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Eponymous Cocktails: The Back Forty

New domain, new series. We are pleased to bring you the first installment of Eponymous Cocktails, a series that takes you behind the bar to get the story behind your favorite bar and restaraunts signature cocktail. Our first stop was Back Forty, Peter Hoffman's casual East Village restaurant and bar, where we chatted with bar manager Michael Cecconi to get the full lowdown on their house drink. If you have a suggestion for the series, please do let us know.


Photos courtesy of A Medium Format 
What role does the cocktail service play at Back Forty?
Peter Hoffman and his restaurants are so much about local, fresh ingredients. So the cocktail service is really about finding fresh ingredients and liquefying them. Overall, the cocktail service is really trying to be an extension of the food, and an expression of the ingredients we use.

What were you looking for in a house cocktail?
Again, the restaurant is about local products, so we wanted to do the same with the Back Forty cocktail. We knew right away that we were going to do a whiskey based drink, and we wanted it to be clean, easy to make, and most importantly, something that worked across seasons. We rotate the cocktail menu, but the Back Forty will always be available.

So, what’s in the Back Forty?
It’s born out of the classic Sidecar and the Whiskey sour. We take 2 parts whiskey and two parts of the 2008_backforty2.jpgsweet and sour mix, which is 1 part Vermont maple syrup and 1 part lemon juice. A few dashes of Fee Brother’s Orange Bitters, another great local product, shaken, and served over ice.

What kind of whiskey do you use?
We use George Dickel – the other Tennessee whiskey. It’s very popular in the Southeast, but not served very much here. The flavor profile is similar to Jack Daniels, but there is something about it that just blends so well with the maple and sour. It’s a little difficult to get in the City, but we buy in bulk and always have an extra case on hand.2008_backforty3.jpg

Is there any garnish?
No. A garnish really should only be there to add a missing element. This drink is good as is.

Most importantly, is the drink popular?
It’s definitely our most popular cocktail. We probably sell 3 Back Forty’s for every one of everything else. What do you think about it?

Glad you like it.

Photos courtesy of A Medium Format

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Reader Comments (2)

looks yummy
June 21, 2013 at 07:53AM | Unregistered Commentercircuit maroc
yap i can tell it is
September 14, 2013 at 07:23AM | Unregistered Commenterhotel riad ouarzazate

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