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Mixology

Seasonal Sensations

December 1, 2009 By: Jack Robertiello


BiNA Osteria in Boston has rolled out two holiday-themed cocktails — the Sugar Plum Fairy (vodka, Maraschino liqueur, smoked plum juice topped with Prosecco, sugar rim) and a Pear Toddy (muddled pear, brandy, honey, clove and Rooibos tea).


The Patina Group will open Igloo Bar rinkside at the Ice Rink at Rockefeller Center starting this week, and it will remain open in the shadow of the enormous Rockefeller Center Christmas tree until Jan. 7. A small menu of American cold-weather favorites will be served in the spot that’s designed like an Eskimo’s retreat. Drinks include the Blizzard (Absolut Raspberri, raspberry purée, white chocolate liqueur, cream) and hot drinks such as the Snowplow (Captain Morgan Spiced Rum, hot chocolate, crème de cacao, whipped cream), all created by Chris Sjoholm.


 

Herbsaint restaurant in New Orleans, in association with Tales of the Cocktail, pays homage to the Sazerac and Herbsaint the spirit in a special happy hour event about the cocktail’s storied history and the proper way to make a Sazerac. Each Herbsaint Happy Hour will include a historical overview of the Sazerac Cocktail, hands-on Sazerac making, tasting of the new spirit Herbsaint Original and dinner, and memorabilia and artifacts will be on display.

 


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