For years, the Cosmopolitan was a drink that went underappreciated. Often viewed as overly sweet, the blame lay not with the drink itself, but rather with those who prepared it incorrectly. This realization came to light during a casual encounter with Toby Cecchini, the drink’s original creator, in New York.
In the vibrant atmosphere of the 1980s, Cecchini shaped the drink while working at the Odeon in Manhattan. At that time, the restaurant was a hotspot, even earning a mention on the cover of Jay McInerney’s influential novel, Bright Lights, Big City. Cecchini, with his dry wit and classic bartender flair, has since become a staple at the Long Island Bar in Brooklyn Heights.
The Cosmo didn’t spring up from nowhere; it had several predecessors. However, Cecchini’s version was revolutionary, featuring Absolut Citron, which became available in the U.S. in 1988. His commitment to using fresh lime juice and authentic Cointreau also set a new standard, as fresh citrus was not yet a norm. The addition of cranberry juice, particularly Ocean Spray, contributed to the drink becoming a visual favorite in pop culture, especially in shows like Sex and the City.
While many associate the Cosmopolitan with an orange twist, Cecchini actually opts for a simple lemon twist. The signature garnish, famously known as the flamed orange twist, was introduced later by Dale DeGroff at New York’s Rainbow Room. Despite the variations, Cecchini expresses frustration at the frequent errors in preparing the drink. Most notably, the ratio of ingredients is often miscalculated. He suggests a mix of 2 parts Absolut Citron for every 1 part of Cointreau, cranberry juice, and lime, achieving a ratio of 2:1:1:1. “I prefer it shrill,” he admits, acknowledging that some might find it a bit too tart.
This method transforms the Cosmopolitan into a truly adult beverage: boozy and tart, moving away from the overly sweet mishmash often served. Notably, Cecchini presents the drink in a robust champagne saucer-style coupe, a nostalgic choice that embraces the charm of the 1950s-style bar, complete with red leather booths and a polished wooden cash register. Patrons should also try the bar’s signature snack of deep-fried curds.
During a recent visit to New York City, an encounter with author Jay McInerney sparked a discussion about local wine bars. McInerney, though less boisterous than earlier years, recommended Stars, a trendy 12-seat bar in the East Village that quickly became a favorite the night before.
With a focus on accessible and high-quality French wines, Stars is popular among a younger crowd that appreciates the balance of unique and affordable selections. Owner Chase Sinzer describes their offerings as “high-toned, fresh, quite affordable wines that people want to drink.” This popularity can make seating a challenge. In the midst of standing against the wall, a glass of Revel & Ibi’Arlo’, an effervescent orange wine from Revel Cider in Ontario, provided a refreshing moment. While not a Cosmopolitan, it also hinted at McInerney’s approval.
