Just got an email from Naren Young about the Don Julio Bowling Tournament happening on Monday at Lucky Strike.
Plenty of you bar and alcohol/brand ambassador folks probably already know about it or are planning to attend, but if you need some extra poking, remember, all the proceeds from the event are going to City Harvest. And Naren said in his email that it's also a chance to bring the New York bar community closer. So it's both an industry charity event as well as an opportunity to bring people together. Two feel-good feelings in one event.
I'm going to try and stop by to see what happens when you get the city's bartenders drinking beer and handling bone-crushingly heavy bowling balls. Oh, and, um, of course to report on bar community and whatnot.
Thursday, November 20, 2008
What hath God wrought
From the Unnecessary Updates department: Elizabeth Licata just yelled over our cubicle wall that Grub Street (grumpily) picked up on the sexiness business that I wrote about yesterday. I don't have enough of a swollen head to say I played any significant part in this; I only did it for the lulz.
Wednesday, November 19, 2008
'Don't cross the streams!'
This whole thing took on another level of meta and I might've inadvertently started the internet on a path of collapsing upon itself regarding Sasha Petraske's sexiness because Eater is now linking to this top ten list as part of "Petraskewire" with a via credit to this blog. We just need to get NYMag's Grub Street in on this and it'll all start to come together. Come oooooon Grub Street. Everybody's doing it!
White Star cornering the market on media-approved hotness?
A little while ago, New York Magazine's Look Book section featured Colin Donahue, who besides being a set designer, also happens to be a partner in White Star. Throughout the day, several people either a) asked me about the guy and if I knew him, b) forwarded me this by email to talk to me about option a, or c) gave me the actual physical copy of the magazine to talk to me about option a.
Fast forward to today when a friend sends me a link to Jezebel's list of "everyday" sexypants dudes. YMMV on what their definition of everyday is, but that's a whole other argument.
My friend Marc asked, "Is the S---- P-------- they list the same S---- you write about?"
Cue to me hurriedly scrolling down to number nine in the top ten to see a familiar face.
Ambience Chaser's Elizabeth Licata had to aptly comment, "Well, good looking bartenders are part of the ambience, right?"
Fast forward to today when a friend sends me a link to Jezebel's list of "everyday" sexypants dudes. YMMV on what their definition of everyday is, but that's a whole other argument.
My friend Marc asked, "Is the S---- P-------- they list the same S---- you write about?"
Cue to me hurriedly scrolling down to number nine in the top ten to see a familiar face.
Ambience Chaser's Elizabeth Licata had to aptly comment, "Well, good looking bartenders are part of the ambience, right?"
Monday, November 10, 2008
Marie Brizard East Coast competition
(photos at the end)
Nov. 7
I didn't know that Madison Square Garden had that Club area going on. When I first heard about the competition being held there, I imagined it was going to be some caged arena match, which would have been AWESOME. Instead it was held in a sort of steakhouse meets clubhouse setting.
The competition area was set up in a sunken area a couple of steps down from where the main bar was located. In a little dining nook tot he left of the competition area, the contestants were busy making any last minute changes.
Each contestant would have to make a total of six cocktails in 10 minutes. Three of one of the cocktails they submitted and three of another cocktail they created using a secret ingredient they received that day. Besides taste, skill would also be included in the judging process. Contestants went two at a time, each with a judge observing them and their presentation.
Out of the 10 contestants scheduled to compete, nine showed up, so Pichet Ong went first on his own. It came right down to the wire with his two cocktails. The first, his tall drink submission, the Late Night Blush. Even though there were tables filled with numerous drink ingredients, from fresh fruit, to one full of Marie Brizard's product line, contestants could bring whatever they needed to make their cocktails. Pichet brought the mint ice he created for the Late Night Blush. Water, Marie Brizard Creme de Menthe, and mint leaves frozen in a shallow pan were broken up to created the jagged flavored ice pieces.
Ice actually ended up being a pretty big deal for some of the contestants. While a large bowl filled with what looked like your usual catering ice was available, some people lugged in their own ice of varying size.
Some tried to create three cocktails rather than two in the time allotted. Tony Perez of G in Philadelphia and Eben Freeman of New York's Tailor both did exactly that.
One of Eben pulled the Creme de Cacao as his secret ingredient, so he made his South Central that uses a mole tincture.
Dona Maria mole sauce is dissolved in vodka, but the resulting liquid is more of muddy slurry, so a technique called gelatin clarification was used to refine it. You mix gelatin into the liquid you wish to clarify, freeze it, and allow it to drip through cheese cloth. However, for this tincture the freezing process had to be different. Eben told me that Tailor chef Sam Mason pointed out a hitch in his plan: alcohol doesn't really freeze. This ended up only being a minor roadblock since they figured out they could use liquid nitrogen to freeze the mixture for the gelatin clarification process.
The mole tincture has a sesame flavor in the middle and ancho on the finishing, which Eben said are defining characteristics of mole sauce.
Miguel Aranda, bar chef at the Plaza Hotel, and Don Lee of PDT were next. Miguel's two submitted cocktails were named the Clovis and Clotilda, named after the Frankish king and his Burgundian wife. A delightfully nerdtastic naming convention that I can get behind.
Next it was the battle of two tall dudes with the last name of Miller. Even last year's East Coast winner and this year's emcee Tad Carducci called it the "Battle of the Millers." Death and Company's Brian Miller and Megu Midtown's Terence Miller. Brian's Bourbonnais Swizzle used some of the pecan infused bourbon I'd tried before in a hot toddy Phil Ward made for me at Death and Company. I forgot to ask for a taste of the stuff on its own, and I think I will the next time I'm there. According to some eavesdropping I did as they discussed the Bourbonnais, the current pecan-infused bourbon was an improvement from previous version. The improvement was credited to Brian's toasting of the pecans as well as keeping the pecans whole, because I heard Eben say that the breaking of the pecans releases tannins. I dutifully jotted this down for later reference. The perk of eavesdropping on a group of bartenders isn't the idea of hearing some new juicy bit of gossip, it's that they are a naturally talkative and sharing bunch about talking shop and will say things about ingredients, techniques and tools that you wouldn't have thought of asking.
The final pair to go were Jason Cobb from the Brandy Library and Gen Yamamoto from New Jersey's Lounge Zen. Gen's bio info states that he likes using seasonal and local farm produce, and it showed because his table looked a bit like a produce stand with cucumbers and tomatoes.
After a bit of time for the judges to calculate all the scores, everyone got back together to hear who had one. For the online-only Hospitality Award, the winner was Tony Perez.
Eben Freeman was awarded second place, and Don Lee won the first place prize to visit Bordeaux, France and compete in the international competition as part of Team America with the West Coast champ, Jackie Peterson of San Francisco's Zinnia.
The runner-up for the West Coast competition was Joel Baker of Bourbon & Branch, and Sierra Zimei of the Four Seasons Hotel San Francisco took home the Hospitality Award.
Pichet Ong
Tony Perez
Two of Eben Freeman's three cocktails. Sobieski Sorrel Sour on the left and the South Central on the right.
Miguel Aranda
Don Lee operating heavy machinery despite his injury.
"'Blackbeard the Bartender' action figure comes with swizzle kung fu grip action." I mean that in the nicest way possible, because this picture does not do justice to the big burliness of Brian Miller.
Gen Yamamoto
Nov. 7
I didn't know that Madison Square Garden had that Club area going on. When I first heard about the competition being held there, I imagined it was going to be some caged arena match, which would have been AWESOME. Instead it was held in a sort of steakhouse meets clubhouse setting.
The competition area was set up in a sunken area a couple of steps down from where the main bar was located. In a little dining nook tot he left of the competition area, the contestants were busy making any last minute changes.
Each contestant would have to make a total of six cocktails in 10 minutes. Three of one of the cocktails they submitted and three of another cocktail they created using a secret ingredient they received that day. Besides taste, skill would also be included in the judging process. Contestants went two at a time, each with a judge observing them and their presentation.
Out of the 10 contestants scheduled to compete, nine showed up, so Pichet Ong went first on his own. It came right down to the wire with his two cocktails. The first, his tall drink submission, the Late Night Blush. Even though there were tables filled with numerous drink ingredients, from fresh fruit, to one full of Marie Brizard's product line, contestants could bring whatever they needed to make their cocktails. Pichet brought the mint ice he created for the Late Night Blush. Water, Marie Brizard Creme de Menthe, and mint leaves frozen in a shallow pan were broken up to created the jagged flavored ice pieces.
Ice actually ended up being a pretty big deal for some of the contestants. While a large bowl filled with what looked like your usual catering ice was available, some people lugged in their own ice of varying size.
Some tried to create three cocktails rather than two in the time allotted. Tony Perez of G in Philadelphia and Eben Freeman of New York's Tailor both did exactly that.
One of Eben pulled the Creme de Cacao as his secret ingredient, so he made his South Central that uses a mole tincture.
Dona Maria mole sauce is dissolved in vodka, but the resulting liquid is more of muddy slurry, so a technique called gelatin clarification was used to refine it. You mix gelatin into the liquid you wish to clarify, freeze it, and allow it to drip through cheese cloth. However, for this tincture the freezing process had to be different. Eben told me that Tailor chef Sam Mason pointed out a hitch in his plan: alcohol doesn't really freeze. This ended up only being a minor roadblock since they figured out they could use liquid nitrogen to freeze the mixture for the gelatin clarification process.
The mole tincture has a sesame flavor in the middle and ancho on the finishing, which Eben said are defining characteristics of mole sauce.
Miguel Aranda, bar chef at the Plaza Hotel, and Don Lee of PDT were next. Miguel's two submitted cocktails were named the Clovis and Clotilda, named after the Frankish king and his Burgundian wife. A delightfully nerdtastic naming convention that I can get behind.
Next it was the battle of two tall dudes with the last name of Miller. Even last year's East Coast winner and this year's emcee Tad Carducci called it the "Battle of the Millers." Death and Company's Brian Miller and Megu Midtown's Terence Miller. Brian's Bourbonnais Swizzle used some of the pecan infused bourbon I'd tried before in a hot toddy Phil Ward made for me at Death and Company. I forgot to ask for a taste of the stuff on its own, and I think I will the next time I'm there. According to some eavesdropping I did as they discussed the Bourbonnais, the current pecan-infused bourbon was an improvement from previous version. The improvement was credited to Brian's toasting of the pecans as well as keeping the pecans whole, because I heard Eben say that the breaking of the pecans releases tannins. I dutifully jotted this down for later reference. The perk of eavesdropping on a group of bartenders isn't the idea of hearing some new juicy bit of gossip, it's that they are a naturally talkative and sharing bunch about talking shop and will say things about ingredients, techniques and tools that you wouldn't have thought of asking.
The final pair to go were Jason Cobb from the Brandy Library and Gen Yamamoto from New Jersey's Lounge Zen. Gen's bio info states that he likes using seasonal and local farm produce, and it showed because his table looked a bit like a produce stand with cucumbers and tomatoes.
After a bit of time for the judges to calculate all the scores, everyone got back together to hear who had one. For the online-only Hospitality Award, the winner was Tony Perez.
Eben Freeman was awarded second place, and Don Lee won the first place prize to visit Bordeaux, France and compete in the international competition as part of Team America with the West Coast champ, Jackie Peterson of San Francisco's Zinnia.
The runner-up for the West Coast competition was Joel Baker of Bourbon & Branch, and Sierra Zimei of the Four Seasons Hotel San Francisco took home the Hospitality Award.
Saturday, November 8, 2008
Happy Birthday, Joaquin...oh hey, Johnny Iuzzini just showed up with cake
also, some changes forthcoming for Sasha Petraske's White Star at the end
Today, er, I mean yesterday, was the birthday of Death and Company's Joaquin Simo. It must be pretty gangsta to be Joaquin on his birthday because apparently Jean-Georges pastry chef Johnny Iuzzini will show up hand-delivering a fantastical confection he made for you.
(photo courtesy of Joaquin's lovely girlfriend Rhea Wong, via Joaquin's iPhone)
At the Marie Brizard competition Don Lee asked if I was coming to the b-day celebration at the Clover Club later in the evening. I wasn't sure if I was going to at first, but I when I finished things up at the office and saw that it was now 9:30 pm, I shrugged and hopped on the F train to Brooklyn.
When I got to the Clover Club I asked Giuseppe if Joaquin was in, and was told he was in the back bar with everyone else, just then John Deragon came out from back and I said hi. I went to the backroom and said hi to Don Lee, Daniel Eun, and then Richard Boccato showed up, and Alex Day, and even Sasha Petraske and, and...you know what, I'm just going to stop here because I realized I should probably just name who wasn't there. It'll probably make this a much shorter paragraph. Joaquin knows how to throw a party. When Don told me "Everyone's going to be there," he was not joking.
The party was split between the front and back bars as more people arrived to wish Joaquin a happy birthday and the back space got crowded.
Johnny Iuzzini showed up with a cake he made for Joaquin as well as some pretty ouch looking sear marks from the Blue Blazer Mix-Off. Technically it was also for Jim Meehan whose birthday is on Monday as well as a lure to bring him out to Brooklyn, but hey, Joaquin's the one that got his name on the cake.
After singing happy birthday, the cake was divided amongst those gathered and I overheard Johnny describing the cake to John Deragon. I caught chocolate mousse, and raspberries, but then I distinctly heard "pop rocks."
"Oh, he's just messing with John," I thought as I took a bite of cake only to pause for a second and realize this really does have pop rocks on it. Deliciously ridiculous? Ridiculously delicious?
I got to talk to Sasha a bit about changes over at White Star. Due to customer demand and expectations he's switching it over to serving cocktails. It started off as a no cocktails place and Sasha wanted it to be a simple one-man behind the bar operation where people could come in without much fuss and just hang out without worrying about loud noise or music. The no cocktails rule was more like a, "no citrus" rule since you could wrangle the bartender into making you something that's stirred as well as being able to get a Bellini, but too many customers were expecting to get mixed drinks only to be disappointed. So Sasha decided to switch it up and is planning to make it more like a mini Little Branch.
Today, er, I mean yesterday, was the birthday of Death and Company's Joaquin Simo. It must be pretty gangsta to be Joaquin on his birthday because apparently Jean-Georges pastry chef Johnny Iuzzini will show up hand-delivering a fantastical confection he made for you.
(photo courtesy of Joaquin's lovely girlfriend Rhea Wong, via Joaquin's iPhone)
At the Marie Brizard competition Don Lee asked if I was coming to the b-day celebration at the Clover Club later in the evening. I wasn't sure if I was going to at first, but I when I finished things up at the office and saw that it was now 9:30 pm, I shrugged and hopped on the F train to Brooklyn.
When I got to the Clover Club I asked Giuseppe if Joaquin was in, and was told he was in the back bar with everyone else, just then John Deragon came out from back and I said hi. I went to the backroom and said hi to Don Lee, Daniel Eun, and then Richard Boccato showed up, and Alex Day, and even Sasha Petraske and, and...you know what, I'm just going to stop here because I realized I should probably just name who wasn't there. It'll probably make this a much shorter paragraph. Joaquin knows how to throw a party. When Don told me "Everyone's going to be there," he was not joking.
The party was split between the front and back bars as more people arrived to wish Joaquin a happy birthday and the back space got crowded.
Johnny Iuzzini showed up with a cake he made for Joaquin as well as some pretty ouch looking sear marks from the Blue Blazer Mix-Off. Technically it was also for Jim Meehan whose birthday is on Monday as well as a lure to bring him out to Brooklyn, but hey, Joaquin's the one that got his name on the cake.
After singing happy birthday, the cake was divided amongst those gathered and I overheard Johnny describing the cake to John Deragon. I caught chocolate mousse, and raspberries, but then I distinctly heard "pop rocks."
"Oh, he's just messing with John," I thought as I took a bite of cake only to pause for a second and realize this really does have pop rocks on it. Deliciously ridiculous? Ridiculously delicious?
I got to talk to Sasha a bit about changes over at White Star. Due to customer demand and expectations he's switching it over to serving cocktails. It started off as a no cocktails place and Sasha wanted it to be a simple one-man behind the bar operation where people could come in without much fuss and just hang out without worrying about loud noise or music. The no cocktails rule was more like a, "no citrus" rule since you could wrangle the bartender into making you something that's stirred as well as being able to get a Bellini, but too many customers were expecting to get mixed drinks only to be disappointed. So Sasha decided to switch it up and is planning to make it more like a mini Little Branch.
Monday, November 3, 2008
Voting with your glass
I was recently reading a press release from DISCUS talking about how several states still have an Election Day alcohol sale ban. The press release said that Kentucky, Indiana and South Carolina banned Election day alcohol sales in restaurants, bars and package stores. Utah, West Virginia, Alaska and Massachusetts don't allow alcohol sales at package stores, though Alaska and Massachusetts governments can provide exemption.
Certainly didn't seem like there were still such laws in place in some states considering all the press material I've managed to collect about places offering drinks with some sort of election theme. So let's take a look at what I have here.
Some went with red vs. blue. Hudson River Cafe in New York announced it'd be offering a Blueberry-Acai Caipirosca (muddled lime, fresh mint, Van Gogh blueberry-acai vodka) and a 12th Ave. Secret Red Sangria (a red wine sangria with calvados) for you to sip on election night as you watch everything go down live on TV.
SushiSamba also went two-toned, offering both The Obamarama and The Maverick (both $11). The Obamarama is a blueberry lemonade made by muddling lemon and blueberries with sugar then adding Pearl Bluberry Vodka, blue Curacao, and shaking all the ingredients. The drink is then topped with club soda and garnished with a lemon wheel.
The Maverick is a raspberry white tea drink, made by muddling four raspberries with sugar, then adding raspberry rum, triple sec, grenadine and unsweetened white tea. The shaken and strained drink is garnished with an orchid.
Another New York establishment, the organic and vegetarian-friendly Counter, departs from the color theme with its drinks, and instead mixologist Tonia Guffey decided to play with names (all $12). The McCain Campaign on the Rocks is a Penn 1861 vodka "in celebration of the year McCain was born." The Palin Whine Spritzer is American white wine with a splash of club soda and homemade grenadine. The Obama Mama is Papagayo white rum, Papagayo spiced rum, coconut milk, muddled blueberries. The Joe the Plummer, a plum-infused vodka with homemade lemonade.
Indebleu in Washington, D.C. has had candidates' home state-themed cocktails available since early October. The drinks will be available until Nov. 4. Note that the vice presidential cocktails cost less than the presidential ones. They include:
Arizona Hard Iced Tea ($12), a savina pepper-infused Long Island Iced Tea, is made with Hangar One Chipotle Vodka, rum, gin, and whiskey. It also includes home-made sour mix and grenadine and is garnished with dried whole red chilis.
Bleu Illinois ($12), a version of the Cosmo made with Bombay Sapphire Gin mixed with home-made sour mix and blue Curacao then garnished with an orange wheel.
Drunken Baked Alaska ($10), a martini made with Stoli Vanilla Vodka, Frangelico, and pineapple juice. A whipped cream topping is supposed to be an homage both to the state's mountains and the eponymous dessert item.
Delaware Stinger ($10), a version of the Stinger made with green Creme de Menthe blended with Crown Royal Canadian Whiskey.
DISCUS sent out a their own suggestions of electoral elixirs created by Jonathan Pogash:
The Maverick
1 oz. Bourbon
3/4 oz. Simple Syrup
3 Lemon Wedges
1/2 of a Ripe Peach
1 oz. Champagne
Directions: Muddle the peach and lemon in the simple syrup. Then add the Rye and ice and shake well. Strain into an ice-filled old fashioned glass. Top off with champagne and garnish with a peach slice.
Cocktail for a Change
1 oz. Gin
1/4 oz. Biscotti Liqueur
1/4 oz. Dry Vermouth
2 dashes Orange Bitters
Directions: Stir ingredients in a mixing glass with cracked ice. Strain into a chilled cocktail glass and garnish with an orange peel.
Red State Round-Up
1 oz. Tequila
1/2 oz. Grand Marnier
3/4 oz. Homemade Grenadine**
1/4 oz. Fresh Lemon Juice
1 Egg White
Club Soda
Directions: First, shake the egg white to emulsify. Then add remaining ingredients to cocktail shaker with ice and shake well. Strain into an ice-filled highball glass. Top with sparkling water and garnish with freshly grated nutmeg and lemon wheel.
**to make home-made grenadine, simply take 1 cup of store-bought pomegranate juice, and 1 cup of superfine sugar, and shake until all the sugar is dissolved.
Blue State Build-Up
1 oz. Light Rum
1 tsp. Blue Curacao
1/2 oz. Elderflower Liqueur
1/2 oz. Fresh Lemon Juice
1 dash Aromatic Bitters
Directions: Stir ingredients in a mixing glass with cracked ice. Strain into a chilled cocktail glass. Garnish with 3 floating blueberries.
In my social circle at least, it seems like many people are planning to make an event of the evening on election day to go out and enjoy a drink and meal to watch the polls close like the would a sporting event. Whatever reason you find yourself drinking tomorrow night, at least remember to vote before doing so.
Edit: As we go into election day I'm getting more notices. It looks like Employees Only is also hosting an Election Night Radio Coverage Party from 6pm-4am. Looks like they're taking dinner reservations, so call them up.
Certainly didn't seem like there were still such laws in place in some states considering all the press material I've managed to collect about places offering drinks with some sort of election theme. So let's take a look at what I have here.
Some went with red vs. blue. Hudson River Cafe in New York announced it'd be offering a Blueberry-Acai Caipirosca (muddled lime, fresh mint, Van Gogh blueberry-acai vodka) and a 12th Ave. Secret Red Sangria (a red wine sangria with calvados) for you to sip on election night as you watch everything go down live on TV.
SushiSamba also went two-toned, offering both The Obamarama and The Maverick (both $11). The Obamarama is a blueberry lemonade made by muddling lemon and blueberries with sugar then adding Pearl Bluberry Vodka, blue Curacao, and shaking all the ingredients. The drink is then topped with club soda and garnished with a lemon wheel.
The Maverick is a raspberry white tea drink, made by muddling four raspberries with sugar, then adding raspberry rum, triple sec, grenadine and unsweetened white tea. The shaken and strained drink is garnished with an orchid.
Another New York establishment, the organic and vegetarian-friendly Counter, departs from the color theme with its drinks, and instead mixologist Tonia Guffey decided to play with names (all $12). The McCain Campaign on the Rocks is a Penn 1861 vodka "in celebration of the year McCain was born." The Palin Whine Spritzer is American white wine with a splash of club soda and homemade grenadine. The Obama Mama is Papagayo white rum, Papagayo spiced rum, coconut milk, muddled blueberries. The Joe the Plummer, a plum-infused vodka with homemade lemonade.
Indebleu in Washington, D.C. has had candidates' home state-themed cocktails available since early October. The drinks will be available until Nov. 4. Note that the vice presidential cocktails cost less than the presidential ones. They include:
Arizona Hard Iced Tea ($12), a savina pepper-infused Long Island Iced Tea, is made with Hangar One Chipotle Vodka, rum, gin, and whiskey. It also includes home-made sour mix and grenadine and is garnished with dried whole red chilis.
Bleu Illinois ($12), a version of the Cosmo made with Bombay Sapphire Gin mixed with home-made sour mix and blue Curacao then garnished with an orange wheel.
Drunken Baked Alaska ($10), a martini made with Stoli Vanilla Vodka, Frangelico, and pineapple juice. A whipped cream topping is supposed to be an homage both to the state's mountains and the eponymous dessert item.
Delaware Stinger ($10), a version of the Stinger made with green Creme de Menthe blended with Crown Royal Canadian Whiskey.
DISCUS sent out a their own suggestions of electoral elixirs created by Jonathan Pogash:
The Maverick
1 oz. Bourbon
3/4 oz. Simple Syrup
3 Lemon Wedges
1/2 of a Ripe Peach
1 oz. Champagne
Directions: Muddle the peach and lemon in the simple syrup. Then add the Rye and ice and shake well. Strain into an ice-filled old fashioned glass. Top off with champagne and garnish with a peach slice.
Cocktail for a Change
1 oz. Gin
1/4 oz. Biscotti Liqueur
1/4 oz. Dry Vermouth
2 dashes Orange Bitters
Directions: Stir ingredients in a mixing glass with cracked ice. Strain into a chilled cocktail glass and garnish with an orange peel.
Red State Round-Up
1 oz. Tequila
1/2 oz. Grand Marnier
3/4 oz. Homemade Grenadine**
1/4 oz. Fresh Lemon Juice
1 Egg White
Club Soda
Directions: First, shake the egg white to emulsify. Then add remaining ingredients to cocktail shaker with ice and shake well. Strain into an ice-filled highball glass. Top with sparkling water and garnish with freshly grated nutmeg and lemon wheel.
**to make home-made grenadine, simply take 1 cup of store-bought pomegranate juice, and 1 cup of superfine sugar, and shake until all the sugar is dissolved.
Blue State Build-Up
1 oz. Light Rum
1 tsp. Blue Curacao
1/2 oz. Elderflower Liqueur
1/2 oz. Fresh Lemon Juice
1 dash Aromatic Bitters
Directions: Stir ingredients in a mixing glass with cracked ice. Strain into a chilled cocktail glass. Garnish with 3 floating blueberries.
In my social circle at least, it seems like many people are planning to make an event of the evening on election day to go out and enjoy a drink and meal to watch the polls close like the would a sporting event. Whatever reason you find yourself drinking tomorrow night, at least remember to vote before doing so.
Edit: As we go into election day I'm getting more notices. It looks like Employees Only is also hosting an Election Night Radio Coverage Party from 6pm-4am. Looks like they're taking dinner reservations, so call them up.
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