Spirit of a city: five cocktails that encapsulate New York

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While most associate New York with strong, bitter and booze-forward cocktails, I wanted to create something from NoMad Bar that is seasonal, delicious and still has a kick. The Mott & Mulberry, named after two famous streets in Little Italy (that never actually intersect), combines the city’s quintessential spirit, rye whiskey, and New York apples to create a sour that’s easy drinking with warm spices.

Rye was the most consumed spirit in the Big Apple during pre-prohibition, so it justly works as the base of our cocktail, representing New Yorkers’ strength. The amaro adds layers of bitterness and spice to symbolise New York’s diversity and edge. Honeycrisp apples round out the cocktail and showcase both New York’s fun and ease, as well as our incredible produce. 

The Mott & Mulberry
Quantity Ingredients
1 fl oz rye whiskey
1 fl oz Luxardo Amaro Abano
0.75 fl oz Honeycrisp apple juice
0.5 fl oz lemon juice
0.5 fl oz demerara syrup (1:1 water/sugar)

Combine all ingredients, shake and strain into a rocks glass. Garnish with three fanned apple slices. (To make the demerara syrup, combine equal measurements of demerara sugar and hot water, and stir until the sugar is completely dissolved. Bring it to room temperature and refrigerate.)