At the George Washington Bar at Freehand New York hotel, the cocktail menu is broken down into two sections: Classics and Originals. The Classics – aka the OGs of the bar world – include sips like the New York Sour, The Last Word, and the Martinez, all of which were created in the United States.
The Originals is a carefully crafted list of drinks made with ingredients from all around the USA. Enter the Manila Sky, a tasty mix of Darjeeling-infused vodka, pistachio orgeat, lime juice and housemade coco lychee syrup made by Dan Jeffers at GW Bar.
“Our hope for our Originals is that one day, they become the classics”, says Head Bartender Tristan Brunel. “The Manila Sky is a tropical cocktail that pulls heavy influences from South East Asia. The coconut, ginger, lychee come through easily and to create a balance of flavors akin to something you expect to crush in the sun.”
Image: Robert Barcello III
Manila Sky recipe and preparation
- 1.5 oz Darjeeling infused Titos Vodka
- 1.5 oz coco lychee syrup *
- 1 oz Pistachio orgeat
- .5 oz lime juice
Combine all ingredients in large glass and top with crushed ice. Garnish with coconut flakes, lime, zest, and mint sprig
*Coco Lychee Syrup
- 2 cans coconut milk
- 1 20 oz can of lychee with syrup
- Zest of 5 limes
- 200 grams chopped ginger
- 1 oz velvet falernum
- 1 oz Smith and Cross rum
- 1 oz vanilla extract
- Heavy pinch salt
Combine all ingredients in Vitamix and blend until incorporated. Strain through chinois.
George Washington Bar details
23 Lexington Ave., 2nd Floor, New York, NY 10010; 212-475-1924; www.gwbar.nyc; @gwbar
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