The Pink Peanut Drink
Cutting Blocks of Ice with an Icepick

The Vandaag Cocktail Menu

I've been hearing a lot about Vandaag lately, a Northern European restaurant in New York with an emphasis on Denmark and Holland. The cocktail menu looks interesting with lots of genever and aquavit cocktails so I thought I'd post it here. 

GENEVER COCKTAILS 13

VANDAAG GIN COCKTAIL
BOLS GENEVER, GOLDEN ALE REDUCTION, BITTERS WITH A WASH OF KIRSCHWASSER & ABSINTHE

B-SIDE SLING
BOLS GENEVER, ROOBIS INFUSED VERMOUTH, LEMON, MARASCHINO & BITTERS

WEST OF 2ND
GENEVIEVE, MEZCAL, LIME, SUGAR CANE & POMEGRANATE MOLASSES

AKVAVIT COCKTAILS 12

TURF WAR
AKVAVIT, LILLET, MARASCHINO, ORANGE BITTER & ABSINTHE WITH AN OLIVE & LEMON TWIST

PACK MULE
STRAWBERRY PEPPERCORN AKVAVIT, GINGER, PIMMS, LEMON & CAMPARI

MANOLIN
AKVAVIT, WHITE RUM, YELLOW CHARTREUSE, LIME, GRAPEFRUIT SYRUP WITH ESSENCE OF KAFFIR LIME LEAF

BIER COCKTAILS 10

RADLER
PINEAPPLE INFUSED AKVAVIT, LIME & AMP; GINGER SYRUP WITH BELGIAN WITBIER

DIDLY FIZZ
FLEMISH SOUR ALE WITH BOURBON, CHERRY HEERING, PUNT E MES, LEMON & AMP; EGG WHITE

SKOOKUL PUNCH
APPLEJACK, RUM, LIME & AMP; ORGEAT WITH ABSINTHE & BITTERS TOPPED WITH PEACH LAMBIC

WINE COCKTAILS 11

CHINASKI
AKVAVIT, CYNAR, LEMON & APRICOT SYRUP WITH SPARKLING GRUNER & CELERY TWIST

BOHEMIAN SPRITZ
GRÜNER VELTINER, VERMOUTH BALNC, ST. GERMAIN, ZIRBENZ PINE W/ SPARKLING WINE & GRAPEFRUIT ZEST KOPSTOOTJE “LITTLE HEAD BUTT” 11CHILLED BOLS GENEVER SHOT WITH BEER BACK

INFUSED AKVAVITS
ONE 7   THREE 20   FIVE 30

STRAWBERRY W/ LONG PEPPER + SARAWAK PEPPERCORN
PINEAPPLE
HORSERADISH & DILL
CHAMO MILE CITRON
MUSTARD SEED & SULTANAS
SMOKED BLACK CARDAMOM

DIGESTIF COCKTAILS 13

DUTCH FLIP
BOLS GENEVER, GRAND MARNIER, PORT, CREAM AND A WHOLE EGG WITH ESPRESSO ICE

HUMDINGER
BOLS GENEVER, ANTICA VERMOUTH, BENEDICTINE, FERNET MENTA WITH BITTERS

Comments

Feed You can follow this conversation by subscribing to the comment feed for this post.

Maggie

Their radler is quite nice, and the food is too.

Dr. Blaze Hampton

This is an amazing space. The bar was beautifully designed!

John Hoffman

I'm interested in recreating the B-Side. Does anyone know what kind of vermouth and bitters are used and rough proportions?

Camper English

There is a recipe in the new book Speakeasy for roobios infused vermouth- I'd guess you'd want to do something like that. I would guess (and I really have no idea) that you could treat this recipe like the classic Aviation recipe using those proportions and vermouth instead of creme de violette, maybe a bit more of it.

Verify your Comment

Previewing your Comment

This is only a preview. Your comment has not yet been posted.

Working...
Your comment could not be posted. Error type:
Your comment has been posted. Post another comment

The letters and numbers you entered did not match the image. Please try again.

As a final step before posting your comment, enter the letters and numbers you see in the image below. This prevents automated programs from posting comments.

Having trouble reading this image? View an alternate.

Working...

Post a comment

Your Information

(Name and email address are required. Email address will not be displayed with the comment.)