Bar Review: The Breslin

April Bloomfield has two of my favorite restaurants in New York City: The Spotted Pig and the Breslin. Both are exceptional and both have exceptional bars. 

I admit I only had one drink at the Breslin bar, but, it may be the greatest cocktail I've ever had and that is saying something. 

The cocktail caught my eye not because it sounded good, but rather, because one of my favorite ingredients to cook with is ramps. Ramps are notorious for their short season. If I had to describe them, they are a delicate cross between garlic and spring onions. I have made my own pickle with them before so seeing a "Pickled Ramp Gibson" really raised my interest. 

Now for most, an onion cocktails would sound like the worst idea possible. However, a Gibson is a classic cocktail. Here is my recipe:

2 oz (6 parts) Hendrick's Gin (I prefer a more floral gin and Hendrick's is a good choice for that, readily available)

1/3 oz (1 part) Dry Vermouth (You could use less, like a Dry Martini, but for a Gibson, I like using the full amount)

These are shaken with ice, poured into a chilled cocktail glass. Typically they are garnished with a pickled onion. 

At the Breslin, they used a pickled ramp instead and, like a dirty martini, also added just a little of the pickling liquid as well. A subtle flavor, not nearly as strong as a pickled onion. The garlic note played so well with the cocktail adding a slight dimension of heat. Such a surprising and refreshing drink. 

I cannot recommend the Breslin enough, and while they have the best Lamb Burger I have ever had, I would return more for the cocktails.