Name: New York Minute
Total time: 4 min
Cuisine: Cocktail
Ingredients: 52.5 ml Reposado tequila; 20 ml Vermouth alla vaniglia; 15 ml Maraschino liqueur; 5 ml Sugar syrup (2:1); 1 dash Barrel-aged bitters

New York Minute
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Glass:

Serve in a Coupe glass

Ingredients:
1 ³⁄₄ oz	Patrón Reposado tequila
²⁄₃ oz	Carpano Antica Formula Vermouth
¹⁄₂ oz	Luxardo Maraschino liqueur
¹⁄₆ oz	Monin Pure Cane Syrup (65.0°brix, equivalent to 2:1 rich syrup)
1 dash	Whiskey barrel-aged bitters

Read about cocktail measures and measuring

Prepare:

Select and pre-chill a COUPE GLASS.
Prepare garnish of lemon and orange zests, and coffee beans.

How to make:

STIR all ingredients with ice.
FINE STRAIN into chilled glass.

Garnish:

EXPRESS lemon and orange zest twists over cocktail and discard.
Garnish with 3 coffee beans floated on the surface to represent health, wealth and happiness.

Allergens:

Recipe contains the following allergens:

Vermouth rosso alla vaniglia (e.g. Antica Formula) - Sulphur Dioxide/Sulphites

Strength & taste guide:

No alcohol

Medium

Boozy

Sweet

Medium

Dry/sour

More cocktails with similar strength and taste profile

Cocktail of the day:

12th November 2025 is Happy Hour Day

Review:

Honeyed tequila and aromatic maraschino with complex herbal vinous notes.

View readers' comments

History:

Adapted from a drink discovered in 2014 at Duck & Cover, Copenhagen, Denmark, but originally created by Luke Whearty at Der Raum, Melbourne.

Nutrition:

One serving of New York Minute contains 201 calories

Alcohol content:

1.6 standard drinks
24.74% alc./vol. (24.74° proof)
23 grams of pure alcohol

Difford’s Guide remains free-to-use thanks to the support of the brands in green above. Values stated for alcohol and calorie content, and number of drinks an ingredient makes should be considered approximate.

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A J Wilson

29th September at 12:14

As written, I found the spec too sweet, so I made my own "black" variation inspired by the Black Manhattan. Following Simon's lead of naming his variation after the place of invention, I'm calling it the Barbican Minute:

2oz reposado tequila (I used Don Julio)
2/3oz Averna
1/4oz maraschino liqueur (I used Maraska)
8 drops Bob's Margarita Bitters

Stir, serve in an old fashioned glass with a big cube. Express orange peel over top and discard. Garnish with three coffee beans (they sit nicely on top of the big cube!).

A J Wilson

10th October at 23:04

Further experimentation has led to the Dry Barbican Minute 🤣

1.75 oz reposado tequila (Don Julio again)
1/3 oz dry vermouth (I used Cocchi Extra Dry)
1/3 oz Carpano Antica Formula
0.25 oz maraschino (Maraska again)
7 drops Bob’s Margarita Bitters
3 drops saline solution

Stir, serve over a big cube. Garnish per the original.

I find that this serve nicely preserves the agave character in the reposado.

Mookie

2nd August at 18:44

For a while I've held to a self-imposed rule of never using more than 1/4oz maraschino, but I finally decided to make an exception for this recipe and holy cow. It really works!

Andre Derailleur

25th July at 11:14

I said before I wanted to try this with anejo tequila and it certainly is better. My favourite nightcap.

Justin Aniello

9th June at 20:58

This is probably my favorite drink with maraschino, doesn't overpower everything else like I find it does in most drinks. Amazing how much the coffee aroma changes how the drink tastes.

Cole Hladun

18th February at 04:18

Great drink. Did not use any cane syrup and it was still plenty sweet. Used Cocchi Amaro Vermouth.

Annechien

14th February at 19:13

Excellent flavours. To me the different ingredients are well balanced but I’d like to try again without the sugar syrup. It was quite sweet. I did make it for dessert so it fit the moment. I did very much like the coffee beans in this drink!

Annechien

15th March at 17:14

Without the sugar syrup it is exactly to my taste. I used chocolate bitters because I don’t have the whiskey barrel-aged bitters. Upgraded it to 5 stars. Delicious.

Andre Derailleur

22nd January at 11:20

Perhaps a little dominated by vermouth, but an excellent nightcap. I was surprised that the coffee beans did add a real background aroma and taste. I want try it with anejo to see if that balances the vermouth better.

David Teager

12th November 2024 at 22:11

Nothing to say about the drink, so you can delete this comment later, but you need to re-order your directions so that number two is last
I have noted this on some other drinks as well

Simon Difford

13th November 2024 at 06:34

It is good practice to prepare your garnish ahead of making the cocktail so the cocktail is served as freshly made as possible. Hence, I've always put the garnish before the method. However, we're in the process of changing from garnish, followed by one-line methods to steps. While I work my way through 6,000 cocktails, as a first stage, we've added "prepare" in front of the existing garnish instruction. As you say, adding a garnish instruction as the last step will follow.

Matt

12th November 2024 at 03:44

Outstanding, tequila-forward cocktail. Reposado tequila is definitely better here, and the maraschino and Carpano Antica add significant depth to the flavor (as do the bitters, I suspect). Quite sweet, but I didn't think it was too much. This may diplace the Oaxaca Old-Fashioned as my favorite tequila cocktail.