Luis Hernandez just finished up his fall cocktail menu and we got the exclusive first look the new drinks that will be launching this week. The revamped menu will feature 11 cocktails, all missing most mixologists’ old standby — citrus.
Instead, Hernandez turned to unconventional acids like white tea whey, pineapple fermented in cold brew, magnolia shrubs, pickled figs and galangal switchel.
The Jungle Love cocktail is named after a song by Morris Day and the Time and features Montelobos mezcal from 100% Espadin agave, Cocchi Dopo Teatro, Capelleti Sfumato Rabarbaro with a crystal rocks glass that is garnished with a lemon twist (discard) and a half Thai Flying termites rim.
This menu features everything from a tiki cocktail named after Laura Newman (bartender at Mother of Pearl) french variation of a Manhattan named after the half giant witch headmistress from Beauxbatons Academy of Magic in France in Harry Potter.
The Eddy continues their Guilty Pleasure series with the revival of the apple martini that they replicated the color and the sourness on the martini without using acid.
Check out Hernandez describing his new cocktail menu below.
The Eddy Fall Cocktails
1.75 oz Avua Cachaca, 0.25 oz house kirsch, 1 oz Milk Kefir, 0.75 oz persimmon/aji Amarillo coconut sugar syrup, 0.5 oz malic acid solution, 2 dash tiki salt. Garnish with a Flower, dried persimmon. Poured into a tiki mug.
1.5 oz Monkey shoulder, 0.5 oz ancho Reyes, 1 oz Pineapple fermented Coffee, 2 dash tonka bean, 0.25 oz Demerara, 0.5 oz heavy cream, Garnish: Marzipan and Nutmeg. Shake and poured into a mule cup.
1.5 oz Reyka, 0.75 oz fermented honey rose syrup, 0.5 oz lactic acid, 0.75 oz white tea whey, Garnish: Half rim dehydrated honey, Rose petal. Glass: Speakeasy. Technique: Stirred
1.5 oz Bache American wood, 1 oz pineau de charentes Blanc, 4 dash Pickled Fig, 2 oz angostura. Garnish with Pickled Fig. Glass: Martini Service. Technique: Stir.
1 oz Montelobos, 0.75 oz Dopo teatro, 0.5 oz Sfumato rabarbaro, 2 dash lemon Black pepper tincture, Lemon twist discard. Garnish: Lemon twist (discard), half Flying termites rim. Stirred and poured into a crystal rocks.
1.5 oz Black bottle, 0.5 oz Apple liquor, 0.25 galangal Apple cider switchel, 0.5 oz matcha maple sesame syrup, Garnish with Star anise. Shake and poured into a tea cup.
1.5 oz Corralejo, 0.5 oz pear Williams, 0.75 oz rare tea cellar magnolia shrubbery, 2 dash orange citrate, 1 egg white, 0.5 oz nopales juice. Garnish: Edible orchid, Marigold, corn flower, sassafrass. Dry shake with 1 cube, then add ice and shake hard. Pour into a Talavera.
Cocktails Not Pictured
1.5 oz Caorunn gin, 0.5 oz Becherovka, 0.25 oz Benedictine, 0.25 oz honey syrup, 0.75 oz acidified Pear juice, Top with kombucha. Garnish with Bee Pollen. Poured into a collins glass.
1.5 oz Santa Teresa chorizo fat washed, 0.5 oz Lustau Jerez, 1/2 tsp piloncillo, syrup, 2 dash elissir novacelus, 2 dash Hamilton all spice DRAM. Garnish: Eddy Ice, Michelin Star. Glass: Double Rocks. Technique: Stirred.
The Eddy Details342 E 6th St, New York, NY 10003
Hours of Operation
- Monday – 5:30 to 10:30pm
- Tuesday – 5:30 to 10:30pm
- Wednesday – 5:30 to 10:30pm
- Thursday – 5:30 to 11:30pm
- Friday – 5:30 to 11:30pm
- Saturday – 5:30 to 11:30pm
- Sunday – 5:30 to 10:30pm
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