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wineanddinosaur · 5 years

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The Nation’s 10 Best Brunch Cocktail Programs (2019)

It’s safe to say that we have officially graduated from the days of bottomless Mimosas and DIY Bloody Mary bars. Be it a hangover helper classic like the Corpse Reviver No. 2 or Ramos Gin Fizz or spritzes or even a whole new genre of daytime cocktails, brunch-goers are demanding more from the bar than ever before.

One big trend in the brunch world these days is cocktails that are lower in alcohol, ideal for afternoon consumption. At the base of many of these drinks is sparkling wine, such as Italian prosecco. Enter Riondo, which has become one of the larger producers of DOC prosecco in Italy’s Veneto region in just over 10 years. The company believes in using the charmat method (in which the wine’s fizz is created under pressure in large steel tanks) to produce a lighter, softer sparkling wine — ideal for cocktails. Riondo offers three different styles of prosecco: the gently frizzante Spago Nero, to the more boldly bubbly rosé and spumante.

Once again, VinePair has teamed up with Riondo Prosecco to find the restaurants with the best brunch-time cocktails across the country — and you won’t be surprised to find that a good number of them involve a little bit of bubbly. Here are the ones that will leave you lingering at the bar long after the last plate of avocado toast has been cleared away.

1. Brezza Cucina Location: Atlanta, GA

Brezza Cucina, from legendary chef Jonathan Waxman, has become a brunch staple in Atlanta’s Ponce City Market. Here, Waxman blends his enthusiasm for all things Italian with his California upbringing in dishes like the frittata with prosciutto, burrata, and kale. Stay in the savory vein when it comes to choosing a beverage with The One and Only, a light, fresh drink made with celery syrup, Don Ciccio fennel cordial (an Italian-inspired liqueur made in Washington, D.C.), gin and prosecco.

2. Dante Location: New York, NY

By now, you’ve likely heard of Dante, owned by Linden Pride and located in NYC’s Greenwich Village is dubbed one of the World’s 50 Best Bars. There, creative director Naren Young has a reputation for offering many iterations of Italian aperitivi, like the Negroni and Spritz, but there’s more to his list than that. Consider the Clarified Milk Punch, a boozy concoction of Compass Box Scotch, Italian herbal liqueur Strega, peach, and chamomile, all topped with prosecco. Order a companion plate of cinnamon pumpernickel French toast with ricotta, caramelized bananas, and pecans to match.

3. Irving Street Kitchen Location: Portland, OR

Photo credit: Matt Friedman @mattfriedmancreative

Grabbing a table on the patio at the Pearl District’s Irving Street Kitchen is practically a rite of passage in Portland. There’s only one drink to consider in this instance: the citrusy Rosé All Day (Lillet Rosé, Crème de Pamplemousse, lemon and prosecco), a cocktail that tells you how to proceed right in its name. Then, the only choice left to make is between chef Sarah Schafer’s Moroccan Slow-Poached Eggs and the Guajillo Butter Fried Chicken & Waffles.

4. Bar Beau Location: Brooklyn, NY

Hidden in plain sight just off the BQE (Brooklyn-Queens Expressway) in Brooklyn’s Williamsburg, Bar Beau is one of the prettier bars to open in the five boroughs in the last year. Once past the coffee bar facade, the whitewashed speakeasy has a horseshoe-shaped bar with a Mediterranean vibe — and drinks to match. Try the chic-ly named Gucci Flip Flops, made with sparkling wine, Combier peach liqueur, and Escubac (a gin-like botanical spirit) alongside the umami-rich breakfast udon from Bar Beau’s brunch menu, which just launched this spring.

5. Hearth & Dram Location: Denver, CO

At LoDo’s Hearth & Dram, the food is all wood-fired and the drinks are mostly whiskey based — the restaurant has 300 different expressions from around the world behind the bar. But if you’re looking for something a little lighter in the warm Denver summer months, that’s there, too. Order the crab beignet or the avocado toast with housemade tahini and cool down even further with a Succulent Spritzer, made with Trakal (a pear and crabapple liquor from Patagonia), prickly pear liqueur, Chareau Aloe liqueur, cucumber, and a prosecco float.

6. TRIA: A Level Above Location: Chicago, IL

The Bertucci family has run Fabulous Freddie’s Italian Eatery in South Side Chicago’s Bridgeport neighborhood for almost 30 years, so when the three Bertucci sisters decided to expand with TRIA this spring, they already had a devoted following. To go with the brunch time farrotto dolce (oatmeal’s slightly sweet Italian sister) opt for The Oat Street Beach, made with vanilla vodka, peach purée, oat milk, and prosecco, which comes with a brûléed Granny Smith apple on top.

7. Chop Bar Location: Oakland, CA

Chef/restaurateur Chris Pastena is behind some of Oakland’s most beloved restaurants, including this casual Jack London Square district hangout. Here, you’ll find regulars communing over plates of chilaquiles and pork belly hash alongside the fruity, perfectly spicy Serrano Slam, made with serrano-infused vodka, St. Elder elderflower liqueur, strawberry-raspberry juice, and prosecco.

8. Grand Tavern by David Burke Location: St. Louis, MO

Guests will find Grand Tavern, from celebrity chef David Burke, nestled in the Angad Arts Hotel, which is fittingly located in the heart of St. Louis’s Grand Arts District. When it comes to day drinking, look no further than the AAH Spritz, which is made with strawberry-ginger-infused Aperol and prosecco, uniquely served with a homemade strawberry-ginger fruit roll-up. Not to be outdone by the bar, Burke isn’t holding back in the kitchen: Think brioche French toast, buttermilk pancakes and barbecue brisket with truffle mac & cheese “toast.”

9. Steuben’s Location: Denver, CO

Steuben’s, with two locations in Uptown and Arvada, has been featured on the Food Network and for good reason: It’s a Denver favorite that’s all about making the old new again. Here, you’ll be faced with deciding between such elevated throwbacks as scratch biscuits and gravy and lemon ricotta pancakes. If making a choice is proving to be too much, let us handle your drink order. Get The Spritz, made with Aperol, Lillet Rosé, elderflower liqueur, bitter lemon tonic, and prosecco — one of the more decked-out spritz riffs we’ve seen in a while.

10. ZuZu Location: Scottsdale, AZ

Located in the funky Hotel Valley Ho, this restaurant is as lively as the scene by the pool. With the help of local farmers and suppliers, get ready for a taste of the southwest by way of the Planks + Eggs (crispy potato planks, red chile short rib stew, fried eggs, cotija, lime crema, and scallion). The cocktails bring their own flair. Case in point: The Fizzy Lifting. Made with Aperol, prosecco, Campari-infused blood orange foam, and carbonated blackberry. It’s just what the doctor ordered to help you stay cool on hot desert days.

Honorable Mentions

Avenue Le Club Location: Long Branch, NJ

Transport yourself to Nice without ever having to leave the Jersey Shore. Do as the French do and dig into this modern brasserie’s top-of-the-line raw bar (who doesn’t want to start the weekend with king crab legs?) or simply go straight for a classic: the croque madame. Whatever you decide, the perfect cocktail to wash it all down is the French Mimosa, a combination of ginger syrup, absinthe, orange juice, and topped with prosecco — à votre santé!

Call Location: Denver, CO

Named to Bon Appetit magazine’s Hot Ten restaurant list in 2018, from the start Denver’s Call has attracted more attention for its daytime menu than its evening offerings. The team behind the RiNo neighborhood spot, mostly alums from Colorado restaurant royalty Frasca, stays true to its motto — fresh, vibrant, craveable — both on the plate and in your glass. Ask for bartender Joe Buckley’s Love Mail, made with Cognac Park Saison Rum, rhubarb honey syrup, and prosecco.

Harold’s Location: New York, NY

Lauded chef Harold Moore of Bistro Pierre Lapin is also behind this hip, brightly tiled, all-day spot in SoHo’s Arlo Hotel. Should more virtuous menu items, like a matcha & chia seed bowl or shakshuka, be calling your name, that means you can have an extra hot pink Hibiscus & Sage Highball. The hibiscus-and-sage infused vodka-based drink gets its sweetness from pomegranate syrup and its lift from a good dose of prosecco. And it won’t weigh you down too much for an afternoon of shopping.

This article is sponsored by Riondo Prosecco.

The article The Nation’s 10 Best Brunch Cocktail Programs (2019) appeared first on VinePair.

source https://vinepair.com/articles/the-nations-10-best-brunch-cocktail-programs-2019/

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kokokumaduy · 5 years

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Yum Yum! @littlelondonsg Little London arrives in Singapore in the Boat Quay area, similar in style with the one in Munich, but with a unique twist with an authentic old English pub experience with English draft beers coupled with exquisite cocktails. We tried a variety of different creations from Chelsea Garden – a gin-based cocktail with lychee liqueur, lemon, cranberry, passionfruit, and egg. Bloomsbrew – a wine-based brew made with Lillet and Prosecco, with hints of strawberry, vanilla, and mint. Sweet Notting – a tropical and refreshing delight, made with Ciroc vodka, melon liqueur, peach syrup, passionfruit and pineapple. Cucamberwell – a green concoction brings forth the bold and herbaceous flavours of gin, lemon, basil, and of course, cucumber. we love the Sweet Notting easy to drink / no fuss and just simply enjoyable! They have a variety of best-selling English dishes including Beer Battered Fish & Chips – crisp fish and steak cut fries fried to perfection, served with tangy tartar sauce. We super loved their Chicken Wings – coated with a homemade grill sauce that’s smashingly immaculate. Also, the Garlic & Mozzarella Poppers that comes with a jalapeño sour cream sauce for an extra knock-out punch. A truly unique experience with happy hours lasting till 10pm everyday! . . . . #love #instagood #fashion #beautiful #happy #art #photography #style #travel #life #cute #hiso #luxury #lifestyle #SGIG #IGSG #SGLifestyle #HappeningSG #Instadaily #like4like #photooftheday #picoftheday #instamood (at Little London Singapore) https://www.instagram.com/p/B0i4zMAHndu/?igshid=10gb4a4x4r6b

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cocktailanddrinkrecipes · 7 years

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MxMo: The Final Chapter

http://cocktailandmixeddrinkrecipes.blogspot.com/2017/02/mxmo-final-chapter.html

After a hiatus, we’ve returned for the final Mixology Monday. It is with a touch of sadness and understanding that we send this booze blog tradition into the long dark night. After almost 11 years of loving stewardship from Paul Clarke, Fred Yarm and other wonderful folks, Fred has decided the time has come to lay things to rest. In Fred’s words:

…..the mourning process with the Boston bartenders and the New York City ones who traveled up was most certainly not. Irish whiskey flowed… So what better way to celebrate the life and times of Mixology Monday and its 11 year run as the premiere ‘monthly online cocktail party’ than with Irish whiskey. For this theme, the approach is two fold. You can go traditional and generate or uncover a cocktail recipe calling for Irish whiskey. Alternatively, you can talk about a personal moment either where Irish whiskey played a role in life or where drinks in general helped the grieving process

As we ourselves are taking a break because the blog was starting to “feel like work”, we felt we should return to help send off this tradition that was our second post for the blog.

After 4+ years of almost weekly posts, we felt we needed a break as we were struggling with what to write about and what to do. So we’ve stopped for awhile to gather our thoughts and reinvigorate our muses. However, MxMo has been an integral part of our own booze blog journey so we had to say goodbye in our own special way.

Going through our recipes and posts on Irish whiskey, the spirit shows a certain affinity to sweetness like maple syrup (we have several cocktails using Irish whiskey and maple syrup). With that in mind, Shaun wanted to experiment with some other sweeteners. A quick search of the pantry produced dark molasses. With it’s rich, earthy sweetness, it was an interesting possibility. A quick taste taste proved us right. Christa then suggested some Licor 43 to add sweetness and some Spanish bitters to add some complexity. We were not disappointed as per usual. (Christa’s encyclopedic knowledge and excellent palate rarely disappoints ) With that we give you:

One More Before You Go

2 oz Irish whiskey

1/4 oz Licor 43

1 bar spoon black molasses

1 pinch salt

1 dash Spanish bitters

Combine all ingredients, except molasses, in a mixing glass. Microwave molasses first and vigorously stir it in. Add ice. Stir. Strain into a glass. Enjoy!

Nose: Malt syrup, vanilla, molasses, light apple and herbal notes.

Palate: Vanilla and chamomile to start. Mid-palate is toasty and earthy with metallic notes and a hint of salt. Finish is malt and grain with a bit of spiciness. Aftertaste is a bit like marshmallow fluff.

An interesting cocktail that sounds incoherent but is actually quite tasty. Rich and complex with a fair bit of unexpected depth.

For cocktail number 2 Christa wanted to experiment with a Vesper alternative. Irish whiskey tends to be lighter-bodied and more subtle, so pairing it with a similar spirit in a simple cocktail seemed like a workable approach.

Treaty of Seattle

2 3/4 oz Irish whiskey (We used the Greenspot because sometimes you gotta go big or go home)

1 1/4 oz cognac (use something nice and fruity. We used the Paul Giraud Napoleon. Again for special occasions)

1 oz Lillet Blanc

Stir all ingredients with ice. Strain into a glass. Garnish with a lemon twist. Cheers!

Nose: Grape spirit. Raisin. Lemon. Aromatic sandalwood. Dried spices like nutmeg.

Palate: Intro is light, satiny and dry, with sweet grain notes and aromatic wood notes. Mid-palate is sweet oak and slightly acidic wine with lemon accentuating everything. Finish is rich, slightly musty grape spirit with a bit of raisin and a bit of spice. Amazing aftertaste is light, sweet floral with some hints of melon.

Delicious! Of course it doesn’t hurt that we brought out some of the nicer boozes from the liquor cabinet. Sometimes you just have to splurge, and we’re rarely disappointed when we do. What better way to recognize the passing of something you care about than an indulgence of richness and luxury.

As we sit here slightly tipsy from our concoctions (ok more than slightly, that last one packs a punch!) we’re contemplating where we go next with our own blog but also looking back with gladness that we were able to participate in this wonderful event for 4+ years. Thank you Paul for starting the whole thing way back in the day, thank you Fred for keeping it going, and thank you everyone who has hosted through the years. (Having done it ourselves a few times, it was a lot of work.) And with that we bid you adieu. Stay safe out there everyone and keep mixing!

Filed under: cocktail recipe, cognac, irish whiskey, licor 43, lillet blanc, Mixology Monday, molasses, salt, spanish bitters Tagged: Irish Whiskey, Mixology Monday, one more before you go cocktail recipe, treaty of seattle cocktail recipe from Booze Nerds https://boozenerds.com/2017/02/19/mxmo-the-final-chapter/ via IFTTT

#Bartending #bar tending #mixology #mixologist #cocktails #drinks #recipes #margaritas #martini #mixe

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jmuo-blog · 6 years

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New Post has been published on https://jmuo.com/19-thanksgiving-cocktails-because-one-is-never-en/

19 Thanksgiving Cocktails, Because One Is Never En...

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[Photograph: Elana Lepkowski, Vicky Wasik]

Thanksgiving isn’t just a marathon day of eating at my house—it’s also a marathon day of drinking. My family always celebrates the holiday with plenty of beer, wine, and especially cocktails. We’re always mixing up what we drink—one year someone gets really excited about individually mixed drinks, the next year we make it easier on ourselves with make-ahead punches, and every year we try to keep around some lower-alcohol drinks to make Friday less painful.

Whatever kind of cocktail you and your family are looking for this Thanksgiving, we’ve got plenty of festive recipes to choose from—popcorn-flavored spiked cider, woodsy gin punch, a wintry French 75 variation, and more.

Hot Caramel-Popcorn Bourbon Apple Cider

[Photograph: Vicky Wasik]

Thanksgiving just isn’t right without a mug of spiked cider, and this recipe makes the classic even better. Rather than using plain old bourbon, we first infuse the whiskey with sweet, nutty caramel popcorn. In a nod to hot buttered rum, we float a pat of butter on top of the drink for a rich finish.

Hot Caramel-Popcorn Bourbon Apple Cider Recipe »

Everything Nice (Spiced-Rum Coffee With Butterscotch Whipped Cream)

[Photograph: Vicky Wasik]

If every Thanksgiving finds you struggling to revive yourself from a food coma, spiked coffee is just what you need. This recipe uses a few ounces of rum and an easy homemade butterscotch whipped cream, but you could also try a version with Frangelico, Fernet, or amaro and bourbon.

Everything Nice (Spiced-Rum Coffee With Butterscotch Whipped Cream) Recipe »

Turkey and Sage Cocktail

[Photograph: Autumn Giles]

The name alone makes Wild Turkey 101 an appropriate Thanksgiving spirit, but that’s not the only reason we use it in this cocktail. An overproof bourbon stands up best to the intense sage, and Wild Turkey’s caramel and vanilla notes perfectly complement the pumpkin. Store-bought pumpkin butter varies in sweetness, so make sure to taste it before you use it here (or go with a homemade version).

Turkey and Sage Cocktail Recipe »

Sparkling Bourbon Pear Cocktail

[Photograph: Autumn Giles]

Premade mixers are a godsend on Thanksgiving—you can do most of the heavy lifting early in the day and minimize the amount of work you have to do when it’s time to drink. Here, we make the mixer with clove-scented roasted pears, bourbon, and maple syrup, then top it off with sparkling wine to serve.

Sparkling Bourbon Pear Cocktail Recipe »

Charred Lemon Gin Sparkler

[Photograph: Autumn Giles]

The mixer for this cocktail combines gin with rosemary, sugar, and the juice from charred lemons, which develop a remarkably rich, complex, and mellower flavor after being seared in a skillet. As with the previous recipe, all you have to do to serve is top the mixer with sparkling wine—though a sprig of fresh rosemary is a nice finishing touch.

Charred Lemon Gin Sparkler Recipe »

5-Spice Bourbon Punch

[Photograph: Elana Lepkowski]

I’m celebrating Thanksgiving in Los Angeles this year, and given how fall is going so far, it’s probably going to be a warm one. Luckily, this bourbon punch, which pairs whiskey with lemon juice and five-spice syrup and tops off the mixture with club soda, is refreshing enough for an LA November. Forget about the powdered mixes at the store and make the syrup with whole spices instead.

5-Spice Bourbon Punch Recipe »

9 Ladies Dancing Punch

[Photograph: Elana Lepkowski]

If you live somewhere with more seasonally appropriate Thanksgiving temperatures, this punch might be just what you want. It’s packed with intense flavors perfect for a cold day: smoky blended Scotch, aromatic chai tea, nutty sherry, and spicy Angostura bitters. We sweeten the punch with a woodsy vanilla-cinnamon syrup.

9 Ladies Dancing Punch Recipe »

Smoky Sage Punch

[Photograph: Elana Lepkowski]

The smokiness in this big-batch punch comes from lapsang souchong tea, which we mix with gin, orange curaçao, oleo-saccharum, and sage syrup. The sage syrup can be made up to a week ahead of time, and the oleo-saccharum can be made the night before, meaning you’ll have minimal prep to do on Thanksgiving Day itself.

Smoky Sage Punch Recipe »

Old Fashioned Cocktails (for a Crowd)

[Photograph: Vicky Wasik]

Making an individual Old Fashioned takes only a minute or two, but when you’re juggling a million other tasks on Thanksgiving, it’s convenient to have a batch ready ahead of time. Along with the whiskey, simple syrup, and bitters, add a few ounces of water to make up for the fact that you aren’t diluting the cocktail by stirring it with ice. For a fun variation, check out our peanut-flavored Old Fashioned in a bottle, too.

Old Fashioned Cocktails (for a Crowd) Recipe »

Brown-Butter Old Fashioned

[Photograph: Vicky Wasik]

An easy way to update a classic Old Fashioned cocktail is by fat-washing the bourbon with toasty, nutty browned butter, which adds richness while mellowing things out. This recipe starts with an entire bottle of bourbon, making 12 cocktails, and you can easily multiply it as needed.

Brown-Butter Old Fashioned Recipe »

Old Timber (Rye Cocktail With Fernet)

[Photograph: Vicky Wasik]

Another drink for fans of strong whiskey cocktails, this one pairs rye with fernet and triple sec. Your first instinct is probably to reach for a bottle of Fernet-Branca, but its minty, medicinal flavor doesn’t work here—instead, go for something with a warmer, more cinnamon-forward flavor, like Jelínek Czech-style fernet.

Old Timber (Rye Cocktail With Fernet) Recipe »

Drunk Uncle (Scotch and Cynar Cocktail)

[Photograph: Vicky Wasik]

A savory twist on the Boulevardier, this cocktail uses peaty Islay Scotch in place of the bourbon or rye and swaps out the Campari for vegetal Cynar. The vermouth we prefer is Martini & Rossi Bianco, which has a citrusy, herbal flavor reminiscent of Lillet Blanc.

Drunk Uncle (Scotch and Cynar Cocktail) Recipe »

Tangy Cranberry–Black Pepper Shrub Cocktail

[Photograph: Elana Lepkowski]

I can tell you from experience that it’s good to have some Thanksgiving cocktails in your repertoire that are lighter on the booze. This one gets all of its alcohol from sparkling wine, which we flavor with orange bitters and a sweet-tart, spicy cranberry–black pepper shrub. The shrub will last up to a month, so make it now if you really want to get a head start on the Turkey Day prep.

Tangy Cranberry–Black Pepper Shrub Cocktail Recipe »

A Minnesota Good-Bye (Cranberry French 75)

[Photograph: Vicky Wasik]

This twist on the French 75 gets its cranberry flavor from a cordial made by simmering the fruit in a simple syrup with cinnamon sticks, star anise, cardamom, cloves, and orange peel. To make the drink, just mix equal parts cordial and pink grapefruit juice with gin, then top with sparkling wine.

A Minnesota Good-Bye (Cranberry French 75) Recipe »

Sparkling Apple Sherry Cocktail

[Photograph: Elana Lepkowski]

This sparkling cocktail combines nutty oloroso sherry with apple in two forms: muddled fresh apple and Laird’s Bonded Apple Brandy. We sweeten the cocktail with Mandarine Napoléon liqueur; if that proves hard to find, feel free to use Grand Marnier or a good dry orange curaçao instead.

Sparkling Apple Sherry Cocktail Recipe »

Shagbark’s Sangaree (Madeira and Lemon Cocktail)

[Photograph: Vicky Wasik]

The hardest part of making this easy-drinking sipper is finding the right Madeira—you want to find one labeled “Malmsey” to get the right sweet, nutty flavor. Beyond that, there’s nothing more to the cocktail than simple syrup, lemon juice, and a dusting of nutmeg.

Shagbark’s Sangaree (Madeira and Lemon Cocktail) Recipe »

Sweater Weather Punch (Scotch and Cranberry Cocktail)

[Photograph: Emily Dryden]

A combination of unsweetened cranberry juice and Scotch whisky makes this a tart and warming big-batch cocktail that’s ideal for a fall gathering. Marmalade syrup balances the cocktail’s sharpness, for a smooth drink you’ll want more of, right away.

Sweater Weather Punch (Scotch and Cranberry Cocktail) Recipe »

Cranberry in a Can (Batched Rye-Cranberry Shrub Cocktail)

[Photograph: © Kelly Puleio 2018, resized for publication]

This cocktail is perfect for wintertime entertaining because you can make the easy cinnamon-spiced cranberry mixer ahead of time, long before the last-minute party chaos sets in. When the time comes, just add the booze and offer the drink in a pitcher for guests to serve themselves.

Cranberry in a Can (Batched Rye-Cranberry Shrub Cocktail) Recipe »

Make-Ahead Fig and Cinnamon Punch

[Photograph: Vicky Wasik]

In this big-batch rum punch, dried figs and Madeira balance out the slight bitterness of black tea. The best part is that you can put this easy drink together in advance, so on Thanksgiving Day, all you need to do is serve it—and drink it.

Make-Ahead Fig and Cinnamon Punch Recipe »

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shakeyeats · 7 years

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For our anniversary I like to take us to new restaurants. Lucy can be a little bit of a picky eater so it can be a bit of a chore finding somewhere where she will eat something on the menu!

This year I thought we could go to a steak restaurant we had never been to. I had a look on OpenTable for good steak restaurants and, after a little research, I decided on Missouri Angel.

I must admit, when we first arrived I was deflated. There was a little sign above a very small pub. Inside the pub there was a handwritten sign indicating the restaurant was upstairs. When we got upstairs the restaurant was totally empty of customers. In fact, it was empty of customers, except us, for the duration of our stay! The restaurant itself is pleasant, at first glance at least. When you looked closer there were cracked window panes, dead flies on the window sills and several of the dining chairs were in need of some serious TLC.

Restaurant interior

The waiter we had was very friendly and not overly attentive. We were offered drinks and bread when we arrived. They had two beers on offer; Doom Bar and Peroni. I had the Doom Bar and Lucy had the Peroni. This wasn’t a wine drinking evening. We didn’t want starters so we got stuck in with the mains.

I had a 10oz Ribeye (medium rare) with tobacco onions and cheesy mash and Lucy had a 10oz New York Strip (well done) which came with French fries. The steaks were delicious. Cooked exactly as we had ordered. The sides were ample, tasty and well seasoned.

We both fancied a dessert so were excited to see the sweets menu. Lucy went for Raspberry sorbet and I had Pecan Maple Tart with vanilla ice cream. The sorbet was really good; nice and fresh and sharp. The tart was okay. It tasted nice but it was greasy with butter and I couldn’t finish it.

When the bill came I knew it was going to be expensive. And honestly, I think it was overpriced. With the mains coming in at around £30 each adding on the drinks and desserts gave us a bill over £90. For 2 courses and a drink each I think it’s excessive for a venue such as this. The steaks are really good, but we won’t be back because it’s just too expensive.

After dinner we went off to The Alchemist on Bevis Marks, about a 5 minute walk from the restaurant. Immediately I could see that I would happily have spent my entire evening here instead. We walked in a saw a bartender expertly making 2 exotic and scientific cocktails. I later found out that they were Caramelised Rum Punch (the caramelise brown sugar and then throw the other ingredients in giving lots of sparks and flames) and Bubblebath (the concoction literally bubbled out of the glass; it was amazing). We had a quick look at the menu and I chose a Smokey Old Fashioned (described as Woodfood Reserve, Maple Syrup, Dilution, Jerry Thomas Bitters, Smoke) and Lucy had Peaches and Cream (Briottet Peach and Pink Grapefruit, Lemon, Prosecco, Fizz). Wow. This is a fantastic bar. The theatrics of the experience really make it.

We got a little peckish so ordered off the bar menu. Salt and Pepper Pork Cracklings. Very tasty and light but for the amount we got, we didn’t think it was worth the price.

We had a few more drinks between us before we left. A Barrel Aged Negroni (Tanqueray, Campari, Vermouth, Oak, Time), a Ballbreaker (Tanqueray, Briottet Pink Grapefruit, Lemon, Blackcurrant Ball to Break) and a Vesper Martini (Portobello Gin, Reyka, Lillet, Lemon Bitters, Dry/Delicious). The last one was particularly memorable as it was served in a hop flask which you get to keep!

I would tell you how they made some of these cocktails but I wouldn’t want to spoil the surprise!

They also have a restaurant area at The Alchemist. It looks really nice and comfortable. I took a quick look at the menu and there’s plenty there to keep us interested too!

It was a good experience to celebrate the third anniversary of our wedding. The Alchemist is definitely on the list for another visit with so many crazy looking and sounding cocktails still to try. Missouri Angel certainly isn’t.

Our Third Anniversary For our anniversary I like to take us to new restaurants. Lucy can be a little bit of a picky eater so it can be a bit of a chore finding somewhere where she will eat something on the menu!

#alcohol #Ballbreaker #Briottet #Campari #Cocktails #Lillet #Meat #Missouri Angel #Negroni #Old Fashioned #Pork Cracklings #Restaurant #Reyka #Sammie&039;s Angel #steak #Tanqueray #The Alchemist #Vesper Martini

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markgraeflerin · 3 years

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Weihnachtscocktail No. 2 mit Rum

#Cocktail #Rezept #Weihnachten Weihnachtscocktail No. 2 mit #Rum

Ähnlich wie der Lillet Vanilla Punch besteht auch der heutige Weihnachtscocktail aus einer Spirituose, einem Sirup, Gewürz und Orangensaft. Wir haben uns für die derzeitige Trendspirituose Rum entschieden. Der Cocktail ist recht kräftig, also nicht vergessen, ein paar Apéro-Häppchen dazu zu reichen. Weihnachtscocktail No. 2 mit Rum Zutaten • 6 cl brauner Rum • 1 cl Grenadine-Sirup • 1 Prise…

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#Cocktail #Food #Orange #Rezept #Rum #Weihnachten

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wineanddinosaur · 5 years

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Beyond G&T: The Best Cocktails to Make With Tonic Water

If you’re drinking tonic water, chances are it’s part of a G&T. If not, it’s almost certainly being mixed with vodka and garnished with some form of citrus fruit. Rarely do we consider tonic as a mixer in other cocktails, likely because of its complex, bitter flavors.

It wasn’t always this way. Tonic water was actually conceived as a means of making quinine powder — a known malaria preventative — more palatable to British soldiers stationed in India in the 19th century. The soldiers soon realized adding gin to the mix improved things significantly. “The gin and tonic has saved more Englishmen’s lives, and minds, than all the doctors in the Empire,” Winston Churchill said years later.

Today, you’d be hard pressed to find many drinkers who associate tonic with health. It is, however, a versatile mixer. When sipped straight, the bitter complexity of tonic water can be divisive; but those same flavors make tonic a wonderful match for a range of spirits.

Take it from us — VinePair recently tasted the bitter, bubbly mixer with just about every spirit in our inventory. Here are our six favorite tonic-tinged cocktails that don’t contain gin or vodka.

Cognac

Combine two parts tonic, one part Cognac (preferably V.S.), and a good squeeze of lemon for a refreshing drink that hints at a Japanese Highball. Green apple and citrus fruits are the dominant aromas, while the tonic’s bitterness brings out cedar notes on the palate. Add extra tonic if you want to dial down the complexity.

Cynar

Do you enjoy the bitterness of a Negroni, but find Campari cloying? If so, you’ll love this fruity, earthy mix. It has herbal and sweet vanilla aromas, and a delicate smoky flavor. Garnish with fresh strawberries, an orange wedge, and sprigs of mint for a sophisticated, Pimms Cup-inspired punch.

Lillet

An aromatic French aperitif made from fortified Bordeaux wine, Lillet’s original formula was actually designed around quinine, making it the ideal pairing for tonic water. (The brand dropped quinine from the recipe in 1985.)

Mix equal parts Lillet Blanc and tonic for an aromatic, floral summer sipper. Add a few drops of lemon juice to bring it to life, and garnish with a slice of blood orange. If you want to be extra, sweeten with a lavender simple syrup and garnish with a split vanilla pod.

Lillet Rosé offers all of the same summer notes, with added red berries, including cherry, strawberry, and raspberry. Substitute fresh lime in place of lemon, and serve with a generous sprig of mint.

Rum

Be it white, lightly aged, or dark, pairing rum with tonic is a delightful combo that promises to convert skeptics.

The bitterness of tonic balances out the sweet notes in white rum. Combined with lightly aged rum, the spirit’s vanilla aromas start to shine, complemented by white flowers and coconut. (Basically, if Malibu were classy, this is what it would taste like.) Dark rum and tonic tastes like cloves, cedar, pine, charred wood, and tobacco.

In each of these drinks you can play around with the ratios (they’re all delicious, to be honest). A simple squeeze of lime is all you need to serve.

Tequila

How you approach tequila and tonic depends on which variation of the agave-based spirit you have in hand.

For a citrus-forward Highball, mix three parts tonic to one part blanco tequila, and garnish with a lemon wedge and cucumber. When pairing with reposados, use two parts for every one part of tequila. The pleasantly sweet mixture showcases the vanilla notes the spirit gains during oak aging. Garnish with a cinnamon stick or freshly grated bitter dark chocolate.

We don’t recommend pairing añejo tequila with tonic. It works, but it’s nowhere near as tasty as blanco or reposado.

White Port

Ubiquitous in Portugal, the porto tonico is a fruity, refreshing aperitif that we can’t get enough of. Combine two parts tonic with one part white port for a fresh, zippy mix that highlights the oxidative notes of the fortified sweet wine. Best of all: White port is just 20 percent ABV, so you can crush a few of these without worrying about overdoing it.

The article Beyond G&T: The Best Cocktails to Make With Tonic Water appeared first on VinePair.

source https://vinepair.com/articles/6-best-tonic-cocktail-recipes/

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wineanddinosaur · 5 years

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The Nation’s 10 Best Brunch Cocktail Programs (2019)

1. Brezza Cucina Location: Atlanta, GA

2. Dante Location: New York, NY

By now, you’ve likely heard of Dante, located in NYC’s Greenwich Village and dubbed one of the World’s 50 Best Bars. There, bar owner Naren Young has a reputation for offering many iterations of Italian aperitivi, like the Negroni and Spritz, but there’s more to his list than that. Consider the Clarified Milk Punch, a boozy concoction of Compass Box Scotch, Italian herbal liqueur Strega, peach, and chamomile, all topped with prosecco. Order a companion plate of cinnamon pumpernickel French toast with ricotta, caramelized bananas, and pecans to match.

3. Irving Street Kitchen Location: Portland, OR

Photo credit: Matt Friedman @mattfriedmancreative

4. Bar Beau Location: Brooklyn, NY

5. Hearth & Dram Location: Denver, CO

6. TRIA: A Level Above Location: Chicago, IL

7. Chop Bar Location: Oakland, CA

8. Grand Tavern by David Burke Location: St. Louis, MO

9. Steuben’s Location: Denver, CO

10. ZuZu Location: Scottsdale, AZ

Honorable Mentions

Avenue Le Club Location: Long Branch, NJ

Call Location: Denver, CO

Harold’s Location: New York, NY

This article is sponsored by Riondo Prosecco.

The article The Nation’s 10 Best Brunch Cocktail Programs (2019) appeared first on VinePair.

source https://vinepair.com/articles/the-nations-10-best-brunch-cocktail-programs-2019/

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