Today is a day of joy and celebration. Actually this was the case several weeks back when the Boss and I attended a post-marriage celebration of two close friends. We met them and a few select other friends for drinks and food at the Mondrian Hotel in SoHo; the main bar and restaurant areas where we were sitting is an interesting space that is tall, surrounded by floor to ceiling glass windows and with décor that is a strange cross between modern and antique.
The bar menu is interesting in a quirky sort of way — drinks are identified not by names but by numbers. The dominate theme on the drink side was largely citrus, shaken-based drinks with bubbly added and I’m not sure why as of late but I have shied away from shaken/citrusy drinks … it is what it is and so I perused the options in search of a stirred libation. One, maybe two stirred drinks was spied and it was one of these which caught my eye.
The No. 5 (it was the No. 5 at the time of consuming, it may very well no longer exist or be a different number at this time) was a pleasant surprise; so much so that I had three that evening. On paper it reads like a semi-interesting modern twist on the Martini but in reality, upon sipping one, you’ll discover a hidden little gem of a drink. Based on my tasting notes (go trusty Blackberry) it appeared (or tasted like) to be a 2:1 ratio of gin to the combination of other ingredients. The drink is light in body and texture but alluring in taste. Semi-sweet, herbaceous and floral all at the same time it is quite refreshing on the palate. The combination of a sweet and some what floral liqueur mixed with botanical heavy weights works perfectly. It is a very pleasant sipper and even more so on the hot, steamy night in which it was consumed.
*Note: the below recipe is my adaptation of the drink tasted; to the best of my knowledge it is not the actual recipe used.
Mondrian No. 5
Recipe created by the bartenders at the Mondrian Hotel, SoHo in NYC and adapted, as best as can be accomplished, by theSpeakista
• 2 oz gin (Beefeater London Dry gin was used)
• 1/2 oz dry vermouth (Dolin Dry vermouth was used)
• 1/2 oz St Germain Elderflower liqueur
• 2 dashes of orange bitters (Reagan’s was used)
Garnish: lemon twist
Glass: cocktail coupe or glass
Tools: mixing glass, bar-spoon and julep strainer
Assembly: Stir with plenty of cracked and non-cracked ice for at least 45 seconds to a minute. Add in additional cracked ice as needed and stir for an additional minute or more. Strain the mixture into the serving glass, garnish and serve up.
Not a bad go at all Mr. No. 5 … its relatively simple tweaking of the classing recipe is quite a nice change with which to engage in conversation with new (or old) friends. Next up in our quest for the madness we take a cab uptown to the home base for a little home spun creation.