Celebrating Bastille Day, World Cup and New MenusJuly 13, 2010 By: Jack Robertiello
The outdoor rooftop lounge The Terrace reopened at Chicago’s Peninsula Hotel with new cocktails including the Desert Rose (bourbon, Southern Comfort, crème de pêche, cranberry and lime juice), Shanghai Lemonade (lemonade, ginger liqueur and brandy) and Sweet Basil Martini (Botrytized viognier, Peruvian pisco, white cranberry juice and basil.) Alain Uy, manager of year-round Shanghai Terrace, created the drinks.
Seattle’s cocktail destination Vessel is marking a new six-page cocktail list by offering happy hour drinks such as Remember the Maine (circa 1933 from “The Gentleman’s Companion,” made with rye, sweet vermouth, cherry brandy and absinthe) and Jeffrey Morganthaler’s Richmond Gimlet (gin, lime juice, simple syrup, mint). The new menu features two pages of originals created by manager Jim Romdall, two pages of mid-19th to mid-20th century classics, a page created by modern admired bartenders and a page called free form where guests choose the base spirit and style of drink (Flip, Fizz, Buck, Julep, Old Fashioned or Improved). Another cocktail on the new list is Gadda da Vida (Hendrick's gin, Domaine de Canton, lime juice, celery bitters and mint, all made slightly effervescent with a carbonation system).
Pix Patisserie in Portland, Ore., marks Bastille Day, the French holiday marking the storming of the Parisian prison, with some fun grown-up shakes created by pastry chef and restaurateur Cheryl Wakerhauser including Pineau des Charentes, made with vanilla ice cream, Malibu rum, mango sorbet, Cognac and bananas. The shakes will be served during the annual Ice Cream Social at the Division/Clinton Street Fair.
Speaking of Bastille Day, Comme Ça in West Hollywood is featuring food and drink specials for the French holiday. Celebration cocktail specials, created by bartender Clint Johnson, include La Fête Nationale (Cognac, lemon, egg white, Pernod wash, soda water) and Le Quatorze Juillet (Cognac, calvados, green Chartreuse, orange bitters).
Ceiba in Washington, D.C., was a hotbed of World Cup fever. Its customers ordered a slew of Tarjeta Rojas (Red Cards) and Tarjeta Amarillas (Yellow Cards) created by the beverage team, which is led by wine and beverage director Scott Clime. The Red Card is made with Ambhar Plato, lime juice, Citronage, simple syrup and blood orange puree with a salted rim, while the Yellow Card features Ahmbar Reposado, Citronage and a house-made combination of fresh kiwi, jalapeño, simple syrup and mango puree, served on the rocks with a salted rim.