11 Madison

I have been to the bar at 11 Madison a few times, and as with all my experiences with the USHG properties, the service was impeccable.  On a recent Thursday I made a last minute decision to meet some friends there for a drink, and encountered a pet peeve.  I ordered bartenders choice- which is an option listed on the cocktail menu.  My parameters were something gingery, but preferably not the standard Dark 7 Stormy or Moscow Mule.  ‘Give me something different,’ I said.  My cocktail was a delicious twist on Pimm’s Cup with averna, carpano punt e mes sweet vermouth, cucumber, citrus, mint, ginger.  I enjoyed it greatly until I looked through the menu deciding upon drink #2, and I saw the “Number Eleven” Cup.  To put it bluntly, my bartender’s choice was a standard drink on the menu. !!  I know, I know.  Technically it was his choice- and I should be fine if that choice is to make me a standard cocktail.  From his perspective, it was almost a guarantee that I would like the drink- and I truly did.  However, typically when ordering bartenders choice, I’m looking to be surprised, and I’ll admit it: to feel special.  Especially from a restaurant that has an in- depth bartending magazine (http://www.elevenmadisonpark.com/EMP_Cocktail.pdf).  The hospitality was there, the drink was great, and I will definitely be back; but I’ll stick with the menu. 

Average drink price: $14-

Gramercy: 11 Madison Park, New York, NY 1001

(212) 889-0905

www.elevenmadisonpark.com

Review: Orient Express

Truth be told I still have not made it to Turks and Frogs, so I can’t do the comparison that is expected, as Osman Cakir is the proprietor of both establishments.  I also came here for the soft opening- so there will of course be kinks to work out.  While the setting does convey the overall sensation of an antique street car, the high ceilings of the space prevent it from feeling like a claustrophobic train wreck.  Currently the décor is fairly sparse- which could be a good thing- but there are no fabrics, cushions or other noise- absorbing elements.  I am sure this will be worked out shortly, but the noise level was pretty high- just based on the clamor of alcohol feuled conversations, and not the noise.

For my libations, I started with Le Voyage (rhubarb vanilla syrup, Cocchi Americano, soaked peaches, champagne).  The chunky peach pieces were a lovely addition- the drink was almost jammy while still being light.  For my second drink I decided to go for something less complex- unfortunately the liquor I wanted was out of reach, and they don’t yet have a stepladder, so I selected the St. Polten instead.  At this point I don’t recall the exact ingredients, but it was very similar to a Bramble, except the blackberries were added at the end, and had been soaked in St. Germaine.  I typically find St. Germaine to render cloyingly sweet drinks, but this was my favorite cocktail with that liquor I have yet to try.  The sweetness was nicely balanced by the tartness of the lemon, and the result was a dangerously delicious drink.  At this point I felt I was done, when the bartender brought me a drink to make up for the inaccessible fernet.  It was an off the menu drink, and I cannot tell you anything about it, as my memory by this time is somewhat muddled.  I will say that both of the bartenders were some of the best, operating coolly on the 2nd day of the soft opening, and being hospitable to boot.  Unfortunately I only caught the name of one barman- Robi Gonzalez.  He also works at Rye House, and will be a force to be reckoned with in the bartending world, having a natural inclination towards hospitality. 

Average drink price: $12-

West Village: 325 West 11^th Street, New York, NY 10014

212-691-8845

www.orientexpressnyc.com

Bubble Tea/ Gin & Juice at Aviary

 Just the other day I was telling my friend that bubble tea would be delicious with some alcohol.  Granted, I was thinking a shot of rum in Almond Bubble tea.  Turns out, I’m not very creative.  If you are lucky, you may get to try a Bubble Tea/ Gin & Tonic at Aviary in Chicago (coming this Fall).  Their version replaces the tapioca balls with cucumber balls- er, "cucumber alginate encapsulation" and the alcohol includes Anchor Junipero gin, yellow chartreuse.  Of course there is some tonic in there as well.  Now I am wondering how I can finagle a trip to the Windy City this year.  Watch the video and see Achatz ponder the reality that it would take 20,000 encapsulation balls if 200 of these were ordered in one evening.