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cathleenturneroverdrive · 2 years

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Whiskey Sour & New York Sour

2 oz Bourbon or Rye (but of course Imma go with Bourbon because of my Southern sensibilities) 1 oz fresh squeezed lemon juice (roughly 1 - 1.5 medium lemons) 1/2 oz simple syrup

Shake and strain over rocks. Garnish with an orange wheel and a maraschino cherry (or a luxardo cherry if you rich). Ditch the cherry and float about half an oz of red wine if you want to turn this whiskey sour into the most popular variant- the New York sour.

August 25th was National Whiskey Sour Day for some reason so I was inspired.

Personal rating: 9 out of 10 (8 of 10 for NY)- Whiskey sours were one of my favorite drinks of my youth so I knew I’d love it going in but there’s something missing if I’m drinking this at home and not at a sketchy dive bar over the sound of people playing pool and yelling. History of the drink according to post drink me: Because this is a simple sour, with only 2 oz of booze in it, I am actually able to recall a lot of the history lol. The first publication of the Whiskey Sour proper was in a seminal bar book that came out in the 1860s and was written by someone named Jerry....or Jimmy. I’m pretty sure it’s Jerry because I remember thinking his name reminded me of cats. I may not be drunk, but my memory is still a joke. Anyways, while that was the first publication of the drink and recipe, the drink is thought to have a much longer history. The drink’s origins, much like my own origin story, is due to drunk sailors. Rumored to have been started by the British Navy, the drink was common on ships that were making long journeys during the 1800s where, while the water was plentiful, it was not potable. So sailors would bring booze to quench their thirst, because people in the 1800s had it all figured out (perhaps liquor is less dehydrating than salt water? I am not that kind of a scientist). They brought a bunch of liquor that would taste fine served at room temperature (Bourbon and Rye) and they would also bring a bunch of citrus, mostly lemons and limes, to fight scurvy. (Scurvy definitely sounds like an old time-y pirate disease and it makes me infinitely happy that it is related to sailing). Fun fact (?) that I learned while reading about this drink, Brits are sometimes called “limey”s because of all the limes the British Navy would bring on their naval journeys to fight scurvy. Now were the ‘bastard’ part of ‘limey bastard’ comes from, I do not know....though I have some suspicions. So they would take whiskey, lemons, add some sugar for taste and boom, classic cocktail. Apparently New York just likes to make things a little different and they float red wine on the classic drink to make a New York Sour. It’s yummy and tastes like a lazy woman’s sangria. People also sub Amaretto for the whiskey to make the classic Amaretto Sour which is a bit more mild.

#simplesours #whiskey #1800s

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faguscarolinensis · 1 year

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Ultima Parola

A riff on a Last Word using lemon and the Italian liqueur Strega

1 part freshly squeezed lemon juice

1 part Liquore Strega

1 part Luxardo maraschino liqueur

1 part gin (preferably Hendrick's)

2 dashes Angostura orange bitters per 100 ml of cocktail (optional)

#cocktails #Strega #Last Word #Recipe #House special #Ultima parola

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pip-n-flinx · 3 years

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SO. Since you have brilliantly crafted the perfect Paloma, Sam and I are selfishly eager to know if you have a preferred Old Fashioned recipe. :D

OOooooookay. So this is a can of worms here. But for starters, we begin at the beginning.

An Old Fashioned is derived from an older cocktail called a Bittered Sling. Fundamentally, a Bittered Sling is bitters (often aromatics,) sugar, and whiskey. Rumor from an old bartenders manual has it that someone walked in to a bar and asked for Whiskey ‘the old fashioned way’ referencing the Bittered Sling, thus the drink was born. There’s also something called an Improved Cocktail which replaces either the bitters or the sugar with a sweeter liquor like a maraschino or orange, but that’s mostly a historical sidenote at this point.

Most of the time, when you go out to a bar and order an Old Fashioned what you’re getting is a Mid-Century Old Fashioned (henceforth the MCOF for reference.) This is an adaptation to the old standby inspired by the advent and widespread use of the ice machine. In a similar vein to the Mint Julip, the MCOF uses crushed or small cube ice to strain out muddled additives - usually and orange round and/or a maraschino cherry with sugar - meaning you can have your cocktail infusing while its in the glass! It does also mean that your ice (now having greater surface area) melts faster, diluting your cocktail and eventually letting all the pulp from the fruit slip into your mouth

The downside to this, for me at least, outweighs the benefits. While it does incorporate some of the fruit notes from the horribly named Improved Cocktail, it dilutes the whiskey, letting any oils or esters in your booze separate and form strange little oil droplets in your drink. It’s designed to be slammed, not sipped, which is just not how I drink my whiskey anymore. Personally, I also don’t like the fruit they add at most bars either. The full (or half) orange wheel doesn’t have fleshy juicy bits to soak in your whiskey, it also has the pith between the skin and the beloved orange slices. This tends to lend a very bitter taste to the drink if it sits for any time at all. And the cherries! Don’t get me started on the bleached and died monstrosities that pass as maraschinos in the states. Gimme a proper Luxardo from Italy or a properly jarred Michigan cherry instead of that fake red bleached nonsense any day.

Another brief history of bartending aside is that for many-many years Bourbon and Tennessee Whiskey were considered too sweet for mixed drinks. At least in the states, Rye was the mixing whiskey of choice, as its spice and astringency were thought to lend more depth to cocktails and hold up better to more robust flavors like citrus and vermouth.

So, with all this in mind, what is my favorite Old Fashioned? Well, there are several recipes that come to mind. A sugar cube, two dashes of Cherry Bark and Vanilla bitters, 2.5 oz Rittenhouse Bottled-In-Bond Rye, and a large rock of ice is a staple where I am. Old Overholt Bottled-In-Bond and Rossville Union Barrel Proof are common substitutions for the above recipe in my house. The first Old Fashioned I ever fell in love with uses a whiskey no longer commercially available. A barspoon full of simple syrup, two dashes of Angostura orange bitters, 2.5 oz of Nikka Coffey Malt Japanese whisky was the recipe that will haunt me to the end of my days.

If you wanted to use bourbon instead of rye, I’d recommend something like Elijah Craig or maybe an Old Forester with a higher proof. I’d steer away from Woodford (too friendly already, hard to improve with bitters) and wheated Bourbons like Makers (strange creamy vanilla note doesn’t always play nice with your bitters, also I always find these kinds of bourbons to be just too thin, and they just wash out when ice starts melting into them or you add a cut of water....)

If you’re trying to write a Old Fashioned obsessive, I’d consider making them a bitters enthusiast. I myself have more than a dozen (at one point 18) different bitters in my collection. My current secret weapon is the Bittermens Elemakule Tiki Bitters XD However, specifically for ‘shoot-it-again’ Sam Shepard, I’d consider a different tact: Perhaps he’s a purist about the cherries alone. I’d definitely peg him as a Mid-Century Old Fashioned man myself @swaps55, but perhaps he’s a purist about cherries not being died red? Feels in character to me, but I’ll let you be the judge

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mixology-maven · 3 years

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Princess Peach Margarita - Redux

Princess Peach Margarita - a Mario Themed Cocktail Redux

I updated the recipe and the garnish for this one. I wanted to post it again so you all can learn from my mistakes. If you ever see anything on this page I can improve, please let me know.

1.0 oz Gold Tequila

1.0 oz Peach Schnapps

1.0 oz Peach Syrup (I used Monin for this)

1.0 oz of lime juice (about 1 lime)

splash of Grenadine

1 Slice of Starfruit for garnish

2 Luxardo Maraschino Cherries (better liquor stores or specialty grocery stores will have these.)

Use a Bamboo Skewer to pierce one cherry, then the starfruit, then another cherry. Move all the way to the top end of the skewer.

Combine all other ingredients in a mixing tin, add ice and shake vigorously.

#Mario #homebar #cocktails #drinks #nerd #geek #margaritas #mixology

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seobeyondwater · 2 years

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Whiskey based winter cocktails for a fantastic holiday season

Winter is here and all you whiskey lovers must be craving some whiskey-based cocktails that’ll keep you warm and cheerful during the holiday season. Beyond Water, one of the premium alcohol distributors in india , who offer exquisite brands of whiskey, connect with them and make your winter special. Here are some delicious cocktails for cold nights:

Whiskey Ginger

Whiskey and ginger can be a killer combination when it comes to taste. You can just blend ginger ale and a bottle of whiskey or up the ante and opt for the crisper ginger beer or bold ginger ales. Here is a recipe that will blow your mind:

For Candid ginger:

Ingredients

· 1/4 lb. ginger, peeled and sliced into 1/8" coins

· water

· Approx. 1/4 lb sugar (about 1/2 cup and 1 tbsp)

For Cocktail:

Ingredients:

· 2 oz. whiskey

· 5 oz. ginger ale

· Lime wheel

· 4–5 candied ginger

· Toothpick

Classic Manhattan

A simple cocktail that is tasty and classic is Manhattan. It was first introduced in 1894 by a bartender at New York City’s Waldorf Astoria. Its significant feature is that it is made of Scotch whiskey. You can contact one of the leading wine and liquor distributors in india, Beyond Water for premium quality Scotch.

Ingredients:

· 2 oz. bourbon

· 1 oz. vermouth

· Ice

· 1 maraschino cherry (preferably Luxardo)

· Bitters

Hot Toddy

The classic Hot toddy is the perfect drink that will up your spirits when you are feeling out of sorts. You can stir up the cocktail with all the ingredients available in your kitchen. And! Here is a simple yet exciting recipe:

Ingredients:

· 1/3 c. water

· 1 1/2 oz. bourbon

· 1 tbsp. honey

· 2 tsp. lemon juice

· Cinnamon stick, for garnish

· Lemon slice, for garnish

Cranberry Orange Whiskey Sour

If you desire cocktails all winter long then your go-to cocktail this holiday season is Cranberry Orange Whiskey Sour. The warm and spicy cocktail from the whiskey and ginger beer is blended with the refreshing flavor of cranberry and citrus. Here is the recipe:

Ingredients:

· Ice

· 1/2 c. cranberry juice

· 4 oz. whiskey

· 1/4 c. simple syrup

· 1/4 c. freshly squeezed orange juice

· Juice of 1 lime

· 4 oz. ginger beer

Contact Beyond Water, top-notch alcohol distributors, and get an array of exclusive whiskeys for your winter cocktails.

By Beyond Water

Beyond Water is an alcohol distribution company bringing you premium quality alcohol brands for distribution from all around the globe. We are distributors of Russian and French Vodka, Rum, Gin, Beer, Tequila, etc.

#Alcohol Wholesale Distributors In Dubai #Wine And Spirit Distributors In Dubai #Premium Wine Distributors In Dubai #Beer Wholesale Distributors In Dubai #Vodka Distributors In Dubai #Gucci Cigarette Distributors In Dubai #Dausuz Mineral Water Distributors In Dubai #Alcohol Wholesale Distributors In India #Wine And Liquor Distributors In India #Jameson Distributor In India #Vodka Distributors In India #Gin Distributors In India #Uberto Gucci Cigarette In India #Dausuz Mineral Water Distributors In India #Alcohol Wholesale Distributors #Vodka Distributors #Mackintosh Cigarette Distributors

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jsw029 · 3 years

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We didn’t get to actually sit at the Carousel Bar, but it was a really fun evening nonetheless. After a few cocktails, we started making friends with strangers in the lounge before venturing out for more live music.

Shrimp Corndogs with Chow Chow Relish, Crawfish Pies with Creole Sauce, and Pot Roast Crostini with Rouquefort Cheese and Fig Marmalade

Oaxcan Midnight [Dos Hombres Mezcal, Creme de Violet, Luxardo Maraschino, Lemon Juice, Agave Nectar], Diablo [Tres Agaves Reposado Tequila, Mathilde Crème de Cassis, Fresh Lime Juice, topped with Ginger Beer], Fleur de Lis [Hendrick’s Gin, St. Germaine Liquor, Fresh Lemon Juice, Cucumber]

When: Dinner Where: The Carousel Bar & Lounge, @hotelmonteleone – New Orleans, LA Who: Lynn Burdzy, Kim Rychnowski

Amount Spent: $141.28 Amount Spent YTD: $2,693.98

#myterriblediet (at The Carousel Piano Bar & Lounge, New Orleans)

https://www.instagram.com/p/CQG-HaDhmUO/?utm_medium=tumblr

#myterriblediet

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crownedstoat · 7 months

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Tonight’s libation comes from Glen and Friends thru Mama’s Recipes for keeping Papa Home.

2 1/2 oz ABK6 VSOP Cognac

3 dashes raspberry syrup

2 dashes Angostura bitters

2 dashes orange liqueur

2 dashes Maraschino liquor

Stir with ice, strain into a martini glass and garnish with a lemon peel

#cocktail #ABK6 VSOP Cognac #Luxardo Maraschino Liquor

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easyfoodnetwork · 4 years

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Don’t Restock Your Liquor Cabinet Right Now — Drink It Down

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The time for that “special occasion“ whiskey is now

This post originally appeared in the April 13, 2020 edition of The Move, a place for Eater’s editors to reveal their recommendations and pro dining tips — sometimes thoughtful, sometimes weird, but always someone’s go-to move. Subscribe now.

We’re out of rye. We’re out of bourbon. We’re out of rum. Red wine supplies are dipping dangerously low, not to mention vermouths. And I’m pretty sure the only beer we have in the house is left over from my husband’s last beer-league hockey game. But I’m not leaving the house to go to the liquor store anytime soon. It’s time to do something about that overstocked liquor cabinet my husband and I have been haphazardly contributing to over the past decade or so.

You know the bottles I’m talking about. The ones you bought for overly ambitious cocktails that you’ve made a total of twice. Green chartreuse. Yellow chartreuse. Luxardo maraschino liqueur. Benedictine. There are also the liquors that were trendy several years ago but have since settled toward the back of the cabinet. Domaine de Canton. St. Germain. X-Rated liqueur from a late-aughts bachelorette party. The bottles that were souvenirs or gifts: that ouzo your sister bought back from Greece; that Thai whiskey your friend brought back from Nepal (okay, maybe that one’s just me).

During quarantine, my move has been to embrace these bottles. Drinking through these more unusual spirits, instead of leaning toward your default classic cocktails or highballs, can take creativity; or, alternately, an appreciation for something a little simpler. If you decide to take this route, you can turn it into an opportunity to build community while everyone’s physically apart. I asked for suggestions in a cocktail-related Facebook group for yellow chartreuse applications, and it was fun to hear what others had in mind: I ended up making the Naked and Famous one night, and am eying the Laphroaig Project for another (I don’t own peach bitters, so I’ll have to improvise there). A group of friends and I plan to do a Zoom happy hour with the theme of “Liquor Cabinet Cobwebs” — people who attend are encouraged to bring a cocktail or cordial made with those underused ingredients.

I get a certain sense of resourcefulness, a pride in lack of wastefulness, from this approach. Without the ingredients for margaritas on hand, I can usually muster a riff on a Paloma with one of the mezcals I brought back from Oaxaca a couple of years ago, plus some leftover grapefruit soda from a party. We’ve thrown fancy amaro or Applejack into Manhattans instead of rye or vermouth. We’ve made a lot of basic sours and Scotch and sodas with the more unusual whiskeys in our cabinet. And I’ve been spiking my seltzer water with any random bottle of bitters I’ve come across (tip: grapefruit’s better than black walnut here).

I’m thinking of all this as a festive way to Marie Kondo our liquor cabinet. If there are bottles that remain untouched after this period of isolation, maybe it’s time to say goodbye to them for good. I’m hoping we’ll emerge from these next few months with not only a pared-down liquor cabinet, but many opportunities to revisit the memories that led to this collection of bottles. We may not be able to travel to Scotland right now, but we can at least reflect on the days we spent touring Islay when we dip into that whisky. I can think fondly of my in-laws as I sip the fancy Scotch they bought us for Christmas a few years back, or reminisce about my many trips to Pittsburgh with my sister as we break into our several bottles of Wigle products, from barrel-aged gin to rye finished in mezcal casks.

Do you have a bottle that you’ve been saving for a special occasion, whether it be a particularly old Scotch or a pricier-than-it-needs-to-be Japanese whisky? I’d say that being stuck inside for months probably qualifies as a special occasion. Drink it now, before it starts gathering (even more) dust.

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The time for that “special occasion“ whiskey is now

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#Blogger #cooking #Eater #food #recipes

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solidsnliquids · 4 years

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Fancy Buffalo - Made with Buffalo trace (@buffalotrace) bourbon by @buffalotracedistillery , Luxardo (@luxardoofficial ) Maraschino liquor, Angostura (@angosturahouse) bitter, orange bitter by @thebittertruthcompany Ingredients / Recipe: 2 oz Buffalo Trace Bourbon 3/4 oz Luxardo Maraschino Liquor (if you like less sweet ass 1/2 oz instead) 1 Dash of Angostura bitter 2 Dashes of Orange Bitter Stir all ingredients over ice and pour it in old fashioned glass over single large ice cube. Optionally garnish with orange peel or couple of luxardo cheeries in cocktail skewer. Cheers 🥃.. . . . . . #cocktail #imbibe #libation #craftcocktails #drinkstagram #instadrinks #homebartender #homebar #solidsnliquids #solidsandliquids #cocktails #imbibegram #drinkme #craftcocktail #speakeasy #drinkoftheday #bourbon #whisky #whiskey #bourbonlover #whiskeygram #whiskeylover #americanwhiskey #buffalotrace #luxardo @luxardousa #angostura https://www.instagram.com/p/B82_zACnFTz/?igshid=reg4xa2s1q6r

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retrosanjuanero-blog · 5 years

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Ginger Tamarind Oldies... Bullit Rye Muddled ginger Tamarind juice Luxardo Maraschino liquor Sugar Roasted Rosemary and Orange peel #OldFashioned #cocktail #Rye #maraschino #ginger #tamarind #cocktailndreams #customcocktails #bartender #balanced #impromptutoyourliking https://www.instagram.com/p/BtWBWGvBHt5/?utm_source=ig_tumblr_share&igshid=1eg2wpk7dm9je

#oldfashioned #cocktail #rye #maraschino #ginger #tamarind #cocktailndreams #customcocktails #bartender #balanced #impromptutoyourliking

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bernardsinn-blog · 7 years

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A cure for the winter blues - come start your weekend off with a #BernardsInn #mixologist created Grandy Crusta featuring Grand Marnier, Luxardo maraschino liqueur, lemon juice and Angostura bitters. Cheers! #grandmarnier #luxardo #maraschino #liqueur #drinks #bestdrinks #bar #drink #cocktails #cocktail #instadrink #drinkup #yummy #lemonjuice #cocktailbar #bartender #bartenderlife #mixology #mixologyart @worldclass @cocktailbars @worldsbestbars #cheers #alcohol #mixologists #instacocktail #liquor @grandmarnierusa @luxardousa (at The Bernards Inn)

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instantdeerlover · 4 years

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Where To Order Takeout & Delivery Cocktails In LA (1) added to Google Docs

Where To Order Takeout & Delivery Cocktails In LA (1)

You’re in the mood for a cocktail. The problem is, your bar cart has been empty since the moment you bought it, and you’re not going back to a grocery store for three weeks. But that doesn’t mean you need to start Googling “How to make homemade hooch,” because there are plenty of LA bars and restaurants serving all kinds of cocktails. From batch margaritas and bottled martinis to Mules of every variety, here are 22 spots where you can order mixed drinks straight to your door.

Featured In The Ultimate LA Delivery & Takeout Guide Check out all our guides The spots 101 North Eatery & Bar $$$$ 30760 Russell Ranch Rd

Westlake’s 101 North is offering a great deal for batch cocktails - $40 for a bottle of liquor, plus all the mix you need to make cocktails with it. There are seven kits in all, including bottles of Redemption bourbon with homemade bitters and simple syrup for Old Fashioneds, or El Jimador tequila with house-made sour mix for margaritas. They’ve also got some more involved ones, like the Sweet Ignition - vodka, lemon, ginger syrup, and candied ginger. Wine and beer available, too.

Barcito $ $ $ $ Argentinian in Downtown LA $$$$ 403 W 12th St 7.2 /10

Downtown LA watering hole Barcito has a whole bunch of pre-made cocktails to-go, in servings of either four or eight. Some are as simple as palomas and sangria, others are as complex as fat-washed brandy Old Fashioneds, and make-your-own Aperol spritzes. And if you need ice, they’ve also $1 servings of Hoshizaki ice cubes. They’re basically the Ferraris of ice cubes, which is apparently a thing.

Bar Henry $ $ $ $ Echo Park $$$$ 1228 W Sunset Blvd

Echo Park’s Bar Henry - one of our favorite bars on the Eastside - has got a big line-up of cocktails available in servings for four or five. Our favorite (and the signature drink here) is the Flattened Priest, a tamarind mezcal margarita that even comes with Tajin for the rim. We also like The Stranger - it’s their version of a negroni, made with mezcal and jalapeño-infused Campari. They’re all $56, and come pre-mixed.

Broken Spanish $ $ $ $ Latin , Mexican in Downtown LA $$$$ 1050 S. Flower St 8.8 /10

Broken Spanish in Downtown LA has opened up La Ventana - a window serving takeout tamales and cocktails. They’ve got a few different margarita options here, from pre-mixed ones for three, to mix-your-own versions that include a bottle of tequila or mezcal and all the fixings. We recommend the El Zócalo - it’s our favorite cocktail on the regular dine-in menu, and it involves mezcal, passionfruit, Campari, yellow chartreuse, and habañero tincture, and it’ll have you falling off your chair in your Zoom Happy Hour.

The Burbank Pub $$$$ 2013 W Burbank Blvd

A locals’ bar on Burbank Blvd., Burbank Pub is offering 20% off if you buy four of any cocktail. Which, realistically, is a night’s-worth in these dark days. They’ve also got a gin and tonic set, that includes a bottle of craft gin, four cans of tonic, and some limes for $25.

Cafe Stella $$$$ 3932 W Sunset Blvd

Quarantine seems like a great opportunity to pretend you’re Audrey Hepburn and sit at home drinking fancy cocktails in your bathrobe. So Silver Lake’s Cafe Stella has you covered. This little spot on Sunset is offering $45 batch cocktails that serve four for pick-up. From a negroni with Mulholland gin, to a Black Cow vodka martini with blue cheese olives, there are a bunch of upscale options here.

Carbon Beach Club $$$$ 22878 Pacific Coast Hwy

Chances are, if you live in Malibu, you’ve downed a few drinks at Malibu Beach Inn’s Carbon Beach Club. And they’re here for you during quarantine, too, with $6 margaritas, negronis, and Boulevardiers, all served curbside. Plus, if you buy a Swell cocktail canteen there, you can come back and fill it up again for $4.

Employees Only $ $ $ $ West Hollywood $$$$ 7953 Santa Monica Blvd Not

Rated

Yet

Employees Only, the NYC-transplant bar behind a fortune teller in Weho, is offering delivery and curbside pick-up for their excellent cocktails. And while $12 is on the expensive end for to-go cocktails, to be fair, there’s no way you could make these things at home. They involve ingredients like chai vermouth, absinthe bitters, and house-made grenadine. Our go-to is the Better Margarita, a super-strong classic margarita with chile verde. $5 delivery within five miles, or curbside pick-up available.

Far Bar $ $ $ $ American , Japanese in Downtown LA , Little Tokyo $$$$ 347 E 1st St 7.5 /10

One of the most affordable cocktail options in town, this classic dive in Little Tokyo has four different two-serving cocktails for $10 each - an Old Fashioned, a mezcal Penicillin, a Moscow Mule, and a margarita. And if you’re more interested in straight liquor (or just want take the express train to inebriation city), they’ve also got a bunch of bottles for $20-$30.

Genever Lounge $ $ $ $ Historic Filipinotown $$$$ 3123 Beverly Blvd

Historic Filipinotown’s Genever has a bunch of high-end batch cocktails for pick-up, like vespers, spicy tequila negronis, and gin-strawberry spritzes. Plus, every cocktail set comes with a pimento sandwich, so while you drink, you can pretend you’re at the Masters (without the institutional racism).

Guerrilla Tacos $ $ $ $ Tacos , Mexican in Arts District $$$$ 2000 E 7th St 8.2 /10

In addition to offering some pretty great taco and nacho kits, Guerrilla Tacos in the Arts District has got “Emergency Margarita Kits,” which are their house margaritas, bottled for three or four. Just add ice and shake. It’ll last about a week in your fridge, if you’re not trying to drink three margaritas in a night.

Hippo $ $ $ $ American , Italian in Highland Park $$$$ 5918 N Figueroa St 8.2 /10

Few cocktails in town have better names than the ones at Hippo, the Italian-ish spot in Highland Park. And they’re as well-made as they are named. The Back On Our Bullsh*t, for example, is a light, herbal drink with vermouth, fino sherry, and citrus cordial, and the Goodyear Blimp has a tequila base with pomegranate and orange. They’re $9 each, and available for delivery or pick-up. They’ve also got larger formats, including $29 martinis for four, or curated packages like the Italian Date Night (two negronis, a bottle of wine, and an espresso martini), or the (Imaginary) Vacation Getaway (two each of three fruity cocktails).

Madre $ $ $ $ Mexican in Torrance $$$$ 1261 Cabrillo Ave 8.2 /10

Madre!, the fantastic Oaxacan spot with locations in Torrance and Culver City, has a bunch of their tremendous mezcal cocktails available for $6 each, or in $38 batches. This place is also especially known for their unmatched mezcal selection. And, luckily, they’re offering many of their rare bottles at heavy discounts during quarantine, like the super-rare Amormata, a bottle made with wild-grown castilla agave.

Maestro $ $ $ $ Mexican in Pasadena $$$$ 110 E Union St 8.4 /10

Pasadena’s great upscale Mexican spot Maestro has a good selection of mezcal, tequila, and barrel-aged cocktails available for delivery and pick-up. They’ve got all the greatest hits from that cocktail menu available to-go, including the sweet, aromatic, and boozy Campfire (mezcal, chartreuse, luxardo maraschino), and their classic margarita with hibiscus syrup.

Manuela $ $ $ $ Southern in Arts District $$$$ 907 E 3rd St 7.5 /10

All-purpose Arts District spot Manuela has got five different pre-batched cocktails available, ranging from the peaty Whiskey Pimm’s (Scotch, house-made Pimm’s, lemon), to the beet-y Archie (beet-rested vodka, oro blanco). They’re $24, and serve two or three. Call ahead for curbside pick-up, or delivery available within ten miles.

Melrose Umbrella Co $ $ $ $ West Hollywood $$$$ 7465 Melrose Ave

This popular Weho bar always has a great, seasonal menu of craft cocktails. So it makes sense that they’ve got one of the largest selections of to-go options during quarantine - 12, in total. That includes single(ish) servings, like the 1.5x-sized gin martini, batch cocktails, like the $32 mai tai for four, and straight liquor (like the house “Fireball” that’s actually made with High West and real cinnamon). All are available for delivery via apps, or curbside pick-up.

The Mermaid $ $ $ $ Little Tokyo $$$$ 428 E 2nd St

This fantastic Arts District dive bar always has what we need after a long day. And that hasn’t changed in quarantine, when they’re offering three slushies and punches for takeaway. Their options are a rum-based Tropical Slushie, an Irish Breakfast Slushie with whiskey, coffee, and heavy cream, and a Tropical Rum Punch. They’ve got “big gulps” of beer and bottles of wine, too. Pick-up only.

Relentless Brewing & Spirits $$$$ 2133 Colorado Blvd

Eagle Rock’s Relentless Brewing and Spirits is an excellent, affordable bar in a quiet part of town. That last part doesn’t really matter right now, but here’s what does: In addition to a whole bunch of beers, they’ve got cocktails to-go that include three-serving Moscow Mules, margaritas, Old Fashioneds, and more for $15-$25. Pick-up only

Playa Provisions $ $ $ $ American in Playa Del Rey $$$$ 119 Culver Blvd 7.3 /10

If you’re in the South Bay looking for cocktails, Playa Provisions has you covered. This Playa del Rey spot has three kinds of margaritas, big-batch Moscow mules, and their fantastic barrel-aged Old Fashioned for curbside pick-up or delivery via apps.

Pretty Dirty $$$$ 2136 Colorado Blvd

Pretty Dirty, an upscale, omakase-style cocktail bar in Eagle Rock, is serving batch cocktails ideal for a special occasion when you can’t actually leave the house. The options rotate regularly, but might include a daiquiri with house-blended dark rum, a Manhattan with single-barrel rye, or any number of original drinks like the Destroy All Tiki with multiple rums, gin, and Cherry Heering. All are sold in servings of four, for $58-$68. Curbside pick-up.

The Semi-Tropic $ $ $ $ Cafe/Bakery in Echo Park $$$$ 1412 Glendale Blvd Not

Rated

Yet

If you’re on the Eastside and need a drink, like, right now, you should probably order from The Semi-Tropic. This coffee shop/restaurant/cocktail bar in Echo Park is serving all their standard cocktails for $8-$10, plus a name-your-well-drink option for $8, conveniently served in a sippy cup with a straw. Delivery is free, usually very fast, and there’s no minimum for it.

Stella Barra $$$$ 2000 Main St

Santa Monica pizza spot Stella Barra is offering a bunch of build-your-own cocktail options, and they’re all completely foolproof. They range from simple (a 16-serving Aperol Spritz kit for $75), to even simpler (1-liter of Tito’s, 4 Topo Chicos, and some lemons for $55). Regardless of your pick, you should also add in some $1 chocolate chip cookie dough balls, and eat them as soon as you get them.

via The Infatuation Feed https://www.theinfatuation.com/los-angeles/guides/la-takeout-delivery-cocktails Nhà hàng Hương Sen chuyên buffet hải sản cao cấp✅ Tổ chức tiệc cưới✅ Hội nghị, hội thảo✅ Tiệc lưu động✅ Sự kiện mang tầm cỡ quốc gia 52 Phố Miếu Đầm, Mễ Trì, Nam Từ Liêm, Hà Nội http://huongsen.vn/ 0904988999 http://huongsen.vn/to-chuc-tiec-hoi-nghi/ https://trello.com/userhuongsen

Created April 16, 2020 at 12:26AM /huong sen View Google Doc Nhà hàng Hương Sen chuyên buffet hải sản cao cấp✅ Tổ chức tiệc cưới✅ Hội nghị, hội thảo✅ Tiệc lưu động✅ Sự kiện mang tầm cỡ quốc gia 52 Phố Miếu Đầm, Mễ Trì, Nam Từ Liêm, Hà Nội http://huongsen.vn/ 0904988999 http://huongsen.vn/to-chuc-tiec-hoi-nghi/ https://drive.google.com/drive/folders/1xa6sRugRZk4MDSyctcqusGYBv1lXYkrF

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longislandweekly-blog · 4 years

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The Post Office Café is celebrating 41 years in business by raising a glass. The Babylon mainstay launched a new cocktail program, featuring refreshed twists on the classics plus the addition of large format cocktails, ideal for imbibing with friends.

Featuring house-infused liquors, the new lineup was developed by veteran beverage consultant Thomas Crawford. A former manager at chef Guy Reuge’s Stony Brook Restaurant Mirabelle and Tavern, Crawford’s management career transitioned when he took a position behind the bar at Bay Shore’s Salt and Barrel, mastering the craft of bartending and developing a niche in the craft cocktail scene.

From there, Crawford went on to contribute to the beverage program at Babylon’s The Brixton where he was honored to compete in Long Island Pulse’s Cocktail Rumble and named one of Long Island’s “Top 3 Bartenders.” As Crawford continues to develop his own boutique hospitality consulting firm, he also consults for the Lessing’s Hospitality Group’s Food and Beverage programs at their multiple Main Street locations including Huntington’s Finnegan’s and Babylon’s Post Office Café.

“The new cocktail program at the Post Office Café embodies what I believe a Main Street cocktail should be, which is fun,” Crawford said. “I brought in ingredients and flavors that would equally challenge the palate as it would simply inspire good times.”

New cocktails include the Peace Offering—a choice of vodka or gin, Cointreau, spiced cranberry, fresh thyme and lemon—and To Come Undone, made with aged white rum, almond liqueur, dry curacao, lime, angostura and island spice. The newly polished PO Classics include: Coconut Martini, Babylonian Martini, Big Daddy Martini, Chocolate Sky Martini and Beach Bum-Tini.

The new large format friendship cocktails (serving 6 to 8) includes Group Therapy with earl grey-infused vodka, crème de poire, lemon, champagne, vanilla and No House Rules with aged white rum, luxardo maraschino, pineapple, lime, peychaud’s bitters, fresh mint.

“The PO has thrived for more than 40 years because of our team’s ability to adapt to the times while staying true to who we are,” Lessing’s Hospitality Group’s general manager Michael Lessing Jr. said. “Staying the same is going backwards.”

Babylon Village's Post Office Café is celebrating 41 years with a new cocktail program, featuring refreshing twists on the classics. The Post Office Café is celebrating 41 years in business by raising a glass. The Babylon mainstay launched a new cocktail program, featuring refreshed twists on the classics plus the addition of large format cocktails, ideal for imbibing with friends.

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