Ferris at the MADE Hotel in NYC debuts a bold cocktail menu for summer.

It’s all about the seasonal summer ingredients at Ferris, with a new menu now on offer. Created by Jenny Lakin – the General Manager at Ferris, Lakin, formerly of Sadelle’s, Dirty French and Uncle Boon’s, overses the food and beverage programs – these newly debuted seasonal beverages have been concocted with bold and unique flavors.

Now available at Ferris in the MADE hotel, as well as in the hotel’s lobby, the revamped cocktails include ingredients like mezcal, Amaro and celery, oat milk, yogurt and bell pepper juice. In other words, creative and unexpected – but ideal for the warm weather season.

New Summer Cocktails at Ferris

Earthly Delights with mezcal, Pineau, Amaro, honey and celery bitters.

(All images by Noah Fecks)

“There are so many terroir driven ingredients in this lovely little cocktail,” explains Lakin.” You have Mezcal, which is arguably the world’s most terroir expressive spirit, Amaro Dell’Erborista (unfiltered Amaro distilled from honey), Becherovka (Czech Clove Liquor), and a few dashes of pleasantly vegetal celery bitters.”

The combination, Lakin says, “results in a stirred cocktail that has layers of earthiness and subtly savory qualities to boot. This is a cocktail to enjoy slowly, if you can.”

MRS. Cherry is a riff on the Sherry Cobbler, a favorite of Lakin’s, made with Madeira, Puerto Rican rum, Manzanilla, Cherry liquor and Oatly.

“This drink was inspired by a lot of my favorite things,” Lakin admits. “Like, a lot of them. Sherry cobblers are some of my favorite cocktails. They are easy drinking and low ABV and all-around delectable.”

Texture is really important here, explains Lakin. “We start with a little bit of oat milk that brings is this amazing nutty quality to the drink while also giving it the perfect creamy mouthfeel. Ron del Barrilito is one of my favorite rums; it’s a little sweet a little spicy and rounds out with tons of clove and cinnamon. It also makes a fantastic cocktail.”

Madeira and Sherry are both fortified wines that have aromas of almonds and figs respectively, she says. “The savage cherry adds a fresh, tart, fruit quality to the drink that takes some of the rounder notes that you get from Madeira, Rum, and Sherry and brings them up in vibrancy.”

R&R is a refreshing and exciting blend of Aquavit, raspberry Eau de Vie, radish and lemon.

“This cocktail is certainly not your average pink drink,” Lakin warns. “It’s beautiful magenta color comes from the fresh radish juice that we press every day. The cocktail is definitely more on the funky side and the radish flavor profile is not for the faint of heart.” Softness is added to the drink in the form of raspberry eau de vie. We use lemon as citrus which plays perfectly with the raspberry and radish. The drink gets a pinch of salt, as well, which enhances the vegetal freshness of the cocktail. It’s finished with a few more sprays of eau de vie and garnished with very thinly sliced radishes that are meant to be reminiscent of lily pads.

Softness is added to the drink in the form of raspberry eau de vie. “We use lemon as citrus which plays perfectly with the raspberry and radish,” says Lakin. “The drink gets a pinch of salt, as well, which enhances the vegetal freshness of the cocktail. It’s finished with a few more sprays of eau de vie and garnished with very thinly sliced radishes that are meant to be reminiscent of lily pads.”

The Sip. Sip. Pass. blends fig Armagnac, Cocchi Americano Bianco, Sfumato and Cynar for a piquant sip with a cheeky name.

“Armagnac has all the elegance of Cognac with a little more grit,” Lakin says. “Call it rough around the edges, but in the best way. I feel that the power of a great Armagnac matches perfectly with the sweetness and richness or a fresh fig and I am very excited to play with these two things in this cocktail.”

Cynar adds bitterness and Sfumato is blended for a smokey edge that Lakin says “rounds out the cocktail really elegantly. It’s a little hot, a little sweet, a pinch smoky, with an underlying bitterness. Everyone at your table is gonna wanna try it, so prepare yourself to sip, sip, pass.”

Lastly, the Take the G Train is as green as it gets, with Cachaca, snap peas, bell pepper, chili and yogurt.

“The star of the show here are the juices – snap pea and green bell pepper – which are complemented perfectly by overproof cachaca,” explains Lakin. “We kick this one up a notch with a bit of Ancho Reyes Verde which is a hyper delicious green chili liqueur. The texture and tartness of this cocktail are enhanced with a half teaspoon of greek yogurt. It adds a lactic tang that just works.”