Spot-Light: 3 Must-Sip Cocktails at Dullboy Bar in Jersey City

Craft Cocktails. Cool Scene.

Courtesy Photo of Brandon, one of Dullboy's bartenders. Coincidentally, I'm in the background.

How do you know a neighborhood/ city has "made it"? When it gets its own craft cocktail bar. I guess that means Jersey City is really on the map now, thanks to Dullboy. Located less than 2 blocks from the Grove St. PATH station, the bar promises fine foods and "boozing done better." After spending an evening tasting and tippling, I'd say their word is good. Here are a few of my favorite cocktails there (disclaimer: I'm biased in favor of bourbon and other whiskeys when temps are below 65 degrees).

The Sazerac

An absinthe washed glass + rye whiskey + bitters + a special housemade syrup = a well-balanced drink that's strong, a little sweet and great for taking the edge off after a crazy day.

The Mina

White whiskey + bourbon + rhubarb amaro + sweet vermouth + habañero = a delightful drink with layers of flavor and lots of kick. (As in only drink 1 or 2 if you're a lightweight)

The Bartender's Special

If Brandon's behind the bar, and it's not a crowded night, ask him for something special. I requested a cocktail with whiskey, ginger and pineapple. The result was delicious. I don't often enjoy drinks that aren't spirit-forward, but this one was GOOD. As in a guy who enjoys sweeter drinks can order it without getting a side-eye, and girls who are used to apple martinis can enjoy this without looking like they take drink cues from repeats of the Jersey Shore.

Avocado Toast at Dullboy

The grub here was great, as well. I strongly suggest trying the avocado toast. Poached lobster. Lump crab. Need I say more? Oh, and on Mondays there are $1 oysters. The crowd, from what I saw, is a pretty eclectic mix of professionals, creatives and "cool kids". If you're looking for a dive bar, this isn't the spot. This also isn't a place to go for shots! shots! shots! A friend commented to me that the drinks take too long for him, but I reminded him that a good cocktail isn't made in a hurry. I'm happy to sit and make new friends at the bar while the bartender makes sure that the ice in my drink provides the ideal level of dilution. If you are to... Go. Enjoy. Tell 'em I sent ya!

Spot-Light: Olma Caviar Boutique & Bar's Vday Menu

Nibble. Sip. Repeat.

  

Champagne wishes and caviar dreams... I definitely have them. Do you? If so, Valentine's Day is a prime time for indulging, and Olma Caviar Boutique and Bar is the place to do it. Tucked into a cozy corner of The Plaza Food Hall, it's the only restaurant in Manhattan that serves Beluga Caviar. It also features a selection of dozens of red and black caviars with prices ranging from $5 to $3,499. (Yes, I said $5. No, that wasn't a typo.) That basically means you can nosh at this hideaway even if you're not livin' la vida ballin'. 

I recently stopped by Olma to check out the caviar, and was delighted to learn the salmon— which is among the more inexpensive items on the menu— is delicious (think rich salmon flavor, a good level of brine, strong enough to hold up to white wine or champagne but not overpowering). My favorite, though, was the Ostera Karat. Its flavor was intense and briny (if you're unfamiliar with caviar, imagine the intensity of a marinated black olive). Though I had an effervescent glass of Taittinger Champagne with my caviar, I think the Ostera would actually be better with premium vodka. While Olma's regular menu includes both caviar platters and various snacks that feature its addition, the Valentine's Day Special includes caviar platters with glasses of Taittinger. Here's the menu: 

If you're romantically unattached, a little fabulous nosh is the perfect end to a day of pampering (solo or with your BFF) or a fab pregame for a night of partying. For those who are attached, think of it as culinary foreplay. 

Either way, here's a toast to you, my fellow luxe lushes. To the glamorous life (even if we only get to live it for as long as it takes to finish your fish eggs.)

Spot-Light: Cocktail Classes at Harding's in NYC

 A Reason to Toast Tuesdays

Imagine walking into a room and seeing a spread like the one above on your table. If you're like me, you get extremely excited. So. Many. Spirits! And they're for my tablemates and I to mix cocktails? Yes please! Well, this was exactly the scene at Harding's NYC recently when I attended their "First Tuesdays" mixology class. 

Lead by Derrick Turner, master mixologist (but don't dare let him hear you use that word) and lead bartender at Harding's, the class took us through the preparation of three amazing cocktials featuring artisanal offerings from St. George Spirits. Derrick eases participants' inhibitions with humor, charm and an interactive style. Or maybe it was the fact that started the class with shots for everyone. Actually, I'm almost sure it was a combination of both. 

First, we made The Rockerfeller, a cocktail that combines St. George Spiced Pear Liquor, rye whiskey, and bitters. It was smooth, balanced and just strong enough for me. If you'd like to try it at home, here's the recipe:
The Rockerfeller
1 oz St. George Pear Liqueur
2 oz rye whiskey
2 dashes Angostura Bitters
1 dash simple syrup (if you prefer sweet drinks)
Blend ingredients over ice in a shaker or mixing glass and stir with a bar spoon. Rub orange peeal around the rim of a coupe glass. Strain ingredients into the coupe and garnish with rolled orange peel. 

Next, we mixed apple cider, bourbon and St. George Raspberry Liqueur to create the Blood of the Woods.  I thought this drink would be super sweet because of the liqueur, but I was delightfully surprised to find that I was wrong. Unlike many of the other liqueurs I've tried, this one tasted like the actual fruit instead of tasting like syrup. In this cocktail, it added depth, complexity and a bit of tartness. Per-fect for for fall. At-home bartenders, here's the recipe: 
Blood of the Woods
1 oz apple cider
1 1/2 oz bourbon
1 charred cinnamon stick (broken into small pieces)
1/4 oz maple syrup (if you want it sweet)
Top with St. George Raspberry Liqueur
Mix bourbon, cider and cinnamon in a shaker over ice. Shake and then do a loos strain into a rocks glass. Top with liqueur and watch it settle to bottom. 

Our last cocktail, the "Simply Wicked", was inspired by a Broadway musical we all know. "According to 'Wicked', the good witch was kinda an A-hole. That was my inspiration," said Derrick before instructing us to mix St. George Absinthe, gin and agave syrup to create this cocktail.  I must confess that I made a wicked F-up because I somehow ended up pouring my ingredients into the leftovers from the previous cocktail (blame it on the...). Derrick made a note of it after sampling the mixture and said it might get added to the lineup at the bar. Luckily, a tablemate let me take a picture of her cocktail for the sake of this post. Here's the recipe: 
Simply Wicked
1 1/2 oz gin
1/4 oz St. George Absinthe
1/2 oz agave syrup
pinch of watercress
Blend gin, absinthe, watercress and agave in (empty) shaker over ice. Shake and then strain into a coupe. Garnish with watercress. 

I'm a whiskey girl, but apparently my business card prefers gin cocktails. Ha!

Ready to join in the fun? Here's the scoop on the next class:

Location: 

Harding’s

32 East 21st Street (between Broadway & Park Ave. S.)

New York, NY

Date / Time/ Concept: 
Tuesday, December 2, 2014
6:30 p.m.-7:30 p.m.
Get the Party Started: Champagne Cocktails

Cost: 
$35 per person
Tickets:  www.hardingsnyc.com / 212.600.2105
Space is limited, tickets strongly recommended.

New York Spot-Light: Whitman and Bloom Liquor Company

Deciding where to grab a drink (and possibly nosh on something tasty) in Manhattan's bar-heavy Kip's Bay can be tough for even the savviest sipper. If you're in the mood for artisanal cocktails and/ or made-to-be-shared, locally-sourced rustic new American fare, consider stopping at the 19th Century retreat-inspired Whitman and Bloom on 3rd Ave between 27th and 28th Streets. I recently attended the launch of the restaurant's winter menu and sampled a few seasonal cocktails.

The bartender mixed cocktails with masterful nonchalance 

(See my thoughts on the cocktails after the jump)

Spot- Light NYC: Pranna’s New Cocktail Menu

 

The Spice of…

I recently attended an invite-only tasting for Pranna’s (79 Madison Ave, Manhattan) new Summer cocktail menu. Inspired by the Southeast Asian-influenced menu at the restaurant, cocktail consultant, Raphael Reyes created a lineup that infuses fresh ingredients and flavors from far-off places. There’s a little something for everyone, from cocktail connoisseurs to casual imbibers.

Those who are into sweet drinks will enjoy:

Bison Leaves- Thai basil, fresh lemon juice, fresh pineapple, Hibiscus, Veev Acai Spirit, Zubrowka Vodka

Full bodied, but refreshing, this concoction’s fruity and floral flavors pretty much mask the taste of the alcohol. You definitely know it’s in there, though. The finish has almost a twinge of a licorice taste. All in all, it’s tasty and plays well with spicy dishes.

 

If you’re more of the crisp drink type, I suggest:

Silver Obha- Shiso, yuzu juice, fresh lemon juice, fresh pineapple juice, agave nectar, Partida Tequila

The first word that comes to mind with this one is refreshing. It’s flavor is citrusy, summery and perfect for a hot afternoon… oh and it’s got quite a kick.

 

 

 

 

Prefer to taste the liquor in your cocktail? Try:

Spiked Rabbit- Sage, agave nectar, lime juice, fresh carrot juice, yellow chartreuse, Combier Triple Sec, Milagro Silver Tequila

Don’t let the fact that it contains carrot juice scare you away. This cocktail is really delicious and slightly spicy. Still, it’s pretty light, so it’ll leave enough room for their falafel balls (YUM).

 

 

 

When you’re in the mood to sip something really spicy, order:

Irish Kampai- Angostura Bitters, maple syrup, Benedictine, Yamazaki Whiskey, Michael Collins Whiskey

The most “manly” of the drinks I sampled, it’s strong, pronounced flavor is also quite pleasant. Ladies, if you want to impress the guys at the bar with your sipping savvy… order this one.

 

 

The best advice I can give you is to go and look at the entire menu (see it online here). You may see something appetizing that I didn’t mention here… if you do, please come back and recommend it to your fellow readers. I only listed 4 of 13, AND they have virgin drinks, too.

*NOTE: Irish Kampai photo by Abigail Ekue

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