SERVES 2
Inspired by CRU’s raw bar, the Billyburg is the creation of Jess Goldfarb. “I thought it would be cool to create a drink that would not only complement the raw bar, but also incorporate it. That’s why there is mignonette mist in this cocktail.” The aromatics from Greenhook Gin combined with thyme and lemon create a bright, vibrant cocktail that’s perfect with oysters and all the raw bar offerings.
The name of this drink—in honor of the home of Greenhook Gin (Williamsburg, a borough of New York City referred to by New Yorkers as Billyburg)—is as fun to say as the cocktail is to imbibe.
INGREDIENTS
4 ounces Greenhook Gin (or gin of your choice)
1½ ounces fresh lemon juice
1½ ounces Thyme Syrup (recipe follows)
½ ounce Cocchi Americano
4 grinds of freshly ground black pepper per serving
Mignonette, strained into a small mister
Fresh sage leaves
Pour the gin, lemon juice, thyme syrup, and Cocchi Americano into a shaker over ice. Shake well.
Spritz a coupe glass with a little mignonette mist. Immediately double strain the cocktail into the glass. Slap sage leaf on hand to release aroma and place as garnish. Add 2 grinds of pepper before serving.
MAKES 2 CUPS
INGREDIENTS
1 cup water
1 cup sugar
4 thyme sprigs
Combine the water and sugar in a small saucepan. Bring to a boil over medium-high heat, stirring. When the sugar has dissolved, remove the pan from the heat. Add the thyme sprigs and let cool to room temperature; strain and store in the refrigerator.
STIRRED OR SHAKEN—MUST-HAVE BARWARE
You don’t need a lot of fancy equipment to begin making elegant cocktails at home but you do need a few basics. A cocktail shaker, jigger, and strainer will get you started. To complete your barware, you’ll want just a few more items: a mixing glass, a bar spoon, and a muddler.
A two-part metal shaker is my recommendation for recipes that call for shaking the ingredients. The jigger (a measuring cup created for making mixed drinks), is really a must-have because it allows you to measure the liquids easily and accurately, unlike a shot glass. The strainer fits into the top of one of your shakers and allows you to pour the cocktail while leaving the ice (and things like herbs or other ingredients used for flavor) behind.
For cocktails that are stirred not shaken—like a classic martini or Manhattan—you need what is called a mixing glass. The bar spoon is a long-handled spoon that’s ideal for stirred drinks made in the mixing glass. The muddler is a long utensil with a wide blunted end that can be used in the mixing glass for smashing herbs or fruit or mixing in sugar.
If you like to entertain by offering your guests a choice of two cocktails, a couple of attractive glass cocktail pitchers are good to have. In many cases, you can combine the drink’s ingredients shortly before your guests arrive, pour it into a pitcher, and store in your fridge (cover the top of the pitcher with plastic wrap) until you are ready to pour. Use your bar spoon to give the mixture a stir before pouring.
