Vizcaya Cocktail Recipe from Maritime Parc, Jersey City

by Melody Kettle in


Cheers! It's cocktail season, and we've got a great recipe for you from Chris Siversen at Maritime Parc in Jersey City. 

The specialty cocktail list at Maritime is augmented by mixologist (and VP of Operations) Jette Starniri's, and are named after Hudson River shipwrecks.  

Among the latest creations are the Pinta (Machu Pisco, egg white and pistachio paste) and the Vizcaya (Leblon Cachaca, pear, rosemary). 


2 oz LeBlon Cachaca

1 oz pear puree

½ oz fresh lime juice

¾ oz rosemary infused agave*

Nutmeg or cinnamon

Rosemary sprig

In a shaker combine Leblon, pear puree, lime juice and agave. Shake with ice

Pour into a Double Old Fashioned glass

Grate nutmeg or cinnamon on top

Garnish with a rosemary sprig

*To make rosemary infused agave, take a sprig of rosemary and stir it into about 5 oz. agave nectar. Let it sit overnight. Remove rosemary sprig before using. 

Siverson is presenting some new dishes for winter.  "Right now," says Siverson,  "is one of my favorite times of year. I love the foods of fall when flavors get a little deeper and more comforting."  New seasonal dishes include Roasted Cauliflower Soup w/Foie Gras + Raisin Compote and Corn + Kale Spring Rolls w/Wilted Greens + Smoky Onion-Bacon-Bourbon Marmalade for starters. Chef Siversen counterplays sweet and savory in Spice-Glazed Duck w/Parsnip Spaetzle, Hen of the Woods Mushrooms + Fig Jam and capitalizes on the "steakiness" of Grilled Line-Caught Swordfish by pairing it with earthy Fava Beans, Kale, Rye Berries + Beer-Grainy Mustard Broth. Save room for sides like Oven Roasted Broccoli w/Anchovy + Parmesan, or Chef's irresistible, classic, duck-fat fried Mashed Potato Rings w/Grainy Mustard Fondue (a/k/a potato donuts! pictured left).

Executive Pastry Chef John Sauchelli's imaginative creations help round out the meal with treats like Hazelnut Honey Cake w/Mission Fig Preserves, Brown Butter Ice Cream + Fig Brûlée and a grownup PB&J of Peanut Butter Semifreddo w/Concord Grape Sorbet on Brioche Toast. 

For complete menus, click here