Green tea and "truffle shavings" (along with truffle juice) are just two of the ingredients that flavor cocktails at new, well-dressed Manhattan French-American eatery Gabriel Kreuther, helmed by the eponymous chef. And alongside, barman Junior Merino heads up the venue's fresh ingredient libations. Below, Merino, the self proclaimed "Liquid Chef," shares his floral Bryant Park elixir:
1 1/2 ounces vodka, such as LIV
3/4 ounce St. Germain
1/2 ounce fresh lime juice
1/2 ounce aloe vera juice or honey-water syrup*
1/2 ounce Dolin Blanc
small handful of blueberries (about 8)
sprig of rosemary
Combine first five ingredients in a cocktail shaker with ice. Shake and strain into a glass with ice. Top with club soda and garnish with blueberries and rosemary.
*To make honey-water syrup, mix one part floral honey with two parts warm water and stir to combine.