New York City has no shortage of theatrical cocktail venues or bartenders with a penchant for performance. And, of course, there are so many signature drinks around the globe that come ablaze or garnished with their own garden for pure spectacle. That’s not what The Modern‘s Monkey 47 Gibson represents. In fact, it’s quite the opposite. With views of the Museum of Modern Art‘s garden, The Modern itself aims to dazzle its crowds, quietly, with quality.
The fine dining restaurant’s Gibson—a classic cocktail that’s not come close to the saturation of the Manhattan or Martini—is the only drink on the menu that’s made table-side. Much of its success pertains to the gin used, Monkey 47. Distilled in the Black Forest, it’s one of the most desirable tipples in its category. There’s a superb, oily weight—with lyrical depth pertaining to its 47 botanicals. The gin’s viscousness also makes the cocktail, which is rounded out with two types of vermouth and a cocktail onion, smoother than one can ever imagine. It’s museum-quality—and prepared with the utmost attention to detail by someone who wants guests to understand why they’ve selected the components used within.
Monkey 47 Gibson
2.5oz Monkey 47 gin
.5oz Dolin dry vermouth
.5oz Dolin blanc vermouth
Add all ingredients to a mixing glass, fill with ice and stir for 15 seconds. Strain into a chilled cocktail glass and garnish with two skewered Monkey 47 Filthy Onions.
Images courtesy of Monkey 47