Recipe courtesy Nico Szymanski, head mixologist, Gerber Group, New York City
This cocktail was created for Irvington, Gerber Group’s new restaurant across from NYC’s Union Square. While Szymanski sources his produce from local farmers at the famed Union Square Greenmarket, bonus points to you if you can pluck fresh mint and blackberries from your garden to make this tall, bubbly drink.
- 5 mint leaves, plus mint sprig for garnish
- 3 blackberries, plus 1 for garnish
- 1½ ounces vodka
- ¾ ounce Byrrh
- ¾ ounce lemon juice
- ½ ounce simple syrup
- Club soda
In a cocktail shaker, muddle the mint leaves and blackberries. Add the next 4 ingredients and ice. Shake well, and double-strain over fresh, crushed ice into a highball glass. Top with club soda. Garnish with mint sprig and skewered blackberry.
Buzzword: Byrrh (pronounced beer) is an aromatized, wine-based apéritif made in France. Substitute sweet vermouth if Byrrh is unavailable.