This time of year is without a doubt the best time of year. I'm not talking about Christmas, I'm of course talking about our new Winter Cocktail menu. Christmas is great and all, but what's Christmas without a nice boozy eggnog or an Irish Coffee? Here's what we'll be slinging this Winter
We make our eggnog in house from scratch. It's... not healthy, but then again we're talking about eggnog here. We make a traditional eggnog and spike it with Aged Rum, Brandy, and Bourbon and then age it (It's Pasteurized) to perfection. If you haven't had our eggnog you haven't had it the way it was meant to be. It's also great when dropped into a Nitro Stout like an Irish Carbomb... just sayin.
The first of our two hot drinks on the menu this year, our Irish Coffee doesn't stray too far from tradition. Jameson, Coffee, Brown Sugar Syrup, and we float some shaken cream spiked with a little chocolate bitters on top. Great for a cool evening or right at 11am when we open.
I have a British Aunt who I absolutely adore. Why? Because whenever I'm sick she makes me a hot toddy. When I was a kid I would try to act sick to get out of school. Now I try to act sick for one of Aunt Jill's Hot Toddy's. We use Monkey Shoulder Blended Scotch Whisky, fresh lemon juice, and our house made honey ginger syrup. It's never too cold when you have a Hot Toddy.
New York Sour
Winter is Citrus season, which means one thing: Sours. The New York Sour is a riff of the classic Whiskey Sour with the addition of a dry red wine float. We use Bourbon, fresh lemon, and simple syrup for the base and top it of with a floater of robust Zinfandel. If you haven't had one it's spectacular. Definitely a staff favorite.
You know that scene in Monty Python and the Holy Grail where the guy's dad is talking about building a castle in a swamp? They said he was daft to build a castle in a swamp, but he did it all the same. When I heard there was a cocktail based on Angostura Bitters, I thought that it was insanse. Why? Why would someone do this? Then I had one, and it is majestic. Angostura Bitters, Lemon, Rye Whiskey, and Orgeat (Almond Syrup) combine to make a complex and surprisingly balanced cocktail. It's sweet, sour, bitter, and completely daft.
One of our staff members had this cocktail on a trip to New York recently and we did our best to recreate it. It's a light beverage that's a great contrast in the colder months. Bourbon, Lemon, White Wine, St. Germain, and a dash of bitters. Also great in a high ball with club soda.
Winter Old Fashioned
We always have a take on an Old Fashioned on the menu, in the fall we had the Apple Pie Old Fashioned (which you can still get), this season we're going back to Bourbon but adding a couple twists. We add some Jelinek Fernet, a Czech spirit with cinnamon and herb notes, with simple syrup, Angostura and Chocolate Bitters.
Sometimes you just need a strong drink. This is for you. We take the Rye Based New Orleans classic and add some Laird's Applejack and a couple varieties of bitters for a winter twist on an old classic.
The Sangria has been one of our most popular drinks every season. This time we're marrying the classic winter Mulled Wine and a Sangria into something wonderful. It's stronger than our previous entries with the addition of Rum, Brandy, and Orange Liqueur, so tread lightly.