Thursday, December 26
Looking forward to the Roaring Twenties, round 2.
This week: The turn of the decade has us feeling festive. Looking at you, 2020. We're beyond grateful for all of our regulars and look forward to serving you in the New Year. You can expect to be seeing our favorite bubbles and Champagne on the back table over the next few days. The cooler will be stuffed with celebratory things and 185+ bubbly choices on the shelf. Stop in, stock up, and raise a glass with us. Cheers to the New Year!

PLAN AHEAD: We will be open normal hours on New Year's Eve; open from 9am until 5pm on New Year's Day.
ON THE TASTING TABLE THIS WEEKEND.
Extra tastings and lots of bubbles to get you set for NYE.

Friday 2pm to 7pm with Alexei from Lompian Wines.
Saturday 3pm to 8pm - we're pouring.
Monday 4pm to 8pm - more staff picks.
Tuesday (New Year's Eve!) 1pm to 6pm with Mitch from the Wine Company.

Drinking Like It's the Roaring Twenties

This time 100 years ago, Prohibition was kickin' off and inspiring a new generation of cocktails. Lucky for us, we aren't mixing with bathtub gin or whiskey that might make us go blind. Kick off your New Year with some of that bygone era's most enduring classic cocktails and cheers to the decade ahead.

French 75
Popularized at The New York Bar in 1920s Paris - few cocktails are more suited for a celebratory NYE. Easy to batch ahead and serve as a punch.
Gin (or cognac) + lemon juice + simple syrup+dry bubbles. Shake/mix/chill the first 3 ingredients, then add bubbles. Serve in a coupe or flute with a lemon twist.

Sidecar
The exact origin of this one is hard to pin down, but we know it was very popular in Paris and London in the 20s before heading overseas. Brandy + Lemon Juice + Cointreau - shake and serve in a sugar rimmed coupe. Lemon twist for garnish.

Bee's Knees
Delicious and refreshing, this recipe was crafted to hide the off flavor of bathtub gin. Honey + lemon juice - shake, and serve up with a lemon twist.

Boulevardier
The negroni came about in the 1910s, next came this one at the New York Bar in Paris. Rye (or your preferred whiskey) + Campari + Sweet Vermouth. Stir and serve up or on the rocks.

Mimosa
We all know how to make this one. But fun fact... we have the '20s to thank for our bottomless brunch fav. The mix was "invented" in 1925 Paris at the Ritz Hotel.

The Holidays are busy enough - it's a good time to remember that we deliver. Free delivery in the downtown area with purchases over $25 pre-tax; delivery for a fee to any area further. Think of us when you need a big haul for that holiday party - no limit on delivery size.