Tuesday, February 19, 2013
Monday, February 18, 2013
Ladies and gentlemen, we have a reached a new milestone in our search for the best Manhattan.
Elsa's Barrel-Aged Perfect Manhattan is hands down the best Manhattan I've had in New York to date.
They blend rye whiskey with sweet and dry vermouth, and age it for a month in wooden barrels. Every thirty days they uncask and bottle the Manhattan, which is then ready to be mixed with bitters, stirred with ice, and strained into a glass with a homemade brandied cherry and a twist.
Elsa itself is a delightful little cocktail bar with a Parisian atmosphere and beautiful decor.
Candles, vintage light bulbs, and roses give the bar and romantic feel.
The staff is hip, friendly, and easy on the eyes.
It was a great location for a hugely successful Women Who Whiskey evening with an impressive turnout! We were even joined by a few gentlemen for this 2013 inaugural event.
While the bitter cold wind whistled outside we kept warm with hot toddies, whiskey, and lively conversation. It was a splendid evening and I'll definitely be going back soon.
(between Avenue B & Avenue C)
Thursday, February 14, 2013
Happy Valentines Day!
from Food Republic
2 oz Pierre Ferrand Pineau des Charentes
1/2 oz Campari
1/2 oz simple syrup
1 egg white
Garnish with Angostura Bitters
1. Combine Pineau, Campari, simple syrup and egg white in a shaker and dry shake (without ice, shake vigorously for a few moments).
2. Add ice and shake again for about 10 seconds, then strain into chilled coupe or sour glass.
3. Use an atomizer to spray Angostura bitters through heart-shaped stencil — for added "awwwww" effect.