Last year, my buddy and I came up with a concept to rally together NYC’s classiest and most well-dressed folks for a day of martini drinking and fancy-pants conversation. It was a blast!
If you can’t tell, Tux-Con is meant to be NYC’s classy, warm-weather answer to Santa-Con. Think of it like Bruce Wayne throwing a block party / cocktail crawl. This is open invite, so you are all welcome to join us. We are going to start at the Loeb Boat House in Central Park, hit a few other joints along the way with plenty of photos, and then circle back up to possibly end at The Mandarin Oriental. Everything will be within walking distance. The date is this Saturday, April 30th 2016, with a rain date of Saturday, May 14th. Men wear tuxes, black suits, fancy pinstriped attire, etc. Women wear gowns, dresses, etc. If you’re interested, check out the website for updates, or follow us on Facebook. This shit is going to be legit!
Keep an eye out for the invite cards too. We’ll be passing them around any chance we can get.
This is a simple twist on an Old Fashioned that I decided to make with the tail end of a bottle of whiskey and some hibiscus tea that my wife brewed and left in the fridge. Other ingredients include agave syrup, sugar in the raw, lemon juice, lime juice and candied ginger.
I put some ice, whiskey, sugar, lime juice, lemon juice and agave in a shaker and shook the living fucklights out of it. Then I poured it over an ice sphere (because cubes are for pussies) and garnished with a couple of pieces of candied ginger that I had sitting in the cabinet.
The result was a great, sour-yet-sweet, tangy take on the classic Old Fashioned cocktail.
This joint is home to some really excellent cocktails.
I had been eyeballing the place for a while, and when a buddy was in town and staying at a hotel nearby, we decided to go in.
Our bartender, Albert, mixed up the absolute, hands-down best Old Fashioned I have ever tasted. On the menu it is called a Winona, and is made with a few flourishes to the standard ingredients, the most impressive of which is its delivery in a smoke infused bottle.
Watch as the smoke billows out and creates a nose for the drink as you sip it:
I’m not big on the whole “mixology” thing. Mixing drinks is cool but I still call it bartending. Bartending with interesting ingredients doesn’t require a scientific-sounding name. It’s all about pairing flavors, and that’s what any good bar tender should be able to do. Albert is one of those people who takes pride in what he does. He isn’t afraid to try new things and come up with new drinks. I even told him about the Germain Scotsman. His initial reaction was “mixing peaty scotch with anything is blasphemy,” but he embraced the drink with an open mind and found that he actually liked it! It works on many levels.
Anyway, after another visit here for drinks with ANOTHER friend who was in town and staying in midtown, my wife and I finally made it over to try out some of the food.
We started with the scotch eggs. These seem to be made with quail eggs, so the ratio of egg to breading is a bit off. While they tasted really good, had good seasoning and crunch, the egg just got lost a little bit in the breading.
The dry rub chicken wings had nice flavor. If I had to guess, it was some kind of mild jerk spice rub. Very interesting. Good crunch on the outside and nicely cooked inside, and served with a celery and jicama slaw.
We also dug into the pork terrine. The meat was a bit more solid than I expected. When stuff like this is served with toast, I expect more of a spreadable texture. The taste was nice, however, and paired nicely with the mustard and jicama, pepper and cabbage slaw.
Our last savory course was the burger with blue cheese.
I ordered medium, and that seems about right to me on the inside. Perhaps just a bit over?
The pickles, bun, lettuce, tomato and cheese were all on point, but the meat was a little grainy in texture. I think maybe the beef was over worked after it went through the grinder to become a patty. It also could have used a bit more seasoning.
Fries were shoestring style – like McDonalds (a good thing).
For dessert we tried the blueberry upside down cake. This was essentially three small muffin sized cakes served with fresh blueberries (both in the cake and as garnish), tangy orange/lemon curd, whipped cream and basil.
The flavors worked really well together, and the cake was warm and fresh. Even my wife, a baker, gave it her seal of approval.
I’ll definitely be back to try a few more items from the food menu, but it seems like the drinks are really the star of the show here. Nicely done!
UPDATE! IMPROVED BURGER & SECRET BURGER, SAME GREAT COCKTAILS!