Posted on | October 21, 2011
Written by | Leo Robitschek
Leo Robitschek is head bartender at ELEVEN MADISON PARK, NEW YORK, NY
“I think it’s imperative for a restaurant’s cocktail menu to coincide with the food being served,” shares Leo Robitschek, head bartender at Eleven Madison Park, the well-loved Danny Meyer establishment that won this year’s first ever Best Restaurant Bar award at Tales of the Cocktail. “At Eleven Madison Park this is present in the seasonality of both our food and cocktail menus. I feel blessed to have access to amazing local produce and a bevy of other ingredients that most cocktail bars do not, as well as the knowledge and enthusiasm of a great chef.” As summer morphs into autumn, The “No.11 Cup,” Robitschek’s sultry take on the classic Pimm’s Cup, is fitting. “I wanted a drink that was darker and more bitter for the fall,” he says, “but still light in alcohol and refreshing.”
1 oz. Averna
1 oz. Carpano Punt e Mes
¾ oz. lemon juice
½ oz. Demerara simple syrup (1:1)
* ½ oz. ginger lime syrup
Muddle the cucumber and grapefruit twist with the above ingredients. Shake and strain into a highball with fresh ice. Top with Fever Tree tonic water. Garnish with a cucumber slice, mint and a grapefruit twist.
* Ginger Lime Syrup
Take two cups of water and bring to a simmer. Add ½ cup of peeled and diced ginger, the zest of three limes, the juice of three limes and 1 ½ cups of Demerara sugar. Stir and simmer for five minutes. Strain.