Robert Hess wrote an entry about a newly reopened Chantanee Thai Restaurant in Bellevue and Naga the lounge within, as well as his efforts in helping to secure a Cocktailian Bar Manager - It appears it worked.
The cut and paste from PDF is a bit rough.
Classic Cocktails
gin
White Lady — Harry Craddock, 1930
Gin, Cointreau, Fresh Lemon
Corpse Reviver # 2 — Harry Craddock, 1930
Gin, Lillet, Cointreau, Fresh Lemon, Absinthe
Clover Club— George Boldt, 1888
Gin, Fresh Lemon, Egg White, House Made Grenadine, Simple Syrup
Singapore Sling— Ngiam Tong Boon, 1910
Gin, House Made Cherry Brandy, Pineapple, Fresh Lime. Cointreau, Benedictine House Made Grenadine
rum
Bermuda Rum Swizzle— Bermuda Traditional, Pre1900
Dark Rum, Fresh Lime, Pineapple, Fresh Orange, House Made Falernum
Hemmingway Daiquiri — Ernest Hemmingway, 1954
Light Rum, Lime, Maraschino, Grapefruit
La Floridita — Constantino Ribalaaigua Vert, 1935
Light Rum, Lime, Sweet Vermouth, White Crème de Cacao, House Made Grenadine
Artillerymen’s Punch— David Emburry, 1958
Dark Rum, Light Rum, Bourbon, Black Tea, Apricot Brandy, Fresh Orange, Fresh Lemon, Simple Syrup
whiskey
Liberal— by way of Murray Stenson
Rye Whiskey, Sweet Vermouth, Amer Picon, Orange Bitters
Ward 8 — Tom Hussion, 1898
Bourbon Whiskey, Fresh Lemon, Simple Syrup, House Made Grenadine
Robert Burns— Harry Craddock version, 1930
Scotch Whisky, Sweet Vermouth, Benedictine, Scottish Shortbread Cookie
tequila
Armillita Chico - Charles Baker, 1935
Reposado Tequila, Fresh Lime, Orange Flower, House Made Grenadine
brandy
Sazerac— LeonLemothe1850
Cognac, Simple Syrup, Absinthe, Peychauds
Georgia Mint Julep— John Davis, 1804
Apricot Brandy, Bourbon Whiskey, Mint, Simple Syrup
Coctel Algeria — Joe Baum, 1960
Pisco, Cointreau, Apricot Brandy, Fresh Lime
wine
Betsy Ross— Crosby Gaige, 1941
Port, Cognac, Curacao, Angostura
For Captain’s List of rare spirits, just ask your server.
Thanks! Andrew has done a great job pulling the bar together, and Donald (the owner) has shown wonderful support for this endevour!
Thank for posting that. We have opened with only the Classic side to our menu right now. We'll be introducing another page of modern cocktails in the next couple of weeks as the team gets up to speed.
A friend of mine was in last night and loved it. He's promised me a trip there next time I'm up that way.
Please post the updated list as soon as it's out.
I had the pleasure of tasting all of Julie's fantastic cuisine offerings, and knowing what I do about andrew, I'm sure that his new creations are equally unparallelled.
Great Job Guys!
Mike
hey fellas, thanks for the good words, this is the beta menu, next week will have a couple more drinks and a blue blazer on the menu for the tough guys. also, the biggest success out here so far would probably be serving algonquin cocktails with calvados (in place of whiskey) to apple-tini seekers. it worked. woo.
Robert put up the finalized menu of classic and bar nibbles, modern list will be out someday
Someday may be sooner than later
Modern Cocktails
house originals
Randy Baker-Randy Baker— Joel and Andrew New Zealand, 2008
Gin, St Germain, Fresh Grapefruit, Egg White, Fresh Kiwi, Topped with Soda
Cats’ Pajamas— Andrew Bohrer 2008
100 proof Whiskey, Lillet Blanc, Sweet Vermouth, Peach Bitters, Served on Ice Ball
Naga Posset— Andrew Bohrer 2009
Dark Rum, Scotch, Egg, Cream, Cloves, Cinnamon, Vanilla, Stout Beer, Simple Syrup, Served Hot
Roux Carre— Spinoffofa Vieux Carrie
Rye Whiskey, Cognac, Sweet Vermouth, M.P. Roux, Peychauds, Angostura,
Coral Dove— Andrew Bohrer 2009
Reposado Tequila, Fresh Grapefruit, Fresh Lime, Topped with Soda, Lavender Syrup Sugar and Salt Rim
Aloe Highball
Reposado Tequila, Fresh Lime, Aloe, Simple Syrup, Peychauds, Topped With Soda
Tim Gunn— Andrew Bohrer 2009
Champagne with Elderflower Caviar and Tamarind Caviar
Faye Valentine— Andrew Bohrer 2008
Vodka, Dry Vermouth, Campari, Violet
West Coast Bartenders
Chartreuse Swizzle— Marco Dionysos-Clock Bar, San Francisco CA
Green Chartreuse, Velvet Falernum, Pineapple, Fresh Lime
Cryptic Memo — Kelley Swenson- Ten01, Portland OR
Rye Whiskey , Campari, Ramazzotti Amaro
Pear Sonata — Joel Baker- Bourbon and Branch, San Francisco CA
Gin, Germain, Fresh Lemon, Dry Vermouth, Poire Williams, topped with St Germain Foam and Cinnamon
Fihimafihi- Ted Munat— Blogger, lemixeur.blogspot.com
Rosemary infused Gin, Fresh Lemon, House Ginger Syrup, Egg White, House made Cayenne-Shiraz Syrup
Kaffir Fling— David Wolowidnyk- West Vancouver BC
Vodka, House Made Orgeat, Kaffir Lime Leaves, Fresh Ginger Root, Fresh Lime, Egg White, Cinnamon
Pousi — Andrew Friedman- Liberty, Seattle WA
Gin, White Grapes, Lillet Blanc, House Made Ginger Beer, Fresh Lemon
The Screen Door Cocktail— Lance J. Mayhew, Beaker & Flask, Portland OR
Bacon Infused Bourbon Whiskey, Angostura, Cointreau, House Made Hickory-Smoked Pecan Simple Syrup
Calamityville: Someday may be sooner than later Pousi — Andrew Friedman- Liberty, Seattle WA Gin, White Grapes, Lillet Blanc, House Made Ginger Beer, Fresh Lemon
Sound pretty nice!
I was wondering on how to make “House Made Ginger Beer”…
Any references on that?
Andrew, can you give me a hand on this one?
Thanks
Tony
From Audrey Saunders. This is the Ginger Beer for her Gin-Gin Mule - the recipes for both the Cocktail and the gingerbeer are widely posted on the internet. I've never tried this, but it's on my list for this summer
by Audrey Saunders The Pegu Club, New York, NY
Homemade ginger beer is concentrated, dry, and non-carbonated, making it ideal for mixing directly into cocktails.
The ginger beer's appearance will be cloudy; this is natural.
Finely grate ginger. In a pot, bring water to a boil, and shut off heat. Add grated ginger and lime juice. Cover and let stand for one hour.
Add the light brown sugar and stir well to dissolve. Strain the liquid through a fine strainer. Let cool. Important: When you are straining the ginger through the strainer, take a spoon or ladle and firmly press down on the ginger to extract its flavor. The strongest part of the ginger essence is still hiding in there, and needs to be pressed out.
Pour the cool liquid through a funnel into a covered bottle or storage container. Shake well before using.
Ginger beer can be stored for up to 2 weeks in the refrigerator. Try to use when fresh, as the strength of the ginger fades each day, and the ginger beer eventually starts to ferment.
Shake well before using.
We did the Aubrey Saunders giner beer / Gin Gin Mule last summer in our Bothell, WA location. A mighty tasty drink and very well recieved.
The ginger beer also freezes well, so you can make a bigger batch and portion it out over time.
Thank you very much for the recipe!
I´ll give it a try!
Cheers!
Donald:We did the Aubrey Saunders giner beer / Gin Gin Mule last summer in our Bothell, WA location. A mighty tasty drink and very well recieved. The ginger beer also freezes well, so you can make a bigger batch and portion it out over time.
FYI: It's "Audrey" with a "d" :->
Calamityville: Sound pretty nice! I was wondering on how to make “House Made Ginger Beer”… Any references on that? Andrew, can you give me a hand on this one? Thanks Tony
Jeffrey Morganthaler had this up on his site not that long ago: http://www.jeffreymorgenthaler.com/2008/how-to-make-your-own-ginger-beer/
Quite fancy trying it myself in the next month or so.