weeknight warrior

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My friend Natalie has been a big part of my life for over a decade. She’s also not really into birthday parties. However, I wasn’t going to let her quarter century anniversary pass without note. I know I have talked about it a lot, but I figured that the Violet Hour was nice enough for a special occasion and cool enough that she wouldn’t find it completely ridiculous.

This time we were sitting in a booth, which provided ample opportunity to snap some flash-free pictures, without looking like a total nerdo, or interrupting a party of people who don’t like to take pictures of things that they consume. To begin, I had a Daisy de Santiago (Flor de Caña, Lime, Yellow Chartreuse, Spring Bitters) Gerard had a Yellow Rose of Texas (which includes Tequila and Yellow Chartreuse) annd Natalie had a Spring Sidecar (Landy Cognac, Orange Curacao, Lemon, Pineapple, Spring Bitters)- which she didn’t find as tasty as the ones at the Matchbox.

For the second round, Natalie had a Dark and Stormy (a personal favorite)
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(Dark Rum, Ginger Beer, Ginger Syrup, Lime)
*I was excited to have a sip of this, seeing as I have been trying to perfect it at home. There is still something with more “bite” about the version at the VH. At home, it tastes sweeter. I think I need to add more ginger.

Gerard had a Hemingway Daiquiri
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(Rum, Maraschino Liquor, Lime, Simple syrup?)

I had a Miraflores
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(Pisco Italia, Grapefruit, Orange Blossom Honey Syrup, Miramar Bitters)
*My favorite part of which is the egg meringue

For the third and final round (it was a birthday celebration!) Natalie had “The Art of Choke”
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(Cynar, Appleton Rum, Lime, Green Chartreuse, Mint)
*Which I had when I came with Gemma, and enjoyed immensely. Artichoke Liquor is tasty!

Gerard had a Spring Sazerac
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(Old Overholdt Rye, Herbsainte, Rothman & Winter Apricot Liqueur, Peychaud’s Bitters)
*Which actually tastes like Apricots!

I had an El Diablo
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(Which includes Tequila, Lime, Ginger Beer, and Cassis)

It’s fun to look up all the ingredients online, but they (the internet gods) don’t always give the quantities, which are really important in cocktail constructing. I realize that I missed a great opportunity to have a professional Mai Tai, which will have to happen in a month or so, seeing as the Violet Hour is really only somewhere you can go when you are celebrating something or temporarily flush in cash.

P.S. I have found this website, of Death and Company in NYC (the Violet Hour’s sister bar) very helpful for home bartending. I visited Death and Company when I was in NYC during February and was equally impressed with it as the Violet Hour (actually, I felt that Death and Company felt more like a Chicago place with the wood paneling and that the Violet Hour feels more like a NY place with its sophistication)

P.P.S. I also think I have discovered the secret ingredient in the VH’s deviled eggs. I think they put drugs in them.

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