Because I'm a nerd, I enjoy tracking the various ways cocktail menus are organized. Some throw a bunch of different drinks together, some organize them into drink categories, and others stick to one theme throughout.
A venue in New York, Allen & Delancey, is doing something really new. For each drink concept, there are two executions:
No. 1 is light and festive, with citrus and fruit meant to refresh the
mind and whet the appetite, while No. 2 showcases a base spirit, a
stirred cocktail best drank with thought, time, and good conversation.
Some examples from the menu include:
TINKER’S STAND
(Grain, Oak, and Revolution)
1 Bourbon, amaro, lemon, honeyed ginger syrup
2 Rye, amaro, sherry, elderflower, Bénédictine, aromatic bitters
JALISCO TRAIL
(Agave, Pacific Winds, and the Jimadors)
1 Blanco tequila, Acacia honey, lime, Angostura bitters, rinse Luxardo bitter
2 Reposado tequila, antica, green chartreuse, orange bitters, rinse Campari, orange twist
(Grain, Oak, and Revolution)
1 Bourbon, amaro, lemon, honeyed ginger syrup
2 Rye, amaro, sherry, elderflower, Bénédictine, aromatic bitters
JALISCO TRAIL
(Agave, Pacific Winds, and the Jimadors)
1 Blanco tequila, Acacia honey, lime, Angostura bitters, rinse Luxardo bitter
2 Reposado tequila, antica, green chartreuse, orange bitters, rinse Campari, orange twist
And the drinks look pretty darn delicious as well! Read more examples on New York Magazine's website.
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