1/8 oz Reduced Saison Ale Syrup (1 barspoon)
1 dash Kirschwasser and Absinthe mix
1 dash Peychaud's Bitters
1 dash Bittermens Mole Bitters
Stir with ice and strain into a rocks glass filled with 3 fresh ice cubes. Garnish with a grapefruit twist and add straws. The Kirschwasser and absinthe might have been used as a rinse in the glass.
On Wednesday last week, I traveled down to New York for my brother's book launch party; the event was in honor of his oral history of grunge entitled Everybody Loves Our Town. In between the time I arrived in Manhattan and the event, I was able to squeeze in lunch and two bar stops. Unfortunately many of the city's cocktail bars are not open that early, but luckily a few were! My first stop was Vandaag in the East Village; I was lured there for I enjoyed the Dutch Flip that Katie Stipe, one of their bartenders, created. Vandaag has an interesting concept in that their bar menu (and presumably their food) is northern European inspired with a focus on Denmark and Holland -- namely aquavit and Genever. I was greeted by bartender Alex who doubled as their barista; hearing him compare and contrast the bartending and barista mindsets was rather interesting.