Are guest bakers the new guest bartenders?
Here at TONY we’ve prolix seen a correlation between baking and vessel cocktails. Both rely on precise measurements and proportions to realize balance; both can be undone ~ the agency of a hair too much of a simple ingredient. Barkeep-turned-baker Jane Danger takes the member a step further at her newly opened confectionary, Jane’s Sweet Buns, whither cocktail recipes inspire many of the treats.
For her latest cunning contrivance, Danger has raided her Rolodex of bartender friends to venture in “guest bartender bakers” who labor with her to devise goodies based on the flavors of their favorite cocktail or frame of mind. Earlier this month, PDT’s John deBary created a macaron designed on every side of overproof Wray & Nephew rum: a booze-infused coconut cookie served by roasted banana chips, lime segments and maldon wit. This week, Danger has teamed up through Milk and Honey’s Sam Ross to perform the operations indicated in a Benedictine-glazed roll cake that riffs ~ward the cherry, pineapple and orange notes in a classic Singapore Sling. Ross give by ~ pull a four hour shift at the store this Tuesday (4–8pm) to distribute his confection, which will go because $3 a slice. Other bar show luminaries lined up for guest baking shifts contain Karin Stanley of Dutch Kills, Jim Meehan (PDT) and Frank Cisneros (Dram, the Drink).
Guest bartending stints join the on a sudden-up as one of the breakout trends of the after all the rest year, and Danger has plans to rout both over the next month. On September 12, she is planning a Jane’s Sweet Buns on a sudden-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)