Are guest bakers the new guest bartenders?
Here at TONY we’ve diffuse seen a correlation between baking and vocation cocktails. Both rely on precise measurements and proportions to achieve balance; both can be undone ~ dint of. a hair too much of a choose ingredient. Barkeep-turned-baker Jane Danger takes the step a step further at her newly opened confectionary, Jane’s Sweet Buns, at which place cocktail recipes inspire many of the treats.
For her latest swindle, Danger has raided her Rolodex of bartender friends to gather in “guest bartender bakers” who be with her to devise goodies based attached the flavors of their favorite cocktail or energy. Earlier this month, PDT’s John deBary created a macaron designed around overproof Wray & Nephew rum: a booze-infused coconut cookie served with roasted banana chips, lime segments and maldon wit. This week, Danger has teamed up by Milk and Honey’s Sam Ross to cause to grow a Benedictine-glazed roll cake that riffs forward the cherry, pineapple and orange notes in a classic Singapore Sling. Ross will pull a four hour shift at the shop this Tuesday (4–8pm) to labor for his confection, which will go according to $3 a slice. Other bar spectacle luminaries lined up for guest baking shifts hold Karin Stanley of Dutch Kills, Jim Meehan (PDT) and Frank Cisneros (Dram, the Drink).
Guest bartending stints join the report-up as one of the breakout trends of the greatest year, and Danger has plans to subdue both over the next month. On September 12, she is planning a Jane’s Sweet Buns report-up inside Williamsburg whiskey bar, Post Office.
Jane’s Sweet Buns, 102 St. Mark’s Pl between First Ave and Ave A (212-777-6707)