Inside this year’s Tony Award cocktails
The 79th annual Tony Awards will take place this weekend (7 June) with cocktails by Dewar’s and the Baccarat Speakeasy.
Nominees, presenters and VIP guests can visit the Baccarat Speakeasy just after the red carpet inside Radio City Music Hall.
This year, guests can sample three limited edition cocktails served in Baccarat’s crystal glassware – with the bar supplying recipes so viewers can join in from home.
Each cocktail features Dewar’s Double Double 21 Years Old Oloroso and was created by a bartender from a celebrated New York City bar. The bartenders were tasked with creating a drink inspired by Radio City Music Hall’s “art deco glamour and theatrical spirit”.
Matthew Rankin of Winnie’s Jazz Club has put forward The Stage Door Canteen, featuring the oloroso-finished whisky alongside Rocky’s Botanical, lemon juice and honey or lemongrass syrup, topped with a dehydrated lemon.
The Curtain Call, meanwhile, comes from Casa Lever’s Damiano Coren, who has blended Dewar’s with Kirsch, lemon juice, simple syrup, blood orange foam, Crème de Noyaux and Fee Foam. The cocktail is garnished with lemon peel, raspberry and blackberry.
The third and final cocktail is The 21st Measure, made by Nada Nedoba of the Baccarat Hotel. The cocktail features Dewar’s 21 Years Old Oloroso, Benedictine, Demerara syrup, chocolate mole bitters and orange bitters, garnished with a thyme sprig.
As well as being served to red carpet guests, each cocktail will be available at its respective partner bar from until 7 June. The full recipes are also below.
The Stage Door Canteen
60ml Dewar’s 21 Years Old Oloroso
22.5ml Rocky’s Botanical
22.5ml Lemon juice
30ml Honey/lemongrass syrup
Garnish: Dehydrated lemon
Method: Shake and double strain.
The Curtain Call
60ml Dewar’s 21 Years Old Oloroso
7.5ml Kirsch
7.5ml Lemon juice
7.5ml Simple syrup
30ml Blood orange purée
15ml Noyaux
5 Dashes Fee Foam
Garnish: Lemon peel, raspberry, blackberry
Method: Shake and double strain.
The 21st Measure
60ml Dewar’s 21 Years Old Oloroso
7.5ml Benedictine
7.5ml Demerara syrup
4 Dashes Chocolate mole bitters
3 Dashes Orange bitters
Garnish: Thyme sprig
Method: Stir with ice and strain.
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