When Charlie Palmer at the Knick first opened, the bartending team knew they needed to serve something spicy and bold. Restaurant General Manager Chris Lauber worked with the staff to come up with what became the Gibson Guy—named in honor of the Knickerbocker’s Style Curator, Ted Gibson.
Here’s how to make the sweet-tart cocktail with a kick.
2 ounces Hudson Maple Cask Rye Whiskey
3/4 ounce lemon juice
1/2 ounce maple syrup
1/2 ounce egg white
2-3 dashes angostura
¼-inch jalapeño slices, for garnish
Pour all ingredients into shaker.
Pour into glass, garnish with jalapeño slices.
The jalapeño adds a kick that isn’t overwhelming, but adds spice with every sip.