Scotch might not seem like the most likely base for a cocktail. Plenty will still argue that Scotch is for sipping—not polluting with anything other than an ice cube, or maybe a few drops of water if you're feeling frisky. But properly deployed in cocktails, Scotch can take on many roles, whether the aggressive frontrunner or a mellow backdrop to other flavors. Here are ten of our favorites in New York right now—from a light lavender number to a dark, brooding sipper.
'Clover Club' on Serious Eats
At Julie Reiner's revered Brooklyn cocktail den, Clover Club, the newly released fall cocktail menu is replete with drinks that exemplify both nostalgia and novelty. "The menu changes pretty extensively about every four months, but certainly the biggest changes occur between summer and fall, winter and spring," she explains. "This menu has all the quintessential flavors that we think of in the fall—cranberry, apple, pear, ginger—but also every year there are new inspirations, new spirits and products you want to work with."
It's hard to go wrong with a big cheesy bowl of Anson Mills grits and a runny egg. But the Pork n' Grits at Clover Club ($12) does it one better with a rich pork broth and falling-apart threads of braised pork
"I had a lychee tree in my front yard and a mango tree in my back yard; those are the flavors that I often work with." [Photograph: Lush Life Productions] In 2003, Julie Reiner opened the Flatiron Lounge, which was...
In "Raising the Bar," author of Bionic Bites Tia Kim will check out the grub at a different New York watering hole each week. Generic hamburgers can get a little boring—especially in the summer, when every weekend someone else has...
Originally named for a Philadelphia social club with roots tracing back to the 1880s, the Clover Club was, for decades, one of the marks of the sophisticated boozer, a manly drink (despite its pink hue) shaken by the bucketload in the wood-paneled lounges of the early 20th century.