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CultureNOW - Cocktails and Conversations
ART
ARCHITECTURE
& HISTORY
in the Public Realm
Cocktails & Conversations


December 13, 2013 Center for Architecture, New York City

The Pairing:
Hugh Hardy, H3 Hardy Collaboration Architecture
James Sanders, Architect, Author, Filmmaker

Cocktail designed by:
Toby Cecchini, Bartender + Author







Hugh Hardy, FAIA, H3 Hardy Collaboration Architecture
View H3 Hardy Collaboration Architecture's projects

Hugh Hardy, FAIA, founded H3 Hardy Collaboration Architecture in 2004 as the successor firm to Hardy Holzman Pfeiffer Associates (HHPA), established in 1967, which followed Hugh Hardy & Associates, created in 1962. Through architecture, Hardy has built and reshaped significant elements of America's cultural landscape. During his fifty-plus year career, his work has been consistently recognized by architectural, civic and preservation organizations for a progressive spirit of design that retains a sensitive understanding and appreciation for site-specific context.

James Sanders, Principal, James Sanders & Associates
James Sanders, AIA, an architect, author, and filmmaker, is the principal of James Sanders + Associates, a New York-based design and research studio. His landmark study on the relationship between the city and film, Celluloid Skyline (Knopf, 2001), hailed by Jane Jacobs as a "marvelous - miraculous - book," won a Theatre Library Association award in 2002, and in 2007 became a large-scale multimedia exhibition in Grand Central Terminal. His design and consulting firm, JS+A, has produced notable architecture, exhibition, multimedia, urban design and development strategy projects for significant clients. He co-designed the early revitalization project for Bryant Park in the 1980s. The firm's work has been published in Architectural Record, Architect's Newspaper, Interiors, The New York Times, Architectural Digest among others. Sanders is a Senior Fellow at the Center for Urban Real Estate (CURE) in Columbia University's Graduate School of Architecture, Preservation and Planning, and is a trustee of the Skyscraper Museum.

Toby Cecchini, Bartender & Author
Toby is a writer and bartender based in New York City. He has written on food, wine and spirits for GQ, Food and Wine, and The New York Times. His first book, Cosmopolitan: A Bartender's Life, was published in 2003. He is currently at work on his second book, a travelogue of spirits based on his travels for The New York Times' Living and travel magazines. He began bartending at the Odeon in 1987, where he is credited with creating the internationally recognized version of the Cosmopolitan cocktail in New York. He followed that with stints in several bars including Passersby, which he owned until 2008. His recently reopened the former greasy spoon Long Island Bar & Restaurant on Atlantic Avenue.

 CONSIDER THE MARTINI: THE DEVELOPMENT OF A CLASSIC DRINK By Toby Cecchini

In honor of Hugh Hardy's exclusive preference for the martini, the history of the drink was the subject this month. The Martinez was developed in the 1860's at the Occidental Hotel near San Francisco. The drink famous for being the subject of the 3-Martini lunch of the fifties' was actually served in 4 ounce glasses was called the Fitty-Fitty and eventually evolved into today's Dry Martini.

    DRY MARTINI
  • 3 oz. Absolut Elyx Vodka
  • 1/4 oz. Dolin Dry Vermouth

Fill a mixing glass with ice and add vermouth. Swirl and strain off, then add vodka and stir until well chilled. Strain into chilled cocktail glass and garnish with a twist of lemon zest.

    FITTY-FITTY
  • 2 oz. Plymouth or Hayman's Old Tom Gin
  • 1 oz. Carpano Antica Formula or Cinzano Sweet Vermouth

In a mixing glass filled with ice, combine ingredients and stir until well chilled. Strain into a chilled cocktail coupe and garnish with a twist of lemon zest.

    MARTINEZ
  • 2 oz. Plymouth or Hayman's Old Tom Gin
  • 1 oz. Carpano Antica Formula or Cinzano Sweet Vermouth
  • 1/2 teaspoon Luxardo Maraschino liqueur
  • 2 dashes Angostura orange bitters

In a mixing glass filled with ice, combine ingredients and stir until well chilled. Strain into a chilled cocktail coupe and garnish with a twist of lemon zest.


 PHOTOS