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Since there’s really no better accessory than a cocktail in your hand, each week brings you a tasty adult beverage from one of our favorite drinking establishments, complete with recipe. This week The Fornasetti Nectar Collins at Fred’s at Barneys New York. Drinking and charging leads to one thing: Buyer’s remorse. But there’s nothing wrong with grabbing a drink after a long day of scouring the racks responsibly, especially when you’re cooling your heels in the laid-back elegance of Fred’s at Barneys New York. We stopped by for a fashion-house inspired cocktail on our latest mall escape: The Fornasetti Nectar Collins. While we didn’t walk away scribbling faces and flowers a la the designer, we did feel refreshed, re-energized and ready to show off our purchases.
We’re aiming to raise $30,000 by December 31, so we can continue covering what matters most to you. If New Times matters to you, please take action and contribute today, so when news happens, our reporters can be there. (Recipe after the jump.) Ingredients Combine the infused agave nectar, the vodka and the sour mix in a cocktail shaker over ice, and then shake vigorously. Serve in a low glass on the rocks. Top with soda to cut some of the sweetness and garnish with two cucumber wheels. This fresh-from-the-bar riff on a Collins is slightly sweet but thirst quenching and really drinkable. Think Moscow mule without the ginger beer fizz or Pimm’s No. 1 Cup without the Pimm’s. It’s perfect for a weekend brunch, a long, late lunch, or (in our case) a post-shopping happy hour. This month the menu will be overhauled with heavier drinks for fall, but no need to fret: The Fornasetti Nectar Collins and the signature Fred’s Manhattan aren’t going anywhere. Plus, check out the happy hour specials from 4 to 7 p.m. every day and all-day Sunday.
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½ oz. Agave nectar infused with cucumber and ginger (let soak for three days)
2 oz. Vodka
½ oz. House-made sour mix
Soda water
