Try your hand at making these innovative craft cocktails from Zuma and Ford’s Filling Station at home.
We love to hear about new and innovative cocktails thought up by great restaurants and bars from coast to coast. When we found out about the cocktail programs at Zuma in NYC and Ford’s Filling Station in LA, we knew we had to share them with our readers.
Zuma, originally from London, just opened its first restaurant in NYC late January of this year in Midtown East. Its two floors and three kitchens boast delicious modern Japanese cuisine highlighted by bold flavors, minimalist presentation, and quality ingredients.
Ford’s Filling Station is the culinary child of Chef Ben Ford, Harrison Ford’s son. Located in the Delta Terminal of LAX, this laid back Californian gastropub focuses on the fundamentals of good cooking, using only the freshest ingredients. The bar is headed by Dushan Zaric of legendary NYC bar Employees Only.
We had a look over both cocktails menus of these two restaurants and picked what we thought would be our favorites. Below we share the recipes, although we are pretty sure the homemade experience wouldn’t be quite like having them in the restaurants, made with love by the bartenders who know their stuff.
- 2 2/3 oz Rhubarb Infused Sake
- 1 oz Vodka
- 2/3 oz Lemon juice
- 1/2 oz Simple syrup
- 2/3 oz fresh passion fruit pulp
- Add all ingredients into a cocktail shaker, add cubed ice and shake well.
- Double strain into a chilled martini glass.
- As a garnish add a small bar spoon of passion fruit pulp with seeds.
- 2 ounces *Lavender-infused Fords Gin
- 1 1/4 ounces **Vermouth de Provence
- 3/4 ounce Cointreau
- 1 orange twist for garnish
Vermouth de Provence
- 2 tablespoons Herbs de Provence
- 1 liter Noilly Prat dry vermouth
- 2 tsp Dried Organic Lavender
- 1 liter Fords Gin
- Pour all ingredients into a mixing glass. Add large cold ice and stir for 40 revolutions. Strain into a chilled cocktail glass. Garnish with orange twist.
Vermouth de Provence
- Place all herbs in a small sauce pan on medium heat for 2 minutes. Add 2 cups of dry vermouth. Bring to a boil and immediately remove from heat. Let stand till cool. Add remaining vermouth
- Place lavender in a small sauce pan. Add 2 cups of gin and bring to a boil. Immediately remove from heat and allow to cool. Add remaining gin. Strain the mixture through a cheese cloth into a bottle and discard the lavender. Store at room temperature away from sunlight.
Dominant Flavors: lavender and juniper with orange on the nose
Body or Mouth feel: velvety mouth feel, high alcohol
Dryness: medium with sharp acidity from rosemary and thyme
Accentuating or contrasting flavors: herbal contrast against soft lavender flavors
Finish: long herbal finish with a sharp orange oils
- 1½ oz Monkey Shoulder Scotch
- ¾ oz Hibiscus Cordial
- ¾ oz Lemon juice
- Fever Tree Ginger Beer
- 1 dash Orange Bitters
- 1 liter water
- 3 pounds bar sugar
- 5 ounces 100 proof vodka
- 5 ounces VS cognac
- Shake all except ginger beer with ice and Strain into a rocks glass. Top with ginger beer. Garnish with Orange Half Wheel and dry hibiscus flower.
- Bring water to boil over high heat. Reduce heat and add hibiscus and sugar stirring until sugar is entirely dissolved. Remove from heat and allow to cool. Add cognac and vodka, then strain and bottle immediately.
This New York City native and University of St. Andrews graduate has spent the last few years on culinary adventures around the world to finally find herself right back home again. Most days you can find Suzanna sampling all the green juice, lattes, and craft beer the city has to offer or daydreaming over a good book.