:format(webp)/cdn.vox-cdn.com/uploads/chorus_image/image/46106436/unnamed-4.0.0.jpg)
New York City's Upper East Side isn't exactly rife with expert cocktail bars, which is why Seamstress was an especially welcome addition when the bar and restaurant debuted just before Valentines's Day. Here, former Dead Rabbit bartender Pam Wiznitzer tailors drinks around the theme of Americana, with a mix of classics and house creations. Below, she shares the recipe for No Say, a tropical, mezcal-spiked refresher.
:format(webp):no_upscale()/cdn.vox-cdn.com/uploads/chorus_asset/file/3598982/unnamed-5.0.jpg)
Photo by Oleg March
No Say
Serves 1
1 3/4 ounces mezcal (such as Ilegal Mezcal Joven)
1 ounce fresh lime juice
3/4 ounce lemongrass syrup* or simple syrup
3/4 ounce Aperol
1/2 ounce fresh pineapple juice
1/4 ounce coconut rum (such a Malibu)
kaffir lime garnish (optional)
Combine all ingredients in cocktail shaker with ice. Shake then pour into rocks glass over ice. Garnish with kaffir leaf.
* To make lemongrass syrup, boil 1 cup sugar with 1 cup water plus two lemongrass stalks for 10 minutes. Strain then cool.
