New Cocktail and Openings for June 13, 2013
With the summer starting to heat up, it’s time for a change. Try a new cocktail, hit up a new spot, you may find your new go-to. No sure where to start? Check out our new drink and bar round-up.
1. Branch: The new Mississippi spot by restaurant owner Robert St. John marks his first new venture in 25 years. Branch will feature 130 bourbons and ryes hand-picked at a distillery in Kentucky. Customers need not be overwhelmed by the selection, though because the menu features a 10-point Scale rating for each drink from “sweet to bitter” and “spiritous to refreshing.” The menu also features a listing of classic drinks along with 12 rotating signature drinks including including the “Atticus Finch” with bourbon, Campari, Luxardo Maraschino, and salt tincture; and the “Card Cheat” made with Rittenhouse Rye, house-made kumquat and mint shrub, and demerara phosphate soda.
2. Ebanos Crossing: The new spot in the heart of Los Angeles is new for this summer. Mixologist Philip Ward created the concept for the bar, which has a sexy and sneaky feel based on smugglers’ routes during the 20s and 30s along the South-central Texas crossing from Mexico to the United States. The menu also takes a cue from the theme with three categories: El Norte, inspired by the Northern trails leading to the region and focusing on rum and whiskey with drinks such as the Colt's Neck Cobbler with Lairds Apple Brandy, Plymouth Sloe Gin, lemon juice, and fresh blackberries; El Sur the trail along the Mexican border will spotlight mezcal and tequila including the Angel's Flight made up of Del Maguey Vida, Pamplemousse, Aperol, and lime juice; and Ebanos Crossing, the meeting point between North and Southern routes and will have original drinks such as the Ebano's Old Fashion, crafted with Bacon Fat Washed Buffalo Trace, Del Maguey Chichicappa, and angostura bitters.
3. The Mulberry Project’s New Summer Menu. This outdoor hotspot in Little Italy rings in summer with a fresh and unique décor and menu. The speakeasy style restaurant changes with each season and this summer the attention will be focused on the outdoor deck so New Yorkers can enjoy cocktails basking in the sunlight. The menu will also feature summer themed cocktails sure to refresh and delight, such as the Northside (a blood orange tea with honey and muddled cucumber) and the United Nations (with Laphroig, pink grapefruit-infused Ketel One, St. Germain, and ginger).
4. California Pizza Kitchen Cocktail: While many flock to local hotspot turned restaurant phenomenon, California Pizza Kitchen for their hot pizzas, they’ll soon be staying for the cool drinks. The company has announced a partnership with VEEV Spirits. Through August, patrons can indulge in a VEEV Strawberry Basil Martini. And at only 60 calories per 1.5 oz. serving, customers can have a drink and maybe sneak an extra slice.
5. The St. Ermin’s Hotel Twist on Tea: The traditional British afternoon tea is getting a serious twist. The St. Ermin’s Hotel and gin maker, Hendrick’s have partnered to create these two new cocktails – Marvelous Marteani or Curious Cuppa – served with all of the traditional tea trimmings.St. Ermin’s stylish new afternoon menu consists of your choice of Hendrick’s gin cocktail teapot; choose from the Marvelous Marteani (Hendrick’s gin, elderflower, white cranberry juice with a choice of cucumber or peach caviar pearls) or the Curious Cuppa (Earl Grey infused Hendrick’s gin, rosewater, crème violet with a side of champagne).The St Ermin’s Hendrick’s “G & T(ea)” is served each day from 1 p.m. to 5 p.m. in the hotel’s library, or al fresco on the Caxton Terrace, at £39 for each person.
6. Sweet Chick: The Brooklyn establishment is revamping its menu for summer starting June 14. The summer cocktail menu features drinks to accompany its fresh southern fare from day to late night including the “Summer Bramble” made up of Dorothy Parker American Gin, blackberries, elderflower, Thai basil, and lemon juiceover shaved ice; to the “Dark Chocolate Old Fashioned” Kings County Bourbon infused with Mast Brothers chocolate, aged rum, and peach bitters.