Laphroaig tasting with global brand ambassador Simon Brooking!
It’s happening on April 24th from 1:30 to 3:00p.m. and it’s absolutely FREE. We’ll be talking and tasting some awesome scotches, PLUS a scotch cocktail created by DH bartenders. Light fare is provided.
Spaces are limited, so RSVP to hailey.delarosa@beamglobal.com today!
It’s been six long weeks, but our barrel-aged Manhattans are ready.
Much like the rest of the cocktail world, we were really excited some time ago when Jeffrey Morgenthaler at Clyde Common (one of my favorite places in Portland, OR) barrel-aged and batched a negroni (among other cocktails). I had it a few years ago, and was really impressed with how much it changed the drink.
So we decided to try it for ourselves! Just for fun, to give our friends a try of something you normally only find on the coasts, and, well, because we wanted to see what would happen.
They turned out awesome!
We made this Manhattan with the following formula:
- 2 oz Rittenhouse 100 Rye
- .75 oz Dolin Rouge
- 2 dashes Angostura Bitters
And then aged it in a new Tuthilltown Spirits barrel for six weeks. We’re serving 2 oz pours, neat from now until it runs out! We’re starting another batch soon, but this is a pretty small barrel so it’ll probably go quick. Come try it out!
Our new cocktail list is here! I think it’s our best yet. These drinks are refreshing, delicious, and very accessible. Here are a few of my favorites. [Take a look at the menu HERE!]
- Bourbon Mai Tai – I’ve always been a fan of Maker’s Mark, so I love it when we can find awesome new ways to use it. This drink uses Ramazotti, an Italian amaro (not to be confused with Eros Ramazzotti, the Italian pop singer)–in other words, a tasty herbal liqueur. The bourbon and the amaro seemed like a workable combination–and it is–but the addition of the lemon and orgeat (an almond-based syrup) make it incredible. To be fair to the classic tiki drink, this isn’t really a Mai Tai–in particular, there’s no orange liqueur in it–but it is a great drink for a warm day.
- Mambo Sun – Named after the classic T. Rex song, this is another great warm-weather drink. It uses something that you don’t see very often that makes it extra delicious–a coconut-lime eggfoam. The pulpiness of the pineapple and the dryness of the rum balance really well with the eggfoam for a wonderful beverage. (I could seriously eat an entire container of this eggfoam, and I will accept any challenge to do so.)
- Might as Well (pictured) -This is a new classic. Our housemade vanilla bean syrup has long been a favorite in our lattes, but when Jason paired it with cucumber, basil, and gin, he hit an incredible balance. If you want to introduce gin to a non-gin-drinker, this is the drink to do it with. When Jason first came up with this drink we sold a bunch of them but we hadn’t come up with a name yet. Eventually it became obvious from the feedback we were getting: “Would you like another one?” “Might as well.”
This menu was created with a lot of research, care, and lots of fun by DH bartenders Jeremy Olivier, Jason Moore, Ben Mowbray, and Amber White. I did a lot of sampling.
Until next time!
- Chris
The new spring menus are here!
We’re thrilled about our new spring menus. This is our biggest overhaul to date, but we have kept some of our most popular items (don’t worry, fried chicken-lovers). There are more vegetarian options, more seafood options, and a wide selection of smaller plates to share. I highly recommend getting a few of our smaller plates to share and then an entree to split. That way you get to try more!
Some highlights:
- BLT Bread Salad: This is a Panzanella, or “bread salad,” a style originated in Italy. This salad doesn’t strictly adhere to the definitions of a panzanella inasmuch as it uses bacon and sherry vinaigrette, but it does use the same basic structure, and it’s delicious.
- Lamb Belly Wraps: This is a delicious dish with a lot of hard work behind it. There is a lot to say about getting sustainably raised, delicious cuts of beef and lamb in Texas. After a lot of experimentation and working with different cuts, we’ve sourced some incredible lamb belly (think pork belly) from Niman Ranch. Paired with a pitim (Israeli cous cous) salad, fresh herbs, and honey-parsley dressing, this is a truly unique and incredible dish.
- Harissa Lamb Tartare: If you’ve never had harissa, the North African spice paste, you are in for a treat. It goes wonderfully with lamb heart, thin-sliced, tender, and delicious (from Black Hill Ranch). I use a little yoghurt and bread to make a delicious bite.
- Two of my favorite veggie dishes (and I’m a heavy-duty meat eater) on this menu are the pickled local vegetable plate and the beet salad. It’s a real treat to get a visit from Scott Snodgrass a few times a week and get in the best produce that Texas farmers have to offer. These dishes make great use of local produce.
A lot of time, research, and experimentation that went into this menu. I would be proud to put any of these dishes along side any dish in the country. What’s more, we’ve priced these dishes so that you can visit us a few times a week instead of just on a special occasion. Chef Benjy Mason,sous chefs Mark Decker and Victor Hughes, and the whole kitchen staff have done a fantastic job of putting together our best menu yet. Please come in and enjoy!
-Chris
