If you walked down 17th Street in Brooklyn last night you might have noticed the house with candle-lit lanterns on the stoop, but it's unlikely you would have guessed there was a pop-up speakeasy on the second floor.
If you did wander upstairs for a look-see, you would discover entry was by invitation only. This hot members-only joint was created for the January meeting of the New York Cocktail Club. Hostess CME and guest bartender MW developed a five-course menu that paired drinks from The PDT Cocktail Book with delicious well-researched bites. They were assisted by the mutli-talented doorman, bar-back, and sous-chef DME.
It was an evening to remember--well as much as one does remember after tasting five cocktails. All drinks considered, we held ourselves together fairly well. It took hours for the conversation to digress from discussing topics like Campari vs. Cynar and what liqueurs to buy while in Paris to corn vs. quorn and whether quornography might be a viable word.
The evening began with the Framboise Fizz, a pretty concoction garnished with raspberries and served alongside blue-cheese stuffed dates wrapped in bacon. Being currently gluten-free, I abstained from that round. The group consensus was sweet, but tasty.
The next two courses were meant as an either-or, though most of us sampled both because that's how lushes roll. The De La Louisiane was reminiscent of a Manhattan and made a nice match with sweet and spicy meatballs. The Berlioni is a close relative of the Negroni, but it uses dry vermouth and Cynar in place of sweet vermouth and Campari. Cynar is a bitter artichoke-based liqueur. I enjoy a well-made Negroni, but I much prefer the Berlioni. In fact, I'm enjoying one right now...
Notice the ice cube is as large as the glass which dilutes the drink nicely after it's poured. Bartender MW suggested that the point of perfect dilution is reached at 10 minutes. In Trader Vicky's words, that is the moment when said libation achieves its peak of nubility. Rrrrrr....
Hmm... perhaps that was our turning point...
The Condiment Cocktail was next up. I'm quite in awe of Jim Meehan's mixology. What a wonderfully creative palate to venture into blending tequila, Benedictine, sherry, lime, celery bitters and Gulden's Spicy Mustard! It was complex and interesting and well matched with a traditional cheese fondue.
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| De La Louisiane (paired with sweet and spicy meatballs) |
It was an evening to remember--well as much as one does remember after tasting five cocktails. All drinks considered, we held ourselves together fairly well. It took hours for the conversation to digress from discussing topics like Campari vs. Cynar and what liqueurs to buy while in Paris to corn vs. quorn and whether quornography might be a viable word.
The evening began with the Framboise Fizz, a pretty concoction garnished with raspberries and served alongside blue-cheese stuffed dates wrapped in bacon. Being currently gluten-free, I abstained from that round. The group consensus was sweet, but tasty.
The next two courses were meant as an either-or, though most of us sampled both because that's how lushes roll. The De La Louisiane was reminiscent of a Manhattan and made a nice match with sweet and spicy meatballs. The Berlioni is a close relative of the Negroni, but it uses dry vermouth and Cynar in place of sweet vermouth and Campari. Cynar is a bitter artichoke-based liqueur. I enjoy a well-made Negroni, but I much prefer the Berlioni. In fact, I'm enjoying one right now...
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| The Berlioni (paired with breaded artichokes and lemon aoli) |
Hmm... perhaps that was our turning point...
The Condiment Cocktail was next up. I'm quite in awe of Jim Meehan's mixology. What a wonderfully creative palate to venture into blending tequila, Benedictine, sherry, lime, celery bitters and Gulden's Spicy Mustard! It was complex and interesting and well matched with a traditional cheese fondue.
The dessert course paired the Great Pumpkin cocktail with gingerbread and lemon curd. From past experience, I know the Great Pumpkin is quite a treat when made with DME's homemade pumpkin beer. The gluten-free version (sans beer) is also delicious.
We were so satisfied by our five-course experience we didn't even delve into the usual experimental mixing that accompanies most cocktail club meetings.
Perhaps the highlight of the evening, beyond the heady enjoyment of fabulous cocktails, delicious food, and lively company, was the quiz that accompanied course three. The knowledgeable and witty LP won herself a copy of The PDT Cocktail Book when she rocked the answers to the following three questions:
So, how about it? I would love to hear your answers without use of the internet or an old-school hard-copy reference... I have no way of knowing, of course, if you cheat, but you can complete the quiz via the polls on the upper right corner.
Until we meet again, my friends... And, thanks to the MEs and MW for a fabulous Saturday night. The Speakeasy menu is below. It's a great way to throw a party. If you're on a budget, drop a course off the menu and ask your friends to bring a bottle for the bar!
We were so satisfied by our five-course experience we didn't even delve into the usual experimental mixing that accompanies most cocktail club meetings.
Perhaps the highlight of the evening, beyond the heady enjoyment of fabulous cocktails, delicious food, and lively company, was the quiz that accompanied course three. The knowledgeable and witty LP won herself a copy of The PDT Cocktail Book when she rocked the answers to the following three questions:
- If you order a cocktail with Galliano what three-word-phrase might you use to do so?
- What's in a Long Island Ice Tea?
- When was ice “invented” (as in re-produced for human use rather than used when naturally found)?
So, how about it? I would love to hear your answers without use of the internet or an old-school hard-copy reference... I have no way of knowing, of course, if you cheat, but you can complete the quiz via the polls on the upper right corner.
Until we meet again, my friends... And, thanks to the MEs and MW for a fabulous Saturday night. The Speakeasy menu is below. It's a great way to throw a party. If you're on a budget, drop a course off the menu and ask your friends to bring a bottle for the bar!
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