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New Bars from NYC to California and Revamped Cocktail Menus

December 14, 2010 By: Jack Robertiello


The 1886 Bar, “a full artisan cocktail bar inside the historic cottage known as The Raymond,” is new to the Pasadena, Calif., area. Operators brought in cocktail consultants Marcos Tello and Aidan Demarest from Tello Demarest Liquid Assets to create a menu with categories including shaken, stirred, punch, seasonal and regional. Tello created the menu while Demarest handpicked and trained the new bar team. Now available: the Rose Parade Punch made with gin, roses, cucumber and soda; the Horseradish Egg Sour and the Honey-Nut Old-Fashioned with peanut-infused bourbon are also on the menu.

1886 Bar


With a name inspired by the great Washington Irving, Goat Town opens in NYC with a menu of bistro classics, and beer and wine cocktails crafted by Leif Huckman (most recently from Marlow & Sons). Using the on-site garden to make cocktails such as the Goat Town Shandy (housemade lemonade infused with anise, hyssop, mint and chamomile and pilsner); the Michelada Mexicana (Tecate beer served with tamarind, lime, salt and ground chile de arbol) and the Goat Town Cocktail (fresh lemon juice, burnt sugar syrup, Muscadet, Amaro and a red wine float).


Mario Batali and Joe Bastianich’s Del Posto in NYC now offers a new cocktail menu. Matt Silverstein and Fabio Raffaelli head the menu team, which crafted a beverage list featuring classics (Jack Rose, Vieux Carré New Amsterdam) — joined by modern rivals — Maestro’s Breakfast Martini (based on Salvatore Calabrese’s work) — and intriguing new ones like the Sleepy Todd, made with Bols Genever, Bastianich Calabrone Grappa, lemon juice, cane syrup, chamomile tea and bitters, served hot.

Del Posto


In Philadelphia, Kokopelli opened with an extensive library of tequila cocktails including the Blood Orange Martini (Corzo Silver Tequila, Patron Citronge, blood orange simple syrup, lime juice, black smoke salt rim) and The Onyx (Patrón XO Café, coconut milk and shaved coconut).


Meanwhile in Portland, Ore., “vegevorian” Kailash opens with cocktails crafted by Kathy Casey Food Studios. Casey will offer sensuous drinks such as the Modern Clover Thyme Club, made with Ransom Gin, lemon and simple syrup under a layer of raspberry foam, and the Honey Hum Collins, with Hum liqueur and Maker's 46.
 


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