Recipes: 04.19.18

Seasons by the Sea: Whiskey Tango Foxtrot
The Bridgehampton Inn’s array of potions and libations behind the bar Laura Donnelly

Tumeric Gin

This recipe is a simplified version of David Arnold’s turmeric gin, because I do not have two 7.5-gram N2O chargers to fiddle with. To make the Glo-Sour below, first infuse the gin.


2 cups Plymouth gin

4 oz. fresh turmeric root, thinly sliced into disks (I have found fresh turmeric at Provisions in Sag Harbor and occasionally at Citarella’s)


Place in clean bottle and infuse for a few days. Strain, pushing down on the turmeric to get the maximum flavor and color. Also keep in mind, this stuff stains, so wear gloves and use a cutting board you don’t care about.



Makes one.


2 oz. turmeric gin

3/4 oz. fresh lime juice

3/4 oz. simple syrup

3 drops saline solution or a pinch of salt

1 to 2 dashes orange bitters


Combine ingredients in a cocktail shaker. Add ice, shake, and strain into a chilled coupe glass.


Jane Doe

Here is a recipe for the drink Kyle Fengler made up for me. Feel free to name it. For now we could call it the Jane Doe.

Makes one.


3 oz. Hangar 1 Mandarin Blossom vodka

1 oz. fresh lemon juice

1/2 oz. Elicser Combier 

1/2 oz. Rosolio di Bergamotto

Lemon twist


Combine ingredients, shake with ice, strain into pretty glass, and garnish with lemon twist.


Ferguson’s Reef

This is a drink I had years ago at Anse Chastanet in Soufriere, St. Lucia, after a vigorous day of snorkeling. It knocked me out in the most pleasant, tropical vacation day way.


1 oz. Mount Gay rum

1 oz. Bounty rum (any white rum will do)

2 oz. fresh orange juice

1 oz. fresh lime juice

1/2 oz. Amaretto

1/2 oz. Cointreau


Shake with ice and serve over ice.