Logan Rodriguez, the bar manager at Feast, a restaurant in New York City’s East Village neighborhood, shows us how to make a modern times cocktail. Recipe below
Modern Times
1.5 oz Hayman’s Old Tom Gin
1 oz Pierre Ferrand Pineau des Charentes
.5 oz Giffard Creme de Pamplemousse
.25 oz Suze
4 drops of Bittercube Jamaican #2 bitters
2 dashes of Peychaud’s bitters
Stir and serve on the rocks with a 2-inch ice cube.
Garnish with an expressed grapefruit peel.
