FEBRUARY FOOD FESTIVAL: POTATOES

We all love potatoes, and they’re a great source of vitamin C, potassium, and fiber. They’re also the perfect vessels for delicious flavors, including our Kelewele Spice Mix developed by Chef Daniel Sokolov. Kelewele is a popular food from Ghana made of fried plantains and seasoned with spices including ginger, garlic, onion, cayenne, nutmeg, and anise. This savory dish is often served alongside stews, although it’s delicious on its own as a snack.

Chef Daniel Sokolov has adapted the recipe from our Pan-African Station and made it available to the home cook. Here he suggests using it to season a roasted potato dish, but it would be a delicious seasoning for almost anything from vegetables to proteins including shrimp, chicken, and tofu.

Kelewele-Spiced Roasted Potato Wedges with Citrus Yogurt Sauce​

by Daniel Sokolov, Research & Development Chef

INGREDIENTS

For Potatoes

  • 2 pounds potatoes, cut into wedges
  • 1 – 2 Tbsp GP kelewele spice blend
  • Olive oil
  • Salt to taste

For Citrus Yogurt Sauce

  • 8 ounces plain Greek yogurt (or vegan yogurt)
  • 1 Tbsp minced garlic
  • 1 Tbsp dill, finely chopped
  • 1 Tbsp lemon juice
  • 1/2 Tbsp orange zest
  • 1 tsp honey (or maple syrup)
  • Salt and pepper to taste

PROCEDURE

For Potatoes

  1. Preheat your oven to 425° F. Line a sheet pan with parchment paper or foil.
  2. Toss the potato wedges with olive oil, spices, and salt. Add to pan in a single layer and roast for 25-30 minutes, flipping halfway through, until the potatoes are golden brown and crispy.
  3. Remove from pan, garnish with mint, basil, and pickled onions, and serve immediately.

 

For Citrus Yogurt Sauce

  1. Combine sauce ingredients and mix well until smooth and well combined. Serve with kelewele-spiced potatoes.

More Food Festival Recipes

JANUARY FOOD FESTIVAL: EMBRACE HOT SPICES AND SEASONINGS

Hot spices and seasonings add a new dimension to meals, in addition to having many health benefits.

Spicy ingredients include red pepper flakes, paprika, smoked paprika, cayenne, ginger, cinnamon, curry powder, black pepper, harissa, and hot sauces and are incredibly versatile. From sweets (cinnamon hot chocolate?) to savory dishes, spicy ingredients can transform a dish.

This month we’re sharing a recipe for chili seasonings that you can prepare in advance and keep in an airtight container for the times you want to add a little extra heat and flavor to soups, stews, and other dishes. We love it in Chef Andrew’s Vegan Chili – perfect for Veganuary!

Vegan Chili Recipe

by Andrew Smith, Culinary Director

INGREDIENTS

Chili Seasoning

  • salt
  • chili powder
  • granulated onion
  • granulated garlic
  • cumin

Chili

  • 1 small red onion, diced
  • 3 cloves garlic, minced
  • 2 Tbsp oil
  • 3 15oz cans black beans, drained and rinsed
  • 1 cup Brooklyn lager
  • 4 cups vegetable stock
  • 1 14.5oz can diced tomatoes
  • 2 Tbsp Chili Seasoning

PROCEDURE

  1. Heat oil in a heavy bottomed, 6 qt pot on medium heat. Add onions and garlic and sweat till onions have become translucent.
  2. Add seasoning mix and stir till fragrant.
  3. Deglaze with beer, scraping up fond and stirring until reduced to au sec (nearly dry), then add stock, tomatoes, and black beans.
  4. Simmer over low heat, stirring occasionally, for about one hour or until liquids have reduced to chili-like consistency.
  5. Season to taste and remove from heat. Serve with your favorite chili garnishes.

More Food Festival Recipes

DECEMBER FOOD FESTIVAL: APPLE ROLLUPS

When we think of fall, we think of apples. And although many of us will have gone through our stockpiles of apples in November to make pies, we may still have a couple of baskets lying around. Use any baking or cooking apple that you like. You can combine them or make separate batches featuring specific varieties. You will need a dehydrator for this recipe, a tool that comes in handy to create a variety of preserved foods including October’s Herbed Salt recipe!

Apple Rollups

by Liz Neumark, CEO and Founder

INGREDIENTS

  • 12-15 apples
  • 1/2 cup water
  • 2 Tbsp lemon juice

PROCEDURE

  • Peel, core, and roughly chop the apples. Add the chopped apples to a pot with the water and lemon juice. Cover and steam until mushy, being careful not to burn the bottom.
  • Run the mixture through a food processor to make apple sauce.
  • Spread a thin yet solid layer of the apple sauce on dehydrator
    trays. Set dehydrator to fruit setting and place the tray. Check the mixture after several hours. When ready, it should peel right off the tray.
  • Cut the fruit sheet into strips using a pizza roller. Roll the pieces with wax paper for easy eating. Store in an airtight container in the pantry for up to 2 weeks.

More Food Festival Recipes

NOVEMBER FOOD FESTIVAL: CRANBERRY SAUCE

Our 2023 calendar theme, Preservation, is an ode to the art of preserving the harvest as well as a salute to the self-preservation of body and spirit. These have been challenging years! It’s fair to say we have been pickled and fermented, but that life goes on. It is the celebratory moments and the opportunities to come together that we relish.

This month, and just in time for Thanksgiving, we’re celebrating with Cranberry Sauce recipe that’s the perfect addition to any holiday meal (and post-holiday meal!)

Cranberry Sauce

by Albert Bello, Pastry Chef

INGREDIENTS

  • 454 grams cranberries, defrosted preferred
  • 312 grams light brown sugar
  • 340 grams red wine or water
  • 4 Tablespoons lime juice
  • 1/2 teaspoon nutmeg (optional)
  • 1 teaspoon cinnamon (optional)
  • 1/2 teaspoon allspice (optional)

PROCEDURE

  • In a large bowl, pop the berries by hand (don’t worry if you don’t get them all). Add the sugar and let rest overnight to extract the juices.
  • The next day, put a plate in the fridge – this will be used to test the doneness of your sauce.
  • To a saucepan add berry mixture, red wine, lime juice, spices, and heat on high for a few minutes, being careful not to burn the mix. Lower to medium and cook until you see small bubbles popping on the surface.
  • Continue cooking till thick, stirring carefully with a spatula to ensure it doesn’t stick to the bottom of the pan and burn, about 15 minutes.
  • Place a dollop on your chilled plate to test the thickness. When you’re satisfied, remove from heat and allow to cool completely.

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DON'T HIRE A CATERER: GOT CRANBERRIES?

By Joe Bachman, Executive Chef, Rockefeller University

We’re celebrating the voices of our chefs from our commissary at Great Performances to our venues across New York. This month, we asked Joe Bachman, Executive Chef at Rockefeller University, to share his thoughts about Thanksgiving and the ubiquitous cranberry sauce. What can we do with the leftovers? He shares some delicious post-Thanksgiving dishes that make use of the cranberry sauce (whether you like home made–and we have a delicious recipe for that–cranberry sauce, store bought, or even canned.

Let us know what you do with your leftover cranberry sauce and if you have a favorite recipe you want to share!

Many of us look forward to Thanksgiving – and especially the food we prepare for our loved ones: family, friend, or other. I know one of the challenges post-Thanksgiving is finding a use for the leftovers. Do have some to-go containers for people to take some food home. But don’t forget to save some to create some of my favorite leftover dishes. These recipes can be adjusted as one pleases as it’s all based on personal preference.  Just have fun with it!

Post Thanksgiving Empanadas

Note: this can be frozen for future consumption

Ingredients

  • Leftovers!
    • Turkey
    • Stuffing
    • Gravy
    • Cranberry sauce
  • Frozen empanada dough disks, thawed
  • 2 eggs, whisked

Method

  1. Shred leftover turkey, making sure to remove any skin/bones that may be left.
  2. In a medium mixing bowl combine turkey, stuffing, cranberry sauce & gravy in a bowl.
  3. On a thawed empanada dough disk, place a spoonful of the leftovers mixture in the middle leaving enough space around the sides to crimp closed.
  4. Brush egg wash around the rim of the dough then fold in half and crimp the sides closed with a fork, making sure not to press too hard and tear the dough. (Alternatively, you can use an empanada press that makes things much easier and can be found on amazon for relatively cheap.)
  5. Place the empanadas on a parchment lined sheet pan and brush egg wash the top. Place in 375 degree oven for 12-15 minutes or until they get golden brown.

Turkey & Cranberry Monte Cristo

Ingredients

  • Leftovers!
    • Turkey, sliced (preferably white meat)
    • Cranberry sauce
  • 2 slices firm white or marbled bread (or bread of choice)
  • 2 Tablespoons mayonnaise
  • 2 slices Swiss or gruyere cheese
  • Butter
  • 1 egg, beaten

Method

  1. Slice the leftover turkey breast as thinly as possible and portion 3.5 ounces per sandwich
  2. Spread one slice of bread with mayonnaise and the other with the cranberry relish
  3. Place one slice of cheese on each piece of bread
  4. Place turkey on top of one slice, then cover with other slice
  5. In a separate bowl, whisk together eggs, salt, and pepper and transfer to shallow bowl or pie plate. Dip the dry sandwich into the egg mixture until it is totally coated.
  6. In a medium heat pan add a bit of butter and griddle the sandwiches until they reach a nice golden brown color.

 

Cranberry-Sprite Spritzer

Ingredients

  • 30 ounces leftover cranberry relish
  • 2 Tablespoons peeled and chopped ginger
  • 2 liters of Sprite or ginger ale
  • Ice cubes

Method

 

Combine the cranberry relish, ginger, and soda in a large pitcher. Serve immediately over ice.

OCTOBER FOOD FESTIVAL: HERBED SALT

Our 2023 calendar theme, Preservation, is an ode to the art of preserving the harvest as well as a salute to the self-preservation of body and spirit. These have been challenging years! It’s fair to say we have been pickled and fermented, but that life goes on. It is the celebratory moments and the opportunities to come together that we relish.

This month we’re celebrating with an Herbed Salt recipe that’s the perfect addition to any pantry.

Keep this recipe on hand for those times that you have extra herbs lying around and can’t think of a way to use them before they go bad. Herbed salt makes a delicious and colorful finish to a dish. It also makes a lovely host gift or stocking stuffer when packaged in a small jar and tied with a bit of ribbon or twine. When making the herbed salt, feel free to combine a variety of herbs to create your own unique blend!

Herbed Salt

by Liz Neumark, Founder and CEO

INGREDIENTS

  • 3 cup loosely packed herbs
  • 1/2 cup coarse salt

PROCEDURE

  1. Thoroughly wash and dry the leaves of the herbs and combine with salt in a food processor. Pulse to blend, being careful not to turn into a puree.
  2. Allow to air dry for several hours or bake on shallow baking sheets for about 20 minutes at 200°F, until the herbs are completely dry.

The fresh salt blend will last 2-3 weeks in the fridge.

Pro Tip: Allowing the salt to sit for 2-3 days before using can help develop the flavors.

More Food Festival Recipes

Celebrating Climate Week with Spare Tonic

By Great Performances

Climate Week is a momentous occasion for advocating change, and we believe that even small actions can make a big difference. While the discussions around sustainability, renewable energy, and conservation are essential, we believe that even in the midst of serious discourse, there’s room for a toast. That’s why, in celebration of Climate Week, we’re introducing a delicious zero waste cocktail recipe concocted by our friends at Spare Tonic that not only tantalizes your taste buds but also pays homage to the environment.

It is their take on a classic Spanish drink called “Tinto de Verano” which is typically made with red wine and a lemon flavored soda.

Let’s come together during this Climate Week, not only to discuss the challenges we face but also to raise a glass in solidarity with the global movement for a more sustainable and resilient planet

RECIPE: SPARE TINTO

by the team at Spare Tonic

Spare-Tonic_Lemon-Ginger_Spare-Tinto-Cocktail

2 oz dry red wine
3/4 oz red vermouth
3 oz Lemon & Ginger Spare Tonic
Lemon wheel to garnish

Fill a rocks glass or red wine glass with ice and add the wine, vermouth, and Lemon & Ginger Spare Tonic.

Stir and garnish with a lemon wheel.

Thirsty for more?

SEPTEMBER FOOD FESTIVAL: HOT SAUCE

Our 2023 calendar theme, Preservation, is an ode to the art of preserving the harvest as well as a salute to the self-preservation of body and spirit. These have been challenging years! It’s fair to say we have been pickled and fermented, but that life goes on. It is the celebratory moments and the opportunities to come together that we relish.

This month we’re celebrating with Liz Neumark‘s signature Hot Sauce recipe.

You might say that Liz Neumark has a thing for preserved foods. Pickled, fermented, jammed, canned, and dehydrated, she loves it all. But of all things, we’ve noticed an especial affinity for heat and tanginess. Cabbages become kimchi and peppers turn into hot sauce. Each year she prepares Katchkie Hot Sauce from the crops of peppers grown on the farm, and each year they’re a hit at our venues and – if you’re lucky enough – as a special gift from Liz. Try your hand at making her hot sauce, using whatever chilies you like, and let us know the results!.

Katchkie Hot Sauce

by Liz Neumark, Founder and CEO

INGREDIENTS

  • 1 lb fresh chilies
  • 1 Tbsp minced garlic
  • 1/2 c diced onion
  • 2 Tbsp Kosher salt
  • 1 1/2 c distilled white vinegar

PROCEDURE

  1. Pulse chilies, garlic, onion, salt in food processor until rough. Transfer to a glass jar, cover loosely, and let sit overnight.
  2. Stir in vinegar, cover loosely, and let sit 1-7 days at room
    temperature.
  3. Blend until smooth and store in refrigerator for up to 4 months.

More Food Festival Recipes

DON'T HIRE A CATERER: STAYING COOL WITH SUMMER SOUPS

Georgette Farkas is officially our Culinary Ambassador at Great Performances, but we’ve also crowned her our Hospitality Maven. Drawing upon her experiences working at leading restaurants and spearheading her eponymous Rotisserie Georgette, she brings a wealth of knowledge and experience. In addition to everything she does at GP across all teams, she also regularly entertains at home, creating incredible dishes with that extra special touch that makes food even more memorable and delicious.

In this series, Georgette shares tips from the caterer’s tool kit to make entertaining at home (almost) effortless. From time saving shortcuts and grocery store secrets to garnishing hacks and presentation magic, she’ll help you host a party that’ll make your guests feel extra special and that you’ll actually be able to enjoy.

She’s also curated recipes for you, highlighting the tips she’s shared. Each month look for dishes and ideas that would be delicious on their own, but that together make up menus that will have you entertaining like a pro.

This month, Georgette finds ways to beat the heat both in the kitchen and at the table with some divine summer soups.

The success of these summer soups is in the bright, bold flavors, which you can adjust to suit your own palate. Serving them well chilled will make a big difference. You might even go the extra mile and chill your soup bowls. We suggest pouring the soups tableside so that your
guests will enjoy the garnish you’ve arranged in each bowl. Pour only enough to come just about halfway up the sides of the garnish so that the colorful fruits and vegetables remain visible. Alternatively, serve the chilled soups as an hors d’oeuvre, poured into shot glasses or small juice glasses. For the latter, select one of the garnishes, such as a cucumber slice or small melon wedge. Make a small incision and place a garnish over the edge of each glass.

There are several equipment options when it comes to puréeing the soups. Choose a food processor, a blender or even an immersion or stick blender. If using the  latter, be sure to use a high sided container to avoid splattering.

Check out the recipes below or download the recipe packet by clicking the button below. 

RECIPE: CHILLED CANTALOUPE, LIME & LILLET SOUP

Servings: 4 – 6

Ingredients

For the soup

  • 1 cantaloupe (or other ripe, orange-fleshed melon), chilled, peeled, and seeded
  • 1 lime, juiced
  • ¼ cup Lillet
  • Salt and pepper to taste

For the garnish

  • 12 cantaloupe balls
  • 1 tsp lime segments, diced
  • 1 tsp Lillet
  • 12 petals from edible flowers such as nasturtium or marigold (optional)

Procedure

  1. Cut peeled and seeded cantaloupe into one inch pices. Place about 1/4 of the melon pieces in blender or food processor and process at high speed until puréed. Gradually add remaining melon, processing until smooth.
  2. Add lime juice and Lillet and blend briefly. Season with salt and pepper to taste and blend again. If desired, for a more refined consistency, strain soup through fine sieve or even a sieve lined with cheese cloth.
  3. Chill soup until ready to serve. Serve ice cold.
  4. Toss melon balls and lime dice garnish in just enough Lillet to coat. Arrange in individual chilled soup bowls. Arrange edible flowers over melon balls and lime. Pour well chilled soup around garnish.

RECIPE: WATERMELON AND THAI CHILI GAZPACHO

Servings: 4 – 6

Ingredients

For the soup

  • 6 cups seedless watermelon, peeled and cut into 2-inch pieces
  • 2 cups seedless cucumber, peeled and cut into 2-inch pieces
  • 5 leaves Thai basil
  • 1 tsp Thai chili paste (or to taste)
  • 1 red bell pepper, stems and seeds removed, coarsely chopped
  • 1 lime, juiced
  • 1 tsp sherry vinegar
  • 1 tsp olive oil
  • Kosher salt to taste

For the garnish

  • 1 cup watermelon, peeled, seeded, and diced
  • ⅓ cup cucumber, peeled, seeded, and diced
  • ⅓ cup micro basil (optional)

Procedure

  1. Place watermelon, cucumbers, Thai basil, Thai chili paste, bell peppers, tomatoes and lime juice in a blender or food processor. Purée on high until very smooth. Add vinegar and olive oil, and blend to desired consistency. Season with salt to taste.
  2. Chill soup until ready to serve. Serve ice cold.
  3. Arrange garnish ingredients in individual chilled soup bowls. Pour well chilled soup around garnish.

RECIPE: CHILLED CUCUMBER SOUP

with Smoked Salmon and Dill

Servings: 4 – 6

Ingredients

For the soup

  • 2 long European hothouse cucumbers, peeled, split lengthwise
  • ½ lemon, juiced
  • 1 tsp fresh dill
  • 1 tsp fresh mint
  • 1 cup plain yogurt
  • Salt and pepper to taste
  • Hot sauce to taste

For the garnish

  • 4 tsp cucumber, diced
  • 2 oz smoked salmon, julienned
  • 1 sprig fresh dill

 

Procedure

  1. Using a teaspoon, scrape seeds from the split cucumbers. Thinly slice cucumbers and blanch in boiling salted water for two to three minutes. Drain and shock in ice water.
  2. Transfer blanched cucumbers to blender or food processor. Add lemon juice, dill, mint and salt to taste. Purée until smooth. Add yogurt and two to three drops of tobacco sauce. Adjust seasoning to taste.
  3. Chill soup until ready to serve. Serve ice cold.
  4. Arrange diced cucumber garnish and a few strands of julienned smoked salmon in chilled soup bowls. Top with sprigs of dill. Pour well chilled soup around garnish.

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

Great-Performances_Summer-Cocktails-2023_Kiwi-Raspberry

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

Great-Performances_Summer-Cocktails-2023_Green-Grapes

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

Great-Performances_Summer-Cocktails-2023_Aloe-Vera

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

Great-Performances_Summer-Cocktails-2023_Lemon-Passionfruit

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

Great-Performances_Summer-Cocktails-2023_Pineapple-Express

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

Great-Performances_Summer-Cocktails-2023_Granny-Smith-Apples

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

Great-Performances_Summer-Cocktails-2023_Oranges_Main-Squeeze

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

Great-Performances_Summer-Cocktails-2023_Limes

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

Great-Performances_Summer-Cocktails-2023_Matcha-Powder

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?