First Floor, going UP!

and going down, the hatch that is.

I know, I HAD to use it and I’m sorry already, okay?

Anyway, this is just a quickie cocktail post about my new favorite cocktail, which has actually usurped the place in my heart formerly held by my beloved Negroni.

As some of you may know, latterly my liver and I are barely on speaking terms, and I’m drinking less like a sailor than like a … I don’t know … I don’t actually have any cultural reference points for people who don’t drink like that. What can I say, I’m Irish! Anyway, I’m definitely preferring my cocktails on the lighter side lately, and this one has all the complexity and bittersweet charm of the Negroni, but without the vicious kick.

The Bon Marché cocktail was invented on a blustery night last week by my favorite bartender, Mr. Jay Jones, who’s newly installed as bar manager at Market by Jean-Georges in the Shangri-La hotel. Yes, in Canada we have our good restaurants in hotels. We just gotta be contrarian that way.

Anyway, it was invented specifically for me when I said I’d leave it up to him. “Sweet? Bitter? Creamy?” Bitter. Hey, I gotta be me. And so it was, and delicious it is, enough to make a whole blog post out of, trust me.

You make this just like a Martini, meaning you have to chill the glass, so do that first. I know you, you don’t store your glasses in the freezer, do you? Chuck some cubes into it and fill it with cold water while you putter around going “do we even HAVE orange bitters?” and it’ll be cold enough by the time the drink is mixed.

Bon Marché

  • 1.5 oz Beefeater 24
  • 0.5 oz Campari
  • 0.5 oz Giffard Abricot Du Roussillon
  • 2 dashes Fee Brothers’ West Indian Orange Bitters
  • lemon zest

Mix over ice, stir until chilled, strain into a cocktail glass, garnish with lemon zest and yes, you squeeze it over the drink before you plop it in and if you’re in the mood, wipe rim the glass with the zest as well. Since this is a hot pink stunner of a cocktail, a clear glass is essential for showing it off, but cut crystal will bring out the tones better than a classically minimalist one would. Keep the purist glass for purist Martinis, and try this gorgeous, po-mo Wood Grain Martini Glass from that very po-mo collective, Waterford.

Wood Grain Martini glass by Michael Aram for Waterford

2 Responses to “First Floor, going UP!”

  1. raincoaster February 14, 2011 at 6:46 am #

    It must be said that this cocktail is a bit of a breakout star, thanks in part to social media. So, yay for us!

  2. facebook February 16, 2011 at 6:36 pm #

    i love it