Pearse’s Potions: Vol.1 No.1

Cocktail Recipes from a Bobby Van’s Bartender

“Write drunk, edit sober.” – Ernest Hemingway

Hemingway had Sloppy Joes. Tolkein had The Eagle and Child. Kerouac had White Horse Tavern. Capote had The Carousel Bar. And many of the best and brightest had The Algonquin. So, where does the NYC Monthly team go? Bobby Van’s 54th.

While we may not fully, 100% of the time, align with Hemingway’s drunk writing, sober editing philosophy we certainly like to imbibe as much as the next. And a place that has seen our fair share of that is four blocks north of our office at Bobby Van’s. Aside from proximity, the traditional New York steakhouse atmosphere seemed to suit a team dedicated to all of the relics of NYC living.

This is why as we decided to start a new at-home cocktail recipe series for our time in quarantine we looked no further than to our friend and bartender Pearse. He pours with a heavy hand and you should too as you master the art of mixology with these three drinks!

Tequila and lemonade with a splash of basil syrup are shaken and poured over ice and topped with a layer of muddled blueberries. Served long and tall.

Start with a blackberry liquor base, top with prosecco, and finish with a splash of Shloer. Fermenting our way to summer time in a wine glass full of ice and deliciousness.

This one is an editor’s pick! Shake espresso, Kahlua, vodka, Bailey’s, and homemade vanilla syrup with ice before straining into a chilled martini glass. Garnish with fresh coffee beans.

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