Sours & DaisiesSours seem as basic as a drink can get; just liquor, lemon and sugar. But they can be served in a rocks glass or a wine glass, be mixed European-style, with a bit of egg white or sweetened with something other than sugar, grenadine, raspberry syrup etc. and splashed with texture-lightening soda water, in which case you have to call them “Daisies.” And if you make them with lome juice instead of lemon, some say you have to call ‘em something else entirely.. DAISY MAE – $13Gin, lime, yellow Chartreuse SANCHO’S SOUR – $12Rye, Cocchi Americano, orange liqueur, lemon THE CONFORMIST – $12Rye, Cocchi Americano, orange liqueur, lemon
PunchesOur friendly neighborhood cocktail historian, David Wondrich, defined punch perfectly as, “…a large bore mixture of spirits, citrus, sugar, water and spice.” Punch is the grandaddy of all mixed drinks. There are recipes that go as far back as the 1600′s. They’re a symbol of the communal spirit and meant to be drunk among friends and colleagues. Remember to share. SERVES 4-6PUNCH DE GRACE– $46Gin, Lillet blonde, elderflower liqueur, pineapple, lemon, Benedictine AMBROSIA PUNCH – $46Rum, Cuarenta y Tres, pineapple, lime, cucumber, strawberry, Peychaud’s bitters Cobblers & SwizzlesA swizzle is a sour-style drink served with fine ice that is churned using a swizzle stick. Some contend that a swizzle’s ingredients aren’t as important as the actual technique of swizzling. Cobblers are said to have gotten their name, more than a century ago, from the little “cobbles,” or pebbles, of ice they were made with. At one point, they were probably the most familiar family of drinks going with the Sherry Cobbler being the star. Why? Simple. Not only were they delicious, but they introduced a fun new invention of the time, the straw. Cobblers are always beautifully garnished with fruits in season. MIDNIGHT BUZZ – $12Hazelnut infused bourbon, milk, coffee liqueur, vanilla EASTERN GETAWAY – $12Curry infused rum, mango, lemon AMBROSIA SWIZZLE – $12Rum, Cuarenta y Tres, pineapple, lime, cucumber, strawberry, Peychaud’s bitters GeneverIf you trace the roots of Gin, you will arrive at its fuller, maltier ancestor, Genever. In the middle centuries, The Dutch East India Trading Company ruled the trade business. When their warehouses overflowed with perishables, they were compelled to distill it into something more sustainable. Juniper was the chief flavoring agent abd Genever was born. It was quite popular in the U.S. So much so that in the late 19th century, Genever actually outsold London Dry gin 6 to 1. But like so many cocktail trends of yore, Genever was a casualty of the Wars and Prohibition. Here, we bring it back…. HOLLAND NOTES – $12Genever, dry vermouth, Benedictine, allspice dram, Angostura bitters JOHN COLLINS – $12Genever, lemon juice, club soda SHENENDOAH COCKTAIL – $13Barrel-aged Genever, 12-year aged apple brandy, cane syrup, cinnamon, tiki bitters SnapsIn 1883, a Chicago bartender said of snaps, it “makes the drink look well and gives it a better taste.” If a bartender from the 19th century said it, we’re sold! To “snap” a drink is to add a little float of something on top; maybe wine, spirits, bitters or cream. It adds another layer of flavor to the cocktail that will evolve over the course of the drink. Plus, there is nothing sexier thatn a perfectly executed float. Ohhhh snap! IN THE CARDS – $12Bourbon, lemon, elderflower liqueur, blood orange liqueur, dark rum snap NEW YORK SOUR – $12Rye whiskey, lemon, orange juice, claret snap NORDIC SNAP – $13Aquavit, gin, pineapple, Angostura float |
Drink Your VegetablesWhen it comes to cocktails, fruit gets all the fun. It doesn’t have to be this way! We’ve seen some of the most interesting and delicious new cocktails come out of utilizing fresh vegetables and it’s time we gave the starring role for once. Vegetables are great in cocktails because they have less sugar than fruit and a wonderful crispness that is ideal for mixing. Trust us, this is a helping of veggies you will have no trouble finishing. GREEN GIANT – $12Old Tom gin, lemon, sugar snap peas, tarragon, dry vermouth MARIA SIN SANGRE – $12Muddled cherry tomatoes, basil, silver tequila, medium dry sherry and lemon juice THE CONSTANT GARDENER – $12Rum, creme de peche, lime juice, red bell pepper, simple syrup CocktailsTwo hundred years ago, cocktails were a mixture of liquor, bitters, sugar and water–and that’s all. More than two hundred years later, the meaning of the word “cocktail” has swollen to envelop any concoction we can think of that has booze in it. Conveniently, and history be damned, this gives us a category where we can park drinks that might fit into several of the other families of drinks, or maybe none at all. CLOVER CLUB – $12Gin, dry vermouth, lemon, raspberry syrup and egg white GIN BLOSSOM – $12Gin, apricot eau de vie, bianco vermouth, orange bitters THE SLOPE – $12Rye, sweet vermouth, apricot brandy and bitters IMPROVED WHISKEY COCKTAIL – $12Rye whiskey, maraschino, absinthe and bitters TIA MIA – $12Aged rum, mezcal, lime, orgeat, orange liqueur FRENCH MAR-TIKI – $12Pineau des Charentes, rum, orange juice, grapefruit, cinnamon BLUSH BABY – $12Rum, demerara syrup, lemon, blackberry, raspberry, rose wine RoyalesDrinks made with Champagne or sparkling wine. In the words of Napoleon Bonaparte, “I drink champagne when I win, to celebrate. I drink champagne when I lose, to console myself.” Bubbles make everything better, right? FALSE ALARM – $12Pisco, Campari, raspberry syrup, lemon, Prosecco ROSE GARDEN ROYALE – $12Gin, bianco vermouth, lemon, rosehip-hibiscus syrup, rose Champagne BUBBLE JUNGLE – $12Byrrh, rum, Prseco, mole bitters The Work of Katie StipeFor this menu’s featured author, we are proud to present two firsts: the first female bartender and the first contemporary bartender. Katie has worked at several bars, including Clover Club, that are now mainstays of the new cocktail movement. Katie’s drinks have always been delicious and inventive, but what makes her so iconic is her presence behind the bar. She is the quintessential bartender – fun, knowledgeable and professional. She is the bartender you go to for one and stay for four. Her influence is still felt at Clover CLub and throughout the cocktail world. Here are just a few of her greatest hits. SIESTA – $12Blanco tequila, Campari, grapefruit, lime STREET & SMITH – $12Reposado tequila, mezcal, sweet vermouth, grapefruit infused Campari, maraschino BROOKLYN FOLLY – $12Scotch, dry vermouth, Cynar, elderflower liqueur, Peychaud’s bitters
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