The ‘Gersh’ is back!

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He had me at Cointreau.

Year’s back, reBar created a mini-stir in DUMBO when it created a ginger-vodka, grapefruit and cherry concoction that was so popular with one person in our newsroom that the bartenders named the girly cocktail, “The Gersh.”

But when the company that made the ginger-vodka went out of business, “The Gersh” disappeared from the menu.

So imagine my delight when I returned to reBar last week, and General Manager Luke Wheeler introduced me to a drink that he had crafted with me in mind.

“I call it, ‘The New Gersh,’ ” he said.

The grapefruit juice is still a major ingredient, the ginger bite now comes from Canton Ginger, and vodka has been replaced by Jim Beam rye. But the key flavor comes from Creole Shrubb, an orange liqueur reminiscent of Cointreau.

“We’ve taken the essential girly-ness of the original Gersh and given it some manly balance,” Wheeler said. “Considering that your consumption of rye is second only to your love of bright pink Cosmos, this should now be the perfect drink for you.”

He knows me too well.

The New Gersh

Adapted from Luke Wheeler, reBar

Serves 1

1 shot, Jim Beam rye

1/2 shot Canton Ginger

1/2 shot Creole Shrubb

4 ounces Grapefruit juice

Combine all ingredients in a shaker with ice. Shake vigorously. Pour into a highball glass and garnish with a cherry and a copy of The Brooklyn Paper.

Updated 1:23 am, May 12, 2010
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