The Drink of the Week this week comes from Porchlight and is a celebration of the expansion of the No. 7 train to 34th street-Hudson Yards. This drink’s vibrant purple color matches the line’s emblem and is made with Cognac, Creme Yvette, and Concord Grape syrup by Head Bartender Nick Bennett.
Train’s a Comin’ Ingredients
- 1 oz Cognac
- 3/4 oz Dolin Blanc Vermouth
- 1/8 oz Creme Yvette
- 3/4 oz Lemon Juice
- 3/4 oz Concord Grape Syrup
Build all the ingredients in a cocktail shaker and shake over ice. Double strain into an absinthe-rinsed glass with ice. Garnish with a lemon twist.
Inspiration: The Train’s a Comin’ marries the Sazerac, a southern cocktail, with the Aviation, a drink that is more popular in the North. With the No. 7 subway line extension opening, West Chelsea is now directly linked with Flushing, Queens, two areas that previously the furthest apart. This cocktail is Porchlights way of celebrating the linking of the two areas.
Porchlight also recently launched a new sandwich series for lunch and dinner. Louisiana-born Executive Chef Jean-Paul Bourgeois has created these robustly flavored and indulgent dishes which include a vegetarian take on the Po’ Boy, as well as the sandwich that started the whole Po’ Boy tradition, brimming with flash-fried oysters. Hi-res images of the sandwiches are available.271 11th Ave
New York, NY 10001
Open: 12:00pm to 12:00am
Our Best Stories Delivered Daily