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Drink Development

What’s on the Menu

January 12, 2010 By: Jack Robertiello


In the Seattle area, Purple Café and Wine Bar is showcasing wine cocktails at its new Bellevue location. The drinks include the Harvest Fizz (Gewürztraminer, Bellringer Gin, Austrian orchard pear liqueur); the Montoya (Spanish brandy, Argentine Malbec, Pedro Ximénez Sherry); Di Mora (bourbon, Cabernet Sauvignon, Fernet-Branca, muddled blackberries); and the Karmic Sour (Chai-infused Syrah, pisco, lime, egg white, black pepper).

Purple Wine Bar Seattle


Among other whiskey-centric bars that opened late last year was New York City’s Rye House, with drink menu created by Lynette Marrero and Jim Kearns, flush with a list of whiskey-based cocktails. Among the most interesting, at least to the eye: Rye House Punch (Chai-infused Rittenhouse Rye Whisky, Batavia Arrack, lemon, grapefruit, Angostura Bitters, soda), a seasonal beer cocktail (St. George Single Malt, CioCiaro, Troegs Troegenator Double Bock, ginger, cinnamon bark) and the spicy Creole Daiquiri (Old New Orleans Three Year Old Rum, chorizo-infused Sombra Mezcal, lime, pomegranate molasses, cane syrup).


Woodward, the new restaurant in the boutique Ames hotel in Boston, has opened with a bar menu by Bill Codman. Drinks include the Scollay Sling (Plymouth Gin and earl grey cordial with honey, egg white and Angostura Bitters), the Dedham Winter (spiced apple cider, Cabana Cachaca, Chartreuse, clove) and the Scarlet Letter (Milagro silver tequila, Del Maguey mezcal, fresh cranberries).


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