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Drink Development

New Drink Menus and an Italian-style Program

November 30, 2010 By: Jack Robertiello


Catherine Lombardi Cocktail Bar

The fall/winter drink menu at the Catherine Lombardi in New Brunswick, N.J., includes a pair of nogs: Canella Novella (El Tesoro Añejo Tequila, 5-year-old ‘Malmsey’ Mediera, curaçao, cinnamon syrup, egg yolk) and the Baltimore Eggnog (Hennessey VS Cognac, 15-year-old ‘Malmsey’ Mediera, Meyers’s Rum, fresh cream, egg yolk), a version of a recipe found in a 1957 issue of Esquire. Also worth mentioning is the Rickey variation Pumpkin Rickshaw (Double Cross Vodka, toasted pumpkin seed and falernum syrups, lemon, ginger beer) and the Smilin’ Jack (Laura apple-infused Laird’s Brandy, rye, toasted pumpkin seed syrup, lemon, bitters.)


The Florentine at the JW Marriott in Chicago has opened with a program overseen by beverage director Charles Schneider and created by corporate beverage director Richard Breitkreutz. Classic Italian cocktails include White Peach Bellini, Negroni and Americano, with signature drinks Figaro (Old Overholt Rye, fig jam, lemon juice), Pompelmo Basilico (10 Cane Rum, muddled Ruby red grapefruit, fresh basil) and the Italian Hound (Ransom “Old Tom” Gin, Aperol, Ruby red grapefruit juice).


Philly’s Franklin Mortgage and Investment Company has rolled out a new drink menu for the next few months. The 30-plus new cocktails are arranged in categories including Required Readings, Easy Going, House of Leaves, Flowing Bowl, Rebellious Spirits and the potent “I asked her for water and she brought me gasoline.” Head bartender Al Sotack, Colin Shearn and owner/general manager Mike Welshand create the menu from scratch every few months. Drinks include the Second Labor (tomato-and-sage-infused vermouth, gin and salt) and Six Inch Gold Blade (rum, Amaro Nardini, Campari, Punt e Mes, Islay single malt Scotch with Angostura and mole’ bitters).


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