Termite-Rimmed Cocktails and Sneak Peek of The Eddy Fall Menu

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

@LauraFallsDown 1st of the Month Summer's Last Stand Madame Maxime Jungle Love Guilty Pleasure III I'm Sorry Miss Kahlo

Cocktail Recipe

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.

Cocktail Recipe

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.

Cocktail Recipe

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

Cocktail Recipe

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.

Cocktail Recipe

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.

Cocktail Recipe

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.

Cocktail Recipe

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

Fall Leaves

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.

San Felipe

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 Details

342 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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About

Jessie Gibson

I am one of the co-founders of Thirsty. I shoot photos of cocktails and video. You can learn more about me at Jessie Gibson or connect with me on Instagram: @JessieGibson.