Behind three shiny black garage doors in Fort Greene there’s a signless, pseudo-speakeasy called the Hideout. Ring the bell at a door within a garage door, and a scrutinizing set of eyes peers through a tiny latch. If your entrance is granted, you’ll find a dimly lit, tin-ceilinged throwback. Mixologist Charlotte Voisey, who consulted for the Gramercy Park Hotel and the Dorchester in London, helped create the six-page cocktail menu. Signature drinks include the Poison Rose (gin, elderflower liquor, simple syrup, a rose-petal garnish, and edible gold flakes) and the Snow Mosquito (vodka, tequila, raspberries, blueberries, simple syrup, and fresh mint), along with $50 shots of Pappy Van Winkle and drinks mixed with 150-year-old Grand Marnier starting at $20. Bar snacks include square bowls of goldfish crackers and M&Ms imprinted with “The Hideout” “We want to keep things signature,” explains co-owner (and record distributor) Qaseem Muhammad.
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PDT’s winter cocktail menu debuted last night, and we are still hung-over. Mixologist Jim Meehan consulted his peers for the menu, which includes contributions from Pegu’s Audrey Sanders, Tailor’s Eben Freeman, “International cocktail maven” Charlotte Voisey, and others. There’s even a nod to Adam Platt in the description of PDT bartender Don Lee’s Benton’s Old Fashioned, a combo of bacon-infused bourbon, maple syrup, and angostura bitters: “the crossroad of Haute Barnyard and Barroom.” (If this keeps up, we’re going to have to add Haute Barnyard to the banished-words list soon.)
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