Spirits of the World – International Cocktails with a New York Twist
New York City is a melting pot of cultures, and this diversity has shaped its vibrant cocktail scene. International cocktails, each with its unique origin story, have been warmly embraced in NYC, where they’re often given a new twist to suit the local palate. From Brazil’s refreshing Caipirinha to Italy’s iconic Aperol Spritz, here’s a look at some global classics and how NYC’s bartenders have reimagined them for New Yorkers.
The Brazilian Caipirinha – NYC’s Tropical Take
The Caipirinha, Brazil’s national cocktail, is a simple, refreshing blend of cachaça (a sugarcane spirit), lime, and sugar. Traditionally served over crushed ice, it’s a bright, tangy drink that perfectly captures Brazil’s tropical vibe.
NYC Twist: The Caipirinha Royale
New York bartenders have taken this classic and elevated it to Caipirinha Royale status by adding Champagne or prosecco. The addition of bubbles adds a layer of elegance and sparkle, transforming it from a casual beach drink to an upscale cocktail fit for NYC’s chic rooftop bars. Many bars also experiment by infusing the drink with fresh berries or herbs, adding a burst of seasonal flavor to an already vibrant cocktail.
The Peruvian Pisco Sour – With a New York Edge
Originating in Peru, the Pisco Sour is a frothy, tangy cocktail made with pisco (a South American grape brandy), lime juice, simple syrup, egg white, and bitters. Known for its smooth texture and citrusy brightness, the Pisco Sour has become popular in New York’s cocktail bars.
NYC Twist: The Spicy Pisco Sour
Adding a spicy twist, NYC bartenders often infuse the Pisco Sour with jalapeño or habanero, bringing a touch of heat that appeals to New Yorkers’ love for bold flavors. Some bars also use a blend of Peruvian and local bitters for a unique aromatic finish. The result is a drink that maintains the Pisco Sour’s refreshing quality while adding a bit of New York attitude.
The Italian Aperol Spritz – Reinvented for NYC’s Rooftops
Italy’s Aperol Spritz is the quintessential aperitivo, combining Aperol, prosecco, and soda water for a light, refreshing drink that’s perfect for summer. Its vibrant orange hue and bittersweet profile have made it a favorite in NYC.
NYC Twist: The Smoked Spritz
To give the Aperol Spritz a New York edge, bartenders have experimented with a “Smoked Spritz” by adding a touch of mezcal or using smoked glassware. The subtle smokiness pairs beautifully with the citrusy bitterness of Aperol, adding depth to the drink. This version is a hit in New York’s rooftop bars, where the smoky flavors evoke bonfires and city lights.
The Japanese Highball – Elevated NYC Style
The Japanese Highball is a minimalistic cocktail made with Japanese whisky and soda water, celebrated for its balance and precision. This drink is revered in Japan for its simplicity and purity, allowing the whisky’s nuances to shine through.
NYC Twist: The Matcha Highball
In NYC, the Japanese Highball has inspired variations like the Matcha Highball, where bars add a touch of matcha syrup or powder to the mix. This gives the cocktail an earthy note and a green tint, offering a modern twist that blends Japanese and New York influences. Some bars even garnish it with a sprig of mint or yuzu peel, bringing an aromatic complexity to this refreshing, NYC-inspired version.
The Mexican Paloma – Reinvented with NYC Flavor
In Mexico, the Paloma is a classic cocktail made with tequila, grapefruit soda, and a pinch of salt. It’s light, citrusy, and easy to drink, and has become increasingly popular in New York bars.
NYC Twist: The Mezcal Paloma
To cater to New Yorkers’ taste for smokier flavors, the Mezcal Paloma has become a common sight on cocktail menus. By swapping out tequila for mezcal, the Paloma gains a smoky depth that complements the fresh grapefruit flavor. For an added NYC spin, some bars add jalapeño or chili salt rims, giving the drink a spicy kick that appeals to local palates.
The French 75 – Reinvented in NYC’s Speakeasies
The French 75 is a sophisticated, bubbly cocktail of gin, lemon juice, sugar, and Champagne, dating back to World War I-era France. Elegant and refined, it’s a staple of cocktail lounges around the world.
NYC Twist: The French 76
In NYC’s speakeasies and upscale bars, the French 75 is frequently reinvented as the French 76. This version swaps gin for vodka, creating a smoother, slightly lighter cocktail. Many bars in NYC also add seasonal fruit purées like raspberry or elderflower syrup for a floral note, giving the drink a fresh, modern feel that fits perfectly in NYC’s trendy cocktail scene.
Scottish Influence – The New York Rob Roy
A twist on the Manhattan, the Rob Roy is a classic cocktail made with Scotch, sweet vermouth, and bitters. While it’s named after a Scottish folk hero, it has become an NYC bar staple and showcases the influence of Scottish whisky on American cocktail culture.
NYC Twist: The Maple Rob Roy
In honor of New York’s love for local flavors, some NYC bars add a touch of maple syrup to the Rob Roy, giving it a hint of sweetness that balances the smoky, earthy Scotch. This twist highlights the local ingredient while staying true to the cocktail’s roots, bringing the drink a modern New York flair.
Experience Global Cocktails with a New York Twist at Our Art of the Cocktail Class
If these international cocktails with NYC twists have piqued your curiosity, join us for our Art of the Cocktail class on November 12. This hands-on experience will take you through the art of creating classic and modern Scotch-based cocktails, blending global inspiration with New York flair. Learn about the history of Scotch in cocktails, try your hand at crafting unique drinks, and enjoy a night of mixology in the heart of NYC.
Reserve your spot today for a journey through the world’s flavors, all with a distinctly New York twist.
