Drink This Now: Through the Bamboo at Talk Story Rooftop in Brooklyn

As the NYC bar scene continues to revitalize itself in the age of corona, we’re finding female beverage leaders taking the reins during the reinvention—and we couldn’t be more excited. At the McCarren Hotel in Williamsburg, the Brooklyn-based staple has been rebranding itself by elevating its cocktail game with a new food and beverage partner and a female-led cocktail program.

The dining and drinks revamp started this summer at the property, influencing everything from its pool to its rooftop. A team of accomplished bartenders have been working hard to make the Talk Story Rooftop, a new restaurant and lounge that debuted in August, a stylish spot for spirits enthusiasts. Their focus is on pairing the spectacular views with high-quality, sustainable cocktails.

Talk Story Rooftop Beverage Director and award-winning mixologist Crystal Chasse says she began creating Through the Bamboo as an attempt to incorporate Japanese green pickled peaches (wakamomo) into a drink.

“Sadly, Wakamomo wasn’t logical in large portions, so I created a pickled peach puree with apple cider vinegar, black cardamom, and cloves,” she explains. “The salinity of the White Port and earthiness of Fino Sherry round it out, and the Absolut Elyx adds a little kick and body. It is a low ABV, crushed ice drink that is perfect for rooftop sitting. Personally, I love how this cocktail evolves as the crushed ice begins to dilute it more.”

Through the Bamboo recipe + preparation

  • .75 oz Absolut Elyx
  • .5 oz White Port
  •  1 oz Fino Sherry
  •  1 oz Pickled peach puree
  •  .5 oz Lemon juice
  •  2 dashes Tiki Salt

Add all ingredients to a copper Julep cup. Add pebble ice. Swizzle! Top with ice. Garnish with freshly grated nutmeg and dehydrated lemon.

Talk Story Rooftop details

160 N 12th St., Brooklyn, NY 11249; 646-930-9169; www.talkstoryrooftop.com; @talkstoryrooftop

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