…and Buffalo. And Brooklyn. See you there? As always, please check with the venue before heading out to confirm details. Also, there are lots more events coming up around the country–go here to see the complete list.
June 06 2013 06:30 PM — The Horticultural Society of New York, New York, NY
Doors open at 6 and there will be drinks!
June 09 2013 02:00 PM — Sycamore Bar & Flowershop,
Yes, it’s a flower shop AND a bar. So naturally, I’m doing an event there! $15 gets you a cocktail, a bouquet of cocktail-friendly plants and flowers, and a $5 donation to the Flatbush community garden.
June 13 2013 07:00 PM — WORD Bookstore, Brooklyn, NY
A cocktail demo and conversation with Rosie Schaap, author of Drinking with Men and cocktail writer for the New York Times.
And if you can’t be there? Here’s a rhubarb version of a Manhattan for you:
Rhubarb and Rye
A delightful twist on the classic Manhattan from Adam Chumas at Tilth in Seattle.
1.5 oz rye whiskey
.5 oz rhubarb-lemon verbena simple syrup
.5 oz fresh lemon juice
.5 oz sweet (red) vermouth
Shake all ingredients over ice and serve in a cocktail glass.
Rhubarb simple syrup
1 loosely-packed cup chopped rhubarb stalks
1 cup sugar
1 cup water
Other fruits or herbs to taste (lemon verbena, strawberry, scented geranium, for instance)
Combine all ingredients and simmer gently for 15 to 20 minutes. Once the stalks are soft, press them with a muddler or wooden spoon to release the juice. Allow to cool, then strain and bottle. Keep tightly sealed in the refrigerator. Adding an ounce of vodka as a preservative will help extend the life of the simple syrup.