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Chef Alan Hepner shares his sustainable, zero-waste recipe for Veggie & Lentil Burgers. As you’re preparing the vegetables, be sure to save all the scraps
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Sip Your Way Through Summer: Cocktail Recipes from our Venues
Sip Your Way Through Summer:
Delectable Cocktail Recipes from our Venues
By Great Performances
Summer is still in session and there’s no better way to beat the heat than with a refreshing and tantalizing cocktail in hand. Whether you’re lounging by the pool, hosting a backyard barbecue, or simply unwinding after a long day, we’ve got you covered with an array of mouthwatering summer cocktails from our venues. Prepare to embark on a journey of taste and discover a delightful assortment of libations that will elevate your summer experience.
At our venues, mixology is an art form, and our talented bartenders have crafted a selection of cocktails that capture the essence of the season. We’re sharing a curated collection of our favorite summer cocktails brought to you by our Venue Managers, Garvey Dutes of Asia Society Café, Elijah Wilkins of Mae Mae Café + Plant Shop, Danny Newman of Café des Affiches at Poster House, and more.
These easy-to-follow recipes are perfect for crafting a cocktail for yourself or to share with loved ones. Get ready to impress your friends and family with these show-stopping beverages, as we lift the curtain on the secrets behind our venue’s most beloved drinks. So, let the clinking of ice and the muddling of fresh herbs transport you to a summer paradise, where every sip is a celebration of the sun-kissed season.
RECIPE: KIWI RASPBERRY MIMOSA
by Garvey Dutes, General Manager of Asia Society Café
For One:
4 oz Sauvignon Blanc
2 oz Raspberry Syrup
6 oz Casa Del Mar Cava
1 oz Kiwi Juice
Add Sauvignon Blanc, raspberry syrup, and ice to a cocktail shaker. Shake vigorously. Strain the mixture into a bulb wine glass filled with ice. Top it off with Cava and kiwi juice.
Garnish glass with 1 kiwi cube in-between two raspberries.
Batched for Sharing:
8 oz Sauvignon Blanc
4 oz Raspberry Syrup
12 oz Casa Del Mar Cava
2 oz Kiwi Juice
Add Sauvignon Blanc and raspberry syrup to a pitcher. Stir the mixture rapidly to ensure the Sauvignon Blanc and raspberry syrup are well combined. Fill vessel with ice then slowly pour in Cava, while stirring gently to maintain the carbonation. Top the mixture with kiwi juice, but do not stir.
Garnish each glass with 1 kiwi cube in-between two raspberries.
RECIPE: WHITE COSMO
by Garvey Dutes, General Manager of Asia Society Café
For One:
2 oz White Cranberry Juice
2 oz Charbay Meyer Lemon Vodka
0.75 oz Lime juice
0.50 oz Elderflower
Add white cranberry juice, Charbay Meyer Lemon Vodka, lime juice, elderflower and ice to a cocktail shaker and shake. Strain the mixture into a coupe glass.
Garnish with a lime twist.
Batched for Sharing:
9 oz White Cranberry Juice
9 oz Charbay Meyer Lemon Vodka
3.5 oz Lime Juice
2 oz Elderflower
Batch without alcohol (zero proof):
Add white cranberry juice, lime and elderflower to a pitcher and stir lightly.
Batch with alcohol:
In a cocktail shaker add 3.25 oz of zero proof mixture above, 2 oz Charbay Meyer Lemon Vodka and ice. Shake vigorously and strain into a glass.
Garnish with a lime twist.
RECIPE: GRAPE VALLEY
by Garvey Dutes, General Manager of Asia Society Café
For One:
2 oz Hendrick’s Gin
2 oz Sweet White Vermouth
1 oz Velvet Falernum
1 oz Lime Juice
Green Seedless Grapes
Muddle 3-4 grapes in a cocktail shaker. Add Hendricks Gin, Sweet White Vermouth, Velvet Falernum, lime juice and ice. Shake, then strain the mixture into a coupe glass.
Garnish with a grape on a skewer.
Batched for Sharing:
7 oz Hendrick’s Gin
7 oz Sweet White Vermouth
3.5 oz Velvet Falernum
3.5 oz Lime Juice
2 large clusters of Green Seedless grapes
Muddle 1 large cluster of Green Seedless Grapes and Velvet Falernum in a pitcher. Add Hendrick’s Gin, Sweet White Vermouth, and lime juice to the pitcher and stir vigorously.
Top the pitcher with ice and garnish with the other cluster of green grapes.
RECIPE: THE LAVO (ZERO-PROOF)
by Elijah Wilkins, General Manager of Mae Mae Café + Plant Shop
For One:
4 oz Aloe Vera
2 oz Lemon Juice
1 oz Lavender syrup
Add aloe vera juice, lemon juice, and lavender syrup to a cocktail shaker with ice. Stir together well.
Serve over ice with a lemon wheel garnish or dried lavender.
To Share:
12 oz Aloe Vera
6 oz Lemon Juice
3 oz Lavender syrup
Add aloe vera juice, lemon juice, and lavender syrup to a pitcher with ice. Stir together well.
Serve in glasses garnished with a lemon wheel or dried lavender.
RECIPE: FRENCH QUARTER FIZZ
featured at Dizzy’s Cafe, Jazz at Lincoln Center
For One:
0.75 oz Simple Syrup
0.75 oz Lemon Juice
0.25 oz Chinola Passion Fruit
2 oz Dorothy Parker Gin
1.5 oz Club Soda
Add syrup, lemon juice, chinola passion fruit, and gin to a cocktail shaker with ice. Shake briefly. Strain the mixture into a collins glass with ice. Top off the collins glass with soda.
Garnish with a lemon wedge.
RECIPE: PINEAPPLE EXPRESS (ZERO-PROOF)
featured at Dizzy’s Cafe, Jazz at Lincoln Center
For One:
0.75 oz Ginger Syrup
0.75 oz Lime Juice
2 oz Pineapple Juice
1.5 oz Club Soda
Add ginger syrup, lime juice, and pineapple juice to a cocktail shaker filled with ice. Shake until chilled. Strain the mixture into a collins glass with ice and then top with club soda.
Garnish with a mint sprig pulled through candied ginger.
RECIPE: NOT YOUR GRANNY SMITH
featured at The Banker’s Club, Equitable Life Building
For One:
3 oz Whiskey
3 oz Apple Juice
1 oz Sour Mix
Add whiskey, apple juice, and sour mix to a cocktail shaker with ice. Shake well. Strain the mixture into a tall glass with ice.
Garnish with a lemon wheel or apple wheel.
Make your own Sour Mix:
3 oz Hot Water
3 oz Sugar
3 oz Lemon Juice
1.5 oz Lime Juice
Combine water and sugar and stir until sugar is dissolved. Allow the syrup to cool. Add strained lemon and lime juices. Store in an air-tight vessel in the refrigerator for 2-3 weeks.
RECIPE: MAIN SQUEEZE
featured at The Banker’s Club, Equitable Life Building
For One:
1.5 oz Gin
2 oz Orange Juice
0.5 oz Lemon Juice
2 oz Tonic
Add gin, orange juice, and lemon juice to a cocktail shaker with ice. Shake well. Strain the mixture into a collins glass with ice. Top with Tonic.
Garnish with an orange wheel.
RECIPE: PANTHER PRIDE
by Danny Newman, General Manager of Café des Affiches at Poster House
For One:
2 oz Bacardi Rum
1 oz Triple Sec
0.5 oz Lime Juice
0.5 oz Sprite
Add rum, triple sec, and lime juice to a cocktail shaker with ice. Shake well. Strain the mixture into a collins glass with ice. Top with Sprite.
Garnish with a lime wheel.
RECIPE: WHISKEY MATCHA HIGHBALL
by Danny Newman, General Manager of Café des Affiches at Poster House
For One:
2 oz Suntory Toki Whiskey
0.25 tsp Matcha Powder
0.25 oz Lemon Juice
Dash of Honey Ginger Simple Syrup
0.5 oz Club Soda
Add whiskey, matcha powder, lemon juice, and simple syrup to a cocktail shaker with ice. Shake well. Strain the mixture into a tall glass with ice. Top with club soda.
Garnish with a Lemon Wheel.
Hungry for more?
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