Jewel On The Hill · Peregrine

The Jewel on the Hill at The Whitney Hotel’s Peregrine restaurant puts a fresh spin on not one, but two classic cocktails: the Martinez (gin, sweet vermouth, maraschino liqueur) and the Bijou (gin, sweet vermouth, Green Chartreuse). Not content to simply marry two classics, the Peregrine team has added their own twists by relying on a unique cherry liqueur, Don Ciccio & Figli Cerasum Aperitivo, as well as lemon-infused gin.

The peels of four lemons are called on to infuse a single bottle of Citadelle Gin, chosen for its less juniper-forward flavor. Peregrine co-owner and “wine commander” Katrina Jazayeri recommends peeling lemons gently to avoid their bitter pith and encourages home bartenders to give the peels a little squeeze as they’re pushed into the bottle to express oils. A 48-hour infusion makes the gin as lemony as needed, but the citrus flavors will continue to intensify in the bottle for up to a full week; the length of infusion varies with personal preference.

In Jazayeri’s view, the utility of this lemon-infused gin goes far beyond one cocktail.

“It’s a fun staple item to have around that brightens up classic uses of gin,” she says.

Don Ciccio & Figli Cerasum Aperitivo, which is made with sakura blossoms and three types of cherries, was selected as the maraschino alternative. Aside from its use in this cocktail, Jazayeri also recommends it in sparkling wine for a quick spritz.

“You get those sweet, floral aromas you’d get from cherries but then it’s really got this tart, refreshing component that makes it great for really simple applications,” she says.

The Jewel On The Hill
1½ ounces lemon-infused gin*
½ ounce Green Chartreuse
½ ounce sweet vermouth
½ ounce Don Ciccio & Figli Cerasum Aperitivo
2 dashes Angostura Bitters
Luxardo cherry, for garnish

Add all ingredients except cherry to a stirring glass filled with ice and stir until chilled. Strain into a Nick and Nora glass and garnish with cherry.

*Lemon-Infused Gin (makes 750ml)
1 750ml bottle Citadelle Gin
Peels of 4 lemons (cut carefully to avoid the pith)

Add lemon peels to gin, gently expressing the oils from each as they are added to the bottle. Allow mixture to infuse for at least 48 hours. Keeps about 3 months.

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