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NYC’s New Bars, Day of the Dead Drinks and Cocktails for a Cure
By: Jack RobertielloOctober 19, 2010
In New York, Julie Reiner’s Lani Kai has opened, complete with Hawaiian fire pit and riffs on tropical tipples in categories such as “Spice and Tropical Tea” (including the Hawaiian Iced Tea made with Lili’uokalani black tea-infused orange vodka, mint tea syrup and lemon juice),and “Another Day in Paradise” (among them the Hotel California, made with dried-apricot-infused Old Tom Gin, Pisco, lime and pineapple juice, toasted almond orgeat and Peychaud’s bitters). There are “Old School” options (Mai Tais, Ti Punch), frozen concoctions, specials designed by mixologist pals, family-sized “Liquid Luaus” and more – here’s the menu.
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Also in NYC, the Cocktail Collective (Richard Boccato of Dutch Kills, Contemporary Cocktails’ Willy Shine, Pernod Ricard’s Simon Ford, Misty Kalkofen of Boston’s Drink, John Lermayer of Miami’s Florida Room and Eric Alperin of L.A.’s Varnish) have combined to reopen the Royalton Hotel’s Forty Four as an homage to classic hotel bars. The menu is split into “Classics,” such as the Singapore Sling and the Vieux Carre, and “Originals” worked up by the secretive six. Fresh juices, house-made ingredients, five kinds of ice and frozen glasses are other key components of the program.

http://www.nightclub.com/ncb-mix/nyc%E2%80%99s-new-bars-day-dead-drinks-and-cocktails-a-cure

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