7 Spring Cocktail Recipes From New York's Best Bartenders

Death & Co.: Jillian Vose

Before fine cocktail bars began cropping up all over NYC (not that we're complaining), Death & Co. was leading the way. A few years ago 'speakeasy' was synonymous with Death & Co., Milk & Honey, and PDT, and for good reason. The small 55-seat bar is almost always full, and for the past 3 1/2 years, Jillian Vose has taken the task of serving customers at one of the most in-demand establishments in New York. From: Cape Cod Experience: Maison Premiere, Clover Club, Demi Monde Personal drink of choice: "I love a good sazerac and I also really enjoy red wine. If I walk into a bar that doesn't look like they can make a cocktail, I'm drinking whiskey neat." Spring cocktail: Enemies of Promise "I think that Irish whiskey is making a real comeback, because whiskey in general is being something that is called for a lot. People are starting to experiment more, and starting to become more educated about how they drink. We just launched a new menu and we thought that showcasing different brands of Irish whiskey would be really cool because a lot people think there's only Jameson and Redbreast, and there's a lot more out there. They're great brands but there's a lot more out there. The Enemies of Promise is a classic sour but to make it more interesting and play off the really soft subtle flavors of the Connemara and the honey notes, we added quince and curry leaves. People associate more boozy, stirred cocktails with winter, but with this, you can still incorporate winter flavors and have it be refreshing, so this kind of showcases this." [Jillian Vose] Enemies of Promise: 1.5 oz Clontarf 1014 Irish Whiskey 0.75 oz Acacia Honey Syrup 0.75 oz Fresh Lemon Juice 2 Fresh Curry leaves ( Do not muddle) 1 Bar Spoon Quince preserves Method: Shake with Ice Glassware: Nick & Nora Glass Garnish: 1 Fresh Curry Leaf