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New Sherry Bar v Washingtonu

New Sherry Bar v Washingtonu


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Mož in žena Derek Brown in Chantal Tseng sta odprla nov DC bar s šeri in šunko, imenovan Mockingbird Hill.

Meni vključuje 54 različnih vrst šerija, štiri vrste sušene šunke in različne druge prigrizke in koktajle.

DC je zdaj dom prvega lokala s šeri in šunko, Hrib posmehovalca.

Mockingbird Hill, ki se je odprl 7. junijath, je projekt priznanega natakarja Dereka Browna in njegove žene Chantal Tseng, ki sta velika zagovornika šerija in upata, da bosta skozi svoj novi bar lahko razširila ljubezen do te nekoliko kontroverzne pijače.

"Imamo dve oviri." Brown je povedal Washington Post. "Obstaja občutek, da je sladko, ko je 90 odstotkov šerija suho. Drugič, ideja, da je to nekaj, kar je pila vaša babica. Pili so krem ​​šeri ali sladki šeri. To je popolnoma drugače. "

Skupaj na meniju 54 vrst šerija in manjši meni prigrizkov, vključno s štirimi vrstami suhe šunke. Brown in Tseng upata, da bosta ustvarila podoben ambient kot v španskih barih.

Poleg točenja šerija in šunke bo Brown v torek in sredo zvečer poučeval tudi brezplačne tečaje o vsakem predmetu.

Mockingbird Hill ni prvi bar v državi, ki na meniju promovira šeri, vendar bosta Brown in Tseng tista, ki bosta prebivalce DC -ja izpostavila kompleksnosti in edinstvenosti te pijače, za katero Brown pravi, da je "kot koktajl na svoje. "


Najboljši bari v DC po mnenju DC Bartenders

Predlogi za vodne luknje nekaterih vodilnih natakarjev v okrožju.

Toplo vzdušje, prijazno in znano osebje ter trden seznam koktajlov - ti trije pomembni kriteriji sestavljajo najboljšo formulo za najboljši bar. Ker število ljubiteljev koktajlov in zalivk nenehno narašča, je enostavno pristati v temni brlogu, ki bi lahko zgrešila oznako.

Tu smo se dotaknili nekaterih mestnih premikačev in stresalnikov v svetu pijač, kjer so se po izmeni srečali. Tukaj lahko greste na naslednjo noč:

"Večina krajev, ki jih obiskujem, so poznonočni spoti," pravi Mollie Bensen, direktorica souporabe pijač v baru ANXO Cidery & amp Pintxos. »S sodelavci se pogosto odpravimo v gostilno Truxton, nasproti ANXO na 3. in Floride, kjer običajno dobim Adonis - Oloroso Sherry, sladko vermutsko in oranžno grenkobo. To je klasičen koktajl in ne preveč pijan, kar je kot nalašč po dolgi izmeni. " V Truxton Inn je meni pijač razdeljen na dva dela: priporočila in predlogi. Seznam predlogov vključuje koktajle iz različnih barov po vsej državi, na primer No Say, ki vključuje nezakonit mezcal, Aperol, liker Mahina Coco, sirup iz limonine trave, limeto in ananas iz Pam Wiznitzer pri Seamstress v New Yorku.

"Drug najljubši je The Gibson na 14. in U, kjer so natakarji izjemno spretni in ustvarjalni," nadaljuje Bensen. "Pogosto bom dal nekaj opisov tistega, kar v tistem trenutku iščem pri pijači, in ti bodo na hitro prišli do nečesa."

Adam Bernbach, barski direktor za 2 Birds 1 Stone, doi moi, Estadio in Proof, daje Maxwellovemu parku v okrožju Shaw DC pečat odobravanja. "Lastnik Brent Kroll je že leta sijajen sommelier po mestu in seznam vsekakor to odraža," pravi o novem vinskem baru. Maxwell Park se oglaša za "predanega pustolovskemu imbiberju", ki ponuja dosledno kroženje vin, jedi, gostujočih kuharjev in obiskov sommelierjev.

Tudi na Bernbachovem seznamu: Garden District, Tad Curtz in pivovarniški vrt David-a, ki ga navdihuje Bavarska. "Moj najljubši hamburger v DC," dodaja Bernbach, "ampak verjetno tudi 40% moje prehrane na splošno."

"Moj najljubši lokal trenutno sploh ne velja za bar," pravi Benny Hurwitz, glavni natakar restavracij Jack Rose Dining Saloon in Dram & amp Grain. »Imenuje se Suns Cinema in Mount Pleasant - to je pravzaprav tematsko kino, kjer se filmi in predstavljeni koktajli vsak mesec vrtijo okoli tematike. Suns ima v zadnjem delu gledališča majhen bar, ki je odprt za vstope pred predvajanjem filmov in po njih. " Bernbach prav tako kaže Sunsu: "To je odličen kraj za pivo ali viski ali pločevinko sakeja!"

Greg Engert, direktor piva skupine Neighborhood Restaurant Group in partner v DC pivnici ChurchKey, rad to požene v staro šolo v gostilni The Tune Inn na Capitol Hillu. "Skoraj vsak življenjski slog se prepleta v tem klasičnem potapljaškem baru," pravi Engert. »Nič ni pretvarjanja in naključni pogovori - tako z rednimi kot z novincem - se nenehno odvijajo. Je majhen, pogosto poln ljudi, odpre se ob 8. uri zjutraj in ne ponuja seznama koktajlov. Prav tako je zelo zabavno. Tu spijem pinte Guinnessa. In posnetki moči. "

Na Engertovem seznamu je tudi Service Bar na ulici U. "Čudaški, skriti dragulj prikazuje vrhunske in cenovno ugodne koktajle, ki jih je hitro in strastno premešala ekipa priznanih barmanov DC," pravi Engert. "K koktajlom je nekaj res okusno ocvrtega piščanca in eden najbolj edinstvenih zasebnih lokalov v mestu, The Snug." Naslednjič, ko ste v servisnem baru, naredite tako kot Engert: »Dajem se v roke osebju in pijem vse, kar trenutno kopljejo. Noben obisk ni popoln, če s prijatelji ne delite velike posode tiki pijače. "

Nazadnje se ljubitelji piva veselijo - Engert vam stoji za hrbtom. "Javna možnost je najmanjša in verjetno najbolj kul pivovarna v mestu," dodaja. »Klasične, duševne sloge kuhajo v majhnih serijah in prodajajo izključno v baru. To je najpomembnejši sosedski bar, odprt le nekaj dni na teden, vendar vedno poln. Pivovarji običajno strežejo pivo sami, kar je bonus. "

Vas zanima, kaj naročiti? "Vse temno, pečeno in sladno, še posebej slastni Chuck Brown."


Najboljši klavirski bari v Washingtonu, DC

Utrujeni od preglasne, prenatrpane scene nočnega kluba? Odmorite se od premikačev in stresalnikov in pojdite navzdol do enega izmed teh najboljših klavirskih barov na območju DC. Ne samo, da boste uživali v gladkih zvokih lokalnega pianista, ampak tudi v okusni hrani in pijači.

Banana Cafe in Piano Bar
500 8. St. S.E.
Washington, DC 20003
(202) 543-5906
www.bananacafedc.com

Kakšen boljši način za uživanje v žgečkanju slonovine kot v restavraciji in baru Tex Mex? Banana Cafe in Piano Bar ima zabavno, praznično restavracijo z različno zabavo, s katero se obiskovalci vračajo po še več. Uživajte v dnevnih akcijah ob pijači, vključno z 1 USD za železniške pijače in ustekleničeno pivo ali 2 USD za katero koli pijačo iz vina ali koktajla, pa tudi v okusnih predjedih, vključno z polnjenimi trpotci in kubanami karnitas. Klavirska glasba v živo nastopa od torka do sobote zvečer, karaoke pa v ponedeljek in nedeljo zvečer.

Quill v Jeffersonu
1200, 16. St. N.W.
Washington, DC 20036
(202) 448-2300
www.jeffersondc.com

Za bolj umirjeno doživetje v klavirskem baru se odpravite v Quill pri Jeffersonu, kjer boste našli enega največjih pianistov DC -ja in rsquosa. Poslušajte, kako Peter Robinson izvaja dobro znane uspešnice in nekaj lastnih stvaritev. Vrhunski salon in koktajl bar Quill at the Jefferson ponuja različne klasične in izvirne kreacije koktajlov, od katerih so mnoge domače sestavine. Uživajte v koktajlih s podpisom, kot je Hill Bee, ki vsebuje džin, limonin sok in med v sivki. Ali pa poskusite osvežujoč sezonski koktajl. Klavirska glasba nastopa od torka do sobote zvečer.

Bombajski klub
815 Connecticut Ave. N.W.
Washington, DC 20006
(202) 659-3727
www.bombayclubdc.com

Bombay Club, ki spominja na stare indijske klube, združuje enake dele klasičnega dekorja in eksotične kuhinje z gladkimi zvoki klavirske glasbe. Uživajte v tradicionalnih indijskih jedeh, kot sta piščančja tikka makhni ali gorčični curry iz kozic. Klub Bombay ponuja tudi popoln meni za kosilo in sladice, vključno s čokoladnim lepljivim pudingom in malinovim kulfijem, indijskim sladoledom. Uživajte v okusnem obroku in uživajte v mirnem ambientu s klavirja v živo. Bombay Club ob nedeljah ponuja tudi samopostrežni zajtrk in klavirsko glasbo v živo.

Pistone & rsquos Italian Inn
6320 Arlington Blvd.
Falls Church, VA 22044
(703) 533-1885
www.pistoneitalianinn.com

Za najsvežjo italijansko hrano na tej strani Sredozemskega morja se odpravite v italijansko gostilno Pistone & rsquos, kjer boste našli naravno okusno predjed, ki se je osredotočila na lokalne pridelke. Naročite lingvine s svežimi školjkami ali rigatoni pescatora. Pistone & rsquos Italian Inn ponuja tudi zrezke, morske sadeže, piščanca in teletino. Uživajte v sproščeni restavraciji tako v zaprtih prostorih kot na prostem. Restavracija in bar s polno storitvijo imata tudi bar in salon, kjer boste od torka do nedelje zvečer našli različne lokalne izvajalce, vključno s pianistom v živo.

Bobby McKey & rsquos
172 Flota St.
Nacionalno pristanišče, MD 20745
(301) 602-2209
www.bobbymckeys.com

Bobby McKey & rsquos, kjer domuje edini duelski klavirski bar na območju DC, ponuja večer zelo energične in interaktivne zabave. Vsak večer nastopijo dva do štiri igralci klavirja, ki sprejmejo zahteve občinstva in se po svojih najboljših močeh trudijo, da množica poje celo noč. Bobby McKey & rsquos ponuja tradicionalno ameriško kuhinjo, vključno s krilci, burgerji, solatami in sendviči. Naročite posebne pijače, kot je McKey & rsquos Breeze, ali delite zabavo z naročilom pivskega stolpa. Na voljo je tudi različno blago, vključno z žarečimi ogrlicami in palicami iz LED pene.


2. Vetiver

Suhi vermut Noilly Prat, liker Muyu Vetiver Gris, Campari, Del Maguey Vida mezcal

Tayer svojim koktajlom ne daje imen, temveč preprosto poudarja ključno sestavino v ponudbi za povečanje dostopnosti. Postrežen v elegantnem steklu iz gossamer stebla in prelit z okrasjem grenivkine lupine, je Vetiver zadimljen in zapeljiv, a nežen na paleti, ki odlično dopolnjuje vzdušje bara v zakulisju.

"Vsak element te pijače je pomemben," pravi Berg. »Okusi so zelo znani, vendar način, kako dobimo končni rezultat, ni. Mislim, da je to zelo značilno za naš lokal. Vsekakor gre proti lestvici Negroni, vendar je morda nekoliko bolj aromatičen. To je tudi pijača, kjer je mezcal bolj za okus kot za pekoč okus. "


Najboljši koktajl bar v Ameriki je zdaj v DC


Derek Brown in JP Fetherston v sobi Columbia v aveniji Blagden. (asicophoto/Joy Asico/Ljubezen sobe Columbia)

Washington: Če želite doživeti višine renesanse obrtnih koktajlov, ne iščite dlje od svojega dvorišča. Vsi ostali: Zdaj imate še en razlog za obisk Okrožja. Na letošnjih nagradah Spirited Awards v Tales of the Cocktail - kjer bari, pijače in veleposlaniki blagovnih znamk priznavajo vrstniki po vsem svetu - je soba Columbia prejela nagrado za najboljši ameriški koktajl bar, nagrado, ki je še nikoli ni dobil bar DC.

Ta dosežek ne bo veliko presenečenje za vsakogar, ki se uglasi na mestno koktajl sceno. Z leti so bari, ki jih vodijo predsednik Drink Company Derek Brown, izvršna direktorica Angie Fetherston in partner JP Fetherston, pomagali Washington postaviti na nacionalni zemljevid pitja. Zlasti soba Columbia je bila pameten, eleganten zagrizek, ki je skopkal za petami slavnih barov v tako velikih mestih s koktajli, kot sta New York in San Francisco. Prejšnji zmagovalci so tiki dragi Smuggler's Cove iz San Francisca, Denver Speakeasy Williams & amp Graham in newyorški irski pub, Dead Rabbit.

Washington, pravi Brown, »je bil vedno velik mali trg. Tukaj imamo toliko medijev, zato mesto pritegne pozornost, a po čem ljudje prepoznajo DC? Ljudje mislijo, da je močvirje. Dobiva priznanje kot državni kapital in kot politični kapital. . . vendar je kot kulturna prestolnica vedno podcenjena. "


Punch Garden v sobi Columbia. (Scott Suchman/Ljubezensko stanje The Punch Garden)

To se je vsaj na področju prehrane začelo premikati, Bon Appétit je Washington leta 2016 poimenoval za svoje restavracijsko mesto leta, istega leta ga je cenjeni Michelinov vodič dodal na seznam ameriških mest, vrednih pregleda. Brown to zadnje priznanje vidi kot srečen del tega trenda. »Ponosni smo predvsem na svoje zaposlene. . . hvaležni pa smo tudi, da nas naše mesto in naša barska in restavracijska skupnost ves čas podpirajo, "je dejal. "To res pripada DC"

Prvotna soba Columbia je bila dobesedno soba. V intimnem butičnem prostoru, skritem v bolj punk-rock baru Passenger, je sedelo 10 ljudi hkrati. Oba lokala (ki ga vodita brata Derek in Tom Brown) sta bila zaprta v začetku leta 2015, ko so stavbo zaradi razvoja preuredili. Oba sta nadaljevala v iskanju novih prostorov v soseski Shaw, čeprav sta bili nekoč soba Columbia Room nekakšna čarobna omara Narnia v večjem lokalu, zdaj sta oddaljena 10 minut hoje drug od drugega.

Soba Columbia je bila skozi leta večletna nominiranka za več državnih nagrad. Pred selitvijo se je na podelitvi Spirited Awards uvrstil tudi med štiri najboljše v kategoriji novih ameriških koktajl barov.

Njegova selitev v nov prostor je več kot štirikrat povečala njegove posnetke in mu dala prostor za širšo paleto izkušenj: bolj sproščen zunanji punch vrt omogoča prekucnikom, da poiščejo umik v senci zelenja pred lepljivimi poletji okrožja. V knjižnici žganih pijač lahko gostje poskusijo lete redkih in kakovostnih požirkov iz razširjene zbirke.


Derek Brown, desno, in njegov brat Nick v prvotni sobi Columbia leta 2010. (Lavanya Ramanathan/The Washington Post)

Globlje v vesolje je degustacijska soba, osredotočena na koktajle, ki je bila ključna za letošnjo nagrado. Soba Columbia je navdušila sodnike, »saj so v vseh treh prostorih pozornost posvetili podrobnostim verske višine. . . ”Charlotte Voisey, direktorica zagovorništva blagovnih znamk v podjetju William Grant and Sons in ena od sodnic, mi je poslala e -pošto. "Predvsem skrbno oblikovana, intimna okolica Degustacijske sobe daje poseben ambient za brezhibno koktajl doživetje."

"Oči najprej pijejo" je izraz, ki se pogosto uporablja za ustvarjalno okrasitev koktajlov, vendar velja za degustacijsko sobo, kjer je prikazana fascinacija ekipe nad zgodovino koktajlov. Območje za šankom - ki se v večini lokalov uporablja za shranjevanje steklenic - namesto tega predstavlja naročeni italijanski mozaik, ki prikazuje elemente zgodovine koktajlov in žganih pijač. Drevo, obešeno s citrusi in rožami ter imeni ključnih rastlin, raste iz grebena sobe Columbia in širi veje proti številkam, ki točijo pijače, goreči modri blejzer in koktajl, ki se v serpentinskih potokih zvija v piramido zloženih kupejev.

To podobo potrjujejo pijače, ki dosežejo svoje vrhunce v sezonskih degustacijskih menijih, ki jih ekipa v baru razvija s kuharjem Johnnyjem Sperom, ki združuje koktajle s prigrizki njegove hrane.


Srčna hrana 2016 v sobi Columbia Room je vključevala gin, horchata logana in makrut limeto. (Dixie D. Vereen/Za The Washington Post)

Medtem ko je glavni natakar Fetherston delil nekaj receptov za to zgodbo - The Getaway in The Telephone Tag sta pijači, ki ju lahko koktajlki ponovijo doma - je priznal, da je iskanje "lahkih" receptov v njihovem zadnjem katalogu izziv. Številne pijače v sobi Columbia Room so priprave, ki jih morate imeti, in vključujejo domače napitke, ki bi jih le redkok imel potrpljenja, da jih pobere doma. Nekatere sestavine trenutnega sezonskega menija vključujejo yuzu in calamansi (azijski agrumi), feni (duh Goan iz indijskih oreščkov), kokosovo orgeat in melanico iz lubenic - komaj tipična ponudba iz vašega vogalnega bara.

Če želite bolje razumeti pristop bara, vzemite mojega najljubšega, ki je bil razvit za meni "Pomlad v Parizu". Pijača in parni zalogaj za tečaj "V veliko tišino" (vzeto iz imena dokumentarnega filma o kartuzijanskih menihih, ki izdelujejo Chartreuse) sta prispela na pladenj, obložen z vzorcem zelenega filca, ki spominja na pogled na vrtove v palači iz zraka Versaillesa. Skupaj s Sperovim sestavinom spomladanskega graha in šunke je pijača združila zelnat Chartreuse z orgeat, šeri in hišnim jus vertom, svetlo zelenim eliksirjem graha, špinače in peteršilja.

Tako kot mnoge njihove pijače je bil tudi ta proces sodelovanja, je dejal Fetherston. Imeli so natakarja, ki ga je nedavno potovanje v Francijo pustilo "na nekakšnem oblaku Chartreuse", imeli so Sperove ideje o ugrizu, ki bo predstavljal vrt, ki se bo vrnil po zimi, in celotna ekipa se je poigrala z idejami, kako bi ga predstavili vizualno. Sezonska tema "bo odprla ta mali svet teh sestavin, žganih pijač, za katere menimo, da bodo ponazorile to idejo ali to regijo," je dejal Fetherston, "potem pa moraš delovati v kozarcu."


Spodaj si oglejte recept za koktajl Getaway. (Deb Lindsey/Za The Washington Post)
Koktajl Telephone Tag si oglejte spodaj. (Deb Lindsey/Za The Washington Post)

Nastala pijača je bila vrhunska soba Columbia: zgodovinsko obveščena, kompleksna, prijetna na pogled in najpomembnejša, okusna. Ta zadnji del je kritičen in tam sem videl, da nekaterim ambicioznim palicam ne uspe držati pristanka. Thinky ni vedno enako okusen, vendar ga Fetherston in ekipa dosledno pripeljeta.

Če povzamemo Yogija, je soba Columbia pametnejša od vaše povprečne vrstice in morda ni vsakemu po okusu. Ko pa grem tja, del mene, ki je nagnjen k zavijanju oči, ko vidi tako natančnost, ki se nanaša na tako minljiv predmet, kot je koktajl, vedno premaga užitek. To je deloma zato, ker so pijače tako dobre, predvsem pa zato, ker te misleče pijače postreže prijazno, gostoljubno osebje. Če ste pripravljeni iti skupaj, tudi za nekaj ur, z idejo, da je koktajl umetniška oblika, vam bo soba Columbia verjetno prinesla izjemno srečo.

Brown se zaveda, da bi nekateri ljudje sovražili sobo Columbia. Po njegovih besedah ​​obstajajo ljudje, ki v svojih koktajlih ne želijo calamansija ali pijače iz kozarca v obliki ribe, "in to spoštujem. Toda vse te malenkosti - to smo mi, vse so del naše osebnosti. V sobi Columbia smo lahko dali dokončne izjave o tem, kaj imamo radi. "

Allan je Hyattsville, MD, pisatelj in urednik. Sledite ji na Twitterju: @Carrie_the_Red.

Bogato zaokrožena, poglabljana z bolj odporno različico amaro Cynar na osnovi artičoke, je bila ta elegantna in lepo uravnotežena pijača zgodnji izvirnik Columbia Room, sestavljen na kraju samem za stranko, ki je želela daiquiri s Cynarjem v njej.

Tu lahko naredite tradicionalno pretresanje, druga možnost pa je obratni suhi stres, pri katerem pijačo najprej pretresite z ledom (za redčenje in temperaturo), nato led precedite in pijačo ponovno pretresite, da ustvarite penasto glavo.

Derek Brown, predsednik podjetja Drink Company in nekdanji glavni natakar v sobi Columbia v okrožju.

1 unča svežega limoninega soka

½ unče bogatega preprostega sirupa (glej OPOMBO)

Ohladite kozarec Nicka in Nore ali kupe.

Napolnite kozarec za koktajle za dve tretjini z ledom, nato dodajte rum, Cynar, limonin sok, bogat preprost sirup in sol. Zaprite in močno stresite 10 sekund, nato precedite v ohlajen kozarec.

OPOMBA: Za pripravo preprostega bogatega sirupa zmešajte 1 skodelico sladkorja in ½ skodelice vode v majhni ponvi na zmernem ognju in mešajte, dokler se sladkor ne raztopi. Samo zavremo, nato ugasnemo ogenj in pustimo, da se ohladi. Tesno prenesite v toplotno odporno posodo in ohladite, dokler se ne ohladi. Shranjuje se lahko za nedoločen čas.

Prehrana | Na obrok: 150 kalorij, 0 g beljakovin, 16 g ogljikovih hidratov, 0 g maščobe, 0 g nasičenih maščob, 0 mg holesterola, 150 mg natrija, 0 g prehranskih vlaknin, 14 g sladkorja

Recept, ki ga je preizkusila M. Carrie Allan, pošljite vprašanja po e -pošti na [email protected]

To je zapleten, pijan požirek.

Kitajsko-kitajski grenko-sladki liker smo našli v seriji 13 in Ace Beverage v okrožju. Kislinski fosfat, ki doda pikantnost brez dodajanja posebnega okusa citrusov, je mogoče naročiti na spletu.

Iz točilne ekipe v sobi Columbia v Washingtonu.

1 unča Cocchi Vermouth di Torino

U unca Bigallet Kitajska-Kitajska (glej glavno obvestilo)

½ čajne žličke kislega fosfata (glej opombo)

Češnja z žganjem, za okras

Ohladite kozarec Nicka in Nore ali kupe.

Kozarec za mešanje napolnite z ledom, nato dodajte burbon, vermut, liker, absint in kisli fosfat. Nežno mešajte 15 sekund, nato precedite v kozarec. Okrasite s češnjevo žganjem.

Prehrana | Na obrok: 180 kalorij, 0 g beljakovin, 3 g ogljikovih hidratov, 0 g maščobe, 0 g nasičenih maščob, 0 mg holesterola, 0 mg natrija, 0 g prehranskih vlaknin, 3 g sladkorja


Kadar koli v mesto pridejo prijatelji natakarji, je vedno na meni, da pokažem, kaj sploh je DC. Prvo vprašanje, ki mi ga zastavijo, je & ldquo Kam nas peljete? & Rdquo DMV ima bogastvo, ko gre za restavracije in bare, zato nikoli ne vem natančno, kako naj odgovorim na to vprašanje. Edino, kar jim rečem, je & ldquoNe vem & rsquot, ampak končujemo noč v servisnem baru. & Rdquo

Barska ekipa v Service baru, ki je ena najboljših barskih ekip v državi, ve, kako narediti zabavo (zato se tam konča noč). So mojstri pri ustvarjanju energijskega okolja in ustvarjanju močnih, povišanih koktajlov zabavno in dostopno. Res je umetniška oblika. Če bi to zmoglo več ljudi, bi to storili.

Prav tako ne spi na hrani. Roke dol nekaj najboljših ocvrtih piščancev v mestu. Marca so predstavili FRIED, pop-up pečen piščančji sendvič, ki se je povezal s kuharji po mestu, začenši s vročim piščančjim sendvičem Kevin Tien & rsquos Sichuan. Trenutno sodelujejo z Opie Crooks iz A Rakes Progress.


Scandi Gibson

Fantastičen slani koktajl, ki ga je ustvaril Avery Glasser

2 oz Aquavit
1 oz Cocchi Americano
10 kapljic Bittermens Hellfire Habanero grm
20 kapljic Grm zelene v ulici Bittermens Orchard Street

Združite Aquavit, Cocchi Americano, grm Habanero in grm zelene v mešalnem kozarcu, napol napolnjenem z ledom. Mešajte, dokler se ne ohladi in razredči, približno 20 sekund. Precedite v kozarec ali kupe ohlajenih kamnin in okrasite s koktajl čebulo.

Zakonodajni državljan

Ta koktajl Ryana Gannona iz Cureja v New Orleansu je bil dobitnik glavne nagrade na tekmovanju za koktajle Pama ’s “Ali ste nepogrešljivi? ” januarja 2014. Ta recept je bil predstavljen v članku o Food Republic.

3/4 oz Pama granatni liker
1,5 oz Hidalgo Napoleon Amontillado Sherry
3/4 oz limoninega soka
1/4 oz preprostega sirupa (1: 1)
4 kapljice Bittermens ‘Elemakule Tiki grenčice

Vse pretresite z ledom in dvakrat precedite v kupe. Okrasite s 4 kapljicami Bittermens ‘Elemakule Tiki grenčic.

Avtomobilski

Prilagajanje koktajla iz leta 1903 avtor Jack McGarry iz trgovine Dead Rabbit Grocery & amp Grog v New Yorku. Ta recept je bil objavljen v reviji Wine Enthusiast Magazine.

1 oz Pernod Absinth
1/2 oz Marie Brizard Parfait Amour
1/2 oz preprostega sirupa
4 pomišljaji Grm zelene v ulici Bittermens Orchard Street
3 oz Piper-Heidsieck NV brut šampanjec
Zvitek limonine lupine za okras

V kozarec za mešanje z ledom dodajte Pernod, Parfait Amour, preprost sirup in grm zelene. Dobro premešajte in nato precedite v šampanjsko piščal. Na vrh s šampanjcem. Limonino lupinico nežno zavrtite po napitku, da izloči olja, in dodajte kot okras.

Izboljšan koktajl iz tekile

Ustvaril Bobby Heugel iz Anvil Bar & amp Refuge, The Pastry War in mnogih drugih dobrih ustanov v Houstonu, TX. Ta recept se je pojavil v Washington Postu.

2 oz tekile reposado (Heugel priporoča Siete Leguas ali Siembra Azul)
1 čajna žlička likerja maraschino
2 črtici Bittermens Xocolatl Mote grenčice
1 pomišljaj grenčine Angostura
1 čajna žlička nektarja agave
Zvitek limonine lupine, za okras

Kozarec za mešanje do polovice napolnite z ledom. Dodamo tekilo, liker maraschino, oba grenka in nektar agave. Močno mešajte 30 sekund, nato precedite v ohlajen kozarec za koktajle. Limonino lupinico privijte na pijačo, podrgnite rob kozarca in jo nato spustite kot okras.

Gospodje Nouvelle

Ta koktajl je ustvaril David Ortiz, specialist za žgane pijače in pedagog za Stacole Fine Wines na Floridi.

1 oz Bittermens Amère Nouvelle
2 oz svežega soka grenivke
2 črtici Grm zelene v ulici Bittermens Orchard Street

Močno pretresite, precedite v coupe kozarec in prelijte s penino. Okrasite z 1/2 kolescem grenivke.

Sforzando

Ustvarila Eryn Reece, Miss Speed ​​Rack 2013. Ta recept je bil predstavljen na Liquor.com.

1 oz Rittenhouse rži
3/4 oz Del Maguey Chichicapa Mezcal
1/2 oz Dolin suhi vermut
1/2 oz benediktinca
1 pomišljaj Bittermens Xocolatl Mote grenčice

Vse sestavine dodajte v kozarec za mešanje in napolnite z ledom. Premešamo in precedimo v kupe. Okrasite z rezino pomarančne lupine.

Rastlinjak

Bridge Lounge, New Orleans, LA

1,5 oz Schlichte gin
1/2 oz Bittermens Amère Nouvelle liker
1 oz sode vode
1/2 oz svežega limoninega soka
6 kapljic Bittermensov hmelj grenivkine grenčice

Združite vse sestavine v stresalniku z ledom in dobro pretresite. Precedite v ohlajen kozarec za koktajle. Končajte tako, da na dno kozarca plavate 1 oz likerja marelice Luxardo Apricot in po vrhu potresete ščepec mikro bazilike.

1682

Ta koktajl v slogu apertif je ustvaril Matty Durgin iz Green Russell v Denverju, CO.

1,5 oz Pierre Ferrand Dry Curacao
1 oz Bonal Gentiane Quina
1/2 oz Dolin Blanc vermut
1 dolg pomišljaj Bittermens New England začinjena brusnica

Združite vse sestavine v mešalnem kozarcu in dodajte razpokan led. Dolgo mešanje. Postrezite v ohlajenem kupeju z zavrženim pomarančnim pridihom.

Jane Russell

Ta koktajl, ki ga je ustvaril newyorški natakar Brian Miller, združuje dva ržena viskija. Ta recept se je pojavil na spletu v reviji The Huffington Post.

1,5 oz. Russell ’s Rezervna rž
1/2 oz Rittenhouse rž
1/4 oz Vermuta Carpano Antica Formula
1/4 oz Grand Marnier
1/4 oz Benediktina
1 pomišljaj Bittermens Xocolatl Mote grenčice

Vse sestavine dodajte v kozarec za mešanje in napolnite z ledom. Premešamo in precedimo v kozarec za kupe ali koktajl. Okrasite s pomarančnim zvitkom.

Spanje z neznanci

Ustvaril Maksym Pazuniak, soustvarjalec Beta koktajlov. Ta recept se je pojavil na spletu v reviji Wine Enthusiast Magazine.

1 oz Rhum Neisson Blanc
1 oz Kronan švedski liker iz punscha
1 oz Campari
7 kapljic Bittermens pomarančni citratni citrat
Pomarančni zvitek, za okras

V mešalnem kozarcu zmešajte rhum, punsch in Campari. Dodajte kapljice pomarančne kreme citrate. Precedite čez veliko kocko ledu v kozarcu z nizko kroglo. Okrasite s pomarančnim zvitkom.

Frojdovski daiquiri

Ustvaril Jacki Walczak iz Sylvaina (New Orleans) –, ker je včasih banana samo banana, včasih pa je daiquiri le daiquiri.

2 oz El Dorado 5 let Demerara Rum
.75 oz apnenčev sok
.5 oz Giffard Banane du Bresil
1 žlica 2: 1 preprost sirup (65 briksov)
1 pipeta (polna kapalka) Bittermens Hellfire Habanero grm

Pretresite in postrezite v skalnem steklu brez ledu (ali kupeju Antoinette, če ste tako nagnjeni).

Grenki menih

Ta koktajl, ki ga je ustvaril Tom Schlesinger-Guidelli iz Oyster Bar Island Creek v Bostonu, MA, je bil eden izmed koktajlov tedna v reviji Esquire (celoten članek tukaj: Koktajl tedna: Grenki menih).

1,5 oz Old Monk Rum (ali drug temni rum)
3/4 oz svežega limoninega soka
3/4 oz Aperol
1 pomišljaj Bittemens ‘Elemakule Tiki grenčice

Namestite v mešalno steklo, dodajte led, pretresite in precedite v kupe. Brez okraskov.

Woodberry Schooner

Ustvaril Matt Ficke iz sobe Columbia v Washingtonu, DC.

1 oz srebrne tekile
1 oz Vermouth Dolin Blanc
1/2 oz preprostega sirupa (ali manj po okusu)
1/2 oz limoninega soka
15-20 kapljic Grm zelene v ulici Bittermens Orchard Street

Premešamo, precedimo v kupe in okrasimo z limonovim zvitkom.

Beli portni čevljar

Ta sodoben videz čevljarja je ustvaril Nick Detrich iz Cure v New Orleansu (recept preko Inside Hook).

3 oz. Portal Bela vrata
1/4 oz Orgeat sirup za majhno hrano
2 črtici Bittermens ‘Elemakule Tiki grenčice

Združite v stresalniku. Dodajte 4-5 velikih kock ledu in stresajte nekaj sekund. Precedite čez prodnat led v pekaču za julep ali čevljar in okrasite z nežno stepenim šopkom mete in kandiranih mandljev.

Starost razuma

Ta koktajl, ki ga je ustvaril Han Shan iz B-Sidea v New Yorku, je bil imenovan za enega najboljših novih koktajlov Gaz Regan 2012.

2 oz Michterjev rženi viski
1/2 oz konjak Pierre Ferrand Ambre
1/2 oz Cocchi Americano
1 velikodušna žlica zelene šartreze (približno 1/4 oz)
1 velikodušna žlica rumene šartreze (približno 1/4 oz)
10 kapljic Bittermens ‘Elemakule Tiki grenčice
1 zvitek limone

Premešajte po ledu in precedite v ohlajen kozarec za koktajle. Zavrtite okrog roba kozarca in ga zavrzite.

“Gaz pravi: ‘Han je s to pijačo naredil nekaj pogumnih potez, ki so se dobro obrestovale - zlasti v primeru grenkobe Bittermens ‘Elemakule Tiki, ki na papirju nima smisla. V kozarcu pa igrajo ukulele, medtem ko druge sestavine plešejo, kot sta Uma Thurman in John Travolta v Pulp Fiction. '” (preko gazregan.com)

Južno od No North

Ta koktajl iz kave je ustvaril Chris Langston iz 1022 South v Tacomi v Washingtonu (recept preko Imbibe).

1,5 oz Reposado tekila
1/2 oz preprostega sirupa (1: 1)
1/2 oz Cynar
1 oz hladno kuhane kave (Langston uporablja etiopski Harrar)
1 svež beljak
2 črtici Bittermens Xocolatl Mote grenčice

Sestavine združite v stresalniku, močno pretresite in precedite v ohlajen kozarec za koktajle. Na vrhu z dvema črticama grenčin Bittermens Xocolatl Mole.

“Rum Row ” Staromodno

Ta koktajl, ki ga je ustvaril Dominic Venegas iz hotela NoMad, je bil zmagovalec uradnega tekmovanja za koktajle Tales of the Cocktail 2012.

1,25 oz El Dorado 12 -letni rum
3/4 oz banke 5 otoških rumov
1/4 oz vode
1 žlica sladkorja Muscovado
1 pomišljaj oranžne grenčice Angostura
1 kapljica Bittermens Burlesque grenčice
Pomarančna lupina popka, stisnjena in spuščena

Eno barsko žlico sladkorja Muscovado položite v staromoden kozarec. Oranžno in burleskno grenkobo spustite v sladkor, dodajte 1/4 oz vode in dodajte 3-4 kocke ledu. Mešajte približno 5-7 sekund. Nalijte 3/4 oz banke 5 otoškega ruma in 1,25 oz 12 let starega ruma El Dorado. Okrasite s pomarančno lupino popka.

Gimlet 700 pesmi

The Shanty pri New York Distilling Company, Brooklyn, NY

1,5 oz NY Distilling Co. Perry's Tot Navy Strength Gin
3/4 oz svežega limetinega soka
1/2 oz preprostega sirupa
1/4 oz cimetovega sirupa
5 kapljic Bittermens Hellfire Habanero grm

Pretresite in precedite v ohlajen kozarec za koktajle.

Amaris

Ta koktajl je ustvaril Aaron Polsky iz Amor y Amargo kot velika gesta, s katero je osvojil srce svojega takratnega dekleta Amarisa. Celotno zgodbo preberite tukaj.

1/2 oz Fernet Branca
1/2 oz Strega
1/2 oz Gran Classico
1/2 oz Dolin suhi vermut
5 kapljic Bittermens Burlesque grenčice

Premešamo, precedimo v ohlajeno steklo.

Fallow Grave

Ustvaril Robin Kaufman iz društva Toronto Temperance Society (recept prek And One More For The Road)

1,75 oz Buffalo Trace Bourbon
1 oz Amaro Nonino
1-2 žlici Creme Yvette
2-3 črtice Bittermensov hmelj grenivkine grenčice
1 dash Regan & #8217s Orange Bitters #6

Vse sestavine premešajte na ledu in precedite v koktajl kupe. Po vrhu zažgite lupino grenivke.

Madeira Čevljar

1½ unče Sercial Madeira
½ unče preprostega sirupa
2 lupini pomarančne lupine
1 lupinica limonine lupine
Bittermens Xocolatl Mote grenčice

Pretresite Madeiro, preprost sirup in olupke z razpokanim ledom. Pour contents (including the ice) into a rocks glass. Top with a few drops of bitters and serve with a straw.

Albuquerque Old Fashioned

Created by Tristan Willey while at Amor y Amargo

2 oz Rittenhouse Rye Whiskey
Barspoon of Cane Syrup
3 črtice grenčine Angostura
6 drops Bittermens Xocolatl Mole Bitters
20 drops Bittermens Hellfire Habanero Shrub

Stir with ice and garnish with an orange twist.

Peru Blanco

Another great Pisco cocktail from Boston’s Brother Cleve

1 oz Macchu Pisco
1 oz Bittermens Amère Nouvelle
1 oz Dolin Vermouth de Chambéry Blanc
2 dashes Bittermens ‘Elemakule Tiki Bitters

Regime Change Punch

Colin Shearn of The Franklin Mortgage & Investment Co. in Philadelphia created this punch for one. This recipe appeared on Reuters.com.

1.5 oz Old Grand-Dad Bonded Whiskey
1 oz Fresh lemon juice
3/4 oz Tropical Fruit Black Tea
1/2 oz Lairds Bonded Applejack
1/2 oz Demerara Syrup
1/4 oz Galliano
1/4 oz Honey Syrup
1 žlička. Allspice Dram
1 dash Bittermens ‘Elemakule Tiki Bitters

Combine all ingredients and shake with ice. Strain into large goblet with fresh ice. Top with 1 oz seltzer. Naredi 1 obrok.

The Hotel Room Temperature

This recipe appeared in an article naprej Starchefs.com about room temperature cocktails. It was created by Kirk Estopinal of Cure in New Orleans.

1.5 oz Carpano Antica Vermouth
3/4 oz El Dorado 12 Year Rum
1/2 oz Marie Brizard Orange Curaçao
14 drops Bittermens Xocolatl Mole Bitters
Pomarančni olupek

Combine the ingredients in a rocks glass. Stir and pour between two rocks glasses a few times. Serve in one of the glasses with a peel of orange skin that has been expressed on the glass, but not into the drink. Hang the peel on the glass artfully.

Improved Tequila Cocktail

Created by Bobby Heugel of Anvil Bar & Refuge in Houston, TX, this cocktail recipe appeared in the Washington Post.

2 oz Reposado Tequila (Siete Leguas or Siembra Azul preferred)
1 teaspoon Maraschino Liqueur
2 dashes Bittermens Xocolatl Mole Bitters
1 pomišljaj grenčine Angostura
1 teaspoon agave nectar
Twist of lemon peel for garnish

Fill a mixing glass halfway with ice. Add the tequila, maraschino liqueur, both bitters and the agave nectar. Stir vigorously for 30 seconds, then strain into a chilled cocktail glass.

Twist the lemon peel over the drink, rub the rim of the glass, then drop it in as a garnish.

Loose Noose

This stirred bourbon drink was created by Frank Cisneros of Dram in Brooklyn, NY. It appeared in the second edition of “Lush Life: Portraits from the Bar” by Jill DeGroff.

2 oz Bourbon
1/2 oz Sweet Vermouth
1/2 oz Fino Sherry
1/2 teaspoon St. Elizabeth Allspice Dram
2 dashes Bittermens Xocolatl Mole Bitters

Mešajte z ledom. Strain into a chilled cocktail coupe. Okrasite s pomarančnim zvitkom.

Diablo Azul

Created by Bob McCoy while at Eastern Standard, Boston, MA

3/4 oz Blanco Tequila (Siembra Azul)
3/4 oz Yellow Chartreuse
3/4 oz Cointreau
3/4 oz Lime Juice
1 dash Bittermens Hopped Grapefruit Bitters

Shake and strain into a cocktail glass. No garnish.

Among Dreams

This Manhattan-inspired cocktail was created by Turk Dietrich of Cure in New Orleans, LA

2 oz Carpano Antica
½ oz Green Chartreuse
½ oz Rye Whiskey
9 drops Bittermens ’Elemakule Tiki Bitters
7 drops Fee Bros. Old Fashion Aromatic Bitters

Combine liquid ingredients and stir with ice. Strain into a chilled cocktail glass.

Northern Lights

Created by Tom Schlesinger-Guidelli, the Northern Lights is one of the signature cocktails at Craigie on Main in Cambridge, MA

1.5 oz Scotch
3/4 oz St. Germain Elderflower Liqueur
1/4 oz Clear Creek Douglas Fir Eau de Vie
1/2 oz svežega limoninega soka
1/4 oz fresh orange juice
1/4 oz Demerara syrup (1:1 demerara sugar and water)
2 dashes Bittermens ‘Elemakule Tiki Bitters

Combine Scotch, St. Germain, Eau de Vie, lemon juice, orange juice and syrup in a shaker. Add ice and shake vigorously. Strain into a chilled cocktail glass and garnish with a lemon twist.

Rum Manhattan

Created by Ed Hamilton of the Ministry of Rum, this cocktail was presented at the Diageo “Cocktails Around the World” event at Tales of the Cocktail 2011.

3/4 oz Zacapa Rum 23
1/2 oz Dolin Rouge Vermouth
2 dashes Bittermens Xocolatl Mole Bitters

Combine ingredients in a mixing glass and fill with ice. Stir until chilled and strain into a cocktail glass. Serve straight up with either a cherry or twist of orange, lemon or lime.

Grito de Dolores

Andy Seymour of AKA Wine Geek created this cocktail, which was featured at Diageo’s “Cocktails Around the World” event at Tales of the Cocktail 2011.

3/4 oz Tanqueray No. TEN
1/2 oz Del Maguey Crema Mezcal
1 dash Del Maguey Tobala Mezcal
2 dashes Bittermens Xocolatl Mole Bitters
Grapefruit Twist for Garnish

Combine ingredients into cocktail shaker with ice. Shake vigorously and strain into a cocktail glass. Garnish with a wide grapefruit twist.

Sadie Hawkins Sling

This bourbon-based tiki cocktail from JBird in New York City is big enough for two!

Photograph: Jessica Leibowitz

1 pineapple
2 dashes Bittermens ‘Elemakule Tiki Bitters
1/2 oz demerara syrup *
3/4 oz John D. Taylor’s Falernum
3/4 oz pear brandy
1/2 oz Rothman & Winter Orchard Apricot Liqueur
1 oz freshly squeezed lemon juice
2 oz pineapple juice
4 oz Buffalo Trace Bourbon

Core pineapple (leaving a few inches of fruit at the bottom to make an oversize vessel). Freeze overnight in a Ziploc bag.

Put a small amount of ice in a cocktail shaker. Add bitters, demerara syrup, falernum, pear brandy, apricot liqueur, lemon juice, pineapple juice, and bourbon.

Shake and strain into the cored and frozen pineapple. Add crushed ice stir with a swizzle stick or long spoon. Add more crushed ice and garnish as desired (pineapple leaves, orange slices, bendy straws, umbrella…)

* To make demerara syrup: heat sugar with water over low in a small saucepan, stirring to dissolve. Pustimo, da se ohladi. Hranite v hladilniku.

Peru Negro

Created by Brother Cleve, the Godfather of Boston’s cocktail revival

1 oz Macchu Pisco
1 oz Gran Classico Bitter Liqueur
1 oz sladkega vermuta
1/2 oz Amaro Nonino
2 dashes Bittermens Xocolatl Mole Bitters

Stir and serve up with an orange twist.

Hiram Bingham

Created by Jay Crabb of the Walnut Creek Yacht Club in Walnut Creek, CA, this cocktail appeared in the July/August 2011 issue of Imbibe Magazine. It is named for the explorer who came across the ruins of Machu Picchu in 1911.

1.5 oz Quebranta Pisco
1 oz Apricot Liqueur (such as Rothman & Winter)
1 oz svežega limetinega soka
1/4 oz Cane Syrup
2-3 dashes Bittermens ‘Elemakule Tiki Bitters
6 leaves fresh mint, torn
Chilled Brut Sparkling Wine

Combine ingredients in a shaker and fill with ice. Shake until chilled (about 10 seconds). Double strain through a fine-mesh strainer into a chilled flute glass. Garnish with a dried apricot and a mint sprig.

Shandygaff

The Golden Dawn, Auckland, New Zealand (thanks to Jacob Briars for the recipe!)

“A Dickensian marriage of gin, beer and ginger beer, and lemon, finished with outrageously good grapefruit bitters.”

45 mls (1.5 oz) Beefeater gin
90 mls (3 oz) Hallertau No. 1 (The Golden Dawn’s draft house beer, which is similar to a more aromatic, fruity Brooklyn Lager)
90 mls (3 oz) Bundaberg Ginger Beer
Bittermens Hopped Grapefruit Bitters za okras

Fill a beer glass with ice, add gin and beer, stir quickly, then top with ginger beer. Finish with 3 lemon wedges and a couple of dashes of Bittermens Hopped Grapefruit bitters atop the glass.

Boston Tea Party (Punch)

From Jim Meehan of New York’s PDT for the Wall Street Journal

1 750 ml bottle Banks 5 Island Rum
18 oz Sencha Green Tea
1 375ml bottle Noilly Prat Dry Vermouth
6 oz St. Germain Elderflower Liqueur
½ oz Bittermens Boston Bittahs

Combine all ingredients and chill in a refrigerator. Serve in a bowl with a large block of ice. Garnish each serving with grated nutmeg. Serves many.

The Smoking Gun

Winner of the 2010 Metropolitan Opera Cocktail Competition
Created by Lynnette Marrero – Peels, NYC

1/4 oz Cio Ciaro
1.5 oz Rittenhouse Rye
1/4 oz Smoked demerara*
1 dash Bittermens Xocolatl Mole Bitters
1 pomišljaj grenčine Angostura

Garnish with a flamed orange zest.

* 1 tbsp Lapsong Souchong tea brewed into 8 oz water. Add tea to boiling water and let it steep for 2 hours. Add tea to 8 oz demerara over medium heat. Simmer and reduce. Ohladi.

East India Trading Company

Winner of the 2010 Appleton Estate Reserve “Remixology” Bartender’s Challenge
Created by Brian Miller

2 oz Appleton Estate Reserve
3/4 oz East India Solera Sherry
1/2 oz Ramazotti
2 dashes Bittermens Xocolatl Mole Bitters

Stir & strain into a coupe – no garnish.

Alicante

Winner of the 2010 Tales of the Cocktail Bar Room Brawl
Winning Bar: Drink, Boston
Created by Scott Holliday – Rendezvous, Cambridge, MA

1.5 oz Grand Marnier
1 oz Van Oosten Batavia Arrack
1 oz Noilly Prat Dry Vermouth
2 dashes Angostura Orange Bitters
2 dashes Bittermens Xocolatl Mole Bitters

– Combine all ingredients in double old fashioned glass over a large chunk of ice.
– Stir to incorporate and dilute.
– Orange Twist (expel the oil over drink, discard the twist) and sprinkle salt on the ice cube.

History (from Drink’s Facebook Page): Scott Holliday (from Rendezvous in Cambridge, MA) created this cocktail. Alicante is a city in Spain, located on the southwest coast, on the Mediterranean. It is the capital of the province of Alicante, and one of the fastest growing cities in Spain. The area has been inhabited for over 7,000 years, and was a vital trading port for early civilization. The Alicante is a unique cocktail in that the combination of ingredients allow sweet, salt, bitter & umami to all shine through in one glass. The matching of orange and chocolate balance well with the funkiness of Batavia Arrack.

Cider a la Minute

Created by Heather Mojer – Hungry Mother, Cambridge, MA

1/4 of a Macoun apple, grated
1 ščepec cimeta
1 pinch nutmeg
1/3 oz Becherovka
1/2 oz Velvet Falernum
1.5 oz Ron Zacapa Solera 23

Shake and strain into an ice filled collins glass. Top with 2 dashes Bittermens ‘Elemakule Tiki Bitters and Fevertree ginger beer

Tequila Amargo

When you ask a “barman” what he can do for a bitter tequila drink and this is what he comes up with, you know you’re at the right place. This is a creation from the legendary Fernando del Diego, owner of Del Diego in Madrid. (Jan 16, 2009).

3 of Herradura Reposado Tequila
1 golpe of Creme de Cassis
1 golpe Moet and Chandon Marc de Champagne
1 golpe Punt e Mes
4 dashes Bittermens ‘Elemakule Tiki Bitters

Now, his 𔄛” means a three count, and a “golpe” is a splash… I’d translate it like this:

2 oz Herradura Reposado Tequila
2 bar spoons Creme de Cassis
2 bar spoons Moet and Chandon Marc de Champagne
2 bar spoons Punt e Mes
4 dashes Bittermens ‘Elemakule Tiki Bitters

Stir and serve up in a cocktail glass. Finish with a wide orange peel.

Opaka Raka

Created by Brian Miller as part of the launch of the now defunct Elettaria. It’s a new Tiki classic, featured in Beachbum Berry Remixed (p. 206).

1.5 oz Junipero Gin (if not available, Tanqueray can be substituted)
1.5 oz Donn’s Spices #2 (equal parts vanilla syrup and allspice dram)
3/4 oz Lime Juice
1/4 oz Simple Syrup
1 dash Bittermens ‘Elemakule Tiki Bitters

Shake with ice and serve in a highball glass filled with fresh ice. Okrasite z limeto.

#42

A summer refresher from the team at Hungry Mother in Cambridge, MA.

2.5 oz Greylock Gin
1/4 oz Dry Vermouth
1/4 oz Honey Syrup
1 dash Bittermens Boston Bittahs

Stir and serve in a coupe glass with a lemon twist.

Right Hand

Created by Michael McIlroy of Milk and Honey and Little Branch in 2007. Executed properly, this cocktail is perfectly balanced with an amazing vanilla finish.

1.5 oz Aged Rum (Matusalem Gran Reserva)
3/4 oz Carpano Antica
3/4 oz Campari
2 dashes Bittermens Xocolatl Mole Bitters

Stir and serve up in a cocktail glass

The Conference

A play on the Old Fashioned by Brian Miller at Death and Company, 2007. It’s one of those drinks that evolves as the ice slowly melts into the cocktail.

1/4 oz Demerara Sugar Syrup
1/2 oz Rittenhouse Bonded Rye (100 Proof)
1/2 oz Buffalo Trace Bourbon
1/2 oz Cognac
1/2 oz Calvados
2 črtici grenčine Angostura
1 dash Bittermens Xocolatl Mole Bitters

Okrasite
Orange Twist (wide)
Lemon Twist (wide)

Stir all the ingredients aside from the twists in an ice filled shaker glass. Strain into a double old fashioned glass over ice. Add orange and lemon twists.

Latin Quarter

Joaquín Simó reinterprets the classic Sazerac with fantastic results. Death and Company, 2007.

2 oz Ron Zacapa 23 year old Rum
1/2 barspoon Sugar Cane Syrup
1 pomišljaj grenčine Angostura
1 dash Bittermens Xocolatl Mole Bitters
3 dashes Peychaud Bitters
Lemon Twist

Rinse
Absinthe (Herbsaint or Ricard)

Fill a double old fashioned glass with ice and a small amount of Absinthe (Herbsaint or Ricard). Stir the rum, sugar cane syrup and bitters in an ice filled shaker glass. Dump the ice from the old fashioned glass and rotate the glass to ensure that the rinse coats the entire inside of the glass. Strain into the glass. Twist lemon peel over the glass and discard (do not put the twist in the glass).

The beginnings of Ago Perrone’s Dolce and Cabana

Dolce and Cabana

Ago Perrone, one of London’s amazing bartenders, created this fantastic cocktail while at Montgomery Place that showcases Cabana Cachaça.

45 ml (1.5 oz) Cabana Cachaça
20 ml (2/3 oz) Lillet Rouge
2 dashes Bittermens Hopped Grapefruit Bitters
2 dashes Bittermens Xocolatl Mole Bitters
5 ml (1/2 barspoon) Simple Syrup
Lemon Twist (discard after twisting)

Stir in a large beaker (like the one in the picture to the right) and strain into a cocktail coupe. Twist and discard lemon and garnish with a fresh cherry.

Second Sip

This is what happened when we challenged Brian Miller, then at Death and Company, to come up with a cocktail that combines scotch, bitters and Fernet Branca…

2 oz Compass Box Asyla Scotch
1/2 oz Carpano Antica sweet vermouth
1/2 oz Cockburn 20 yr old Tawny Port
1/4 oz Fernet Branca
2 dashes Bittermens Xocolatl Mole Bitters

Stir, strain and serve in a coupe. Please, no garnish!

New England Daiquiri

A modification of a classic cocktail by Joaquín Simó at Death and Company, 2007.

2 oz Ron Zacapa 23 year old Rum
1/2 oz Lemon Juice
2 tsp Maple Syrup
1 dash Bittermens Xocolatl Mole Bitters

Shake and serve up in a cocktail glass.

Camerone

Created by Paul Clarke while reviewing Bittermens for the Cocktail Chronicles.

2 oz Reposado Tequila (Don Julio)
3/4 oz Amer Picon
1/4 oz Licor 43
2 dashes Bittermens Xocolatl Mole Bitters

Stir well with ice and strain into a chilled cocktail glass.

Neisson Negroni

Created by Avery Glasser while at Death and Company with Ed Hamilton, the Minister of Rum. Though the contents are remarkably similar to the Right Hand, the different proportions create a remarkably different drink.

1 oz Neisson Reserve Agricole Rum
1 oz Campari
3/4 oz Carpano Antica
1 dash Bittermens Xocolatl Mole Bitters

Stir and serve up in a cocktail glass with an orange twist.

Chocolate Martica

1 oz Appleton V/X Rum
1 oz Cognac (Courvoisier VS)
1 oz Carpano Antica
1/4 oz Luxardo Maraschino
2 dashes Bittermens Xocolatl Mole Bitters

Stirred and served up in a cocktail glass.

Young Laddie

Joaquín Simó riffs on an Old Fashioned, substituting scotch for the more common bourbon. The resulting drink is extremely complex yet surprisingly refreshing. Death and Company, 2007.

2 oz Bruichladdich “Rocks” Scotch Whisky
1/4 oz Simple Syrup
1 dash Peychaud Bitters
1 dash Bittermens Hopped Grapefruit Bitters

Okrasite
Orange Twist (wide)
Grapefruit Twist (wide)

Stir all the ingredients aside from the twists in an ice filled shaker glass. Strain into a double old fashioned glass over ice. Add orange and grapefruit twists.

South of North

A Brian Miller original – crisp, fruity and positively habit forming. Death and Company, 2007.

1 oz Herradura Silver Tequila
3/4 oz St. Germain Elderflower Liqueur
1/2 oz Lime
1/4 oz Simple Syrup
1 dash Bittermens Hopped Grapefruit Bitters
2 oz Champagne (Pol Roger)

Shake all ingredients aside from the Champagne. Strain into a Collins glass filled with ice cubes. Top with Champagne.


2014’s Best New Cocktail Bars In Washington, D.C.

Enjoy bourbon, beer and southern comfort food at Rebellion, a classic American tavern with a new-age feel. Rebellion offers over 50 types of bourbon and whiskey along with a variety of draft beers and signature barrel-aged cocktails. Start off the night with an order of Naw&rsquolins BBQ shrimp or a bowl of chili. Classic entrees include shrimp and grits, drunken rib eye and jambalaya. Rebellion is home to the “Sons of Anarchy” watch party every Tuesday night as well as the Hockey House, where Capitals fans who rock the red can enjoy $3 Molson Canadian cans.

The Pursuit Wine Bar
1421 H St. NE
Washington, DC 20002
(202) 758-2139
www.thepursuitwinebar.com

If a glass of wine helps you unwind, head to the Pursuit Wine Bar where you will find a lengthy list of white, red, rose, sparkling and dessert wines. Not sure which one to try? Order the Standby Flight at the bar and design your own wine tasting from the day&rsquos available selection. The Pursuit Wine Bar also offers signature cocktails like the Sinful Gin, which features Hendrick&rsquos gin, basil, lemon-lime juice and ground pepper, as well as beer. Nibble on Castlevetrano olives, homemade hummus and Naan bread or a seasoned nut medley. The Pursuit Wine Bar is also open for brunch.

Chaplin&rsquos Restaurant and Bar
1501 9th St. NW
Washington, DC 20001
(202) 644-8806
www.chaplinrestaurantdc.com

For a throwback bar that takes you back to the days of silent films, plan a visit to the Chaplin&rsquos Restaurant and Bar. Everything from the décor to the drinks are inspired by the late great star. Try the Tramp, which features bourbon, Benedictine liqueur, Peychaud&rsquos bitters and burnt orange peel, or the Pilgrim, which features a variety of liqueurs plus pineapple and lemon juices. The Asian-inspired menu includes homemade noodles, ramen and even drunken dumplings. The Whiskey-A-Go-Go features pork dumplings, Japanese whiskey and lemon. Happy hour specials include half-priced draft beers, cocktails and wines by the glass.

Red Light
1401 R St. NW
Washington, DC 20009
(202) 234-0400
www.redlightbardc.com

At Red Light, guests will enjoy the best part of the night: dessert. Choose from a variety of decadent treats, like the Black and Tan Donuts, Cheese Fondue for Two or the Milk Chocolate Crunch Cake. Add a sweet cocktail, like the Cake Shake or the Irish Goodbye, and you will be in sugar heaven. Red Light also offers a variety of champagne-inspired drinks like the Gipsy Eyes, which includes vodka, Crème de Violet, Luxardo Cherry liqueur, lemon, lavender bitters and champagne, and the Dirty Shirley, which features your choice of gin or vodka plus Cherry Herring, burlesque bitters, root ginger ale, brandied cherries and cotton candy.

GCDC
1730 Pennsylvania Ave. NW
Washington, DC 20006
(202) 393-4232
www.grilledcheesedc.com

This grilled cheese bar features a variety of sandwiches sure to satisfy your comfort food needs. Order the Bacon Jalapeno Popper Grilled Cheese and savor the taste of four cheese cheddar blend, goat cheese and bacon on butter jalapeno cheddar bread. Or try the Mushroom Melt, which includes Taleggio, sautéed wild mushrooms, caramelized onions and truffle oil on buttered wheat toast. Pair it up with a delicious cocktail, like the DC Honey Dew, which features spicy vodka, honeydew, mint, lemon and lime, or the Ginger Fizz, which includes gin, lemon and ginger beer. GCDC also offers wine and beer.


Washington DC.

The heartbeat of the district’s social scene, our sisters and brothers in the bar, restaurant and coffee industries, are bottling up some feel-good vibes to keep your spirits buzzed.

Who would have thunk it? If you strip down bar design to its most basic elements, focusing instead on outstanding bartending, great conversation and a tailor-made experience, you get something [. ]

Coffee by day and cocktails, beer and wine by night . . . It’s the Bruce Wayne/Caped Crusader of establishments. The name, which pays homage to the District’s past, and [. ]

A cozy neighborhood bar with an open-air layout conducive to conversation with friends and strangers alike. Creatively themed cocktails, fresh ingredients, and an expansive spirit list make for a great [. ]

The Wydown Coffee Bar is a modern take on big city-small town coffee. Serving up down-home baked goods, curated coffee and Midwestern hospitality, this place leaves you wanting to stay [. ]

A European-inspired all-day cafe and bar, off the beaten path of DC’s Dupont Circle neighborhood. Residents specializes in intricately created cocktails, a renaissance of the espresso martini and curated experiences [. ]

As it goes with designing the modern hotel, the LINE D.C. is ahead of the curve. It’s a cunningly constructed multi-purpose communal space, that features a coffee shop, multiple dining [. ]

A badass rooftop, speakeasy, radio station, wellness center and featured restaurant -- American Son -- inspired by its creator’s experiences as a second-generation chinese immigrant in rural Arkansas. All of [. ]

An intimate upstairs bar featuring inventive and classic cocktails, in a fun and funky atmosphere. Dim lighting, curious details and a fondness for sugar cane-distilled spirits make it a unique [. ]

Ordering an old fashioned or cup of joe should have complexity and personality, and be seamlessly executed. Slipstream is delivering that and much more, offering coffee, cocktails and provisions morning, [. ]

Quavaro delivers durable, handmade, high-quality, ethically-made leather goods — what more could you want from a company? Its aviation-inspired weekenders, backpacks, laptop bags, and tote bags are must-haves and the [. ]

Getting a professional shave or trim should be fun, luxurious, curated and draw on classic and modern techniques. Barber of Hell’s Bottom couldn’t agree more, opening its first shop in [. ]

The first of its kind in D.C., the Cotton & Reed distillery is hoping to re-establish rum’s prominence by introducing it as a more versatile spirit than most have come [. ]

Gypsy Sally’s is a nostalgic live music venue and bar stashed away in the District’s Georgetown neighborhood. Anyone with a love of music, past or present will want to come [. ]

Since putting down roots in Seattle, Filson, founded in 1897 by pioneer C.C. Filson, has extended its footprint across the states. With a reputation for producing high quality, tough and [. ]

TCB serves up coffee the right way. with a side of humility and revelry. From the choose-your-own-adventure espressos, multi-roaster menu, salvaged materials integrated into its design, to the mint colored [. ]

Jack Rose is a whiskey bar without an equal in Washington D.C. (or anywhere else really). With 2,687 bottles of whiskey on tap, there’s something for everyone, from the refined [. ]

McClellan’s Retreat is the District’s salute to American History’s most nonchalant General, best known for this trepidatious command approach - a disposition that endeared him to his troops. In the [. ]

A speakeasy vibe that looks hidden and exclusive but feels intimate and sweeping. The menu is playfully descriptive and honest that leaves you without question but always curious for more. [. ]

A tucked-away modern hotel grounded in classic style, sophistication, and great hospitality. Rich wood, accents of auburn, green, gold and grey create a sleek look, in addition to a warm [. ]


Petworth’s Women-Owned Cocktail Bar Opens Soon with Sherry Soft-Serve and a Bubbles Garden

Two women walk into a bar—and change everything. That’s what happened when Himitsu co-owner Carlie Steiner in Anna Bran-Leis, owner of Taqueria Del Barrio, took over the former Hank’s Cocktail Bar space neighboring their Petworth restaurants. The duo have replaced the moody decor with a color blast of mint green, teal, yellow, and pinks (hot and millennial) and turned the back patio into a “bubbles garden.” Dos Mamis, a self-described “good vibes neighborhood cocktail bar,” opens Friday, June 28.

“We’re both looking to do something really fun, really low-key, very neighborhood-esque” says Steiner. Bran-Leis chimes in: “We just want to evoke joy.”

What sparks joy is a personal thing, and so is the bar for Steiner and Bran-Leis. Each brings something different to the 75-seat indoor/outdoor space. Steiner, who runs the lauded cocktail program at Himitsu, is behind the booze and also a “sobrio” menu of non-alcoholic drinks.

“What you’re going to find is no proof, low proof, and a whole lotta proof,” says Steiner. The duo designed the menu to be inclusive for all—including drinks priced at a wallet-friendly $9. “At the end of the day people just want something in their hand to make them feel comfortable, so we want to provide that.”

The Woman-Hattan, a rum-based riff on a Manhattan.

On one end of the potency spectrum you can order a Woman-Hattan, a “pink and pretty” riff on the classic Manhattan with rum, curaçao and grenadine. On the opposite side there’s a Nah-Groni mixed with Seedlip—a popular non-alcoholic spirit—and zero-proof spins on a vermouth and Campari that Steiner created herself. (She’s dubbed the latter “Camparty.”) Both are infused with herbs and botanicals to mimic negroni ingredients. Somewhere in the middle: frozen cocktails like the Buenas Ondas (translation: “good vibes”) with rum, lime, and homemade cold-pressed strawberry-ginger syrup. The team is also playing with Pedro Ximénez sherry soft-serve for those balmy afternoons.

On the garden patio , Bran-Leis will highlight rums from her native Guatemala and a spectrum of sparkling wines, from $9 happy hour bubbles to $70 splurge-worthy bottles. You’ll also find other “bomb, crushable, quaffable” wines, per Steiner, like rieslings (“mother nature’s gift to earth,” she says) and chilled reds. Think a cool, summery Sangiovese—not necessarily rosé. Picnic and ping-pong tables have been replaced with lounge furniture and a Peruvian coin toss game called Sapo.

A “quaffable” Teal Eye cocktail with fresh lime, cold-pressed ginger syrup, and pineapple.

Dos Mamis is named for the greeting—“Hey, Mami”—the two neighbors often give each other in passing. The concept is designed to keep that casual, convivial vibe—definitely more bar than restaurant. A small kitchen will turn out plates of cheese, charcuterie, and snacks like croquettas. But the space, from designer Natalie Park, doesn’t look like your typical cocktail haunt (dark, candlelit). The Dos Mamis say the brightness is intentional to create a safe environment.

“The big thing we want to make clear is that our space is for everybody. We’re going to do that by physically turning the lights up and verbally telling people that. Also by keeping our eyes out and training our staff properly,” says Steiner, who adds that the team will work with Safe Spaces DC for harassment training. “Before we’re thinking about making a drink we’re thinking ‘Is this person safe?’ People don’t do that enough.”

Dos Mamis. 819 Upshur St., NW. Opening Friday, June 28.

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The best breakfasts and brunches to try every weekend, plus our most popular food stories of the week.


Six D.C. bars make Esquire’s list of “The Best Bars in America”

Esquire Magazine's 2013 "Best Bars in America" list features 28 dives, pubs and cocktail lounges from coast to coast, hand-selected by cocktail author and historian David Wondrich. The most surprising takeway: Six entries are from Washington D.C. That's as many as from New York City and San Francisco combined. (UPDATE: Here's David Wondrich's commentary on Washington bars.)

Some of these are obvious choices – the Columbia Room is in for serving high-end custom cocktails in a refined atmosphere, and even the bourbon bars of Louisville can't match the enormous whiskey selection at Jack Rose. The Tabard Inn's quirky decor and wonderfully romantic lounge have made it a favorite of Washingtonians for decades, and the cocktail program is wonderful – if in transition after the departure of head bartender Chantal Tseng, who will be in charge of the sherry program at the forthcoming Mockingbird Hill.

I might not put Off the Record or the Round Robin Bar on my "Where You Should Drink Right Now" list, but they earn deserved nods as historic Washington hotel bars. (And Off the Record's John Boswell makes one of the best gin martinis anywhere in the city.)


Poglej si posnetek: Splash pad! Elsa u0026 Anna toddlers - surprise - water fun - games (Junij 2022).


Komentarji:

  1. Yozshujas

    Mislim, da nimate prav. Vnesite, da bomo razpravljali. Pišite mi v PM, to bomo obvladali.

  2. Aragar

    The Internet is spelled with a capital letter inside a sentence, if that. And the hundredths are not with a period, but with a comma. This is the standard.

  3. Winward

    Kako radoveden je. :)

  4. Naftalie

    Da, resnično. Strinjam se z vsem zgoraj navedenim.

  5. Voodoogrel

    Ljudje v takih primerih tako pravijo - Morda bomo živi, ​​morda bomo umrli.

  6. Bajora

    Everything is not as simple as it seems

  7. Itzik

    Very useful thing



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