City Paper is not for tourists
All those superpremium vodkas on the market—you know, the French and Russian spirits that have been distilled, like, 10,000 times—might make you think gin is passé these days. Adam Bernbach will convince you otherwise with his occasional Tuesday-night special, “The Bluntside.” Bernbach mixes Plymouth gin (for its bright flavor), Vya sweet vermouth, Peychaud bitters, house-made brandied cherries, and cherry juice into one complex cocktail. The fruit’s rounded sweetness is expertly balanced by the bitters, while the herbal gin and vermouth notes sneak up on you as the drink warms. Even a gin-hater would give this a second sip.