Prior to entry, guests formed a line to anxiously await what the evening had in store. The line itself was a who's who of the spirits and cocktail world -- brand ambassadors, decorated mixologists, master distillers, brand owners, and thirsty imbibers. I, can be filed under the last category, and thirsty, I certainly was.
The Gala reveals itself to the party goer as the night progresses -- the building itself has a tendency to turn and twist, Escher-like, which is endlessly confusing but also endlessly exciting. Each room of the labyrinthine library is a different world -- live music and DJs, burlesque dancers, photo booths, portrait artists, and countless cocktails for guests to taste. Over 100 different cocktails were served at this year's gala, created by some of the country's finest bartenders.
|Image via The Village Voice|
|The Author Whacking a Coconut|
My first cocktail of the evening was the Spring Manhattan made with 1 oz Atsby Armadillo Cake Vermouth, 1 oz bourbon, and 1 oz Pimm's, stirred and served neat. Gorgeous -- so light and refreshing, yet boozy and opinionated. Bravo.
The lovely ladies from Owney's rum served a punch with thyme, kumquat, yellow chartreuse and green tea. Bootlegger 21 vodka served up a classic martini garnished with a lemon twist. Across the room, McKenzie Rye Manhattans were stirred up with Carpano Antico vermouth, barrel aged bitters, with a delicious luxardo cherry. Dutch's Spirits served Honey Coolers on tap, a delicious concoction with Dutch's Spirits sugar wash moonshine and homemade lavender lemonade soda served on the rocks.
Down the hall, candy jars were filled with salted caramels spiked with Bulleit Bourbon made by Salty Road, a Brooklyn candy company. We've known that salt and caramel work marvelously together, but the addition of bourbon made these little bite sized treats irresistible.
Passing along the second floor hallways were food tables with nibbles for guests, and more sweet treats. Tipsy Scoop, the boozy ice cream purveyors, were serving up their latest creations: Sorel with Raspberry Lime Rickey Sorbet, Strawberry Rhubarb and Four Rosesbourbon, and my favorite -- the Fernet and Dark Chocolate ice cream. Sadly, a woman cannot live on ice cream alone -- onwards to more cocktails.
Around the corner, Celebrity X Cruises was highlighting their molecular cocktails by Junior Merino. The most popular was the Liquid Flavor Grenade -- served in a round grenade-like bottle, topped off with dry ice so that it appeared to smoke.
Across the hall was the Hangar 1 Vodka room, featuring all female mixologists in homage to the spirit's female distiller, Caley Shoemaker. Cocktail queen Julie Reiner of New York's Clover Club stirred Gotham cocktails with Hangar 1 Vodka, Cocchi Americano Rosa, Ramazzotti Amaro, and orange bitters. A line to get into the Hangar 1 room wrapped around the corridors of the library, imbibers excited to enjoy the tunes of the doppelganger dj duo Andrew Andrew.
|Images Courtesy of Hanna Lee Communications|
After Big Boi's performance, a stop by the Campari table in the main hall for a refreshing Union Sq Lavender Negroni served by Naren Young tasted like perfection in a glass. It's a simple variation on the classic cocktail, and the addition of lavender bitters and a fresh sprig of lavender worked gorgeously with the bitter and sweet cocktail.
|Images Courtesy of Lush Life|
Nearing the end of my evening, I was en-route to the coat check and I stopped by the Gosling's table for a taste of their insanely delicious Old Rum neat. The bartender served one for me and one for him, and we clinked glasses to toast another successful Manhattan Cocktail Classic.
But another party awaits! The Tanqueray after-party on 6th street! Split between some of the best bars in New York, Death & Co, Amor y Amargo, and Gin Palace, there was a lineup of even more incredible cocktails. Amor y Amargo had cocktails on tap, and mini flasks with cocktails of Tanqueray, Meletti Amaro, Bonal, Rye Whiskey, and Tiki bitters. Down the street at Death & Co classics such as the Bees Knees were made with Acacia honey syrup and Lavender bitters.
Here's a re-cap video from our friends at Angostura:
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