"It's amazing how a touch of grated nutmeg can bring one back to holidays past."
There is much more to Summit than meets the eye. On first glance, this recently opened bar on Avenue C looks like your typical lounge space, with three sleek bar areas, bottles displayed on artfully lit glass shelves, and a light menu of cheese, snacks and charcuterie. But upon closer inspection, there's a lot more to be found.
Walk to the back of the room and you'll gain access to an outdoor garden area (you may opt to wait until warmer weather to check it out). Look at their cocktail list and you'll find not only a selection of classics, but a rotating list of seasonal drinks, many featuring homemade infusions, syrups, and bitters. Dig deeper and talk to Partners and Co-Owners Hamid Rashidzada and Greg Seider and you'll learn a whole lot more—like the fact that come spring, they'll have a garden to produce herbs, peppers, and other ingredients for their cocktails. (For now, they're sourced from Seider's personal roof garden.) They are creating compost to use in that garden—and there's a grapevine and an apricot tree yielding fruit within plucking distance from the back garden area. (They've dubbed it the "ground to glass" concept.)
Seider's Christmas morning cocktail doesn't use egg, cream, or any of the heavier ingredients that many of us associate with holiday drinks—but it's amazing how a touch of grated nutmeg can bring one back to holidays past. Mix that with the vanilla and caramel notes of the rum, and the raisiny essence of the sherry, and you can almost imagine opening your presents while the gingerbread cookies are in the oven.
The recipe, after the jump.
1 3/4 ounces Santa Teresa Rum
3/4 ounce Pedro Ximenes Sherry
3/4 ounce lemon juice
3/4 ounce agave simple syrup (1:1 ratio of agave syrup and water)
1/2 ounce egg white
2 dashes of Fee Brothers Whiskey Barrel Bitters (available at Kalustyan's)
Dry-shake ingredients, then add ice and shake again to chill. Strain into a cocktail glass and top with fresh grated nutmeg.
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