The Breslin's new cocktail menu includes everything from the adventurous Over the Edge, which features a pineapple-rosemary shrub made with lacto-fermented kimchi juice, to an easy-drinking variation on the French 75.
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"My idea with the menu here was to start with classic American and Mexican cocktails—the Mexican Firing Squad, the Vieux Carré—break them down, and reinterpret them through a lens that's both a little more Mexico-focused in its ingredients, and a little modern," says Sam Anderson, the tall, heavily tattooed bar manager at Salvation Taco, Ken Friedman and April Bloomfield's new taqueria in the Pod 39 Hotel in Murray Hill. The Hotel Delmano bartending hotshot has been running the program at the hotel's rooftop bar since the summer.