St. Cloud Rooftop at The Knickerbocker in New York City presents a month-long special Earth Day art exhibit by Robert Malmberg, paired with a signature Earth Day cocktail menu featuring two specialty cocktails — “The Knickerbocker Jubilee” and “Gin Like a Viking.” In partnership with Icelandic spirits Reyka Vodka and Himbrimi Gin, $1 from every cocktail sold will be donated to the Iceland Nature Conservation Association.
Below is the recipe — created by Director of Food & Beverage Samuel Barragan — for The Knickerbocker Jubilee, which includes Reyka Vodka infused with Chinese Keemun black tea, Combier d’Abricot, lime juice, and foam.
The Knickerbocker Jubilee
Ingredients
1.75 oz Reyka Vodka infused with Chinese Keemun black tea*
1.25 oz Combier liqueur d’Abricot
0.5 oz Lime juice
0.5 oz Simple Syrup
Egg-White Foam (or Fee Foam for a vegan alternative)
Glass: Chilled Coupe
Garnish: Angostura Bitters
Method: Dry-shake, then shake again with ice to create a proper foam, and pour into a chilled coupe.
* Reyka Vodka infused with Chinese Keemun black tea: Infuse the Reyka vodka with black tea for 12 hours and refrigerate.