#NYSOM Happy Hour: We believe in celebrating, and have a tradition of ending each work week with a New York State-inspired cocktail. Here's our guide to mixing and sipping The Endless Summer.
Since we can't believe that summer is actually winding down, this week's NYSOM Happy Hour cocktail is the Endless Summer; it's a nod to our wishful thinking (or, as Carrie Fisher would say, wishful DRINKING) that we can will summer to last forever. Adapted from a recipe dreamed up at the Surf Lodge in Montauk and made with Long Island spirits, the North Shore's own Paumanouk Barrel Fermented Chardonnay and fresh muddled red grapes, it's our prescription for drowning any summertime sorrows. Yet it also makes for the perfect celebratory sip to mark the opening of the Hampton Classic horse show. Between Baiting Hollow's Long Island Spirits (LI's first craft distillery) and the region's over 30 wineries, we couldn't think of a better region-inspired cocktail with which to soak up the end of summer. We hear that lemon juice and simple syrup make the season last a little longer...try this regional remedy for yourself! Best enjoyed while soaking up some of summer's ephemeral rays. Chin chin!
- 7 seedless red grapes
- ¾ oz. fresh lemon juice
- 1 oz. simple syrup
- 1 ½ oz. Long Island Distillery Vodka
- 1 oz. Paumanok Barrel Fermented Chardonnay
Muddle (i.e. mash) six grapes. Mix the rest of the ingredients over ice and strain into a highball glass. Garnish with remaining grape.
Need new cocktail glasses? Don’t forget to serve these up in Tom Stoenner’s hand-blown tumblers, available on the NYSOM Marketplace.
[Cocktail recipe adapted from the Surf Lodge in Montauk.]
With reporting by Audra Herman.