Booze Bulletin

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ALTA LINEA: Last week Epicurean Group, known for neighborhood restaurant favorites dell'anima, L'Artusi, and Anfora, opened Alta Linea, a seasonal outdoor restaurant in The High Line Hotel's front courtyard and garden. Executive beverage director, Joe Campanale, brings the Italian culture of aperitivi and al fresco dining to Chelsea, offering a vibrant beverage menu of aperitivi cocktails like spritzes, negronis (frozen and classic), and more along with a modern Italian menu. View venue details…


PORCHLIGHT BAR: Danny Meyer's buzzed about Chelsea cocktail bar launches new additions to their celebrated cocktail menu. Wash down some soulful Southern bites like the Fried Oysters with Comeback Sauce with a new seasonal creation like the tequila based De La Vega or their spruced up Julep. View the new booze menu...

HORCHATA: In light of the new blue cocktail trend (prompted by, Porchlight Bar), Horchata has just introduced a new summer menu which includes an electric beverage. Pair the horchata and rum-based Blues Clues with their new unique take on the tortilla chips better half. The "Guacamole" de Habas is a guacamole variation made with a pea and fava bean base. View the new booze menu...


UNION BAR & KITCHEN: This weekend the globally inspired New American restaurant combines boozy brunch with the popularity of tapas-style dining with the launch of their $33 Bottomless Small Plate Brunch. Drink unlimited brunch cocktails (like Ancho Bloody Mary's and Bottomless Mimosas) while noshing on your choice of 3 small plates like mini eggs Benedict or petite stuffed French toast. No longer will you be torn between breakfast & lunch or the sweet vs. savory dilemma--you can have Silver Dollar Pancakes on one plate and a bite-sized Eggs Benedict on the other! For those refraining from boozing, small plates can be ordered a la carte at $6 each, 3 for $15, or 5 for $24. View venue details…

THE BLACK ROSE: The new vintage rock ’n’ roll bar in the East Village is debuting weekly music nights beginning at 10pm nightly. Tuesday’s feature a rotation of musicians, singer, and songwriters. Burlesque Wednesdays are led by resident performer Emily Shephard. The Disco Body Boogie Party continues on Friday nights, and DJ Sammy Valentine will spin classic rock on Saturdays. There is no cover charge; CLICK HERE for tabe reservations. View venue details...

POUNDS & OUNCES: To honor Bruce Jenner's debut as Caitlyn Jenner during National LGBT Month, Pounds & Ounces NYC Pub introduced a new cocktail: 'Call Me Caitlyn'. The new cocktail salutes the groundbreaking event in the long crusade for the social and legal acceptance of transgender people by donating a portion of the proceeds to THE CENTER, The Lesbian, Gay, Bisexual and Transgender Community Center which is the heart of New York City’s LGBT community, and provided programs for health, wellness and community connection. The distinctive combination of Famous Grouse Scotch, lemon juice, honey, Chambord, garnished with a mint leaf and pomegranate seeds is a drink based on a spirit considered masculine (scotch) that has been feminized with honey and Chambord (with a dash of lemon juice for sass) and accessorized with mint and pomegranate to become a stylish cocktail with a striking transitional color palette… and a purpose. From now till the end of June, $2 from each $13 'Call Me Caitlyn' cocktail sold will be donated by Pound & Ounces to the organization. View venue details...


Celebrate the legacy of the iconic tattoo artist, navy-man, and American icon, Norman ‘Sailor Jerry’ Collins. The date is recognized around the country with tattoos, custom Sailor Jerry clothing and of course, signature sips featuring Sailor Jerry Rum. This year, raise your glasses to Norman’s legacy with the Chinatown Musk cocktail, developed by brand ambassador, Daniel Gravy Thomas.

The drink, like Norman, is unconventional and unexpected mixing pineapple basil syrup with Sailor Jerry and cold brew coffee to demonstrate the two sides of Norman’s strong/brute but also artistic/delicate nature. 

1.5 oz. Sailor Jerry Rum
1.5 oz. Cold Brew Coffee
.75 oz. Homemade Pineapple Basil Syrup
Top with unsweetened almond milk on top and garnish with a basil leaf.
In empty glass, build Sailor Jerry, coffee, syrup in mixing glass. Add ice. Shake. Strain into rocks filled highball. Slowly pour almond milk on top. Garnish with leaf.

Calling all gin lovers: Saturday, June 13 is World Gin Day, an entire day dedicated to our favorite juniper-based spirit. If your idea of a summer cocktail includes a cleansing combination of fresh fruits and vegetables head to Bo's Kitchen & Bar Room in the Flatiron District for the K-C Beat made with beets, carrots, ginger, apples, lemon juice and a few shots of gin with a swirl of agave. 

On the contrary, if you like a cool-down cocktail loaded with ice cream try the limited-time only gin-tastic Bloodhound Shake from Butter & Scotch. This indulgent boozy shake (recipe below) will be available for one week only, beginning on Saturday, June 13. View venue details...

Created By Allison Kave, Butter & Scotch, Brooklyn, NYC
1 ounce Caorunn Gin
1/2 ounce sweet vermouth
1/2 ounce dry vermouth
2 scoops vanilla ice cream
1 scoop strawberry ice cream
Combine all ingredients in a blender until blended. Pour into a parfait or pint glass. Top with whipped cream and a slice of fresh strawberry.

In celebration of National Cucumber Day, Hendrick's massive and glorious 130-foot-long Hendrick’s Air, easily recognized as the Flying Cucumber, is currently hovering over the New York metro area until June 15. Destined to be in New York City for this National Holiday, the flagship airship has been crossing the continent at a leisurely and glamorous pace since its April launch in California. Toast the day the best way you know how: with cucumber cocktail... of course! Hendrick’s Gin National Brand Ambassador, Jim Ryan, shared three cucumber-forward cocktails worth shaking up this weekend:

A Hendrick’s Original served with long, lean cucumber spears
3 parts Hendrick’s Gin
2 parts fresh lemon juice
2 parts simple syrup, sparkling water
In a long glass combine ingredients. Add ice, top with sparkling water, give a gentle stir and garnish with a cucumber spears.

A “classic” with muddled cucumber for deep cucumber flavor, with a touch of mint for freshness
1.5 parts Hendrick’s Gin
.75 part fresh lemon juice
.75 part simple syrup
3 cucumber wheels
5 to 8 mint leaves
1 cucumber wheel to garnish
Combine ingredients in a mixing container and gently muddle. Add ice, shake with vigor and strain. Garnish with a fourth cucumber wheel and serve in a chilled martini glass.

Made especially for the Hendrick’s Air inaugural tour in honor of journalist Lady Grace Drummond-Hay, the first woman to travel around the world by air
1 ½ parts Hendrick’s Gin
1 part chardonnay
¼ part citric acid
¼ part simple syrup
1 dash orange bitters
Combine all ingredients over ice and stir to chill. If riding Hendrick’s Air, strain the mixture into a flask, and enjoy your cocktail at an altitude of approximately 500 feet.

(Photos from left: Bottomless Brunch items from Union Bar & Kitchen; Sailor Jerry Chinatown Musk; Bloodhound Shake from Butter & Scotch; Blues Clues from Horchata)

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