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How To Make Feast Restaurant’s Modern Times Cocktail

Picture of Kathryn Maier
NYC Food & Drink Editor
Updated: 28 February 2017
In this video series, Logan Rodriguez, the bar manager at Feast, a restaurant in New York City’s East Village neighborhood, shows us how to make five of the bar’s most unique cocktails.

Here, we learn how to make the Modern Times cocktail. Several of the ingredients may be unfamiliar, but you should be able to get them at most finer wines and spirits stores. And their novelty is part of what makes them—and this drink—fun. “When you get new things on your shelf,” says Rodriguez, “it’s tempting to put everything into action on day one.” In this video, he presents what he calls “a successful example of unfamiliar ingredients coming together as a kind of sweeter, lighter negroni.” Slightly bitter, a little sweet, fruity with a touch of spice from the Jamaican bitters, this cocktail makes a nice aperitif.

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.