BY AMANDA GABRIELE
“I’m ruined for life,” I told my friend as I took a sip from the frosty Martini glass sitting in front of me. We were drinking at Schmuck, the newly opened and highly anticipated East Village bar from Moe Aljaff and Juliette Larrouy, and I naturally ordered the bar’s signature Martini, uniquely made with gin, shochu, Blanche de Normandie (an unaged apple brandy), vermouth and olive oil.
Yes, the Martini is delightful, but this particular recipe isn’t what ruined me. Rather, when I was about halfway through sipping the drink, a bartender deftly swooped in and poured the remainder of the cocktail into a fresh, ice-cold glass. That, to me, is spectacular service.
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