7x7 asks the city's chefs for the recipes to their most loved cocktails, bar snacks, starters, mains, and desserts. If there's a dish you can't stop thinking about and want to make at home, email firstname.lastname@example.org. Your wish may end up on the blog, along with the actual recipe from the chef.
Happy hour hotspot Sens just got a revival in the cocktail department courtesy of Big bar alums Brian Felley and Mo Hodges: The two consulted on the bar program to add a craft twist to the menu, adding artisan offerings like the Brooklawn (rye, marschino, cynar, vermouth, and bitters) and Stone Fruit Swizzle (vodka, elderflower, peach, lemon bitters and thyme) to mainstays like the House-Spiced Bourbon, Persephone’s Kiss, and Sangria. Update your own repertoire with this herbaceous slant on the classic.
Corpse Reviver 2.0
1 ounce St. George Terroir Gin
1 ounce Cocchi Americano or Dolin Blanc
1 ounce Combier Pamplemousse Rose
1 ounce Lemon Juice
.75 ounce egg white
1. Combine all ingredients in a shaker, shake vigorously without ice.
2. Add ice and shake again.
3. Double strain into a chilled cocktail glass that has been rinsed with absinthe.
4. Garnish with Peychauds bitters and tarragon sprig.