Pisco and Punch, NCB Bartender of the Month and Overnight Bar Stays

House-infused Pisco flights have made the menu at the newly opened South American restaurant and ceviche bar Nuela in New York. Nuela’s beverage director Santiago Pesantez has come up with six recipes, including watermelon-lemon verbena, peach-basil, blackberry-mint, coffee-coconut, chamomile and cilantro-aji dulce. Flights of 1 ½ ounce servings go for $5 each or three for $12.

Jackson Cannon of Eastern Standard and the soon to open Island Creek Oyster Bar, both in Boston, has been named NCB Bartender of the Month. Check it out here. Sponsored by Touchtunes, the program recognizes a bartender who keeps the room moving and grooving with their own energy and enthusiasm. Think you fit the bill? Contact NCB Publisher and Editorial Director Donna Hood Crecca.

National Punch Day (did you miss it?) was Sept. 20, and bars in Chicago (Sable Kitchen and Bar, Bar DeVille and Exchange), Boston (Green Street Grill), San Francisco (Comstock Saloon) and Portland (Blue Hour — pictured below) took part with special promotions and overflowing bowls. In Brooklyn, Dram served The Grandfather Clock (Bols Genever, spiced lime cordial, strawberry water, Averna) and Red Hand Punch (Bols Genever, lapsang souchong tea, black pepper syrup, grapefruit juice and chocolate bitters).

Blue Hour Punch

Our friend LeNell Smothers officially announces the opening of her Casa Coctel in La Paz, Baja California Sur, Mexico. “We are not a bed and breakfast. We are a bar with options for overnight stays. We've combined the best of our dreams to create what we call a ‘libation haven.’ With over 1,000 bottles of wine and spirits and over 1,000 drinking vessels, we are ready to elevate your Baja visit with amazing drinks and home-cooked meals.” See what the former whiskey queen of Red Hook is up to at www.casacoctel.com.


Suggested Articles

The arrival of pumpkin beers isn’t the only sign that summer is coming to a close. Labor Day is the unofficial end to summer.

Flavored malt beverages and hard seltzer have grabbed the attention of Big Beer brewers. Three brands are taking on White Claw.

Changes in seasons give operators the opportunity to refresh their inventory and menus. The return of this beer can be profitable.