Cocktail DIY

The Only Three Cocktails You Need This Weekend

We consider ourselves cocktail connoisseurs at this point.

By: Jodi Taylor
Photography: Weston Wells

Since Roxy Hotel took over The Tribeca Grand in 2015, its become a steady night-out spot of choice of ours. The hotel, located on the border of Soho and Tribeca, revamped the space entirely, giving it this whole luxurious modern vibe, and added in four new venues while they were at it, one of which being The Django. Think of it as a little jazz bar with Parisian vibes, only located in the cellar and complete with brick walls and vaulted ceilings. The drinks are never not flowing, and rightfully so, because theyre so painfully delicious it’s almost a problem. We discovered this firsthand one Wednesday afternoon (if you couldnt tell, we’re firm believers in the saying It’s 5 o’clock somewhere) and have been gushing about the beverages since to anyone who will listen. We figured it was only right to get our hands on the recipes for our three favorite cocktails that The Django offers, so that you, too, can experience the magic of them. Luckily, Maxwell Britten, Djangos award-winning bar director, was happy to share his secrets with us. Happy mixing!

 


THE DJANGO


INGREDIENTS:

1.5 oz Ford’s Gin
0.5 oz Avua Cachaca
1 tsp Kalani Coconut Liqueur
0.75 oz lime juice
0.5 oz sugarcane syrup
1 dash Bittermens Elemakule Tiki Bitters
grapefruit crescent
pinch of cinnamon (grated)

 

DIRECTIONS:

1. Mix together all of the liquid ingredients in a shaker.

2. Pour into a double old fashioned glass, and drop a large rock (ice) in.

3. Garnish with the grapefruit crescent and a pinch of grated cinnamon. Enjoy!

 


SHOWSTOPPER


INGREDIENTS:

1.5 oz Tequila Cabeza Blanco
0.5 oz Aperol
0.25 oz Wray & Nephew Jamaican Rum
0.75 oz lime juice
0.75 oz strawberry syrup
3 Thai basil leaves
1 strawberry (halved)

 

DIRECTIONS:

1. Mix all of the liquid ingredients and Thai basil leaves together in a shaker. Shake.

2. Pour into a coupe glass, and garnish with the halved strawberry.

3. Enjoy!

 


Cat in the Cellar


INGREDIENTS:

1 oz Dudognon cognac
1 oz Santa Teresa 1796 rum
1 oz Yuzushu
0.5 oz lemon juice
0.5 oz Orgeat
1 dash Angostura Bitters
mint sprig
dried lemon (grated)

 

DIRECTIONS:

1. Mix all ingredients together in a shaker, with the exception of the mint sprig and dried lemon.

2. Pour into a pilsner glass full of crushed ice.

3. Garnish with the mint sprig and grated dried lemon. Enjoy!

Part of the series:

Cocktail DIY

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