Cocktail aficionados and New York's most notable bartenders filled the Flatiron Lounge on Tuesday night to celebrate the launch of Imbibe!, a history of Jerry Thomas, the first American mixologist, written by David Wondrich. The charmingly laid-back affair, which naturally showcased plenty of Thomas’s little-known libations, attracted about 200 guests.
Planned in part with the Distilled Spirits Council of the United States, the evening's drink menu included the Clover Club (a fruity, foamy mix of gin, raspberry syrup, lemon juice, sugar, and egg whites) and the Ward Eight (a potent blend of rye whiskey, lemon and orange juice, sugar, and mint). To give the Flatiron bartenders' cocktail shakers a rest, Philadelphia Fish-House Punch (made with peach brandy, cognac, Jamaica rum, lemon juice, sugar, and water) was served in an old-fashioned punch bowl.
“We chose [these] cocktails because, of all the drinks in the book, they were three that seemed to bridge the gap between pre-Prohibition mixology and what's going on today. Plus, they're delicious," said Ana Jovancicevic, New York director of public relations for the Distilled Spirits Council, who headed up the event.Stiff cocktails require serious alcohol-absorbing eats, so instead of passed trays of bite-size hors d’oeuvres, Jason Potter, executive chef of nearby Borough Food and Drink, prepared a Southern-inspired "traditional free lunch" of chilled raw oysters, deviled eggs, a whole country ham, and an array of cheese (from Stinky Brooklyn), set out on the main bar and additional tables.
Downstairs, modern-day mixologists Dale DeGroff, Robert Hess, Audrey Saunders of Pegu Club, and Sasha Petraske of Milk & Honey entertained guests by demonstrating more of Thomas’s concoctions. The biggest hit of the night was the pyrotechnic Blue Blazer, which DeGroff made by pouring flaming scotch back and forth between two metal mugs (a process The New York Times Dining section pictured last week), then combining the liquid with sugar and lemon peel in individual glasses. Guests oohed and ahhed at the liquid blue flame, while consuming the still-warm cocktails as quickly as DeGroff set them out.
Planned in part with the Distilled Spirits Council of the United States, the evening's drink menu included the Clover Club (a fruity, foamy mix of gin, raspberry syrup, lemon juice, sugar, and egg whites) and the Ward Eight (a potent blend of rye whiskey, lemon and orange juice, sugar, and mint). To give the Flatiron bartenders' cocktail shakers a rest, Philadelphia Fish-House Punch (made with peach brandy, cognac, Jamaica rum, lemon juice, sugar, and water) was served in an old-fashioned punch bowl.
“We chose [these] cocktails because, of all the drinks in the book, they were three that seemed to bridge the gap between pre-Prohibition mixology and what's going on today. Plus, they're delicious," said Ana Jovancicevic, New York director of public relations for the Distilled Spirits Council, who headed up the event.Stiff cocktails require serious alcohol-absorbing eats, so instead of passed trays of bite-size hors d’oeuvres, Jason Potter, executive chef of nearby Borough Food and Drink, prepared a Southern-inspired "traditional free lunch" of chilled raw oysters, deviled eggs, a whole country ham, and an array of cheese (from Stinky Brooklyn), set out on the main bar and additional tables.
Downstairs, modern-day mixologists Dale DeGroff, Robert Hess, Audrey Saunders of Pegu Club, and Sasha Petraske of Milk & Honey entertained guests by demonstrating more of Thomas’s concoctions. The biggest hit of the night was the pyrotechnic Blue Blazer, which DeGroff made by pouring flaming scotch back and forth between two metal mugs (a process The New York Times Dining section pictured last week), then combining the liquid with sugar and lemon peel in individual glasses. Guests oohed and ahhed at the liquid blue flame, while consuming the still-warm cocktails as quickly as DeGroff set them out.
Mixologist Dale DeGroff made a Blue Blazer.
Photo: BizBash
Pouring flaming scotch from one mug to another, mixologist Dale DeGroff concocted a Blue Blazer, one of Jerry Thomas's original cocktails.
Photo: BizBash
Copies of
Photo: BizBash
A casual buffet of ham, deviled eggs, and oysters satisfied the crowd.
Photo: BizBash
