Tome 5 : New York

PARK AVE

PARK AVE

1 ST AVE

E 65 T

H ST

34TH

ST

E 27TH

ST

E 28TH

ST

W 28TH

ST

W 30

TH ST

JACK

SON A

VE

44 TH

DR

MCGUINNESS BVLD MANHATTAN AV

W42ND

ST

W47TH

ST

E 57T

H ST

E 75T

H ST

E 41T

H ST

E 23TH

ST

W 17TH

ST

W 17

TH ST

W13TH

ST

E HOU

STON

ST

E 6TH

STE 9

TH ST

ST M

ARKS

RIVIN

GTON

ST

BROA

DWAY

ST

S 4TH

ST

METRO

POLIT

AN AV

E

KENT ST

DRIGS AVE RI

CHAR

DSON

ST

AVENUE A

ELISABETH ST

EAST

VI

LLAG

E

BOWERY

SPRIN

G ST

BROADWAYW BROADWAY

BROO

KLYN

BRI

DGE

MANH

ATTA

N BR

IDGE

WILLIAM

SBUR

G BRID

GE

ESSEX ST

ELDRIDGE ST

CHRYSTIE ST

LEONARD ST

GRAN

D ST

CHIN

ATOW

N

WATER S

T

BROAD ST

ATLA

NTIC

AVE

COURT STSMITH ST

BALTI

C ST

HENRY ST

LITTL

E ITA

LY

HUDS

ON SQ

UARE

HUDSON ST

5TH AVE

GREENWICH AVE

14TH

ST

E14TH

ST

13TH

ST

6TH AVE

8TH AVE

BROADWAY

EAST RIVER

2 ST AVE

MACDOUGAL ST

1 ST AVE

WASHINGTON ST

N

1

2

29

3

26

56

7

8

9

10 2212

13

1428

23

11

15

16

17

1819

20

31

30

21

2425

27

4

Manhattan1 - Daniel ..............................................................60 east 65th Street2 - aMerican WhiSkey ........................................247 West 30th Street3 - noMaD .............................................................10 West 28th Street4 - the Up & Up .....................................................116 Macdougal Street5 - GraMercy tavern ..........................................42 east 20th Street6 - the raineS laW rooM ...................................48 West 17th Street7 - WallfloWer ...................................................235 West 12th Street8 - SeaMStreSS....................................................339 e 75th Street9 - poUrinG ribbonS ...........................................225 avenue b10 - Death&co ......................................................433e 6th Street11 - eMployeeS only ...........................................510 hudson Street12 - nitecap .......................................................... 120 rivington Street13 - attaboy..........................................................134 eldridge Street14 - Mother’S rUin ..............................................18 Spring Street15 - the DeaD rabbit ...........................................30 Water Street21 - boileMaker ..................................................13 1st avenue22 - cienfUeGoS ...................................................95 avenue a23 - experiMental cocktail clUb ....................191 chrystie St24 - pDt ................................................................113 St Marks place25 - Mace ..............................................................649 e. 9th Street26 - roof at park SoUth ....................................125 e 27th Street27 - Saxon & parole ...........................................316 bowery28 - Soho GranD Manhattan .............................310 West broadway29 - the rUM hoUSe .............................................228 W 47th Street

NYC_Cocktail_Book_V8.indd 1 23/09/15 08:27

This book is dedicated to our dear friend Sasha Petraske, whose passion

for the art of crafting cocktails paved the way for so many, setting a

standard of excellence that raised the bar across our industry.

His was a spirited and inspired life that was far too short.

Cheers to you Sasha,

Alexandre GABRIEL


New York City Cocktail

book


- 4 -

BIG LOVE, GREAT MUSIC AND IMPRESSIVE DRINKS

“The Big Apple. Gotham. The City That Never Sleeps.”

New York has many names. For me, New York is all of that and so much more, for this vibrant city holds a very dear place in my heart. It was at the Lone Star Café and I was sipping on tequilla while James Brown and his band played on the small stage that I met a radiant redhead named Debbie who is now my wife of 19 years. Big Love. Great Music.

New York is also the first city in America

where I introduced my spirits ‘babies.’ In 1988 I arrived at Kennedy Airport and the only Pierre Ferrand Cognac available in the US was still in my suit case! In 1996, New York is where I was given the confidence to launch the resur-rected Citadelle, a unique French gin distilled

over a naked flame. Many considered it crazy to introduce a craft French gin. But not in New York. And remember, this was long before the artisanal spirit movement even had a name. But I persevered. And then I introduced Plan-tation, our double-aged rum. And of course Pierre Ferrand Dry Curacao. New York City is where I decided to let my “babies” run free, talk to strangers…and make lifelong friends. Friends that were as fired up by the same pas-sion and love for great drinks as I was.

This book is dedicated to the hundreds of

bars throughout this great city, from humble neighborhood watering holes to grand cocktail lounges. They all belong to a formidable com-munity that gives the profession of ‘tending bar’ its true meaning. Nothing makes me proud-


- 5 -

NYC Cocktail book / Introduction

er than to step up to the rail somewhere in New York, see one of my creations on the back bar and savor how the resident bartender turns it into a one of kind cocktail. Impressive Drinks.

Each of our spirits is the result of hard work

by the Maison Ferrand team. We are a passion-ate and obsessive group and we live to create fine spirits. We dream of Gin and Cognac and we see Curacao and Rum in our sleep. Fine tuning and improving is always on our mind as we push the boundaries of artisanal crafts-manship. Every single bottle that ships out of Maison Ferrand matters to us as much today as those few bottles I carried in my suitcase from Cognac to New York more than 25 years ago.

As I enjoy saying, we make the Stradivarius and it is up to you, the great bartenders of New York, to play the music.

And I do love your music. Join me in a toast to the Big Apple and to

the great bartenders who make this city one of the finest places on earth to enjoy a great drink.

Owner,Maison Ferrand.


- 6 -

Brooklyn


- 7 -

Clover ClubDonnaDramExtra FancyLong Island BarThe Shanty


210 Smith StBROOKLYN 11201

Clover Club

- 8 -


Clover Club is a cocktail bar with deep roots in both the pre-prohbi-tion cocktail era and our location on Smith Street in Carrol gardens, Brooklyn. We feature a 30+ drink seasonal menu with mostly original and some classic cocktails that is accompanied by our food menu full of modern Brooklyn twists on clas-sic bar food. Clover Club is a place where you’re at home all dressed up for a night on the town as well as in jeans in a t-shirt visiting your neighborhood bar.

- 9 -

Brooklyn / Clover Club


Ryan LiloiaWhether I’m building a 12 ingredient tiki drink or sipping on a rum old fashioned, Plantation Rums have quickly become my go-to rums. It’s easy to sling such amazing products when the crew at Maison Ferrand is as passionate as their rum is delicious.

- 10 -


Lei ’d to Rest• 1.5 oz Plantation Barbados 2000 Rum• 0.5 oz Plantation Jamaica 2001 Rum• Teaspoon Lustau East India Sherry• Teaspoon Cinnamon Syrup• Teaspoon House Falernum• 1 Small dash of Angostura Bitters• 7 drops Bitterman’s Tiki bittersMethod:Stirred and served neat in an absinthe rinsed glass Glass: Rocks glassGarnish: Expressed and discarded orange and lime peel (lime peel is just to rub on rim)

- 11 -

Brooklyn / Clover Club


Donna

- 12 -


27 BroadwayBROOKLYN 11249

Donna is beautiful oasis on the out-skirts of Williamsburg. Built to be a transportive space with superior cocktails, excellent tacos and other Latin fare, and a rotating line up of some of Brooklyn’s finest local DJ’s. After rising from the ashes of a fire that shut us down in 2013, Donna has re-emerged as one of Brooklyn, and NYC’s, not-to-be-missed cocktail destinations for the inventive and award winning beverage program helmed by Jeremy Oertel, the high pedigree of bartenders from other cocktail meccas such as Raine’s Law Room, Death & Co., Nitecap & Maison Premiere, the authentic tacos from ex-Mission Chinese/Cantina alum Eduardo Sandoval, and the stellar musical selections all housed in a uniquely beautiful room designed by hOmE brothers Evan and Oliver Haslegrave.

- 13 -

Brooklyn / Donna


Matt Belanger & Jeremy OertelWe use Maison Ferrand products because they are an amazing value. You can’t beat the price for that level of quality. I also love how diverse the range is. It makes it easy to design cocktails using their products. Plus Brittany is awesome!

- 14 -


Life ’s A Peach (And Then You Die)• 1.5 oz Plantation 3 Stars Rum• 0.5 oz Mezcal Vida• 0.5 oz Lime Juice• 0.75 oz Peach Habanero Shrub• 0.25 oz Cane Syrup• 2 dashes Peychaud’s BittersShake and strainGlass: Collins with 4 Kold Draft cubesGarnish: Dried peach

- 15 -

Brooklyn / Donna


Dram177 S 4th StBROOKLYN 11211

- 16 -


Dram is a serious cocktail program in an unpretentious relaxed space. It’s an intimate bar that focuses on seasonality, unique and rare spirits and legitimate bartenders that ca-ter to both industry and neighbor-hood clienteles.

- 17 -

Brooklyn / Dram


Tonia GuffeyThe Ferrand line is artistically delicate but with a firm backbone that makes the subtle, sophisticated flavors ideal for making cocktails. Simply beautiful spirits that are versatile and bold!

- 18 -


Dear Chicago• 1.5 oz Citadelle Gin• 0.75 oz Dolin Dry Vermouth• 0.5 oz Pierre Ferrand Dry Curaçao• 0.5 oz Mathilde Poire Liqueur• 0.25 oz Letherbee Malort• 2 dashes Bittermans Celery BittersCombine all ingredients into a mixing glass. Crack three cubes. Add three more whole cubes and stir for about 30-35 seconds. Strain into Nick and Nora or Coupe glass. Garnish with a Rosemary sprig.

- 19 -

Brooklyn / Dram


Extra Fancy

- 20 -


302 Metropolitan AveBROOKLYN 11211

Extra Fancy Located in Williamsburg, Brooklyn, Extra Fancy is an American Bar where people go to drink good drinks, eat good food, and have fun.

- 21 -

Brooklyn / Extra Fancy


Robert KreugerNot only has Maison Ferrand proved they understand the need for innovation, they’ve had the tradition thing down, for a long time.

- 22 -


The Zaquiri• 1.75 oz Plantation 3 stars Rum• 0.75 oz Swedish Punsch• 0.5 oz Heavy Simple Syrup• 0.75 oz Fresh Lime Juice

- 23 -

Brooklyn / Extra Fancy


Long Island Bar

- 24 -


110 Atlantic AveBROOKLYN 11211

The Long Island Bar, on the corner of Atlantic Avenue and Henry Street in Cobble Hill, Brooklyn has been in operation since 1949, run for over a half-century by Emma and Buddy Sullivan. In 2013 Toby Cecchini and Joel Tompkins took over and, pre-serving the room while buffing off 60-odd years of longshoremen’s tippling, turned it into a comfort-able neighborhood tavern with an emphasis on fresh cocktails and simple fare.

- 25 -

Brooklyn / Long Island Bar


Toby CecchiniAlexandre Gabriel, the brain behind Ferrand and Plantation, is one of the most widely knowledgeable figures in distilling, and is relentlessly driven to exceed and improve his already bonkers line of spirits. His policy of procuring and aging specific lots of island-designated rums in Cognac barrels has produced an immediate legacy in bartending circles.

- 26 -


Pineapple Daiquiri• 2 oz Pineapple-infused Plantation 3 Stars Rum• 1 oz Fresh Lime Juice, • 0.75 oz Simple Syrup 1:1Method: Shake & StrainGlass: Coupe

- 27 -

Brooklyn / Long Island Bar


The Shanty79 Richardson St

BROOKLYN 11222

- 28 -


The Shanty is the friendly little bar inside the New York Distilling Com-pany’s distillery in Williamsburg, Brooklyn. Making, serving and drink-ing booze in Brooklyn since 2011.

- 29 -

Brooklyn / The Shanty


Nate DumasI love mixing drinks with Maison Ferrand products for many reasons. First and foremost, they are always of the absolute highest level of quality. They also manage to make exciting, innovative brands, that are yet firmly rooted in tradition. And finally, I just genuinely like the people who work for them.

- 30 -


Yacht Drink• 1.5 oz Perry’s Tot Gin• 1 oz Pierre Ferrand Pineau des Charentes• 0.5 oz Dry Vermouth• (light) Dash Orange BittersStir, up, orange twist

- 31 -

Brooklyn / The Shanty


Manhattan

- 32 -


American WhiskeyAttaboyBoilermakerCienfuegosDanielDead Rabbit Grocery & GrogDeath & Co.Employees OnlyExperimental Cocktail ClubMaceMother’s RuinNitecap

NomadPDTPegu ClubPouring RibbonsRaine’s Law RoomRoof at Park SouthSaxon & ParoleSeamstressSoho GrandThe Rum HouseThe Up & UpWallflower

- 33 -


American Whiskey

- 34 -


247 W 30th StNEW YORK 10001

American Whiskey is an urban yet rustic restaurant and bar locat-ed in the upper Chelsea region of Manhattan, specializing in a care-fully curated selection of over 150 American whiskeys as well as a comprehensive spirit selection and beverage program inclusive of craft cocktails, cider, beer and wine. On any given day, we have the juice to quench your thirst!

- 35 -

Manhattan / American Whiskey


Jess DureIt’s always a pleasure to serve products with a rich history, all the while represented by people who take pride in their creation. Ferrand is an ideal example of such qualities.

- 36 -


Solomon Grundy• 1.5 oz Citadelle Gin• 0.5 oz Pierre Ferrand Dry Curacao• 0.5 oz Lemon Juice• 0.5 oz Rose Syrup*• 1 oz Persian Plum Rose Tea (DiviniTea)Shake all and strain into coupe. Rose bud or lemon wheel garnish.

- 37 -

Manhattan / American Whiskey


Attaboy

- 38 -


134 Eldridge StNEW YORK 10002

Attaboy: where dreams happen!

- 39 -

Manhattan / Attaboy


Sam Ross & Michael McIlroyTiki just got faaabulous...

- 40 -


Banana HammockCocktail recipe by Dan Greenbaum (Attaboy, 2014)

• 1.5 oz Plantation Overproof Rum• 1 oz Fresh Lime Juice• 0.5 oz Banana Liqueur• 0.5 oz House Made Orgeat• 0.25 oz overproof Jamaican Rum (float)Glass: rocksIce: crushed Garnish: mint sprig, lime wedge, grated nutmeg

- 41 -

Manhattan / Attaboy


Boilermaker

- 42 -


13 1st AvenueNEW YORK 10003

A neighborhood bar that serves up great cocktails, craft beer and burgers.

- 43 -

Manhattan / Boilermaker


Erick CastroI enjoy mixing with the entire Ferrand line. They have such a strong portfolio of wonderful products that I can mix their spirits all day long.

When I came up with this cocktail, I was in the middle of Jean Edward Smith’s biography, FDR, and I was struck at how elegant our late president was in his drinking habits.

“Children’s Hour”, as it was called, was a time in the afternoon when Roosevelt would congregate with friends and family to enjoy a cocktail after a long day of work. The President always manned the bar as was known for making good Old-Fashioneds and lackluster Martinis.

His mistress, Lucy Mercer, was never allowed to attend “Children’s Hour,” so I decided to name this cocktail after her in her honor, in the hopes to include her in this jolly time.

- 44 -


Lucy Mercer• 1,5 oz Pierre Ferrand 1840 Original Formula

Cognac • 0.75 oz Bianco Vermouth • 0.5 oz Meletti Stir over ice/Double Old Fashioned/Lemon Twist & discard

- 45 -

Manhattan / Boilermaker


Cienfuegos

- 46 -


95 AVENUE ANEW YORK 10009

Cienfuegos is a Cuban-inspired bar and restaurant that specializes in both large format punches, and specialty rum focused cocktails.

- 47 -

Manhattan / Cienfuegos


Jessie WholersI use Maison Ferrand products because of their superior flavor profiles and accessibility. The rums and cognacs blend exceptionally well with other ingredients, and they always have interesting flavor profiles that enhance the cocktails I develop around them.

- 48 -


My Carre• 1.5 oz Plantation Grande Reserve 5 Year Old Rum• 0.75 oz Pierre Ferrand 1840 Original Formula Cognac• 0.75 oz Carpano Antiqua • 0.25 oz Benedictine• 2 dashes Angostura Bitters• 1 dash Peychauds Stir and strain into a coupe. Lemon twist

- 49 -

Manhattan / Cienfuegos


Daniel60 E 65th StNEW YORK 10065

- 50 -


Experience the Bar & Lounge at DANIEL, another side of Chef Daniel Boulud’s re-nowned Upper East Side flagship, where classic European cocktailing takes place behind a sleek blue Amazonian marble bar. Bartenders in black ties and white smok-ing jackets offer the same attentive ser-vice that the dining destination is known for, and cocktail creations align with the kitchen’s culinary philosophy: seasonally rooted, globally inspired, expertly ex-ecuted. Choose from a list of 10 original cocktails, each featuring its own spirit and inspiration, from the tiki-influenced Panda Swizzle with Plantation Rum, pandan bit-ters, pine nut syrup and fresh fruit juices, to the Milky Way, a French-inflected milk punch with Citadelle gin and lemon verbe-na. The skilled bar team is equally adept in creating cocktail a la minute, to suit each guest’s individual tastes.Located just beyond DANIEL’s iconic brass revolving door, preceding the grandiose main dining room, the Bar & Lounge is a perfect spot for a pre-dinner drink, late night dessert and nightcap, or a la carte dining. The Lounge is an intimate wood paneled space with comfortable sofas, low slung chairs, soft lighting and an ambiance of relaxed elegance. The music is smooth jazz and the mood a subtly el-egant sizzle. Join the ranks of Upper East Siders in the know who have made the Bar & Lounge at DANIEL their neighborhood rendez-vous spot.

- 51 -

Manhattan / Daniel


Fabio Raffaelli & Anthony GranzoWe love to use Maison Ferrand products because of their high quality and also because all the team around its portfolio has been always very friendly and supportive to us.

- 52 -


Panda SwizzlePanda Swizzle : • 2 oz Plantation Grande Reserve 5 Year Old

Barbados Rum• 0.75 oz Pine Nut Syrup• 0.75 oz Lime Juice• 1 oz Pineapple Juice• 2 Dashes Pandan Bitter (a mix of Orange bit-

ter, Angostura Bitter, Orange Blossom Water)

- 53 -

Manhattan / Daniel


Dead Rabbit30 Water StNEW YORK 10004

- 54 -


The Dead Rabbit Grocery and Grog embodies the conviviality of Old New York and the Irish-American tradition. The Dead Rabbit is ded-icated to advancing the art and practice of hospitality, as it was understood then and as it is under-stood now, for all residents of and visitors to this great metropolis.

- 55 -

Manhattan / Dead Rabbit


Jillian VoseI fell in love with Ferrand products because of their versatility in cocktails; this being because of their blends of young to more aged spirits. Quality. Comfort. Price. That’s Nice!! ;)

- 56 -


Pirate Queen • 1 oz Plantation Grande Reserve 5 Year Old

Barbados Rum• 1 oz Bols Genever• 1 Dash Bitter Truth Creole Bitters• 0.25 oz Cane Syrup• 0.25 oz Honey Syrup• 0.25 oz Ginger Syrup• 0.25 oz Cinnamon Syrup• 0.75 oz Lemon JuiceMethod: ShakenGlassware: Large CoupeGarnish: Grated Nutmeg

- 57 -

Manhattan / Dead Rabbit


Death &Co.433 E. 6th StNEW YORK 10009

- 58 -


The essence of Death & Co is in-spired by the New York pre-Prohibi-tion cocktail scene from the 1880’s to 90’s. Our name is derived from the temperance movement’s no-tion that those who drank alcohol walked in the company of Death. D&C represents a return to service, craft, and authenticity in a world of cookie cutter nightlife experiences. All our cocktails and decor are built on the idea of true craftsmanship that evoke the feeling of a ‘new permanence’; current, but based on timeless styles with a sense of his-tory, craft, mystique, and culture of the cocktail.

- 59 -

Manhattan / Death &Co.


Eryn Reece I love Ferrand products because of their reliability. Everything that comes from Alexandre’s portfolio is extremely well made and works beautifully in cocktails. We have carried your products for as long as I remember and look forward to all of the fun products in the future!

- 60 -


Slow Focus• 1.5 oz Citadelle Gin• 0.75 oz Lustau Amontillado Sherry• 0.75 oz Contratto Americano Rosso• 0.50 oz Aperol• Tsp Pierre Ferrand Dry CuracaoMethod: StirredGlassware: Nick & NoraGarnish: Discarded Grapefruit Peel

- 61 -

Manhattan / Death &Co.


Employees Only 510 Hudson StNEW YORK 10014

- 62 -


In 2004, Dushan, Henry, Igor, Jay and Billy set out together to create a local bar with a focus on elevat-ing the craft of the cocktail. Their hard work and creativity resulted in a new experience where one could enjoy the best drinks and delicious food, all served in a beautiful space without pretense. Ten years later, their vision remains intact.

- 63 -

Manhattan / Employees Only


Dev JohnsonI use Ferrand products because they stand out with a nice round three dimensional quality to them which contribute to whatever I’m mixing.

- 64 -


MatahariDrink created by Dushan Zaric and Jason Kosmas

• 1.25 oz. Pierre Ferrand Ambre Cognac• 1 oz. Chai-Infused Sweet Vermouth• 0.75 oz. freshly squeezed lemon juice• 0.75 oz. Pomegranate Juice• 0.5 oz. Simple Syrup (2:1)• 3 dried organic rose buds, for garnishPour the Cognac, vermouth, juices and syrup into a mixing glass. Add cold large ice cubes and shake vigorously.Strain into a chilled cocktail glass and garnish with rose buds.

- 65 -

Manhattan / Employees Only


Experimental Cocktail Club

- 66 -


191 Chrystie StNEW YORK 10002

ECC is about mixing the best drinks possible. We make from scratch ev-erything we can and for the rest we chose carefully what we pour, that’s why the Maison Ferrand products are always important on our back bar. All in all it’s good booze, good tunes and good people, everything you can ever want!

- 67 -

Manhattan / Experimental Cocktail Club


Damien AriesWhat I love about Maison Ferrand is that in the wide array of products available, there always is a real importance given to the details in the way they are distilled, blended or aged, and each one is as good as it’ll ever get, and the pleasure is the same bottle after bottle, whether you’re sipping rum or mixing sidecars and negronis :)

- 68 -


Santa Branca• 1.5 oz Plantation 3 stars Rum• 0.75 oz Fernet Branca• 0.75 oz Saint Germain• 0.75 oz Lemon Juice• 1 bar spoon Fresh Cucumber JuiceCombined, shaken and strained in cocktail coupeGarnish with a thin slice of cucumber

- 69 -

Manhattan / Experimental Cocktail Club


Mace649 E. 9th St NEW YORK 10009

- 70 -


Mace is a cocktail bar that is based on spices. Each of the 12 cocktails has a different spice in it and all the drinks contain at least one home-made ingredient.

- 71 -

Manhattan / Mace


Nico de SotoFirst of all, I like to support spirits from my country. Also I’m close to the Maison Ferrand family and I want to support my friends. But I wouldn’t use it if the products were not fantastic. It’s a WIN on every aspects

- 72 -


Chamomile• 1.5 oz Pierre Ferrand 1840 Original Formula

Cognac fat Washed with Brown Butter and Hay• 0.5 oz Chamomile Syrup• 0.5 oz Fresh Lemon JuiceShake for 5 seconds, double strain into a coupe, top with 1oz of Champagne Brut.

- 73 -

Manhattan / Mace


Mother’s Ruin

- 74 -


Mother’s Ruin is a neighborhood bar with a focus on quality drinks, food and good times.

18 Spring St NEW YORK 10012

- 75 -

Manhattan / Mother’s Ruin


James Metze & TJ LynchWe love Maison Ferrand for 3 equally fantastic reasons; The people are awesome. Fact. The products themselves are absolutely delicious. The incredible relative value of the products allows our cocktails to shine and be cost effective at the same time.

- 76 -


Summer in Chinatown• 1.5 oz Citadelle Gin• 0.75 oz Lemon Juice• 0.5 oz Maraschino • 0.5 oz Aloe Vera Juice• 0.5 oz Pomegranate Juice• 1 dash Orange Bitters• 1 dash Peychaud’s BittersCrazy orange and cherry garnish

- 77 -

Manhattan / Mother’s Ruin


Nitecap120 Rivington St NEW YORK 10002

- 78 -


Spawned from the Kaplan/Day brainchild, Death & Co., Nitecap is a natural extension of the loose but classy underground pseudo dive found in dark alleys around the US

- 79 -

Manhattan / Nitecap


Natasha DavidBecause I like you!... Maison Ferrand’s portfolio is very versatile with it’s wide range of products. As a bar owner I am always searching for affordable quality products. My standards are high as are theirs and I feel like I can truly taste each makers unique vision.

- 80 -


Sling Shot• 1 oz Plantation 3 Stars Rum• 0.75 oz Borbon Manzanilla Sherry• 0.75 oz Watermelon Juice• 0.5 oz Lime Juice• 0.5 oz Simple Syrup• 0.25 oz CampariShake/Strain/Coupe/Half Salt Rim

- 81 -

Manhattan / Nitecap


The Nomad bar10 W 28th StNEW YORK 10001

- 82 -


The NoMad Bar radiates the conviv-iality and warmth of a classic New York City tavern. The casual menu, which draws inspiration from tradi-tional pub fare, is rooted in the style and foundation of The NoMad and Eleven Madison Park. Award-win-ning Bar Director Leo Robitschek has created a beverage program that celebrates classically-focused cocktails, while delving into two new arenas: festive, large-format drinks and a selection of reserve cocktails crafted with rare spirits. An extensive selection of both ap-proachable and sought-after wines and beers are available as well.

- 83 -

Manhattan / The Nomad bar


Chris LowderMaison Ferrand makes delicious Cognacs. Their spirits are exceptionally well distilled, and are very carefully aged to be unique, delicious and consistent. I find that between the Ambre and the 1840, I have incredibly delicious Cognacs that are both exceptional to sip on their own and are also amazing to work with in cocktails. Maison Ferrand is also a company that I believe in, with firm commitments to community, education and quality.

- 84 -


Henry Trotter• 1 oz Pierre Ferrand 1840• 0.75 oz Cocchi Vermouth di Torino• 0.5 oz Lemon• 0.5 oz Orgeat• 0.5 oz Crème de Peche Garnish: Angostura bitters, cocktail umbrella, lemon wheel, nutmeg with microplane

Add all ingredients into a cocktail tin. Fill a collins glass with crushed ice. Add two ice cubes to the cocktail tin and seal firmly. Shake briefly to whip the ingredients together and chill the cocktail. Open the cocktail tin and strain the cocktail into the collins glass using a hawthorne strainer. Dash the top of the drink with Angostura bitters to form a layer. Add more crushed ice to the top of the drink. Garnish with grated nutmeg, a lemon wheel, and a cocktail umbrella. Serve with a straw and enjoy!

- 85 -

Manhattan / The Nomad bar


PDT113 St Marks PlNEW YORK 10009

- 86 -


To get to PDT, you must enter through a phone booth located inside of Crif Dogs in the bustling East Village neighborhood of Manhattan. Once inside you’ll find a dimly lit bar adorned with taxidermy, with patrons sipping cocktails and noshing on hot dogs created by celebrated chefs from New York City.

- 87 -

Manhattan / PDT


Jeff BellWe prefer this version of the classic Algonquin, finding that the pineapple pairs well with the Pierre Ferrand Ambre. It’s Jim Meehan’s tribute to Colin Peter Field, the famed barman of the Hemingway Bar at the Ritz in Paris.

- 88 -


Jim Meehan ’s Field Cocktail• 2 oz. Pierre Ferrand Ambre Cognac• 1 oz. Noilly Pratt Dry Vermouth• 0.75 oz. Pineapple JuiceStir with ice and strain into a chilled cocktail coupe. Garnish with a pineapple leaf.

- 89 -

Manhattan / PDT


Pegu Club

- 90 -


77 W Houston StNEW YORK 10012

Considered “The Harvard of Mixolo-gy”, the Pegu Club is home to many of the world’s greatest cocktails, and the bartenders that created them.

- 91 -

Manhattan / Pegu Club


Audrey SaundersNot only do I consider Maison Ferrand’s entire portfolio of artisanal spirits a stunning lineup, I equally admire the high degree of integrity within the company itself. From the top down and bottom up, everyone there has always been a real pleasure to work with. I also think it speaks volumes about a company that work’s closely with the bartender’s whenever they are creating something new.

- 92 -


Chocolate stinger• 2 oz Pierre Ferrand Ambre Cognac• 0.25 oz Brizard White Menthe• 0.25 oz Brizard White Cacao• 1 Tsp Kahlua• 1 Dash Xocolatl Mole bittersMeasure all ingredients into a cocktail shaker filled with ice. Shake well & strain into either a chilled Cocktail glass, or an Old Fashioned glass filled with cracked ice.

- 93 -

Manhattan / Pegu Club


Pouring Ribbons225 Ave BNEW YORK 10009

- 94 -


Pouring Ribbons is an East Village bar devoted to conviviality and deliciousness. It’s a colorful and spacious second-floor room with a timeless feel, in which guests enjoy delicious cocktails served without a hint of pretension.

- 95 -

Manhattan / Pouring Ribbons


Joaquin SimoI love Maison Ferrand products because I can trust their simplicitly. I know they are made with the utmost care, with an unrelenting focus on quality and consistency. As a bartender, we strive to ensure our cocktails not only taste delicious, but also taste the same every time we put them out. I always feel confident when I reach for a bottle with the PF logo in it.

- 96 -


Little Miss Annabelle• 2 oz Pierre Ferrand Ambre Cognac• 0.75 oz Fresh Lemon Juice• 0.25 Sugar Cane Syrup • 0.25 Mathilde Poire Liqueur • 0.25 Benedictine• Dash Peychaud’s BittersShake & strain into chilled coupe. No garnish.

- 97 -

Manhattan / Pouring Ribbons


- 98 -


48 W 17th St NEW YORK 10011

Raine’s Law Room

Since The Raine’s Law Room opened in 2009, it has become an institu-tion in the New York City cocktail scene. The authenticity, secrecy and excellent cocktail selection, curated by Meaghan Dorman, have made The Raines Law Room a des-tination in the Flatiron neighbor-hood. Upon ringing the doorbell and entering our establishment, guests escape the bustling, loud streets of New York City and are transported to another era of decadence and tranquility.

- 99 -

Manhattan / Raine’s Law Room


Adam MinegarI use Maison Ferrand products because the elegant flavors mix incredibly well in cocktails, but are also lovely to sip neat.

- 100 -


3 Penny Opera (© Rachel Kim)

• 1.5 oz Pierre Ferrand Cognac• 1 oz Carpano Antica • 0.25 oz Cynar• 1 dash Orange Bitter’sAdd all ingredients to a rocks glass. Add a large ice cube and stir. Garnish: express and insert Orange Peel.

- 101 -

Manhattan / Raine’s Law Room


Roof at Park South

- 102 -


125 E 27th StNEW YORK 10016

A high-volume, hospitality driven rooftop bar. While we share habits with the city’s better cocktail bars, we keep our mixology out of sight of our guests

- 103 -

Manhattan / Roof at Park South


Ted KilpatrickThey taste of place! Reliable expressions of rums made in their respective countries, finished under the watchful eye of Cognac cellar-masters. What’s not to love?

- 104 -


Overproof Pina Colada• 1.5 oz Plantation Grande Reserve 5 Year Old

Barbados Rum• 0.75 oz Plantation Overproof Rum• 2 oz Pineapple Juice• 2 oz Coconut Syrup (4:1 coconut milk to

superfine sugar)Whipped with a whisk and poured into a Buick of a frozen drink machine. If you don’t have a Buick of a frozen drink machine, add 5 oz. of crushed ice and blend on high until smooth.

- 105 -

Manhattan / Roof at Park South


Saxon + Parole

- 106 -


Saxon + Parole’s award-winning bar is an oasis of world class seasonal/innovative cocktails, tasty bites, great music and a sophisticat-ed, hip downtown crowd. At first glance, you’re taken away by the beautiful AvroKO design and then charmed by the sincere, friendly & knowledgeable bar staff

316 BoweryNEW YORK 10012

- 107 -

Manhattan / Saxon + Parole


Richard BermanWhether sipping it on its own or using it in cocktails, I’ve found Pierre Ferrand 1840 Cognac to be extremely elegant, complex, balanced and full of finesse: It’s world class and the best dollar for dollar cognac I’ve come across.

- 108 -


Jasmine Sazerac• 1.25 oz Pierre Ferrand 1840 Original Formula Cognac• 1.25 oz Old Overholdt Rye• 0.25 oz Jasmine Syrup *• 3 dashes Peychaud’s bitters• 3 dashes Creme Yvette• 3 dashes Jasmine tincture **Stir & strain into a frozen rocks glass sprayed with jasmine tincture; Then spray jasmine tincture on top of cocktail to accentuate the floral aroma. * Jasmine syrup is nothing more than a 1:1 simple syrup that has been

steeped with jasmine tea or pearls.** Jasmine tincture is nothing more than 100 proof vodka steeped

with jasmine tea or pearls.

- 109 -

Manhattan / Saxon + Parole


SeamstressSeamstress, located on the Upper Eastside of Manhattan, is a cock-tail lounge and restaurant offering a full menu of American heritage style cuisine from chef Will Horow-itz and a high-end cocktail pro-gram from Pamela Wiznitzer. The warm and inviting candle lit room is cozy enough to catch up with a friend over drinks and inviting for a group to spend hours over a great meal and hanging out all night. It has quickly become a staple of the uptown neighborhood and with an ambitious and talented staff, is known for their level of service and quality of craft.

339 E 75th StNEW YORK 10021

- 110 -


- 111 -

Manhattan / Seamstress


Pamela WiznitzerI was asked recently by a publication about my “desert island bottle” and I responded with Pierre Ferrand Cognac. It’s a pretty well known throughout my close circle of friends that Cognac is my favorite spirit to sip while on the town. Over the past years I have really fallen in love with the Pierre Ferrand collection, the ranges of Cognac expressions, and a Dry Curaçao that is robust and full of flavor. The quality of the products and consistency of the liquid shows that the brand will always produce one of the greatest Cognacs from the region..

- 112 -


Behind the Curtain • 1.5 oz Pierre Ferrand 1840 Original Formula

Cognac• 0.5 oz Pierre Ferrand Dry Curaçao• 0.75 oz Cardamaro• 0.75 oz Lemon Juice• 0.75 oz Vanilla syrup• 3 dashes Angostura bitters• Pear CiderWhip shake all ingredients except the cider. Add a pour of cider into the tin and then pour over a wine glass filled with crushed ice. Garnish with 3 pear slices.

- 113 -

Manhattan / Seamstress


Soho Grand

- 114 -


310 West BroadwayNEW YORK 10013

The Grand Bar at The Soho Grand Hotel primarily focuses on Ameri-can Whiskey. We carry 50 different premier bourbons, ryes and single malts. Additionally, we have a limit-ed selection of all other spirits... So anything that makes it behind the bar must be of the finest character.

- 115 -

Manhattan / Soho Grand


Kobie JacksonWhen you have access, moreover, the ability to use a product so fine and toothsome as Plantation Rum, why bother with anything less.

- 116 -


Kids In America• 2 oz Plantation 3 Stars Rum • 0.75 oz Fresh Lime Juice• 0.5 oz Maple Syrup • 0.5 oz Pear BrandyCombine all ingredients. Shake. Double Strain into a chilled coupe. Garnish with sliced pear.

- 117 -

Manhattan / Soho Grand


The Rum House

228 W 47th StNEW YORK 10036

- 118 -


A new take on an old classic, the Rum House breathes life into the heartbeat of the city. The Rum House is widely recognized as one of the best cocktail bars in New York City. The bar has a distinct downtown sensibility set against a classic New York backdrop. The Rum House is the perfect place for a nightcap, pre-theater drink or an evening of revelry in the heart of Times Square.

- 119 -

Manhattan / The Rum House


Abel RodriguezThere’s a unique, classy, true craftsmanship that comes with the Maison Ferrand products…Old World ways…about their products.

- 120 -


Plantation 3 Star Mojito• 2 oz Plantation 3 Stars Rum• 1 oz Fresh Lime Juice• 0.75 oz Demerara Syrup• 10 mint leavesPlace mint in a mixing vessel, muddle mint add Rum and Lime juice and syrup, shake vig-orously, strain into chilled highball glass over ice, top with sparkling water or soda, add mint sprig and lime for garnish

- 121 -

Manhattan / The Rum House


The Up & Up116 Macdougal StNEW YORK 10012

- 122 -


The Up & Up is guided by the mantra “High-end, Low-Key.” Housed in a historic Greenwich Village space, it is a blend of refinement and light-heartedness Amidst wallpaper, brown leather, wood and marble, convivial bartenders mix up a spec-trum of cocktails. From elegant, stirred classics to inventive and culinary originals, bottled cocktails and halfies. The best of all worlds, the Up & Up is the perfect marriage of a friendly neighborhood bar and an intimate cocktail den.

- 123 -

Manhattan / The Up & Up


Chaim Dauerman & Matt Piacentini Because they’re so damn good! No other brand has such a breadth of high quality, craft spirits. There’s a real sense of sincerity, that someone thought about every drop in every bottle, and that they know what we’re looking for as bartenders.

- 124 -


God ’s Daisy Chain by Matt Piacentini

• 1.5 oz Citadelle Gin• 0.5 oz Aperol• 0.75 oz Tomr’s Tonic• 0.5 oz Lemon Juice• Dry Sparkling WineShake gin, Aperol, Tonic, and lemon. Pour a lit-tle sparkling wine into an ice-filled Collins Glass and strain contents of shaker over it. Top with more sparkling wine. Garnish with lemon wheel.

- 125 -

Manhattan / The Up & Up


Wallflower

- 126 -


235 W 12th St NEW YORK 10014

Wallflower opened its doors on October 22, 2013. Wallflower is a neighborhood restaurant featuring original cocktails, an international wine list and a menu that is inspired by seasonal and regional French country fare

- 127 -

Manhattan / Wallflower


Xavier HeritMaison Ferrand has developed a large panel of high-end spirits from Citadelle Gin to Pierre Ferrand Cognac to Plantation Rum at a very reasonable price. Those spirits are great to use in a cocktail as well as sipping, they became part of the indispensable bottles to have behind your bar !

- 128 -


LADY GREY• 1.5 oz Earl Grey Tea Infused Citadelle Gin• 0.75 oz Bergamot Juice (Mixed with

Bergamot Compound)• 0.5 oz Pear William Purkart• 0.5 oz Simple Syrup • 1 dash of Pernod AbsintheShaken, served in a rock glass with an ice ball

- 129 -

Manhattan / Wallflower


- 130 -

Queens


- 131 -

Dutch Kills


Dutch Kills27-24 JACKSON AVELONG ISLAND CITY 11101

- 132 -


Dutch Kills is an 1890’s-style cocktail saloon. We strive to provide world class service in Long Island City, Queens.

- 133 -

Queens / Dutch Kills


Karin StanleyThe Maison Ferrand portfolio works especially well at Dutch Kills because of the eclectic range of spirits that never compromise on quality. From the Mathilde fruit liqueurs to Citadelle Gin, we use them all, including of course the Cognac!

- 134 -


Marie Antoinette• 2 oz Plantation Rum 3 Stars Rum• 0.75 oz Fresh Lemon Juice,• 0.75 oz Simple Syrup,• 0.75 oz White Creme De Cacao,• 4 Fresh RaspberriesCombine liquid ingredients in a shaker and dry shake to mix. Muddle raspberries in the bottom of a large rocks glass with splash of liquid ingredients and top with crushed ice. Pour remainder of cocktail over ice and top with a fresh berry for garnish.

- 135 -

Queens / Dutch Kills


Edited by Maison Ferrand - 2015 (Sept.)Publishing director : Léa RoussineauPhotos : © Gabi PorterPage design & layout : Camille Durand-KriegelPrinted by Imprimerie Bonnin


Tome 5 : New York

Documents

Transcript of Tome 5 : New York