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Alchemist

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Everything posted by Alchemist

  1. Horchata

    Have recently enjoyed horchata on the streets of PV. Got a recipe for original horchata and any variations?
  2. Yelp

    My name is Toby Maloney. I am an owner of a cocktail bar in Wicker Park Chicago. Last night I read some of the reviews on Yelp of the bar. I usually don’t, as it is my business partners responsibility to sift through them, looking for reverent information. And in almost 2 years he has found one nugget. The reviews very widely. Seems people love it or hate it with equal vemenence. That I understand. Actually for that I am proud. I would not want a place that the vast majority of people, when asked, would say “Meh, I could take it or leave it.” But it is interesting to see why people love and hate it. I felt like I could tell something about the people themselves by their comments. I guess this is just the basically “considering the source”. The other thing that blew my mind was how incorrect they were about facts. The color of the room, what the door was like, things that just are. If they cant report the most basic things how does one expect them to know about the intangibles? Are restaurant and bar reviews extremely different, as the amount of alcohol drank at bars is considered different. Do you read the Yelp/metro mix reviews? How do you read Yelp/metro mix reviews? Are they more or less valid than professional reviews? Do they have more, or less agenda? Is it more like word of mouth that is now shouted from the top of a mountain? Or is it people venting frustrations that before the internet would have gone unheard? Do you think that it helps or hurts the industry? And lastly How do they affect you personally? Do the make you Mad? Do they mean nothing? Do they bring you down? Bring you up? Cheers, Toby
  3. Rogue (now beta) Cocktails

    This drink was created by a bartender for bartenders at the end of shift. It tastes very different after you have straw tasted 150 citrus drinks and 100 brown and stirred. You have serious palate fatigue, thus the name, and you need something with HUGE flavors. Trust me this is really tasty at 2:30am on a Friday night.
  4. Bar Rot Hands

    Sandy have you tried getting a couple of manicures a month? If you go with a plain clear nail polish it will really protect the nail beds. And then Liquid Bandaids a couple times a shift should fix that until your hand stop doing it.
  5. Neighborhood pasta place?

    I really Like La Nonna In Williamsburg. Very low key and homemade pasta. Great price point as well. Cheers, Toby
  6. I love drinks like this. One of the main ideas of balancing bitter components (Cynar, Grapefruit, and bitters) is that the fresh ingredients need to be really bright and really sweet. I implore you to remake this with fresh squeezed Ruby Red Grapefruit and I think that you will see a huge increase in your enjoyment. Now is the season for them so they will really shine. The grapefruit here is battling against the sweetness of the Cynar as well so it needs to show off its tartness. Any juice that is not squeezed fresh that day just isn’t going to showcase the spirits involved. If I can’t squeeze juice a la minute, I go boozy and stirred. Cheers, Toby
  7. Peeling Huge Quantities of Ginger

    I would get an oyster glove or something like it so you don't peel the skin from your bones if you are going with the drill option.
  8. My vote is the Supermarket. This isn’t one product, but the gathering of all products under one roof. Unlike shopping at a butcher, baker and vegetable stand, the Supermarket is chock full of faceless/mass produced products. Quantity of choice trumped quality. Toby
  9. Aviary Cocktail Videos

    Try this thread. http://www.lthforum.com/bb/viewtopic.php?f=32&t=31635 I've been a couple of times and it's amazing. I would recommend thnking of it as a Cocktail Restaurant, not a bar and your experience will be better. Cheers, Toby
  10. Best Method for Mint Infusion

    I think that the problem you are having is three fold. Mint is one of the most delicate herbs around, so first and foremost treat it as gently as possible. Do not bruise let alone muddle. Also you don't need high proof alcohol and a long time to get the flavor out of mint. A simple syrup or 80* vodka will do the trick. AIR IS THE ENEMY. The essential oils will oxidize in a matter of minutes turning beautiful mint into lawn clippings. Make sure that your mint is completely submerged for the 15 minutes to 30 minutes (at the out side) that the mint is infusing. Use a lot of mint to get the deepest flavor. Cheers, Toby
  11. Pork belly in Nashville

    Bentons farm is near there, thats where I would start.
  12. Hi Chris, So I can recommend a couple of things in MSP. The Bradstreet Crafts House, and La Belle Vie and Meritage (Full Disclosure, I consult for the cocktail program at Bradstreet I have good things about Haut Dish, Sea Change, and Marvel. On the low end side... In the Habitrail there is a Potbelly and a Taco Johns. I mention Taco Johns in case you have never had a Potato Ole. If you haven't had one, you should. I'm sure that the bartenders at the first three places I mentioned will have up to date information. Cheers, Toby
  13. Blanc Vermouth

    Very sorry about the confusion. The Beta was the very first version. Like many things, the first time ain't the greatest (Prince). So after making it a bunch more times we found the little trick of adding the gin. It's good both ways, but we like the addition of the proof. Cheers, Toby
  14. Bartender in training

    Jonathan, It's great that you are looking forward to being a bartender. There is a lot that goes into being a good one, and bar backing is the first step on a long road. Reading as much as humanly possible is another step. Going out and trying spirits and cocktails in hundreds, if not thousands, of bars is also necessary. Making drinks for yourself and your friends will also be part of your overall training. Read more. Getting really good at bar backing is invaluable. Read. Talk to everyone you can about bartending, this forum is a great start. Did I mention reading yet? Becoming a good bar tender does not happen quickly. I know you are itching to take your place at a station and dazzle the thirsty hoards. Patience, young Jedi. Bar backing is a noble and necessary job. You are the backbone of the bar, you are so very, very important. The bar doesn’t run without you. Getting used to how the bar tenders move, what they need, how to be everywhere and invisible at the same time is paramount. The work ethic you instill in yourself now will inform what kind of bartender you will become. If you are a great bareback you stand a much better chance of being great bartender. Anticipation is the name of the game for a bareback. You need to know what needs to be stocked well before the bartender knows, let alone asks. There is only set amount of time to make money in a bar. If there is no Booze, glasses, garnishes, ice, the bartender can’t make drinks, so EVERYONE is loosing money. Bar backing is keeping every thing well oiled, and moving along at a frenzied clip. If I think of the great, nay fantastic, bar backs I have worked with, they were a study in forethought. They knew when a bottle in my speed rack was getting low, so they had another opened with a speed pourer in it. They knew to bring ice well before I needed it. They knew to tell me when there was a spill on the floor, or that they just busted open the last case of Bud Light Lime and it was going to be 20 minutes before more was cold. Think about bar backing like being the navigator in a fighter jet. The pilot is completely focused on what is right ahead, you need to see into the future and make sure that there isn’t a mountain on the horizon. While you are becoming the best bar back possible get some books and read. Start with the basics. I love Beta Cocktails, but that is some really advanced stuff. Get down your Daiquiri, your Manhattan, your Martini, and your Tom Collins. I would say that you look through the Cocktail Book thread here and start with Joy of Mixology, The fine Art of Mixing Drinks, Craft of the cocktail, Harry Johnson… Think of becoming a Bartender like becoming a cook. You need to wash dishes, and prep before you get on the line. You need to understand how a bar functions, it’s rhythm, its foibles and joys, it’s wonderful intricacies and brutal truths before you are at it’s helm. And most important you need to know what is in each bottle. Taste, taste, taste. Get Kindred Spirits 2, read spirit reviews, go to tastings, drink whiskey, rum, brandy, gin, pisco, and amari. It’s not the worst homework you have ever been assigned. I wish you the best of luck. Hard work, perseverance, and patience is rewarded in this business. Cheers, Toby Maloney
  15. Hello, Does anybody have any new recommendations for near the Pantheon for bars (cocktail bars would be a plus) cafes and restaurants? My fiancee is there and would love your imput. Thank you, Toby
  16. The Violet Hour

    Since September 2005 I’ve posted on eGullet about cocktails, restaurant life, my wanderings through Mexico in search of the perfect taco al pastor and michelada, and various uses for Havana Club rum. It’s time to share some very exciting news of my own. With twenty plus years’ experience in the service industry in Colorado, San Francisco, Chicago and New York, I am opening a cocktail bar in Chicago. The construction and an arduous fifty hour training program are nearing completion and The Violet Hour will have its soft opening on Thursday, June 28 at 9 pm. As The Violet Hour’s Head Intoxologist, I have put together a diverse cocktail list of the classics with a modern twist, and some creations, which with modestly downcast lash, we must admit are originations of our own. We will boast an eclectic selection of over 150 spirits, with an emphasis on gin, rum, rye and esoteric liqueurs. I’ve spent innumerable hours concocting a variety of house made bitters, including lemon, lime, Hell-Fire, peach, summer. I’m putting the final touches on my fall bitters and about to embark on my winter bitters (does anybody know a good cooper?). Our bartenders will be utilizing 8 different kinds of ice, fruit juices squeezed daily and other weird and wonderful ingredients. And while we make a killer Manhattan, The Violet Hour is also still at its heart a bar, where bon vivants will meet for adore, laughter and witty repartee. House cocktails include: Daisy17 (rye, lemon juice, house-made grenadine and bitters, with a flamed orange twist) Blue Ridge Manhattan (rye, Carpano Antica, Noilly Prat, Peychaud bitters, house-made peach bitters, rinse of Laphroig) Summer Sidecar (cognac, lemon juice, Cointreau, house-made limoncello, orange bitters) Iron Cross (pisco, lemon, egg white, orange flower water, house-made summer bitters) Spanish Margarita (tequila, lime, orange curaçao, Licor 43, house-made Hell-Fire bitters) Chapulin (crème de cacao, crème de menthe, pisco, heavy cream) Executive Chef Justin Large, an eight year veteran of Blackbird and Avec (currently also sous chef at Avec) has constructed a menu featuring elevated bar food like chorizo stuffed croquetas with roasted garlic aioli and a pressed Cuban sandwich of roasted pork, black forest ham, Kosher dill pickles, Gruyere and mustard on Pullman bread. Another outrageous sandwich is a brioche filled with peanut butter, banana and bacon, rolled in panko and deep fried and served with wildflower honey. We wanted to inform eGulleters first. The Violet Hour 1520 North Damen Opening Thursday, June 28, 9pm Toby Maloney By the way, “The Violet Hour” is a literary reference to “The Waste Land” by T.S. Eliot and Bernard DeVoto’s ode to the martini, The Hour. At the violet hour, when the eyes and back Turn upward from the desk, when the human engine waits Like a taxi throbbing waiting . . . . At the violet hour, the evening hour that strives Homeward, and brings the sailor home from sea T.S. Eliot, “The Waste Land” (1922) There is a point where the marriage of gin and vermouth is consummated. It varies a little with the constituents, but for a gin of 95 proof and a harmonious vermouth it may be generalized as about 3.7 to one. And that is not only the proper proportion but the critical one; if you use less gin it is a marriage in name only and the name is not martini. You get a drinkable and even pleasurable result, but not art’s sunburst of imagined delight becoming real. Happily, the upper limit is not so fixed; you may make it four to one or a little more than that, which is a comfort if you cannot do fractions in your head and an assurance when you must use an unfamiliar gin. But not much more. This is the violet hour, the hour of hush and wonder, when the affections glow again and valor is reborn, when the shadows deepen magically along the edge of the forest and we believe that, if we watch carefully, at any moment we may see the unicorn. But it would not be a martini if we should see him. Bernard DeVoto, The Hour (1949)
  17. The Violet Hour

    The Violet Hour Blog is up and running. We are going to be posting Punch techniques and recipes as they change. Summer is coming and it's time to get ready for BBQs. http://partyondamen.com/ Cheers, Toby
  18. I wrote this a few years ago, but this thread made me think of it. I have had a couple of these breakfast experiences in my travels, and I am happy for every one of them. THIS POST CONTAINS MATERIAL THAT SHOULD NOT BE CONSUMED BY THOSE WITH DELICATE SENSIBILITIES OR THE WEAK OF STOMACH I was down in Mexico visiting a friend a couple of years ago. My, father, Tom, and my business partner, Jason, and I arrived in town mid afternoon, and were engulfed in the chaos of a street festival. A Ferris wheel spun haphazardly, as did a good number of town drunks. Every vendor stand was cranking a static radio station, a tuba driven polka like nightmare, "Pato" rap, or a street version of karaoke. Barkers tried to get us to play rigged games of chance, or buy real silver rings guaranteed to turn your finger gangrenous in three days. To escape the melee, we retreated to a roof top restaurant to await our friend and her boyfriend. Really, there is a point to this story, I promise. So they finally showed up, just in time to jump in on the third round of ice cold Bohimias, and wee drams of Havana Club 7yr. We chatted during a spectacular sunset, and through the violet hour. We got to discuss the local delicacies. I started to get a hankering for some tongue tacos. So we wove our way to the stall only to find it closed. Luckily there was a bar right there that served beer and Cuban rum... The next morning at 8:--for the love of god, I think I am going to die--o'clock we met again. I’m now sure it was a conspiracy because I soon found myself separated from my father and Jason, being led further and further into the bazaar by my friend’s boyfriend. We finally got to a stall where there is a towering pile of goat’s heads. My poor rum ravaged stomach completed a move that would leave the Romanian gymnastics team with mouths agape and green with jealousy. We sit down and I hear him order me a taco of tongue, one of eye, and one of brain, and a soup for himself. Did I mention it was Eight in the F*&king morning? I knew I was going on and on the night before about how much I liked tongue tacos, but not at eight in the F#!king morning, when I was not sure if I could get through a bowl of oatmeal. The toothless Grandma grabs a goathead from the pile and an apocalyptical swarm of flies rises from the devils mountain of carnage. My stomach does something that Greg Louganis wished he could do, my eyes roll into the back of my head, and I hear from far away…”Quieres cervesa?” Can it hurt? I mean really, what could possibly be the down side? I’m guessing that club soda with Peychaud’s bitters is not an option. “Simone, Guay. Nessisito una chela bein meurta!” He orders me a really cold beer, and chuckles as I turn the color of military hospital walls. The goat head is now on the chopping block right in front of me, mercifully free of flies. It’s tongue sticks out to the left and its lifeless eyes, one of which will soon be in my mouth, stare at the fluttering tarp that is keeping the pounding sun off our necks. The temperature is starting to rise, adding to my need to look around and see if the name of the stall was “ABANDON ALL HOPE YE WHO ENTER HERE”. The beer came, ice cold with rivulets of joy clinging to it’s outside. I put it to my forehead, bliss, then opened it and took a long pull hoping to beat back the idea of what I was about to eat. I am not a picky eater. I will try almost anything, and the things I don’t like I will keep trying until I can, if not love them, at least appreciate the manner in which they are prepared. So I nursed my beer as Toothless Grandma cuts out the tongue, slices it nice and thin and then tosses it on a grill behind her. With a spoon she pops an eyeball out, I closed my eyes and imagined it skittered across the cutting board. I don’t open my eyes until I hear the hiss of the sliced eyeball hits the grill. In retrospect I should have just kept my baby blues closed and concentrated on the Modelo bubbles that were quickly making me feel reptilian. A vast improvement from when I sat down believe you me. The point of this story is just now coming. I open my eyes and Toothless Grandma has a cleaver in hand, over her head and is about to strike a John Henry blow to the skull. I hate to admit it but I think I winced a little thinking it was my skull she was about to crack asunder. The cleaver came down with a mighty, sickening thud and bone chips flew in all directions. She gave the cleaver a wiggle and the top of the head opened as beautifully as a morning glory. Little dew drops of blood nestled in the matted hair mere centimeters from what I was about to eat. With the eyeball spoon (bad cross contamination if you ask me) she scoops out some brains and flops them on the grill. A pile of fragrant, hand made tortillas is warming on the side of the flattop. With miraculous asbestos fingers she builds my three tacos, adding cilantro and onion on top. They look really good, and they smell wonderful. I order another beer, its like 8:10 by now, and start heaping Salsa Roja on the tacos. My dining companion’s soup arrives. It’s gorgeous, a huge bowl full of corn, carrots, succulent chunks of goat, onion, and a sprinkling of cilantro on top. I am very, very jealous. What he has is the perfect thing for a hangover, and he isn’t hungover. Yet another example of living in a hostilely indifferent world. My plan of attack is that of an eight year old faced with a plate of Brussels sprouts. I’m going to take a big bite, chew as little as possible and wash the offending matter down with a monstrous gulp of beer. I figure I can get through a taco in three bites. That means I only have nine bites to go. I can’t decide what to start with. Do I start with the tongue, which will be the easiest, or go for the brains and eye first to get it over with. Round Robin seems best, one bite of each, order a beer every 3 bites. The tongue is great. Rich and meaty with explosions of fresh cilantro and onion going off in counterpoint. This isn’t going to be so bad I convince myself. Then on to eye that wasn’t NEARLY as bad as I thought it was going to be. I am starting to feel macho, with two beers under my belt and a Mexican truck drivers breakfast before me. Then the brains. For the love of all things holy, I can’t believe how revolting this is. The texture is all-wrong, and by that I mean there is NOTHING good about it. My eyes bulge a bit as I reach a trembling hand towards my beer. Toothless Grandma is watching me, so I do my best to smile. I’m sure it was a horrible grimace with cilantro and grey matter in my teeth. The beer washes down the bite with only a tiny shudder. Once again I turn to my dining companion. He is almost done with his soup. Jealousy once again rears its ugly head. I am about to ask him a question when he bites down on something that makes him wince. Into his upturned palm he spits a jagged goats tooth, brown around the edges, and worn unevenly from a lifetime of eating refuse, street jetsom, and garbage from big stinking piles in allys in the unsavory part of town. I gag, my insides roiling like an angry sea. I cannot get the crunching sound of my friend biting down on that tooth, and then him involuntarily swallowing plaque-riddled flecks of enamel. It takes all my will power to force down the rising gorge, and not projectile vomit unchewed chuncks of eye and brain under the table. I take a few deep breaths and thank god for my lovely plate of tacos.
  19. I have the Deli hoarding disorder as well. But they go to good use as when I make most things I make them in restaurant quantity. I just finished 12 quarts of chicken stock yesterday and today, along with 6 quarts of posole. Therefore I NEED dozens of deli's. Food stuff wise, it's pickles, mustards (I have at least 8 different kinds), hot sauces (from at least 7 different countries), and anchovies. I'm not proud.
  20. brooklyn jury duty

    I have Jury duty duty this week and am wondering if there is anything new/interesting in the area? I have already eaten at the Apollo diner, so that doesn't need to be mentioned. Also is there a better than average place to get coffee? If it is a cafe with wifi all the better. Thanks, Toby
  21. I think that if you have something promising if you let it sit until it is room temp. and try it again you can see the defects in a drink easier. The other trick is to try a couple of different bitters and see if that ramps the drink up in the right way. Cheers, Toby
  22. confusing bitter taste for sour

    I would like to throw one more word into the mix. Acrid. I deal mostly in the world of cocktails where sour (Whiskey) and bitter (Angostura, Campari) are POSITIVE words. One of the most interesting distinctions is when dealing with citrus juice. When I taste fresh lemon/lime, from a fruit, fresh squeezed I taste the sweetness that is in it along with the sour. That same juice the next day is ACRID. It has lost its sweetness and tastes not sour but acidic. (you know those plastic lime juices in the shape of a lime. That is nothing but acrid.) When dealing with citrus the bitterness comes from the pith. The juice is sweet/sour and the pith is bitter. You could show someone the difference between bitter and sour with one fruit. Cheers, Toby
  23. Aviary Cocktail Videos

    I am really excited to see what these guys are going to do. These are really bright guys, with phenomenal sense of flavor, exceptional technique and are looking at cocktails from a very different angle. This combination is not going to hurt the cocktail world in any way. I am saddened that the community here is veering toward the “been there seen that” jaded, mentality. They are just starting out, and already doing things that 99.9% of the bars in the world can’t. Give them a little space to grow for the love of god. If you think what they are doing is passe don't go. More room for those of us who want a seat. I think it is wicked cool that they are sharing what they are doing. They are giving us a tease of what to look forward to. Chefs don't make videos of their upcoming menus for public consumption, this should be seen as a bonus. They don’t have to take the time and effort to make the videos. They don’t really need to manufacture hype. It’s there already. If you don’t like the tone of the videos, stop watching them. Why don’t we all wait and see what happens when they are open and serving people. That is the true test of an establishment. I for one am counting down the days until I can go to Aviary and experience all they have to offer. I for one welcome them, with glass raised high, to the whiskey peddling business. Cheers, Toby
  24. Gin Infusions

    Why not try to change the cocktails you are drinking instead of the gin itself. So you have a bottle of gin that doesn't have huge juniper notes. Use the Deaths Door for a 20th Century, a Corpse Reviver (go with Cocchi Americano instead of Lillet) #2, An Aviation, A Southside, something that will spotlight the gins floral qualities. This seems like a great opportunity to expand the things you like by trying new things instead of trying to force a product to be what you are used to. Cheers, Toby
  25. The Violet Hour

    Sorry this is a little hard to read, as the formatting is always a problem with my computer. A poor craftsman blames his tools. We made a huge change, 28 cocktails, this season. Gin Baron's Brew Lady Grey infused Beefeater, Lemon, Neroli-Violet Syrup, House made Tonic Trading Floor Hayman’s Old Tom, Pineapple, Orgeat, Spice Trader Syrup, Peychaud's Bitters Juliet & Romeo Beefeater, Mint, Cucumber, Rose Water Perennial Death’s Door Gin, Fuji Apple Juice, East India Solera Sherry, Ginger Syrup, Angostura Bitters Black River Bombay Macerated Pineapple, Lemon, Egg White, St Elizabeth Allspice Dram The Willing Hostage Ransom Old Tom, Bonal, Cynar, Regan's Orange Bitters Rum El Commandant Santa Teresa 1796, Lemon, Honey Syrup, Nux Alpina Black Walnut Liqueur Maloney Park Swizzle Brugal Añejo, Lime, Matusalem Classico, Mint, Peychaud's Bitters Walsh's Rule El Dorado 12yr, Lime, Amaro CioCiaro, Housemade Grenadine Dark & Stormy Brugal Anejo, Lime, Cruzan Black Strap, Ginger Syrup Trinidad Punsch Scarlet Ibis, Lime, Batavia Arrack, Spice Trader Syrup Notorious F.L.I.P. Smith & Cross, Bonal, Coruba, Whole Egg, Demerara Syrup Stewed, Screwed & Tattooed Sailor Jerry, Carpano Antica, Flor de Caña 7yr,Punt e Mes, Regans’ Orange Bitters Whiskey Blinker Bulleit Bourbon, Grapefruit, Raspberry Syrup, Grapefruit Bitters Barbed Wire Daisy Weller 107, Lemon, Housemade Grenadine, Saigon Cinnamon, Fees Orange Bitters The Clapless Belle Bulleit Bourbon, Lemon, Ginger Syrup, Laphroaig Scotch Gun Shop Sazerac Russell's Reserve 6yr Rye, Maison Surrenne Cognac, Peychaud's Bitters, Herbsaint Duckhunter Prichard's Sweet Lucy, Lemon, St. Elizabeth Allspice Dram, Egg Yolk, House Orange Bitters Grave Dancer Wild Turkey 101 Rye, Punt e Mes, Laird’s Applejack, honey Syrup, House Orange & Root Beer Bitters Tequila Flaming Heart Lunazul Blanco, Pineapple, Licor 43, Green Tabasco Goya’s Coupe de Gras Lunazul Blanco, Lime, Amaro CioCiaro, House Made Grenadine, Regans’ Orange Bitters El Diablo El Jimador, Lime, Ginger Syrup, Briottet Crème de Cassis Heads You Lose Vida Mezcal, East India Solera Sherry, Nux Alpina Black Walnut Liqueur, House Orange Bitters The Great Speaker Del Maguey Crema de Mezcal, Demerara Syrup, Coffee-Pecan Bitters Brandy Seasonal Sidecar Laird's Applejack, Lemon, House Orange Curacao, Punt e Mes, House made Allspice Dram Key to the Alps Maison Surrenne Cognac, Grapefruit, Bonal, Angostura Bitters Swingin’ on the Lawn Mae de Oro Pisco Italia, Lemon, Rothman & Winter Cherry Liqueur, Egg White, Cherry Bitters Potable Bitters Pimms Cup Variation Pimms #1, Ginger, Tanqueray, Mint, Orange, Blackberry The Stroonz Cynar, Grapefruit, Old Forester Bourbon, Orange Oil Eeyor’s Requiem Campari, Dolin Bianco Vermouth, Cynar, Fernet Branca, House Orange Bitters Vodka Austin 75 Tito's, Lemon, House made Hibiscus Syrup, Gruet Sparkling Gilded Cage Tito’s, Lemon, Honey Syrup, Egg White, Peychaud’s Bitters Moscow Mule Tito’s, Lime, Ginger Syrup Wine and Sparkling Coffee Ay-Ay Ruby Port, House made Coffee Syrup Cruzan Black Strap Rum, Whole Egg, Nutmeg Seasonal Sangria Au Bon Climat Pinot Blanc, Lemon, Grapefruit, Rothman & Winter Pear Liqueur, Regans’ Orange Bitters Jimmy Roosevelt Gruet Sparkling, Sugar Cube, Maison Surrenne Cognac, Green Chartreuse, Angostura Bitters Seasonal Punches The Lady is a Tramp Lady Grey-infused Beefeater, Lemon, Licor 43, Pineapple, Regans’ Orange Bitters Buddha & Pest Sazerac 6yr Rye, Fuji Apple Juice, Zwack, Saigon Cinnamon, Angostura Bitters Classic Cocktails Aviation Plymouth Gin, Lemon, Luxardo Maraschino, Rothman & Winter Violette Liqueur Corpse Reviver #2 Bombay Dry Gin, Lemon, Lillet, Marie Brizard Orange Curacao, Pernod Absinthe Champagne Cocktail Gruet Sparkling, Sugar Cube, Angostura Bitters Daiquiri Flor de Caña 4 yr Rum, Simple Syrup, Lime Gimlet Plymouth Gin, Simple Syrup, Lime Hotel Nacional Brugal Anejo Rum, Lime, Apry, Pineapple Improved Holland Cocktail Genevieve Gin, Luxardo Maraschino, Angostura Bitters Jack Rose Laird’s Bonded Applejack, Lemon, House Made Grenadine Mai Tai El Dorado 5 yr Rum, Lime, House Made Orgeat, House Orange Bitters Manhattan Rittenhouse 100 Rye, Carpano Antica, Sweet Vermouth, Angostura Bitters Margarita El Jimador Tequila, Lime, Marie Brizard Orange Curacao Martini Plymouth Gin, Dolin Dry Vermouth, House Orange Bitters Mint Julep Weller 107 Bourbon, Demerara Syrup, Mint, Angostura Bitters Mojito Flor de Caña 4yr Rum, Lime, Mint, Angostura Bitters Negroni Tanqueray Gin, Carpano Antica Sweet Vermouth, Campari, Regans’ Orange Bitters Old Fashioned Rittenhouse 100 Rye, Demerara Syrup, Peychaud’s Bitters Pegu Club Tanqueray, Lime, Marie Brizard Orange Curacao, Angostura Bitters Perfect Martinez Hayman’s Old Tom Gin, Dolin Sweet & Dry Vemouth, Luxardo Maraschino, Fees Orange Bitters Presbyterian Wild Turkey 101 Rye, Lemon, Home Made Ginger Syrup Ramos Gin Fizz Beefeater Gin, Lemon, Lime, Egg White, Cream, Orange Flower Water Sazerac Jim Beam Rye, Maison Surrenne Cognac, Herbsaint, Peychaud’s Bitters Sidecar Maison Surrenne Cognac, Lemon, Marie Brizard Orange Curacao, Fees Orange Bitters Silver Sour Booze, Lemon, Simple Syrup, Egg White Southside Tanqueray Gin, Lime, Mint, Peychaud’s Bitters Tom Collins Hayman’s Old Tom Gin, Lemon, Soda Water Vieux Carre Maison Surrenne Cognac, Jim Beam Rye, Carpano Antica Sweet Vermouth, Benedictine, Peychaud’s Bitters I don't have pics of the cocktails, you will just have to use your imagination. Or go have a few. Cheers, Toby
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