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The Form of Flattery at Pouring Ribbons
225 Ave B between 13th and 14th Sts (917-656-6788, pouringribbons.com). $14.
The booze: The bar’s homemade falernum (an almond-and-clove-flavored syrup) combines two rums (turbocharged Lemon Hart 151 and white Caña Brava) with almond, ginger, demerara sugar and nutmeg, giving it a gingersnap-like kick.
The drink: Intense falernum lends a deep, spiced sweetness to this winter tiki tipple. The drink’s vegetal backbone—compliments of salted beet extract—is brightened by lime and pineapple juices and shot through with molassesy El Dorado 12 Year rum.
Kindred cocktails: Add some zing to a daiquiri with a commercial brand, such as John D. Taylor Velvet Falernum, available at liquor stores like Union Square Wines.
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Chestnuts may be roasting on open fires, but walnuts, peanuts and almonds are finding their way onto cold-weather bar menus across town. Long written off as saccharine and unsubtle, nut-based spirits are making a comeback, lending depth and complexity to new cocktails. These six tipples feature a range of specialty liqueurs—from a traditional amaretto to a centrifuge-spun pistachio orgeat—and their unique uses. Grab one of these highlighted bottles and experiment at home over the holidays.
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