The Vandaag Cocktail Menu
October 30, 2010
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
BOLS GENEVER, ROOBIS INFUSED VERMOUTH, LEMON, MARASCHINO & BITTERS
WEST OF 2ND
GENEVIEVE, MEZCAL, LIME, SUGAR CANE & POMEGRANATE MOLASSES
AKVAVIT COCKTAILS 12
AKVAVIT, LILLET, MARASCHINO, ORANGE BITTER & ABSINTHE WITH AN OLIVE & LEMON TWIST
STRAWBERRY PEPPERCORN AKVAVIT, GINGER, PIMMS, LEMON & CAMPARI
AKVAVIT, WHITE RUM, YELLOW CHARTREUSE, LIME, GRAPEFRUIT SYRUP WITH ESSENCE OF KAFFIR LIME LEAF
BIER COCKTAILS 10
PINEAPPLE INFUSED AKVAVIT, LIME & AMP; GINGER SYRUP WITH BELGIAN WITBIER
FLEMISH SOUR ALE WITH BOURBON, CHERRY HEERING, PUNT E MES, LEMON & AMP; EGG WHITE
APPLEJACK, RUM, LIME & AMP; ORGEAT WITH ABSINTHE & BITTERS TOPPED WITH PEACH LAMBIC
WINE COCKTAILS 11
AKVAVIT, CYNAR, LEMON & APRICOT SYRUP WITH SPARKLING GRUNER & CELERY TWIST
GRÜNER VELTINER, VERMOUTH BALNC, ST. GERMAIN, ZIRBENZ PINE W/ SPARKLING WINE & GRAPEFRUIT ZEST KOPSTOOTJE “LITTLE HEAD BUTT” 11CHILLED BOLS GENEVER SHOT WITH BEER BACK
ONE 7 THREE 20 FIVE 30
STRAWBERRY W/ LONG PEPPER + SARAWAK PEPPERCORN
HORSERADISH & DILL
CHAMO MILE CITRON
MUSTARD SEED & SULTANAS
SMOKED BLACK CARDAMOM
DIGESTIF COCKTAILS 13
BOLS GENEVER, GRAND MARNIER, PORT, CREAM AND A WHOLE EGG WITH ESPRESSO ICE
BOLS GENEVER, ANTICA VERMOUTH, BENEDICTINE, FERNET MENTA WITH BITTERS
Their radler is quite nice, and the food is too.
Posted by: Maggie | October 31, 2010 at 02:02 PM
This is an amazing space. The bar was beautifully designed!
Posted by: Dr. Blaze Hampton | October 31, 2010 at 04:53 PM
I'm interested in recreating the B-Side. Does anyone know what kind of vermouth and bitters are used and rough proportions?
Posted by: John Hoffman | December 19, 2010 at 05:41 PM
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.
Posted by: Camper English | December 19, 2010 at 07:39 PM