First Look at Forty Four and Its Shiny New Cocktails Menu

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The six-person Cocktail Collective, put together by the Royalton Hotel to create a cocktail program for the lobby bar, called Forty Four, has done it work.
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  Royalton's Forty Four Bar to Open Oct. 1The six-person Cocktail Collective, put together by the Royalton Hotel to createa cocktail program for the lobby bar, called Forty Four, has done it work.The members—Richard Boccato from Dutch Kills and Painkiller in New York City; John Lermayer from the Florida Room in Miami Beach, and Woodward inBoston; Simon Ford, a former London bartender, and now a global cocktailambassador employed by Pernod Ricard USA; Willy Shine, one of the founders of Contemporary Cocktails, a prominent cocktail consultancy based in New York City; Misty Kalkofen, who tends bar at Drink in Boston; and Eric Alperin, head bartender at the Varnish in Los Angeles—put their heads together over the pastmonth and came up with a menu that evokes the great hotel bars of yesterday (and some of today).It's divided into classic cocktails and Cocktail Collective srcinals, and there is apunch program as well. The classics include drinks that made their debut at theSavoy Hotel in London, the Hotel Nacional in Havana, the Hotel Monteleone inNew Orleans, the Raffles Hotel in Singapore and the Metropolitan Hotel in New  York (which sat just a couple blocks away from the Royalton, on 42nd St.)  1  Forty Four at Royalton Cocktail Menu Classics - These cocktails pay homage to the finest hotel bars from around theglobe, and they serve as a testament to the legacy of the bartenders who presidedtherein.Maiden's Prayer (No. 2) (Richard Boccato): Gin, calvados, Cocchi Americano, andapricot liqueur stirred and served up with a twist. This virtuous ode to chastity and unrequited love dates back to 1930 from Mr. Harry Craddock at the legendary American Bar at The Savoy Hotel in London. National Cocktail aka Hotel Nacional (John Lermeyer): A daiquiri of sorts withdry white rum, fresh organic juices of pineapple and lime, apricot brandy, and atouch of sugar. This is the signature eponymous drink from the famed Havana haunt of thesame name. The Pharaoh Cooler (Misty Kalkofen): A tequila highball featuring fresh organic watermelon and lime juices, house-made grenadine, a hint of cane syrup, and afew dashes of rosewater.  An inimitable modern classic from the highly lauded Merchant Hotel in Belfast.  Vieux Carre (Eric Alperin): Rye whiskey, cognac, and sweet vermouth with Angostura and Peychaud's bitters and a Benedictine rinse on the glass. This timeless treasure from the Hotel Monteleone in New Orleans is served witha twist over a hand cut rock of ice. Champagne Cobbler (Willy Shine): Champagne poured tall over crushed ice withlightly muddled citrus zest, sugar, Peychaud's bitters and a crown of fresh fruitsin season. One of the many masterpieces from Professor Jeremiah P. Thomas during histenure as principal bartender at The Metropolitan Hotel in New York City. Singapore Sling (Simon Ford): Plymouth gin, cherry heering, cointreau, benedictine, fresh organic pineapple juice, house-made grenadine and Angostura bitters shaken and topped with a splash of soda.  Mr. Ngiam Tong Boon’s venerated classic from the Raffles Hotel in Singapore.This is the highball that set the standard for all others to follow. Cocktail Collective Originals - Inspired by all that has come before and allthat is yet to be realized.The Hocus Pocus (Misty): Gin, sweet vermouth, Combier and the unmistakablecharm of Fernet Branca stirred and served up with an orange twist. This is a variation of Ada Coleman's infamous Hanky Panky Cocktail. 2  The Stone Place (Willy): Jamaican rum, fresh squeezed organic lemon andorange juices and house-made grenadine shaken and served up.  A play on the indisputable classic Ward Eight cocktail. The Other Word (Eric): Mezcal, fresh squeezed organic lime juice, agave nectar, yellow chartreuse and maraschino liqueur shaken and served up. The Detroit Athletic Club was the birthplace of the Last Word, which is theinspiration for this new modern favorite. Italian-American Reconciliation: Rye whiskey, Amaro Lucano and a scant portionof house-made orgeat served over a hand-cut rock of ice with a Sambuca rinse onthe glass.  An indirect homage to the indispensable Old Fashioned that was made famousat the bar at the Waldorf Astoria Hotel in New York City. Red Pepper Daisy: Tequila, agave nectar, and fresh squeezed organic lime juiceshaken and topped with a splash of soda.  An agave based take on the classic daisies of the 1800's. English 75: Gin, fresh organic lemon juice, raspberries, simple syrup and rose water topped with champagne.  A peaceful reinterpretation of the French 75, whose name is taken from anartillery cannon used during World War I. PUNCH MENU Martha Washington: 12 year old Jamaican rum, dry white rum, fresh squeezedorganic lemon and orange juice, house made spiced sugar and curaçao; finished with a touch of spiceFish House: 12 year old Guyanese demerara rum, Cognac, peach liqueur, freshsqueezed organic lemon juice with fresh grated nutmegPineapple Royale: 12 year aged Jamaican rum, pisco, Champagne, house madecuraçao and fresh organic pineapple and lemon juice; finished with a dusting of fresh grated nutmegBlue Mountain: 21 year old Jamaican rum, fresh squeezed organic lime juice, demerara syrup, allspice dram; finished with a dusting of fresh ground BlueMountain coffee and nutmegSharing this on behalf of Robert Simonson 3
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