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"As fascinating and layered as cocktails have become, sometimes simpler is better. Party starting in 3-2-1? This is no time to be gutting a vanilla bean.\\n\\nSo we asked New York City bartenders to share some of their favorite \\\"minimalist\\\" cocktails with a maximum of three ingredients\u2014not counting garnishes such as citrus or sugar. Many of these may sound familiar. That's because many of the most classic cocktails, from the Martini to the Manhattan, count three ingredients\u2014tops.\\n\\n+++inset-image-right\\n\\n[#image: /photos/57d8ae74f71ce8751f6b5707]||||||\\n\\n+++\\n\\n##### The Vesper\\n\\nBefore James Bond started sipping standard gin and vodka martinis, the Vesper was his drink of choice. In a memorable scene from *Casino Royale*, Bond spells out the recipe for the drink, named after his colleague and flame, Vesper Lynd, to the stumped bartender: \\\"Three measures of Gordon's, one of vodka, half a measure of Kina Lillet. Shake it very well until it's ice-cold, then add a large thin slice of lemon-peel. Got it?\\\" The Vesper has made a comeback recently as the world celebrates 50 years of Bond. Lillet no longer makes its Kina line, so bartenders are tweaking accordingly.\\n\\nAt Gramercy Tavern, the Vesper includes:\\n\\n2 oz. Beefeater Gin  \\n3/4 oz. Tito's Handmade Vodka  \\n1/3 oz. Lillet Blanc\\n\\nStir over ice. Served straight in a martini glass with a thin slice of lemon peel. Got it?\\n\\n+++inset-image-right\\n\\n[#image: /photos/57d8ae7424fe9dae328322d1]||||||\\n\\n+++\\n\\n##### Dark 'n' Stormy\\n\\nThis fizzy, aromatic drink is popular among sailors in Bermuda and Australia, and trademarked by Gosling Rum. Lately, it has been popping up in urban drinking dens everywhere. It's the perfect tall drink to sip by the fire while weathering a storm. This version from Gramercy Tavern invites fresh lime juice to the party.\\n\\nIce  \\n2 oz. dark rum (preferably Gosling's Black Seal)  \\n1/2 oz. lime juice  \\n4 oz. quality ginger beer such as Barritt's\\n\\nFill a highball with ice. Pour in ginger beer, and lime juice, followed by two ounces of rum. The drink should look layered\u2014dark on top and lighter on the bottom. Stir gently. Garnish with lime. A sprig of mint is optional.\\n\\n+++inset-image-right\\n\\n[#image: /photos/57d8ae754b76f0f832a0e907]||||||\\n\\n+++\\n\\n##### Champagne Cocktail\\n\\nIt doesn't get more classy than this. This super-easy and super-classic cocktail gives some heft to a glass of Champagne without taking away any its elegant effervescence. If Audrey Hepburn had had a signature cocktail, this would probably be it.\\n\\n3 oz. Champagne  \\n1/3 oz. cognac (optional)  \\n2 dashes Angostura bitters  \\n1 tsp. sugar\\n\\nSoak one sugar cube in a champagne flute with the bitters. Add the Champagne (and cognac if using). Squeeze in a twist of lemon and discard. Garnish with large zest of orange.\\n\\n+++inset-image-right\\n\\n[#image: /photos/57d8ae7550778cef321a53b3]||||||\\n\\n+++\\n\\n##### Negroni\\n\\nThis drink was created at the Casoni Bar in Florence, Italy, in the 1920's when an Italian Count named Camilio Negroni asked the bartender to add gin to his Americano. Kevin Brodeur, bartender at Gramercy Tavern, says this bitter, hearty cocktail has become the shift drink of choice for many of his mixologist friends and colleagues.\\n\\n2 oz. Punta e Mes or other Italian vermouth  \\n2 oz. Campari  \\n2 oz. gin, preferably Plymouth  \\n1 orange twist\\n\\nFill a rocks glass with ice. Add the Punt e Mes, Campari, and gin and stir gently. Garnish with the orange twist and serve.\\n\\n+++inset-image-right\\n\\n[#image: /photos/57d8ae76f71ce8751f6b5709]||||||\\n\\n+++\\n\\n##### Nerina\\n\\nDev Johnson, general manager at Employees Only, calls this drink Negroni's \\\"bad seed little sister.\\\" Indeed, this sultry drink isn't for the faint of heart. Sip slowly and at your own risk.\\n\\n1 1/4 oz. of Ford's Gin  \\n1 1/4 oz. Punta e Mes  \\n1 1/4 oz. Meletti\u2014Amaro liqueur\\n\\nPour all ingredients into a mixing glass. Add large ice cubes. Stir for 40 revolutions. Strain into a chilled cocktail glass. Garnish with an orange twist. Serve.\\n\\n+++inset-image-right\\n\\n[#image: /photos/57d8ae7750778cef321a53b4]||||||\\n\\n+++\\n\\n##### Mint Julep\\n\\nThe history of this drink is as muddled as the mint it calls for, but drink historians say the julep was considered one of the very first \\\"mixed drinks\\\" and was the belle of the bar on 18th-century Southern plantations. The Mint Julep has always been linked to the Kentucky Derby and each year, on Derby Day, they pour about 120,000 juleps at Churchill Downs.\\n\\n3/4 oz. simple syrup  \\nA dozen spearmint leaves, plus one sprig  \\n3 oz. bourbon, such as Maker's Mark or Woodford's Reserve\\n\\nMuddle syrup and mint leaves in a julep glass. Fill halfway with crushed ice; add bourbon. Stir to chill; fill with more ice. Garnish with sprig of spearmint.\\n\\n+++inset-image-right\\n\\n[#image: /photos/57d8ae7850778cef321a53b5]||||||\\n\\n+++\\n\\n##### The Mancini\\n\\nGreg Seider (of Le Bernardin, Minetta Lane and Willow Road) says this drink has many followers. The Meletti Amaro adds a violet-saffron sweetness to this old standard and the smoked cinnamon bitters adds smoke and spice. He named this drink for his friend, David Mancini, whose family lives in the town in Italy where Meletti is made.\\n\\n2 oz. Michter's rye  \\n1/2 oz. Meletti Amaro  \\n2 dashes of Smoked Cinnamon bitters\\n\\nAdd all ingredients to cocktail shaker and stir. Strain on the rocks in rocks glass. Garnish with orange peel.\\n\\n+++inset-image-right\\n\\n[#image: /photos/57d8ae78d3276fe232947182]||||||\\n\\n+++\\n\\n##### The Big Apple\\n\\nThis is what happens when a vodka from America's heartland comes to the big city. This drink was conceived by the makers of American Harvest\u2014a new certified organic vodka that is made in Rigby, Idaho, using grain from a fully sustainable family farm. Drink with your favorite farmer.\\n\\n1 3/4 parts American Harvest Vodka  \\n3/4 part Grand Marnier  \\n1 part apple cider\\n\\nCombine all ingredients in a shaker with ice and shake well. Strain into a chilled cocktail glass and garnish with an apple slice.\\n\\n+++inset-image-right\\n\\n[#image: /photos/57d8ae7946d0cb351c8c5a7d]||||||\\n\\n+++\\n\\n##### Spiced &amp; Spiked\\n\\nRiverpark's cocktail guru Danie Hutch says hot cocktails are perfect for the snow and sniffles season. Apple cider is plentiful at the farmers' markets this time of year. While Riverpark uses a hot sauce made from the many varieties of chiles they grow at Riverpark Farm, Hutch says you can use any hot sauce with a kick in your pantry.\\n\\n2 oz. Gosling's Rum (dark)  \\n1 dash of Riverpark Hot Sauce (or any hot sauce of your choice)  \\n4 oz. Apple Cider\\n\\nHeat the apple cider, then stir in the rum and hot sauce. Serve garnished with a clove-studded orange peel.\\n\\n+++inset-image-right\\n\\n[#image: /photos/57d8ae7af71ce8751f6b570b]||||||\\n\\n+++\\n\\n##### Man About Town\\n\\nDon't be fooled by the name\u2014plenty of dames who like and know their spirits order this drink at Gramercy Tavern. In fact, it's one of their most popular winter cocktails. Cynar is a bitter liqueur made with more than a dozen different botanicals, including artichoke, that has become quite popular behind the bar in recent years.\\n\\n2 oz. Rittenhouse Rye  \\n1 oz. Cynar  \\n1 oz. sweet vermouth  \\nBrandied cherry\\n\\nFill a cocktail shaker with ice. Add rye, Cynar, and sweet vermouth, and stir until very cold, about 15 seconds. Strain into a chilled martini glass and garnish with a brandied cherry in the bottom of the glass.\\n\\n+++inset-image-right\\n\\n[#image: /photos/57d8ae7a46d0cb351c8c5a7f]||||||\\n\\n+++\\n\\n##### The Manzanilla\\n\\nWarning: while this delicious cocktail has only three ingredients, it contains an infusion and therefore some forethought.\\n\\nThis drink is wildly popular at DBGB Kitchen &amp; Bar, says Kerrie O'Brien, who tends bar at Daniel Boulud's first downtown Manhattan venture. While it has just a few ingredients, each one contributes layers of flavors\u2014the jalape\u00F1o-infused agave syrup gives a kick, the chamomile-infused tequila gives a subtle herbal flavor, and the fresh-squeezed grapefruit juice gives a bright citrus pop\u2014creating a drink that is simple yet complex, and ultimately very well balanced. While 'infusions' can sound intimidating, O'Brien says they're \\\"extremely simple to do at home\u2014just choose a spirit, choose a flavor, allow them to 'steep' together for some time, and voila!\\\"\\n\\n1 1/2 oz chamomile-infused white tequila  \\n1/2 oz jalape\u00F1o-infused agave  \\n3/4 oz grapefruit juice\\n\\nCombine all ingredients in a shaker. Serve up in a martini glass. Garnish with a lime twist."^^<http://www.w3.org/2001/XMLSchema#string>
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