7 Spring Cocktail Recipes From New York's Best Bartenders

Pouring Ribbons: Joaquin Simo

Pouring Ribbons has quickly developed a reputation as one of the premiere East Village cocktail bars in the new wave of cocktail-focused establishments. The second floor space has become a go-to spot for adventurous drinkers and bartenders alike. They're also known for their selection of vintage chartreuse, an herbal (and boozy) ingredient used in Joaquin Simo's Fort Julep. Following his 5 1/2 year tenure at Death & Co., Simo opened Pouring Ribbons as a partner for the first time, but fortunately he can still be found behind the bar. From: Ecuador; Miami Experience: Death & Co. Personal drink of choice: "If I want something shaken I never say no to a daiquiri; if I want something stirred I'm always in the mood for an Old Fashioned. Keep it simple, 3 ingredients." Spring cocktail: Fort Julep "The conceit behind the Fort Julep is that a julep is traditionally a cocktail usually involving bourbon, occasionally brandy, but it's a big boozy cocktail: a lot of booze, small amount of sugar, lot of crushed ice, and a whole lot of mint. In this case we're taking the big booze ingredient and replacing it with a fortified wine. So we're taking a newer version of a classic fortified wine, a lillet rose, and we're spiking it with a 110 proof green chartreuse. Herbal liqueurs are certainly making a big comeback. What I love about it is it's essentially a patio cocktail. This is very much in the spirit of those old patio cocktails where you can sit there and have 5 or 6 of those over the course of a hot summer afternoon and not be hammered at the end of it. You can still have a conversation; the Italian notion of having an Aperol spritz over a conversation, not drinking to get drunk." [Joaquin Simo] Fort Julep: 2 oz Lillet Rosé 1/2 oz Green Chartreuse Glass: Julep (silver or pewter is traditional, but a steel cup will do nicely and a plain ole rocks glass works in a pinch) Ice: Crushed Garnish: Mint, lightly spanked before inserting. Rub 2-3 mint leaves inside of julep cup, then discard leaves. Add Chartreuse & Lillet Rosé, fill midway with crushed ice, swizzle or stir to agitate and incorporate, then add more Crushed Ice. Top with spanked mint sprigs.