May 22, 2019

The New York's Smoky

Bottoms Up
By Lynda Wheatley | Jan. 12, 2019

Stout beers, red wines, peat-y Scotch — cold winter nights seem to beg for drinks of the heavy, hearty sort, and rightfully so: When the North’s wind blows, you want smooth and soothing; libations that don’t startle, but enfold. The New York’s Smoky, though, does both. A luminous blend of Don Julio Blanco Tequila, fresh citrus, and Aperol (a lightly bittersweet Italian cousin to Campari, with amaro-like botanicals of bitter orange, gentian, and sour rhubarb), the cocktail's lightly sweet heat rolls over a smoky, salty lip for an icy yet warming, earthy yet luminous winter refresh. The perfect nightcap to a day spent shredding the slopes, or the bright start to a night spent tucked in to Chef/Owner Matt Bugera’s famed filet mignon with bearnaise sauce and dauphinoise potatoes. Smoky, $7. Filet $30+. Find both at The New York, 101 State St., Harbor Springs. (231) 526-1904,


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