Zachary Gelnaw-Rubin has had the type of cocktail career many in the industry would dream of, despite some tough times, like being forced to shut his most recent Manhattan based bar ‘Lion Lion’, due to the forces of gentrification and the pandemic.
This former protege of the late cocktail legend Sasha Petraske previously enjoyed a tenure at the legendary Dutch Kills Bar in Long Island City - referred to by Eater Magazine as “Like a big Milk & Honey by a Queens overpass”.
Despite its decidedly unglamorous position, Petraske’s bar became one of America’s finest and many of its team, including Gelnaw-Rubin went on to truly great things.
Here we present his delicious apricot and cacao riff on the Margarita - which has a rather silly name but let’s face it, no one is perfect.
- 25ml Tequila
- 25ml fresh lemon juice
- 25ml briottet crème de apricot liqueur
- 25ml briottet creme de cacao liqueur
Slice a lime a cover the rim of a coupé glass
Dip into pink salt to create a pink salt rim
Fill a cocktail shaker with ice
Add all ingredients and shake for 10 seconds
Strain into the coupé glass