Warming up at The James

Last night, I got the opportunity to check out one of the sexiest new rooftop bars in NYC: Jimmy at The James hotel in Soho -- a brand spankin' new spot you won't want to miss.

David Burke is the mastermind behind this hip, urban spot, which has stunning views of the NYC skyline, a cozy vibe complete with a fireplace, and a few holiday trimmings to set the scene (think elegant seasonal flowers and a few twinkle lights).

It was an insanely cold day and we were looking for a warm-up, so Justin -- the extremely knowledgeable bartender and doppleganger for Dominic Monaghan, stirred up the following sips made with fresh herbs taken right from the on-site Chef's Garden:

Mulberry Street Vesper: Luksusowa Vodka, Plymouth Gin, Lillet, Liquore Strega & a dash of Cynar served up with a flamed orange twist.

Adirondack Sazaerac: Michter’s American Rye & muddled rosemary with fresh mint & housemade bitters.

Legal in Vermont: Knob Creek Bourbon and organic Vermont maple syrup served over a cinnamon ice block (super cool and dee-lish!), and red shiso garnish.

Swanky Bubbles

When I first moved to New York four years ago, I was overwhelmed by the number of restaurants and bars. After all, I knew every restaurant and bar in Philadelphia having lived and worked there all my life. So when I came to NYC, someone said to me, "Make your own Philly in New York. Find 10 restaurants you really love and make them your go-tos." I haven't found ten yet, but I do have a few favorites that I frequent often (Cafe Noir, Sala 19, Snack Taverna). And now, my latest: The Bubble Lounge in TriBeCa. The thing I love about it is that it reminds me of my favorite champagne bar in Philadelphia, Swanky Bubbles (except its missing the great sushi). Here's my favorite cocktail from The Bubble Lounge. Ironically, it's not made with any kind of bubbly, but it's one of their signature sips, and it's so good.

The Calabria: Hennessy VS, gingerale, lemon juice, muddled strawberries

Oh, and my fave from Swanky's? The Blondie: a mix of champagne, Stoli Vanil and pineapple juice

Sippin' Sazeracs

When I was in New Orleans earlier this year, I had my very first Sazerac, and I was surprisingly thrilled with the taste. Of course, the fact that I tried one at The Sazerac Bar in the historic Roosevelt Hotel could have had something to do with it -- these folks know a thing or two about mixology. After all, this is where the bar's namesake drink (and some say, America's first cocktail) was invented way back in the late 1800s.

Here's how to make one:
Sazerac
2 oz. rye whiskey
3 dashes Peychaud's bitters
1 splash Herbsaint (a New Orleans-made absinthe substitute)

Evenly coat the inside of a chilled old-fashioned glass with Herbsaint. Shake rye and bitters with cracked ice. Strain into prepared glass. Garnish with a lemon twist.

Want to learn more? Check out this video from CHOW.com.

Juleps in Minneapolis

I was flying back from Minneapolis yesterday, so I missed the Kentucky Derby, but I did make every attempt to try the race's signature drink: the mint julep.

Confession: To this day, I've never had a traditional mint julep, which is surprising considering I love bourbon, one of the drinks key ingredients (depending on how you make it). But I did have a Blackberry Julep at my hotel, the fabulous Graves 601. Made with Marie Brizard blackberry liqueur, fresh blackberries, a squeeze of lemon juice and served up in a sugar-rimmed martini glass, this cocktail was not only delicious, it was purple -- which was fitting considering the hotel is situated right next to First Avenue (the club made famous by the film Purple Reign).

And for another variation of the julep, try this:
Mint Julep Martini
From Southern Cocktails: Dixie Drinks, Party Potions, and Classic Libations
7 Fresh mint leaves
1 T. simple syrup
2 oz. vanilla vodka
Sugar-coated mint sprig, for garnish*

Add the mint leaves and simple syrup to a cocktail shaker; muddle the mint to release the flavor. Add the vodka and ice; shake well. Strain into a chilled martini glass. Add garnish.

*To coat mint in sugar, dip the sprig into a small dish of simple syrup before dredging it in superfine or granulated sugar.

Oh, James...

So I'm still completely baffled by the sticker shock I encountered in -- of all places -- my hometown of Philadelphia this weekend. Maybe it was the astronomical cab fares that helped me justify shelling out $14 for a Jack Daniels-based cocktail. Then again, maybe it was the fact that said cocktail was wonderfully delicious and infused with local ingredients. Either way, James: I know you got one of Food & Wine's best chefs of 2008 in the kitchen, but seriously, $14 in Philly?! My family and friends can no longer claim that NYC is too expensive to visit. Here's what we were sippin':

James-hattan: a manhattan made with orange, raisins and cinnamon-infused whiskey.
Grand Poire: a pear and fall spice (cloves, vanilla, star anise, cinnamon) infused vodka cocktail mixed with local pear puree, a splash of pineapple juice and Domain de Canton.

Before I end this post, I also wanted to give Anthony's in the Italian Market an honorable mention. Though there were no cocktails consumed, three words say it all: Banana Nut Latte.