Nothing makes a bad day go away like a good elixir, and we’re not talking about Nyquil. Like a modern-day medicine man, mixologist Gardner Dunn pours beakers of fresh juice and tonics into your potion of choice at new Nolita hotspot Elizabeth, sometimes adding spoonfuls of ignited alcohol for added flavor.
Elizabeth Cocktails: The Fix (top) and Elizabeth (bottom)
One of NYC’s rising star “liquid” chefs, Gardner received industry praise last year when he developed the drink menu at Los Dados, where his blackberry margarita features a shot of mescal floating in an inverted lime wedge. A veteran of A Voce and the Spotted Pig, Gardner has concocted a slew of bewitching vintage-based cocktails with the help of his partner in crime, Los Dados alum Ben Clemons. The Midnight Tea mixes Earl Grey-infused Plymouth Gin with lemon, agave nectar, egg white, fresh strawberry and ground pink peppercorns. The good doctor recently took a moment from his busy schedule to tell us what it’s like to have the best job ever.
What makes someone a good mixologist?
About seven years ago I started taking this seriously. Being inventive, pushing the boundries, and knowing the history of the cocktail. Also, trying to taste every spirit out there so you have a palette for what works with what.
What goes into creating a cocktail recipe?
I usually start off considering the venue I'm designing for and the theme that the client is looking for. I also like to experiment with ingredients that are hard to find and think about what is in season at that time.
What cocktail recipe are you proud of most?
Probably the Fix (recipe below.) To perfect it and make it consistently took me about a month.
How do old-fashioned ingredients like rose water, egg whites, or homemade jam suddenly become trendy? I don't really know. It's a pretty tight community. They just do. How did ankle-tight jeans make it back to being popular?
What are some new trends you're seeing in NYC cocktails? Molecular mixology.
Tell us about some of your favorite places to drink in the city. Flatiron, Employees Only, Milk & Honey—all great cocktails and cool staff.
What's your favorite drink?
The Sazerac and a Yamazaki 12 year single malt whiskey Blood and Sand.
Coat the inside of a cocktail glass with a trace of Lucid absinthe. Hold a cognac-laced teaspoon of sugar and fresh vanilla beans over a separate mixing glass, and caramelize by holding a flame under the spoon. Drop the caramelized sugar and vanilla into the mixing glass. Add a dash of Peychaud’s bitters and the Hine VSOP cognac. Add ice. Stir and pour into the absinthe-laced cocktail glass. Garnish with lemon zest and the vanilla bean pod.
