Park Avenue Autumn (yes, there is a restaurant that changes with the seasons!) may have the city's most INTENSE fall cocktail. Created by head bartender Bryan Schneider, this thing is served in an entire delicata squash... which is served on the rocks in a glass.
We're told Schneider created this vision, which is called the Mai Chai cocktail, as a "take on a traditional tiki cocktail (a nod to the location's previous resident, The Hurricane Club)." It's a combination of Chai Infused Rum, Housemade Toasted Pepita Orgeat & Pumpkin Butter, shaken together and served in a hollowed out delicata squash—all for $18. Somehow a garnish of freshly fallen leaves has not been incorporated into this.
Should you make this at home, a tip from Bryan—he likes to hollow out the squash ahead of time and freeze it so that it keeps the drink cold. Cold like the crisp autumn air that could be swirling around you right now if your boyfriend had just agreed to go goddamn apple picking with you.
Mai Chai by Bryan Schneider (Park Avenue Autumn)
- 2 oz Chai Tea infused Rum
- .75 oz Toasted Pepita Orgeat or regular almond based Orgeat
- .75 oz Lime Juice
- Teaspoon Pumpkin Butter
Shake with ice and strain into a hollowed out Delicata squash, or a rocks glass filled with ice. Garnish with and Umbrella