We're not sure what kind of Christmas fruit cake Leo Robitschek of Eleven Madison Park and NoMad modeled his 'Fig and Thistle' after, but it's not the icon that's been regifted from the beginning of time, we're pretty sure.
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When we asked Leo Robitschek, the bar manager of Eleven Madison Park and NoMad in New York, for a cocktail recipe that tasted like the best of fall, he handed down the Mott and Mulberry, made with rye and cider, and spiced with a little amaro.
The Manhattan Cocktail Classic kicks off tonight with the Gala at the New York Public Library on Fifth Avenue. Organizers expect to serve something like 22,000 cocktails tonight; prepping that many drinks takes some planning and hard work. I talked to Leo Robitschek, bar manager at NoMad and Eleven Madison Park, about the process of preparing and batching up cocktails for such a large gathering.
This cocktail was created by Leo Robitschek of The Nomad and Eleven Madison Park in New York City. It spices up apple cider with rye and Amaro Abano, an amaro that's a bit more bitter than Averna, and a bit less mentholated-tasting than Fernet.
We've already spoken about how to make a classic mint julep. But let's say you want to jazz it up a bit, skip the mint bits in your teeth and brighten the flavor. We asked Maxwell Britten of Maison Premiere and Leo Robitschek of the NoMad and Eleven Madison Park for help refining the classic Derby Day drink.
"When this project came along, we wanted to recreate the classic hotel bar, which essentially was the birthplace of the cocktail," and a social center of the city, said Leo Robitschek, the bar manager at The NoMad (and Eleven Madison Park). Here's a first look at the cocktails at this hotly anticipated New York spot.
"I felt pampered and relaxed—for the same price as a cocktail at any high-end bar in the city." [Photograph: Robyn Lee] After reading the New York Times's four-star review of Eleven Madison Park and gawking at the cocktail recipes from...