Market Watch, April 2018

90 MARKET WATCH MARKETWATCHMAG COM APRIL 2018PHOTOS BY TOP GRACEFUL FAWN BOTTOM KAILLEY LINDMANthe New Wave and post punk crowds Simó explains This smoky Manhattan variation is served in a bitters bottle resting in an ice filled miniature clawfoot bathtub which is how beers were served at the clubs second floor bar The Lady Pink 16 meanwhile was created by bartender Brooke Toscano and named for the eponymous New York City graffiti and mural artist It mixes Lady Grey tea infused Tanqueray gin lavender infused Lillet Blanc aperitif Copper Kings Immature brandy Italicus Rosolio di Bergamotto liqueur lemon juice egg white house made vanilla and rose syrups and Bittercube Bolivar bitters The Lady Grey infu sion is a nod to Lady Pinks love of England and royal titles Toscano says Then I went for typically feminine flavors like vanilla and rose and the garnish of crushed dried flowers reflects her colorful murals Similarly capturing a specific locale and artists work the JCs Bear Champ at Upstairs at The Gwen in Chicago pays homage to Chicago native JC Riveras Bear Champ murals which can be found on buildings throughout the city Made by mixologist Freddie Sarkis the drink 50 for 2 4 servings comprises Makers Mark Bourbon Sacred Bond brandy house made black tea honey syrup grapefruit and lemon juices and Angostura bitters Its served in a bear shaped honey bottle and is part of the venues current menu of drinks inspired by artworks ranging from the Renaissance period to contempo rary street art The Walker Inns very first theme was the Pacific Coast Highway with the bar team concocting drinks that evoked the region and told a clear story In addition to creating several cocktails inspired by specific places along the highway there were just as many drinks inspired by things one might do on a road trip Tarby explains Drinking whiskey at a beach bonfire the feel of sea air blowing through your car windows stopping at a burger place for a milkshake and fries Its import ant to explore the idea from a 360 degree view to ensure it goes beyond a simple theme and becomes something that guests can connect with Tarby and Days Big Sur 20 from the Pacific Coast Highway menu featured Dolin Blanc vermouth Clear Creek Douglas Fir eau de vie Laphroaig 10 year old single malt Scotch Pernod absinthe lime juice simple syrup and saline The drink was garnished with fog made of dry ice and hot black tea Although The Walker Inn was recently overhauled and is no longer offering themed menus Tarby notes that theyre a great way for bartenders to push creative boundaries Well see them become more common but its important for anybody consider ing it to understand the time commitment and creative capacity required to pull it off she adds Echoing this sentiment Simó stresses the importance of putting careful thought into each element of a themed cocktail menu from concept to ingredients to presentation Im wary of themed menus becoming purely gimmicky Instagram bait and just about the aesthetic rather than telling a cohesive narrative beyond the vessel he says Thats where it can very easily become trite and played out people will jump the shark if they dont go beyond the obvious mwThe menu features such drinks as Simós Mudd Club 16 blending Johnnie Walker Red Label Scotch Contratto Bianco vermouth and three different amaros Greenbar Grand Poppy Lo Fi Gentian and Cappelletti Sfumato The Mudd Club was an iconic Tribeca nightclub that was the epicenter of cool for All aspects of a themed menu demand careful thought from concept and ingredients to presentation Upstairs at The Gwen in Chicago uses bear bottles to present its JCs Bear Champ cocktail above Red Rogue top is part of Smallman Galleys pulp novel theme