11.6.09 The New Cocktailians
Did you read Dana Goodyear's profile of inimitable LA food critic Jonathan Gold in the recent New Yorker? (If not, you can check out an excerpt here.) It makes reference to an article he wrote for the LA Times last March, touting a growing movement he dubbed "The New Cocktailians." He gives a shout-out to Sasha Petraske, whose cocktail bar on the Lower East Side, Milk & Honey, arguably kicked off the post-modern fetish for authentic drinks that may finally have driven the appletini from our midst. That’s where Sam Ross, the gentleman above, made a name for himself with fabulous concoctions that tweak classic cocktail combinations in clever and delicious ways. Like many of the new so-called mixologists, he appears to favor a steampunk-inflected look, with the requisite vest and curated facial hair. Don’t let that distract you. I recently sampled his Penicillin at Momofuku Ssam and it’ll cure whatever ails you.
by Sam Ross, as adapted for Momofuku Ssam, and translated by me
- — 3/4 ounce fresh lemon juice
- — 2 ounces Asyla Scotch (a delicate and dry blended whiskey, with a spicy vanilla taste)
- — 3/4 ounce ginger-honey syrup
Combine ingredients and shake with ice. Serve in a chilled rocks glass, over the biggest cubes you can find (ideally just one enormous cube).
Ginger Honey Syrup
- — 1/2 cup honey
- — 1/2 cup water
- — 1-2" knob fresh ginger, peeled and sliced
Combine honey and water in a small saucepan over medium heat and whisk until well combined. Add ginger and bring to a boil. Reduce heat and gently simmer for 10 minutes. Cover and allow to cool completely, then strain. Keep refrigerated.