Majid's Summer Cocktail List: First Print

As is my tradition, I will post this menu here during the final stages of development. The feedback I get from the forum is an asset to me...

This season, we're into the champagne cocktail. We'll have a special section simply devoted to three of our favorites:

The Dandelion
Dandelion and Burdock Bitters, Sugar Cube, Expressed Lemon

Thanks For the Memories
Old Forester, Mint, Simple Syrup

The Juxtoposition
Grape Aloe Vera, Regan's Orange Bitters

Then we get into the meat...

The Seafoam
Russian Standard Platinum, Olive Foam, Powder de Provence

The Tobacco Manhattan
Maker's Mark, Carpano Antica, Black Cherry Tobacco Tincture

The Bond Girl
360 Vodka, Plymouth Gin, Orange Blossom Water, Lime

The Sangria
Changes Daily: right now we have Lavender-Strawberry-Verdiccio. Some recent faves include Ginger-Peach-Gruner Veltliner and Lemon-Rhubarb--PInot Grigio.

The Blackberry Old Fashioned
Echo Creek, Cherry, Blackberry, Orange, Local Honey

The Gore Vidal (In Repose)
Woodford Reserve, Brandy and Benedictine, Stripped Tellicherry Peppercorns

The Manchurian Candidate
House Pepper Vodka (Dandicut and Sichuan,) Zing-Zang, Balsamic-Injected Cherry Tomato, Kim Chi Brussel Sprouts, Proscuitto-Stuffed Olive

The Jackie-O (In Paris)
Bombay Saphire, Pierre Ferrand Dry Curacao, Expressed Lemon

The Blackberry Old Fashioned and The Gore Vidal (in Repose) both jump right out at me.

That Tobacco Manhattan (sampled at the APRON, Inc. fundraiser) is something else. I would definitely go there again.

Stephen, how on earth do you know about Dandelion and Burdock? It is a staple in Fish 'n' Chip shops in the North of England. Used to love it as a kid. You cannot get it down South. I am impressed with you.

If you're either a fan of the classic Sazerac cocktail or have always been curious and wanted to try one, then I would highly recommend that you allow Stephen to make one for you. I've been lucky enough to sample one at Commander's Palace among other places, but the one I enjoyed on Saturday night from Stephen was by far the best I've ever had. Truly eye openng

Owner (until July 1)
L&N Wine Bar and Bistro

Does this mean L&N is has sold and someone is taking it over?

Owner (until July 1)
L&N Wine Bar and Bistro

Does this mean L&N is has sold and someone is taking it over?

Indeed it does mean that, though the new owner is unsure whether he is going to keep the name or how much, if any, of the concept. He has asked that I not reveal his name until he takes over, which I shall certainly honor. Nancy and I are were pretty surprised we were able to sell it so quickly (it was advertised for less than a week), but are thrilled to see the space live on.

Owner (until July 1)
L&N Wine Bar and Bistro

Does this mean L&N is has sold and someone is taking it over?

Indeed it does mean that, though the new owner is unsure whether he is going to keep the name or how much, if any, of the concept. He has asked that I not reveal his name until he takes over, which I shall certainly honor. Nancy and I are were pretty surprised we were able to sell it so quickly (it was advertised for less than a week), but are thrilled to see the space live on.

That is great news.

Sorry for the hijack.

Thanks everyone!

@ Allison: I have a Scottish friend that makes exceptional bitters- The Boker's line. He has more awards than he does teeth, hehe.

@ Len: Wow. That's some hefty company- I'm glad I'm doing it right!

@ Antonia: I learned a little lesson tonight about the stripping technique. You don't need to read about it, but it does require a bit of bar reorganization. The original way was much more effective- it acted like a pressure cooker, so to speak.

That being said, the whole thing is a go- with some minor changes to brands. I do believe I have dialed finer into 'brand characteristics' for what we are trying to accomplish.

I'm doing all the adjustments to the prep lists, POS and preparing for the FOH rollout on Friday, now.

Cheers!