourbons, ryes and single malts. Additionally, we have a limited selection of all other spirits... So anything that makes it behind the bar must be of the finest character. 310 West Broadway New York 10013

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Kobie Jackson When you have access, moreover, the ability to use a product so fine and toothsome as Plantation Rum, why bother with anything less.

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Manhattan / Soho Grand

Kids In America • 2 oz Plantation 3 Stars Rum • 0.75 oz Fresh Lime Juice • 0.5 oz Maple Syrup • 0.5 oz Pear Brandy Combine all ingredients. Shake. Double Strain into a chilled coupe. Garnish with sliced pear.

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The

228 W 47th St New York 10036

Rum House

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Manhattan / The Rum House

A new take on an old classic, the Rum House breathes life into the heartbeat of the city. The Rum House is widely recognized as one of the best cocktail bars in New York City. The bar has a distinct downtown sensibility set against a classic New York backdrop. The Rum House is the perfect place for a nightcap, pre-theater drink or an evening of revelry in the heart of Times Square.

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Abel Rodriguez There’s a unique, classy, true craftsmanship that comes with the Maison Ferrand products…Old World ways…about their products.

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Manhattan / The Rum House

Plantation 3 Star Mojito • 2 oz Plantation 3 Stars Rum • 1 oz Fresh Lime Juice • 0.75 oz Demerara Syrup • 10 mint leaves Place mint in a mixing vessel, muddle mint add Rum and Lime juice and syrup, shake vigorously, strain into chilled highball glass over ice, top with sparkling water or soda, add mint sprig and lime for garnish

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The Up & Up 116 Macdougal St New York 10012

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Manhattan / The Up & Up

The Up & Up is guided by the mantra “High-end, Low-Key.� Housed in a historic Greenwich Village space, it is a blend of refinement and light-heartedness Amidst wallpaper, brown leather, wood and marble, convivial bartenders mix up a spectrum of cocktails. From elegant, stirred classics to inventive and culinary originals, bottled cocktails and halfies. The best of all worlds, the Up & Up is the perfect marriage of a friendly neighborhood bar and an intimate cocktail den.

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Chaim Dauerman & Matt Piacentini Because they’re so damn good! No other brand has such a breadth of high quality, craft spirits. There’s a real sense of sincerity, that someone thought about every drop in every bottle, and that they know what we’re looking for as bartenders.

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Manhattan / The Up & Up

God ’s Daisy Chain by Matt Piacentini

• 1.5 oz Citadelle Gin • 0.5 oz Aperol • 0.75 oz Tomr’s Tonic • 0.5 oz Lemon Juice • Dry Sparkling Wine Shake gin, Aperol, Tonic, and lemon. Pour a little sparkling wine into an ice-filled Collins Glass and strain contents of shaker over it. Top with more sparkling wine. Garnish with lemon wheel.

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Wallflower

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Manhattan / Wallflower

Wallflower opened its doors on October 22, 2013. Wallflower is a neighborhood restaurant featuring original cocktails, an international wine list and a menu that is inspired by seasonal and regional French country fare 235 W 12th St New York 10014

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Xavier Herit Maison Ferrand has developed a large panel of high-end spirits from Citadelle Gin to Pierre Ferrand Cognac to Plantation Rum at a very reasonable price. Those spirits are great to use in a cocktail as well as sipping, they became part of the indispensable bottles to have behind your bar ! - 128 NYC_Cocktail_Book_V8.indd 128

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Manhattan / Wallflower

LADY GREY • 1.5 oz Earl Grey Tea Infused Citadelle Gin • 0.75 oz Bergamot Juice (Mixed with Bergamot Compound) • 0.5 oz Pear William Purkart • 0.5 oz Simple Syrup • 1 dash of Pernod Absinthe Shaken, served in a rock glass with an ice ball

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Queens - 130 NYC_Cocktail_Book_V8.indd 130

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Dutch Kills

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Dutch Kills 27-24 Jackson Ave Long Island City 11101

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Queens / Dutch Kills

Dutch Kills is an 1890’s-style cocktail saloon. We strive to provide world class service in Long Island City, Queens.

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Karin Stanley The Maison Ferrand portfolio works especially well at Dutch Kills because of the eclectic range of spirits that never compromise on quality. From the Mathilde fruit liqueurs to Citadelle Gin, we use them all, including of course the Cognac!

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Queens / Dutch Kills

Marie Antoinette • 2 oz Plantation Rum 3 Stars Rum • 0.75 oz Fresh Lemon Juice, • 0.75 oz Simple Syrup, • 0.75 oz White Creme De Cacao, • 4 Fresh Raspberries Combine liquid ingredients in a shaker and dry shake to mix. Muddle raspberries in the bottom of a large rocks glass with splash of liquid ingredients and top with crushed ice. Pour remainder of cocktail over ice and top with a fresh berry for garnish.

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Edited by Maison Ferrand - 2015 (Sept.) Publishing director : LÊa Roussineau Photos : Š Gabi Porter Page design & layout : Camille Durand-Kriegel Printed by Imprimerie Bonnin

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Profile for Maison Ferrand

Tome 5 : New York  

Tome 5 : New York  

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