Walking down Grand Street past Bushwick Avenue amidst trucking supply shops and duct work fabricators, I almost missed Interboro Spirits and Ale’s new tasting room (942 Grand St.), which just opened a few weeks ago. It’s a raw, industrial space—formerly a manufacturer of naval anchors, and later a wood flooring workshop—that somehow feels warm and inviting, like a little oasis in the midst of all the warehouses. And the approachable vibe is thanks to the friendly folks at the helm.
Happy 2nd birthday The Moonlight Mile (200 Franklin)! Thanks for supplying us with great cocktails and whiskey!
In the land of pairing food with libations, there are wine pairings and beer pairings but whiskey pairings? Apparently, this is considered “outré by many” but as I learned one late Saturday morning, whiskey not only serves as a pretty effective hair of the dog, but it goes really well with waffles. I’m talking the freshly made, thick, crispy, golden kind that is ready to be topped with piles of toppings like maple syrup, peanut butter, chocolate, whipped cream, and fruit. If you’re not groggy from food coma after this, you’ll ease into your lazy Saturday by sipping on Old Fashioneds. It gets your creative juices flowing before you start getting crafty.
Taking a class with Alie Shaper, the owner and winemaker at Brooklyn Oenology, offers a rare experience in the wine world. Not only is Shaper incredibly easy to talk to and an excellent teacher, but her classes are interesting and unusual.
“I want people to ask questions and learn,” Shaper said. “There’s no reason to feel intimidated.” Continue reading
Our friends at Pancakes and Whiskey will be celebrating the holidays in style tomorrow night at Rough Trade, replete with music and whiskey. Not sure about the pancakes, but you should definitely go. Continue reading
Beer, Bourbon and Rock’n’Roll! This unholy trinity forms the solid foundations of The Moonlight Mile, a spanking-new Greenpoint watering hole co-run by Garry Embry who, by no coincidence, lists them as his three absolute favorite things in life. Continue reading
I don’t know if you’ve noticed, but baby, it’s cold outside. Now that the holidays have passed us by and the rest of January looms lengthily in the distance—like a neverending hallway in a cheap hotel, carpeted with repeated patterns of discolored ivy leaves and fleur-de-lis—Father Frost appears to have finally taken an interest in his part of the year. I repeat: it’s really f’ing cold. I’m still not quite sure how to deal with it.
I drank a lot of whiskey last week on my quest to find Greenpoint’s best hot toddy. The booze guzzling was well worth the effort. I’m proud to announce Greenpoint bars are no stranger to the tasty winter treat. I found a few bangin’ toddies in this ‘hood and got a little tipsy along the way.
Before I feign food critic and rate the toddies, how about some history, in case you’ve somehow survived without toddies all winter long? Traditionally, the drink combines whiskey, boiling water and sugar or honey. Cloves, lemon and/or cinnamon may also be added. According to good ol’ Wikipedia, hot toddies were once recommended as a cure for the common cold, but the American Lung Association denounced this because alcoholic beverages cause dehydration. Yeah, whatever.
Though a seemingly simple recipe, concocting the best hot toddy is an art. You’d be surprised how disappointing a toddy can be – especially when you’re paying $8 for what tastes like hot water with lemon. Luckily, the bartenders in this neighborhood know what they’re doing and tend to be plenty generous when it comes to pouring whiskey.
Runner Up: Greenpoint Heights, 278 Nassau Avenue
Props to the hidden dive bar on the corner for having hot water ready to go upon my arrival. Also, I’m sending a virtual fist pump to the bartender for pouring half a mug-full of Evan Williams before adding the water, cinnamon stick and lemon with cloves. THIS toddy would cure a common cold. And knock you on your ass. Heights’ hot toddy isn’t trying to be anything special. It needs honey. I did like the holiday teddy bear mug, though. And I hear this place has great tacos.
Runner Up: Black Rabbit, 91 Greenpoint Avenue
First, let me point out that Black Rabbit wins for coziest, most perfect toddy ambience. Fireplace? Check. Twinkly lights? Check. This is an ideal place to escape a cold winter night. My biggest problem with their recipe is the use of scotch instead of whiskey. Huh? It wasn’t bad, but it wasn’t my favorite. Rabbit’s excessive use of lemon made the toddy too bitter for my liking. Additional ingredients include honey syrup (equal parts honey and water, boiled and cooled), Tetley’s black tea bag, cinnamon stick and a clove-studded lemon slice.
Third Place: Berry Park, 4 Berry Street
“Jameson. Fresh lemon. Honey.” That’s what the menu reads. There’s not much else to say about it. Berry Park’s toddy fits the traditional definition best. It’s simple and delicious and not trying to be fancy. It had just the right amount of each ingredient.
For the record, Spritzenhaus almost came in first. I lucked out with a bartender who is extremely passionate about his hot toddy making. His trick: Coat the bottom of the glass (not a mug) with lots of honey. He used Barton’s whiskey, which sounds worse than it tastes, I promise. The honey disguised it well. You can certainly request better whiskey if you prefer. Spritz’s toddy also included a lemon wedge with cloves in it and a cinnamon stick. Fireplaces and Jenga definitely added to this Greenpoint beer garden’s hot toddy perfection. Bravo, Spritzenhaus. Bravo!
WINNER: Enid’s, 560 Manhattan Avenue
Enid’s serves a perfectly whiskeyed and perfectly sweetened toddy that’s easy on the lemon (despite the use of lemon juice and a lemon wedge) and sans both cinnamon and honey. The secret ingredient that makes this toddy so goddamn delightful is…wait for it…maple syrup! In addition to its deliciousness, the hundreds of handmade snowflakes hanging from the ceiling and the still-standing-in-January Christmas tree provided the ultimate winter atmosphere. Enid’s toddy isn’t on the menu, but ask and you shall receive. Congrats, Enid’s!
The Enid’s Magic Recipe:
1 Part Maker’s Mark Bourbon
1 Part Fresh Squeezed Meyer Lemon Juice
1 Part Grade B Maple Syrup
2 Parts Boiling Water