churrokbyme and I went to the suffolk arms the other day and had a few cocktails. I am not very knowledgeable about cocktails, but the bar is run by giuseppe gonzalez who used to tend at the clover club, dutch kills, among others. I really loved two cocktails he made that he created: the trinidad sour (which has been mentioned before upthread) + the duke of suffolk. the key to the trinidad sour is that they make the orgeat (almond syrup) in house. he gave us shots of it to try, and it was perfect... not too sweet, lots of almond flavor, nice and fruity from the rose + orange
The Trinidad Sour3 ounces Angostura bitters
2 ounces orgeat
1 1/2 ounces fresh lemon juice
1 ounce rye whiskey
1 large egg white (optional)
If you're not using an egg white: Fill a cocktail shaker with the ice, then add the bitters, orgeat, lemon juice and rye whiskey. Shake vigorously for 30 seconds, then divide evenly between two cocktail coupes.
If you're using an egg white, combine the bitters, orgeat, lemon juice, rye whiskey and egg in a cocktail shaker; seal and perform a vigorous “dry shake” for 30 seconds, then add the ice. Shake again for 30 seconds, then divide evenly between two cocktail coupes.
Orgeat6 ounces blanched whole almonds, coarsely chopped
2 ounces almond meal/flour
40 ounces (2 1/2 pounds) sugar
8 cups water
5 drops rose flower water
8 drops orange flower water
1/2 teaspoon almond extract
Combine the almonds, almond meal/flour, 8 ounces of the sugar and the water in a large saucepan over high heat. Bring to a boil, then remove from the heat. Cover and let sit overnight. Strain through a cheesecloth-lined, fine-mesh strainer into a separate large saucepan over medium heat. Add the remaining 32 ounces of sugar, stirring until the sugar has dissolved. Remove from the heat; let cool to room temperature, then add the rose flower water, orange flower water and almond extract. Use a funnel to transfer the syrup to a bottle with a tight-fitting lid. Refrigerate for up to 1 month.
The Duke of SuffolkCombine 1 1/2 ounces Hendrick’s or Ford’s Gin and 3/4 ounce simple syrup. Top with hot black tea (English Breakfast or Earl Grey); float heavy cream.