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.
