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This Week in Food: Trick or Treat Crawl, Day of the Dead Parties, Goat Butchering Class

East Midtown Trick-or-Treat Crawl
Tramway Plaza (Second Avenue between 59th and 60th Street)
Monday, 3 p.m. to 7 p.m.

Families with children age 12 and under are invited to trick-or-treat through to nearly 80 Midtown businesses. The event includes a free trick-or-treat bag and a map to find activities including face painting, a themed photo booth, and plenty of complimentary candy.

Farmageddon Screening
International Culinary Center (462 Broadway)
Tuesday, 6:30 p.m. to 9 p.m.

Watch a screening of Farmageddon and stay for a Q&A session with the film’s producer and special guest Joshua Brau, the program manager for Food With Integrity at Chipotle Mexican Grill. The film explores farms in small communities and the challenges they have faced. Guests can register in advance here.

Day of the Dead Parties
All Tacuba and Toloache Locations
Monday through Wednesday

Chef Julian Medina — of Tacuba Cantina Mexicana and Toloache — is offering a special food and drink menu at all of his restaurant locations. Menu items include a margarita for two made with pumpkin puree and agave, as well as tamales and steamed lamb shank in banana leaves.

Goat Tasting and Butchering Demonstration
Jimmy’s No. 43 (43 East Seventh Street)
Friday, 6 p.m.

James Beard-winning author Adam Danforth will lead a discussion and demonstration on the benefits of butchering and eating older animals, which will be followed by a blind tasting for all participating students. Topics will range from how an animal’s age impacts taste and texture as well as how timing can make a difference farmers’ profits. There will also be a demonstration on how to identify and butcher each part of the goat. Tickets are $50 per person. Reserve yours here.

Night Market Loft Party
52 Mercer Street
Friday, 7 p.m. to 11 p.m.

The Asian Mentoring Committee of Big Brothers Big Sisters of New York City is hosting an open bar with unlimited food — including bites from Wowfulls, Ben’s Deli, and more. Tickets are $65 for general admission. Reserve yours here.

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This Week in Food: Tiki Monday, Slurpfest, Food Film Festival

Tiki Monday: Autumnal Equinox
Pouring Ribbons (225 Avenue B)
Monday, 6 p.m to 2 a.m.

Grab a Mai Tai, a Painkiller, or another tiki-inspired cocktail to celebrate the return of warm weather to NYC. Tiki themed outfits are encouraged and admission is free.

How to Drink Like a Billionaire: Talk & Tasting
92 Street Y (1395 Lexington Avenue)
Wednesday, 7 p.m.

Wine expert Mark Oldman will teach new oenophiles how to navigate the world of wine without breaking the bank. Guests will learn how to purchase value wines and how to ace picking the right wine at a restaurant. The discussion includes a wine tasting. Reserve your ticket ($35) at the 92 Street Y web site.

The Food Film Festival
Multiple locations
Thursday through Saturday

Watch movies about food and then taste those onscreen delights at this celebration of the cinematic and culinary arts. The four-day festival includes films about the food porn phenomenon, the cuisine of Louisiana, and how to eat your way through Japan. Tickets start at $75. Get yours here.

Slurpfest
Astor Center (399 Lafayette Street)
Thursday, 8:30 p.m. seating

Try four different regional ramens and slurp the night away at this seated tasting, where guests will have 13 minutes to devour each unique bowl of noodles. Tickets are $100.

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The Lower East Side’s Beloved Black Crescent Finally Returns

There are countless adages that seem appropriate for life’s bumps and bruises (especially those involving kitchens), but the Japanese proverb “Fall seven times, stand up eight” seems to best encapsulate the trials Black Crescent (76 Clinton Street; 212-477-1771) has gone through since a fire knocked out the business in January of 2015. The New York restaurant scene is notorious for a steady stream of openings and closings, but Black Crescent’s refusal to throw in the bar towel after overcoming numerous hurdles has assured that Clinton Street will be a busy destination this weekend.

Black Crescent’s partners — including owners, Carlos Baz and Michael Reynolds, as well as chef Dustin Everett — were committed to reopening despite the fact that they were standing in a room filled with two feet of water just days after the electrical fire last year. However, it became clear with each passing week that someone else was going to determine how long it would be until the restaurant could open its doors again.

The initial fire and water damage were devastating, but the process of getting the gas turned back on — along with other difficulties like getting approval from the Department of Buildings — was equally demoralizing. The owners initially thought Black Crescent would be approved to open after a five-month period, but the new time frame for reopening went from a sprint to a marathon. Forms were rejected because they weren’t printed on double-sided paper. Approval for a hot-water boiler was met with a “No.”

The moment the gang realized an exact reopening date wouldn’t be part of the plan was a low point for them, and they resigned themselves to being ready for “whenever the city got around to it.” But that delay did have some benefits.

Baz, Reynolds, and Everett had the opportunity to fine-tune all the aspects of their food and bar offerings. It also helped them connect with the surrounding community, as unsolicited feedback and encouragement helped reinforce the idea that Black Crescent was meant to be there. The fears of becoming an afterthought were erased each time a neighbor asked about a reopening date.

“We couldn’t have gotten to this point without the neighborhood,” says Baz, who credits fellow Lower East Siders like Donnybrook, Jeromes, and Pig and Khao as part of the restaurant’s support system.

“We’ve all grown a little bit closer together because we’ve gone through this ordeal,” adds Reynolds.

Though just being open and having the gas turned on is exciting, the partners have plans to go big when they hit their one-year anniversary. For the bash, they’re planning on bringing in their Clinton Street neighbor Andy Lin, creator of the Self Portrait Project. Lin’s photo booth allows guests be both model and photographer, a fitting sentiment for a bar that can finally be what it was meant to be.

Black Crescent will be welcoming guests throughout the weekend for drink specials, but Sunday, February 28 marks the first official day of food and cocktail service.

Black Crescent
76 Clinton Street
212-477-1771

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Forget About Drinking Alone — Sip This Romantic Cocktail for Two

Remember the classic spaghetti scene from Lady and The Tramp? (Hint — it involves two smitten pooches and one plate of pasta and meatballs.) With that sharing sentiment in mind, Moses Laboy of Bottle & Bine (1085 2nd Avenue; 212-888-7405) created a Valentine’s Day cocktail intended to encourage public canoodling.

Laboy’s drink for two, which he calls the “Get Lucky”, employs vodka as the base. While other spirits like bourbon, rye, and mescal can be acquired tastes, vodka is the ultimate neutral. The bartender adds Cherry Heering for sweetness (and a romantic red hue), fresh lemon juice, ginger liqueur, and orange bitters for a little bite.

“I take my cues from the kitchen; I always have,” Laboy says. And the drink features another special touch —  an ice cube with a loving message inside, which is slowly revealed as the ice melts.

Laboy is also making a version of the cocktail with gin, for drinkers who want to spice up the night a little more.

Get Lucky by Moses Laboy
1 1/2 ounces Domaine de Canton ginger liqueur
1 ounce vodka
3/4 ounce fresh lemon juice
1/2 ounce Cherry Heering
4 dashes Regan’s orange bitters
Ice

Write a Valentine’s Day message on a strip of paper, laminate the paper, and put in an ice cube tray. Cover with water and freeze.

Add all ingredients to a shaker with ice. Shake vigorously until cold and double strain over two ice cubes. Serve in a glass big enough for two straws.

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Check Out Sexy Taco/Dirty Cash’s Alternative Cosmo, the Victor’s Secret

Choosing a fun drinking spot at which to spend Valentine’s Day can be overwhelming. If you want to please your loved one without pressure, Sexy Taco, Dirty Cash (161 Malcolm X Boulevard, 212-280-4700) has a few tongue-in-cheekily titled cocktails in the works to loosen things up. The Harlem taqueria/cocktail bar’s menu is full of double entendres, one of which, the “Victor’s Secret,” is a twist on a cosmo, the drink linked inextricably to a certain quartet of ladies with relationship woes who live and have sex in the city.

Owner Brian Washington-Palmer wanted to create a tipple that would pack a punch but remain easy to sip. While he was inspired by the cosmo, he had Victoria’s Secret on his mind. Women may love shopping there, but he figured that naming a drink after a lingerie store might alienate some male guests.

“It’s very nicely balanced. Citrus and basil are kind of herbaceous,” Washington-Palmer says. The fresh basil delivers a distinctive flavor note, and the addition of elderflower liqueur adds a layer of sweet florals — it might be the most potent flower you’ll encounter on Valentine’s Day.

Victor’s Secret by Brian Washington-Palmer

1 1/2 ounces vodka
1/2 ounce St. Germain elderflower liqueur
1/2 ounce fresh lemon juice
3/4 ounce basil syrup*

Add all ingredients to a cocktail shaker and shake vigorously. Strain into a glass.

*To make the basil syrup:
Dissolve a 1/2 cup of sugar with 1/2 cup boiling water. Add a small handful of fresh basil leaves (eight leaves total should be good). Let the mixture sit for 1 1/2 hours to cool. Strain out the basil leaves.

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Sassafras Is a Star Ingredient During Foraged Cocktail Week

Professional bartenders make a living by lining up their ingredients in advance. But the folks at Jimmy’s No. 43 (43 East 7th Street; 212-982-3006) got the idea to feature a week of cocktails inspired by nature’s bounty and by a recently released book from Amy Zavatto, Forager’s Cocktail: Botanical Mixology With Fresh, Natural Ingredients.

Foraged Cocktails Week will focus on spirits from near and far, pairing the freshest local ingredients with premium whiskeys, brandies, and mezcals.

Zavatto’s early attempts at foraging started in her house in St. George, Staten Island, where the amenity of an actual yard was more like a land of the unknown. “Everything looked like a weed, especially this one invasive sapling, which it turned out was sassafras,” she says.

But sometimes the insight into a mystery is sitting on the tip of your tongue — or, in this case, nose. “When you yank it out of the ground, it smells so, so great, and after a while I figured out what to do with it,” the author explains.

Zavatto says that while you can use the leaves to make filé powder (typically used for gumbo), she employs sassafras roots for a syrup. She says that the name of this drink is a play on a couple of things — the sassafras root used in the syrup and her mom, Virginia, “who taught me the art of the hot toddy. She’d make us a less boozy version when my sisters and I were a little under the weather, which makes the sassafras even more apropos here because the root has long been used as a remedy for what ails. But now that we’re finally getting a good shot of winter, you don’t need a cold to dig into this warm, soothing sipper.”

For those who don’t have sassafras growing in their yard, stores like the Herb Shoppe sell it dried, which is perfectly acceptable for this cocktail recipe. The sassafras gives the drink another layer, with a mild taste of root beer.

Foraged Cocktail Week will run from January 25–31 at Jimmy’s No. 43. Weekday events include a spirits sampling and conversation with distillers including El Buho Mezcal and Catskill Provisions. Zavatto will be signing copies of her book on Saturday, January 30.

Virginia Grows Roots
4–5 whole cloves
1 broad strip of lemon peel or wheel
*¾ ounce sassafras syrup
1 ounce freshly squeezed lemon juice
1½ ounces Irish whiskey
3 ounces hot water

Push the sharp end of the whole cloves into the lemon peel or wheel and drop into a mug. Add the sassafras syrup, lemon juice, and whiskey. Top with hot water and stir.

*Sassafras Syrup
1½ cups water
1 cup demerara sugar
2 tablespoons sassafras (dried is fine, and readily available at herb stores like the Herb Shoppe on Atlantic Avenue in Brooklyn)
1 star anise

Start with the syrup. Simmer water and sugar until the latter is dissolved. Put the sassafras and star anise in a diffuser, cheesecloth, or tea bag and add to the syrup. Bring to a simmer, then lower and cook about 20 minutes or until it tastes the way you like. Combine first four ingredients in an ice-filled shaker. Shake well and strain into a coupe or cocktail glass. Garnish with the lemon peel.

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Best Weekend Food Events: Dumpling Happy Hour, Ugly Sweaters, and an Elf Party

Dumpling Happy Hour, Kings County Imperial, 20 Skillman Avenue, Brooklyn, Friday, 5:30 to 7 p.m.

Kings County Imperial is now offering a brand new dumpling and drinks happy hour. Wok-seared pork long dumplings are available for $1 each, with cask wines on tap for $5. House cocktails on tap, which include the imperial mai tai and owney’s negroni – are also a steal at $6. Not to be left out, beer lovers can snag a can of suds starting at $2. Those who miss Friday’s feast will have to wait until Monday, as the offer is only available on weekdays.

Ugly Sweater Party and Toy Drive, Bounce Sporting Club, 55 West 21 Street, Friday, 10 p.m. to close

If your Drake hotline bling sweater wasn’t well received at the office holiday party, validate your purchase at this ugly sweater party. Guests who wear ugly sweaters – as well as those who bring in a new toy for donation – receive one select free drink and shot. Guests will also have a chance to win a winter coat as part of a raffle and sip on special holiday cocktails too.

Holiday Carolers Brunch, The Lambs Club, 132 West 44th Street, Saturday, 11 a.m. to 3 p.m.

Though Geoffrey Zakarian won’t be singing “Good King Wenceslas”, he’s organized a few holiday carolers to serenade guests over brunch, which features a hot cocoa trolley where guests can choose their own festive toppings. The brunch menu includes assorted pastries for the table as well as entrees like a smoked arctic char plate, stuffed French toast, and buttermilk pancakes. In addition to pastries, one entree, and one custom hot cocoa, diners also receive a selection of sides to share. Reservations are $68 for adults and $35 for children under the age of 12.

Holiday Cocktail Making, The Wine Lab, 1000 Dean Street – Suite 254, Brooklyn, 5:00 to 6:30 p.m.

Want to wow the family on Christmas? This hands on class covers five recipes to focus on during the holiday season, with students creating and tasting each cocktail while receiving feedback from an experienced bartender. Classes are $55 per person and can be secured here.

Elf: The Holiday Party, Stay Classy New York, 174 Rivington Street, Saturday, 7 p.m. to 2 a.m.

Break out your Mr. Norwal, Leon the Snowman, and Buddy the Elf costumes at this movie inspired gathering, with a prize awarded for best costume of the night. The Will Ferrell-themed bar is also offering one drink for guests who contribute an unwrapped gift of $10 or more to the bar’s Toys for Tots drive, and will have special cocktails like the Elf (maple bourbon with candy cane and maple syrup) added to its regular menu. Reservations in advance – admission is free but space is limited – are suggested and can be made by contacting info@stayclassynewyork.com.

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The Ten Best Cocktails to Get You Through the Holiday Season

December days bring with them bags full of cheer, presents, and, occasionally, the full-on panic attack. If the thought of barely tolerable family functions, super-serious office parties, and the human form of torture known as ice-skating is turning you into a grinch, treat yourself to one of these amazingly soothing holiday cocktails. Which one is perfect for you?

For the Person Who Wears Red-and-Green Sweaters All Month: Gone Cho, Holiday Cocktail Lounge, 75 St. Marks Place

The holiday season wouldn’t feel complete without a stop at legendary dive the Holiday Cocktail Lounge, which has a lot to be thankful for this season. The reopened lair is offering guests a special green-hued cocktail, the “Gone Cho,” which makes use of a smoky substance that might remind you of a warm fireplace. “I wanted to create a somewhat savory syrup, and the first spirit I thought to use with it was mezcal,” notes head bartender Danny Neff.

1 1/2 ounces Ilegal Joven
1/2 ounce green Chartreuse
3/4 ounce lime juice
3/4 ounce peppered basil syrup
1 dash orange bitters
Egg white

Add all ingredients to a cocktail shaker. Shake. Strain. Pour into glass.

Rock Your Face Off Toddy
Rock Your Face Off Toddy

For the Person Who Is Always Cold: The Rock Your Face Off Toddy, New York Distilling Company, 79 Richardson Street, Brooklyn

If all you feel during the holiday season is nothing (because every part of your body is frozen), try this take on a traditional hot toddy. Featuring the Brooklyn-distilled Mister Katz’s Rock & Rye, made with cinnamon and dried cherries, the drink is mixed with honey and lemon for an ultimate throat-soothing remedy. If you can’t feel anything after drinking a hot alcoholic beverage, the holidays are the least of your problems.

2 ounces Mister Katz’s Rock & Rye
1 teaspoon fresh lemon juice
1 teaspoon honey syrup (mix 2 parts honey with 1 part water)
1 dash Fee Brothers Whiskey Barrel Bitters

Add ingredients to a toddy or six-ounce juice glass. Add 3 ounces of hot water and stir. Garnish with a half-lemon wheel in the glass.

Warm Tzimmes Punch
Warm Tzimmes Punch

For the Person Who Loves Winter Stew: Warm Tzimmes Punch, Timna, 109 St. Marks Place

It’s hard to outdo a time-tested recipe, but Timna’s beverage director Amir Nathan found a neat way to honor a traditional Ashkenazi Jewish sweet stew. The stew, which typically includes carrots, is honored here in punch form, with a carrot-cardamom syrup joining red wine and port in a glass. This might not be the way your grandmother remembered the recipe, but it should nonetheless make her jolly enough to give you the gift of lotto tickets. Says Nathan, “I grew up knowing about tzimmes from family holiday dinners. I never liked it as a kid, but today as an adult it reminds me of something mysterious. I thought port would be the best combination for a cocktail version of tzimmes, as it is sweet — tzimmes is often served as a dessert and at the end of a meal.”

2 ounces carrot-cardamom syrup
2 ounces dry red wine
1 1/2 ounces 10-year-old port

To make the carrot-cardamom syrup:
17 ounces carrot juice (cold pressed)
8 1/2 ounces demerara sugar
4 cardamom cloves
3 cinnamon sticks

For the syrup: Bring all ingredients to a boil. Turn the heat down and let simmer for an hour. Remove from the stove and let the syrup chill. Strain the syrup through a heavy colander and keep in a squeeze bottle or a container.

Add all ingredients to a cocktail shaker but do not add ice. Shake for 10 seconds, then pour mix into a 12-ounce mug or a teacup. Top off with hot water and enjoy.

Brady's Milk Punch
Brady’s Milk Punch

For the Person Who Thinks Every Holiday Is St. Patrick’s Day: Brady’s Milk Punch, The Dead Rabbit, 30 Water Street

When it comes to holidays, the Irish, for better or worse, are known for their ability to knock back a few adult beverages. The Dead Rabbit has one that features Irish whiskey, Irish cream, and sherry that’s perfect for capping off a silent night — or making it lively.

1 1/2 ounces Brady’s Irish Cream
3/4 ounce Clontarf Irish whiskey
1/2 ounce Oloroso sherry
1/4 ounce Giffard vanilla liqueur
1/2 ounce half & half
Cinnamon
Ice

Add all ingredients to a cocktail shaker and shake. Strain mix into a punch glass. Sprinkle cinnamon over the top.

Chocolate negroni
Chocolate negroni

For the Person Who Recites A Christmas Story’s Ovaltine Scene: Chocolate Negroni, Dante, 79-81 Macdougal Street

Little Orphan Annie may have broken Ralphie’s heart with her shameless demands to drink more Ovaltine, but negronis are a proven commodity when it comes to making people happy. Dante makes one using Valrhona chocolate shavings, chocolate bitters, and white crème de cacao chocolate liqueur. We’re pretty sure adult Ralphie would approve.

3/4 ounce Campari
3/4 ounce Cinzano Rosso
1/4 ounce gin
1/4 ounce white crème de cacao
3 dashes chocolate bitters
3 dashes chile powder
Valrhona chocolate shavings

Add all ingredients to a mixing glass and stir. Strain over one large ice cube in a glass. Garnish with an orange twist and top off with grated chocolate.

The Sugarfoot
The Sugarfoot

For the Person Who Likes to Pour Liquor in Soda: The Sugarfoot, The Wayland, 700 East 9th Street

Though whiskey and bourbon may come to mind immediately with winter’s first gust, you’ll probably find The Wayland’s Mackenzie Gleason with a root beer in hand. Gleason enjoys the beverage so much she decided to pair its flavor with Afrohead rum (which is aged in bourbon barrels to create notes of honey, vanilla, and oak) and sarsaparilla root syrup. The egg whites give a creamy rich texture while the syrup and black walnut bitters lend their hand to its beautiful autumnal color and flavor. The name “Sugarfoot” is a reference to an old western TV show called Sugarfoot in which the main character, Tom Brewster, would order a “sarsaparilla” soda.

2 ounces Afrohead rum
1/2 ounce lemon juice
1/2 ounce lime juice
1 ounces sarsaparilla syrup
1 dash of Angostura bitters
1 dash of black walnut bitters
Egg white

Put all the ingredients in a cocktail shaker. Dry-shake in order to whip the egg white. Then wet-shake with ice and strain into a chilled coupe. Garnish with an Angostura flower.

Planet Hoth Toddy
Planet Hoth Toddy

For the Star Wars Fan: Planet Hoth Toddy

If December were a fictional planet, it would be Hoth. The frozen tundra that housed a rebel base, Tauntauns, and Wampas can now be found in toddy form. The chilled cocktail, which you’ll have to make at home, preferably wearing a Jedi robe or Stormtrooper outfit, depending on your allegiances, is made with rum, lime juice, maraschino liqueur, an egg white and simple syrup. Served in a chilled coupe and garnished with nutmeg, this concoction will have you feeling a force of some kind by the end of the night.

2 ounces Bacardi Gran Reserva Maestro de Ron
3/4 ounce lime juice
1/2 ounce simple syrup
1/4 ounce maraschino liqueur
1 egg white

Shake all ingredients vigorously in a shaker with plenty of ice. Strain into a chilled coupe glass and garnish with nutmeg.

Pineapple Express
Pineapple Express


For the Person Whose Brain Is Already on Vacation: The Pineapple Express, The Happiest Hour, 121 West 10th Street

This drink is meant to evoke an escapist sensibility, which was, arguably, one of the main reasons tiki initially rose to prominence around the time of World War II — the Happiest Hour’s Jim Kearns

2 ounces spirit (recommended are Avua Prata cachaça, Zacapa rum, or Puebla Viejo Blanco tequila)
3/4 ounce lime juice
3/4 ounce honey
1 ounce pineapple juice
Sage leaf

Shake and strain over the rocks. Garnish with sage leaf.

Slow Dancing, a punch made for group drinking
Slow Dancing, a punch made for group drinking

For the Person Who’s Hosting a Holiday Party: Slow Dancing, RedFarm, 529 Hudson Street

Whether you’re hosting an ugly-sweater party or observing Festivus, cocktails are best served with a side of friendship. “The ingredients in this cocktail bring to mind baking spices,” notes RedFarm’s Shawn Chenn. Designed to be enjoyed all night long, the mix involves a scouring of the supermarket fruit section for cranberries, cactus pears, lemons, and oranges. There’s also oolong tea and flowers in there, which may have you thinking spring can’t come quick enough.

9 ounces Stranahan’s Colorado whiskey
6 ounces Domaine de Canton ginger liqueur
6 ounces cranberry purée
30 ounces Osmanthus oolong tea, lightly brewed
6 ounces fresh lemon juice
9 ounces apple juice
5-6 half orange wheels
8-10 whole cranberries
5-6 whole lemon wheels
1 whole cactus pear peel
3-4 edible pansy flowers

Add all ingredients to a Crock-Pot and set temperature to low. Cover and cook for 3 hours and stir before serving. Serve in a Chinese gaiwan teacup garnished with one candied orange wheel and one mint sprig.

R&R
R&R

For the Person Who Loves to Wake Up Super Early Despite Having a Day Off: R & R, The Musket Room, 265 Elizabeth Street

Warm apples and oatmeal are a great way to start a winter’s day, which is what attracted the Musket Room’s beverage director, Chris Barry, to those flavors in an alcoholic beverage. Barry’s interpretation of a comforting winter staple — apple cinnamon oatmeal — is reimagined in this cocktail, using Avuá cachaça, house-made apple cordial, pecan-oatmeal orgeat, Calvados, and lime.

¼ ounce lime
¼ ounce late harvest apple cider vinegar
½ ounce Pommeau de Normandie
½ ounce Christian Drouhin calvados
¾ ounce pecan-oatmeal orgeat (house-made at Musket Room. Home mixologists can purchase orgeat)
1.5 oz Avua Amburana cachaça

Combine ingredients. Shake with ice and strain. Serve in a collins glass.

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Best Weekend Food Events: Cafe Bustelo Pop-Up, Hello Kitty in Times Square, and a Queens Beer Run


Café Bustelo Pop-Up, 168 Bowery, Saturday and Sunday, 8 a.m. to 7 p.m.

Grab a free cup of Café Bustelo espresso before taking in live performances, scheduled throughout the weekend. The temporary coffee shop is also offering cups of decaf and regular brews as well as complimentary Wi-Fi and charging stations for guests on the go.

West Village Eats, Grove Street between Hudson and Bedford streets, Saturday, 11 a.m. to 3 p.m.

Twenty West Village restaurants are offering a selection of their signature dishes for hungry adults in search of a fun streetside festival, while kids can enjoy cookie decorating, an edible garden, and face painting. Proceeds from the event will help provide funding for students at a local West Village elementary school. Tickets also grant guests access to the West Village Eats Cocktail Trail, which offers drink specials at bars including Daddy-O. Reserve your tickets, which start at $38, right here.

Freaktoberfest, Coney Island Brewery, 1904 Surf Avenue, Brooklyn, Saturday, 4 to 9 p.m.

Need a cheap drink after spending all that money on a killer Pizza Rat costume? Kicking off a week of freaking fun activities, Coney Island Brewery will be pouring seasonal brews like its honey stout, with guests who arrive in costume receiving half off their first beer.

Hello Kitty Cafe Truck Pop-Up, Times Square, 1560 Broadway, Sunday and Monday, 10 a.m. to 8 p.m.

Cat ladies unite! The Hello Kitty Cafe Truck is appearing in New York and bringing plenty of cat face cookies for its first time on the East Coast. Located next to the Sanrio Times Square pop-up shop, the four-wheeling feline-friendly kitchen is also offering macarons, mini cakes, and gifts for purchase.

Ale I See Run, Rockaway Brewing Company, 46-01 5th Street, Queens, Sunday, 12:15 p.m.

Go on the ultimate beer run in Long Island City, with stops at four breweries, P.S.1, and Silvercup Studios. This four-mile, travel-at-your-leisure jaunt includes brews at Big Alice Brewing, LIC Beer Project, and Transmitter Brewing before landing at the finish line at Rockaway Brewing. Tickets ($50) include beer samples from participating breweries, a Rockaway pint, and a T-shirt, with food available for purchase; reserve your spot here.

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Toast the Irish With a Single Grain Whiskey Made in Dublin

As we celebrate the great holiday of the Emerald Isle, it’s worth nothing that Ireland’s capital city of Dublin — long associated with Jameson and other Irish whiskeys — hadn’t housed a working distillery in nearly half a century. That dry spell ended mercifully in 2012 when Stephen Teeling and his family opened Teeling Whiskey in the industrial outskirts of town. The distillery’s flagship offering was finished in rum casks for a subtle sweetness in the nose and finish. This month, Teeling launched its single grain corn whiskey. It’s a gentle sipping spirit with a history as complex as the drink itself. And today’s as good a day as any to sit down with a native and talk shop over a tipple.

With a family legacy in Irish whiskey dating back to 1782, Stephen Teeling is something of an expert on the subject. “For centuries Ireland’s unique climate has given us a competitive advantage globally for whiskey production,” he notes. “It is a flavorsome yet approachable spirit that has a huge character but doesn’t offend.” This might be a slight gibe at popular single malts of the day, known for their aggressively smoky characteristics. Irish whiskey, by contrast, tends to be far more accessible to the masses.

“Key ingredients like cereals, quality water, and a consistent temperature for maturation impart a DNA that is uniquely Irish,” Teeling asserts with pride. When it comes to his new Single Grain, that key ingredient is corn — a delicate component that can be overpowered when not aged properly. “So it was important we used the correct wood to mature it in,” Teeling points out. He ultimately trusted Californian Cabernet Sauvignon barrels to impart subtle notes of red berry fruit and a tannic dryness without overbearing the mash bill.

Bottled at 92 proof, as opposed to the traditional Irish standard of 80, Teeling Single remains gracefully drinkable. It also bears striking similarities to straight bourbon, and so will be welcomed widely by a new generation of drinkers — or so Teeling hopes. “The demographic that is driving the dynamic growth of whiskey,” he says, “is a younger consumer with a palate for lighter and sweeter products. Irish whiskey, although a serious whiskey in terms of taste, wouldn’t be as formal in its approach as scotch and is closer to its American cousin rather than its Celtic one. It is inclusive and attractive for younger consumers.”

And now that it’s hit shelves and bottle shops here in the city, it’s also relatively easy to procure. This is something of a coup in whiskey production, as it’s traditionally been a rarer expression. “Our Single Grain is one of only a handful of bottlings in the world,” says Teeling. Rarer still, it’s an authentic craft whiskey from Dublin. That’s something worth celebrating.