Magazine: What are New Yorkers drinkin today?

According to Paul Bocuse, every culinary novelty comes from New York – well this is probably twice as true for drinks. Let’s see what kind of trendy drinks will be served in the restaurants and bars of the Big Apple this summer. A couple of years ago gin was rediscovered and this entailed the resurrection of gin and tonic too. Bartenders have recently started making the classic drink a twist: simply putting some kind of interesting fruit in it or making special mixes such as they do it in Cinchona in Manhattan, where home-made quinine syrup and fresh lemon leaves are used for gin and tonic, while in Todd English grapefruit, cardamom and basil leaves make this drink peculiar. Beer cocktails are also gaining popularity, these drinks are usually made from ales or stouts. For instance in El Betabel they make beer cocktails with beetroot juice, lemon juice and hot pepper sauce. PDT bar in the East Village is one of the trend setting places and they serve a cocktail made from beer, tequila, amaretto and some kind of hot sauce. ‘Artisan’ cider is also a popular ingredient of beer cocktails.