Designer drink, anyone? In honor of New York Fashion Week, Bergdorf Goodman asked some of the most recognizable names in the American fashion industry—including Michael Kors, Carolina Herrera’s Wes Gordon, Sergio Hudson, and Christopher John Rogers—to curate a list of custom cocktails.
With help of the expert mixologists at Temple Bar, they delivered. This September, you can sip on Rogers’s “The CJR” margarita (mezcal, dry vermouth, lemongrass, and lime) as well as the Hudson’s The Hudson Chiller (tequila, amaro, cucumber, strawberry, and lemon) at BG restaurant and Goodman’s Bar.
For those still in a summer mindset, the “Kors Krush” will hit the spot with its peach and orange blossom vodka, lemon juice, and basil. “The basil leaves muddled with the peach and orange vodka instantly transports you to a sunset drink with an incredible ocean view, no matter where you are,” Kors says.
Puppets & Puppets “Dirty Dog Water” cocktail is a play on the classic dirty martini.Photo: Heather Phelps Lipton
Carly Marks of Puppets and Puppets put her own spin on the classic dirty Martini by swapping vermouth for sherry. “I love a dirty martini more than anything after a long hard workday,” she tells Vogue. “Ordering one with a friend or two is the best way to relax when everything around me feels crazy.” Marks playfully dubbed her libation “Dirty Dog Water,” a nod to her beloved pet and label inspiration. “Naming it after my dog and muse Puppet was a must,” she adds. “I can’t think of anything more relaxing than leaning into a nice big glass of Puppet’s dirty dog water.”
Rounding out the menu? Studio 189’s complex “Rose Valentina”, which includes Japanese whiskey, blanc vermouth, umeshu, ginger, lemon, orange blossom, and shiso, as well as Gordon’s “Herrera Marigold” with tequila, honey, and lime.
And if you can’t make it to Bergdorf Goodman itself, then make one of these chic cocktails at a home bar near you. Below, a recipe for “The Hudson Chiller”—sip and enjoy, preferably while live streaming the Fendi show.
The Hudson ChillerPhoto: Heather Phelps Lipton
Sergio Hudson’s “The Hudson Chiller”
Developed by Demi Park at Temple Bar
3 slices cucumber
1 whole strawberry
0.75oz simple syrup
1oz Sfumato Amaro
1oz Tequila reposado
Muddle cucumber and strawberry, shake with remaining ingredients, strain, top with soda water. Serve in a highball glass with ice. Add skewered strawberry and cucumber as a garnish.