Wilding during Whisky Week
The Kentucky Bourbon Festival

A new cocktail menu concept

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:

(Grain, Oak, and Revolution)
1 Bourbon, amaro, lemon, honeyed ginger syrup
2 Rye, amaro, sherry, elderflower, Bénédictine, aromatic bitters

(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.

Get Camper's Book: Tonic Water AKA G&T WTF.