Dash of Dartmouth

Just to let everyone know tonight we will be taking the night off for some spring cleaning and to get ready for the summer. Exciting plans to come stay tuned. Have a great day!

Cheers

El Diablo is a classic tequila cocktail that was created by the famous tiki pioneer Victor Jules Bergeron, Jr. aka Trader Vic which first appeared on his 1947 cocktail menu. It is a mix of Tequila, Creme de Cassis, Fresh Lime topped with Ginger Beer.  

Along with the El Diablo we are going to serve two variations and also 4 other great cocktails! 

Enjoy the beautiful day see you tonight! 

Here is the menu: 

Paddington: Rum, Lillet, Lemon, Grapefruit, Orange Marmalade, Absinthe

Summer Reviver: Lillet, Aperol, St. Germain, Lemon, Orange, Soda

Burt’s Bitter Heart: Bourbon, Cynar, Lemon, Cinnamon Syrup

A Little Something For The G’s: Gin, Dry Vermouth, Lemon, Orange, Grenadine,

3 Ways – El Diablo

Classic: El Diablo – Tequila, Crème de Cassis, Lime, Ginger Beer

Twist: Isle of Diablo - Scotch, Crème de Cassis, Lime, Ginger Beer, Orange Bitters

Reinvention: ¿Qué pasa Diablo? – Tequila, Green Chartreuse, Strawberry, Ginger Ale

Classic Cocktail Suggestions: Martini, Manhattan, Sidecar, Daiquiri, Old Fashioned, Old Pal, Dark & Stormy, Negroni, French 75, Sazerac, Hemingway Daiquiri, Red Hook, Last Word.

Bee’s knees is one of my favourite gin cocktails to serve people. Its simple and the lemon and honey is a great accompaniment to a dry juniper forward gin. It was around the 1930’s when the Bee’s Knees came about after bartenders began using honey as a sweetener instead of sugar. The honey add much more depth and flavour opposed to simple syrup. Tonight I will be serving the classic and two other variations of the Bee’s Knees cocktail along with 4 other spring time tipples. 

Just incase you forget the fun gets going around 4pm until 9pm. $9 cocktails and some great food, see you then.

Here is the rest of tonights menu:

Rye n Cola Old Fashioned: Rye, Cola Syrup, Bitters, Citrus Zest

Passion Colada: Rum, Passion Fruit, Pineapple, Lime, Coconut Milk

Escalante: Vodka, Campari, Lime, Grapefruit, Agave

Dread Hook: Rum, Sweet Vermouth, Maraschino, Orange Bitters

3 Ways – Bee’s Knees

Classic: Bee’s Knees - Gin, Lemon, Honey Syrup

Twist: Señor Doble - Tequila, Grapefruit, Lime, Maraschino, Honey Syrup

Reinvention: Bee’s N Berry’s - Gin, Lillet Rose, Strawberry Shrub

Classic Cocktail Suggestions: Martini, Manhattan, Sidecar, Daiquiri, Old Fashioned, Old Pal, Dark & Stormy, Negroni, French 75, Sazerac, Hemingway Daiquiri, Red Hook, Last Word.

I’m excited to be back home after a short trip down south and can’t wait to get behind the bar at Untitled Eats tonight!!! We are going to be serving up some Margarita’s to get me in the mood for my trip to Mexico! And because its beautiful outside, damn! I would love to see all my favourite faces that I missed the last couple weeks!! Have a great day, hope to see you tonight.

Here is the menu and incase you forgot $9 cocktails from 4-9PM and Untitled Eats in the Art Gallery of Nova Scotia.  

Trinidad Sour: Angostura Bitters, Rye, Lemon, Orgeat

1000 Miles Away: Rum, Lime, Honey, Angostura Bitters

Rose Spritz: Lillet Rose, Grapefruit Bitters, Sugar, Sparkling Wine

Cyn-Cin: Gin, Sweet Vermouth, Cynar, Orange Bitters

3 Ways – Margarita

Classic: Margarita – Tequila, Cointreau, Lime, Agave 

Twist: Mexican Monk – Tequila, Green Chartreaus, Lime, Jalapeno, Agave

Reinvention: Off the Barbee - Mezcal, Cacao, Lime, Pineapple, BBQ Bitters

Classic Cocktail Suggestions: Martini, Manhattan, Sidecar, Daiquiri, Old Fashioned, Old Pal, Dark & Stormy, Negroni, French 75, Sazerac, Hemingway Daiquiri, Red Hook, Last Word.

Time to use the rest of the preserves we have been storing this winter. Since we live in canada where winter really drags on its difficult to find fresh local fruit year round. Using jam in cocktails is a great way to add those fresh fruit flavours from the summers past. It can also add texture to cocktails that may feel a little thin. Tonight we a couple different jam cocktail along with some other great drinks.

Below is the menu stop by for a drink. I will be out of town for the next 2 weeks so tonight will be the last time I’m behind the bar at Untitled until April 17th, hope to see everyone tonight. Cheers!

Executive - By Joey Donnelly: Rye, Campari, Galliano, Fernet, Chocolate Bitters

Archangel: Gin, Aperol, Cucumber

Point Blank: Scotch, Dry Vermouth, St. Germain, Lemon Bitters

Cajun Lemonade: Vodka, Pimms, Lemon, Tabasco, Soda

3 Ways – Jam Cocktails

Scotia Jam: Bourbon, Aperol, Lemon, Blueberry Jam, Angostura

Mexican Breakfast: Tequila, Curacao, Orgeat, Lime, Pineapple Jam

Cherry Pop: Rum, Lime, Cherry Vanilla Jam, Cola

Classic Cocktail Suggestions: Martini, Manhattan, Sidecar, Daiquiri, Old Fashioned, Old Pal, Dark & Stormy, Negroni, French 75, Sazerac, Hemingway Daiquiri, Red Hook, Last Word.

August 21, 1740, Admiral Edward “Old Grogram” Vernon of the Royal Navy issued orders to his captains that sailors should add water to their allowance of rum. To compensate for the foul tasting water lime and sugar was recommended to be added to this mix. This concoction would be named Grog after the Admiral who sported a cloak made of grogram, a heavy water resistant material. It was noted that sailors that followed the Admirals orders were much healthier because of the extra Vitamin C in the Limes. 

Tonight I will be making 3 different grog cocktails along with some other great drinks. Here is the menu for this evening. 

Point Blank: Scotch, Dry Vermouth, St. Germain, Lemon Bitters

Dartmouth Cocktail: Rye, Sweet Vermouth, Fernet Branca

Archangel: Gin, Aperol, Cucumber

Flor De Meyer: Tequila, Meyer Lemon, Agave, Orange Marmalade

3 Ways – Grog

Navy Grog: Jamican Rum, Demerara Rum, Lime, Grapefruit, Honey

Iuka’s Grogg: Dark Rum’s, Lime, Pineapple, Passion Fruit

Halifax Grog: Spiced Rum, Green Tea, Lime, Orange, Lemon,

Classic Cocktail Suggestions: Martini, Manhattan, Sidecar, Daiquiri, Old Fashioned, Old Pal, Dark & Stormy, Negroni, French 75, Sazerac, Hemingway Daiquiri, Red Hook, Last Word.

This obscure classic cocktail was my go to winter sipper. A winter Negroni of sorts with the substitution of bourbon for gin warms up the soul as you drink it and the bitterness from the Campari leaves you craving more. Lets all say goodbye to winter one last time with a boulevardier cocktail and look to the spring and summer months. cheers. 

St. Pattys Cure: Irish Whiskey, Lemon, Ginger, Orange Bitters 

Hanky Panky: Gin, Sweet Vermouth, Fernet Branca

Rattlesnake Fizz: Rye, Pernod, Lemon, Egg White, Ginger Ale

Angle Face no. 2: Gin, Calvados, Apricot Brandy, Lemon

3 Ways – Boulevardier

Classic – Boulevardier: Bourbon, Campari, Sweet Vermouth

Twist – Spring Flowers: Tequila, Aperol, Lillet Rose, Grapefruit

Reinvention – Burgundy Isle: Scotch, Cynar, Dubonnet Rouge, Chocolate Bitters

Classic Cocktail Suggestions: Martini, Manhattan, Sidecar, Daiquiri, Old Fashioned, Old Pal, Dark & Stormy, Negroni, French 75, Sazerac, Hemingway Daiquiri, Red Hook, Last Word.

I have never heard anyone say they don’t like whiskey sours, I just can’t imagine it happening. Creamy, Tart, Dry and Warming all come to my mind when thinking about whiskey sours, they are just so damn good. Anyways I’m getting too excited. For tonight we will be making a couple variations of the whiskey sour plus some other great cocktails. Feel free to join us for $9 cocktails from 4-9pm at Untitled Eats in the Nova Scotia Art Gallery. 

Here is the menu for this evening

Old Cuban: Rum, Lime, Mint, Sparkling Wine, Angostura Bitters

Junior: Rye, Benedictine, Lime, Angostura Bitters

Old Hickory Cocktail: Dry Vermouth, Sweet Vermouth, Orange Bitters, Peychauds Bitters

Pegu Blue: Gin, Lime, Blue Curacao, Orange Bitters, Angostura Bitters

3 Ways – Whiskey Sour

Classic – Whiskey Sour: Bourbon, Lemon, Sugar, Egg White, Angostura Bitters

Twist – Mezcal Sour: Mezcal, Agave, Lime, Egg White

Reinvention – Oregano Sour: Gin, Sweet Vermouth, Lemon, Oregano, Egg White

Classic Cocktail Suggestions: Martini, Manhattan, Sidecar, Daiquiri, Old Fashioned, Old Pal, Dark & Stormy, Negroni, French 75, Sazerac, Hemingway Daiquiri, Red Hook, Last Word.

In the early days of getting interested in cocktails, I stumbled upon the Ramos Gin Fizz a classic cocktail born out of New Orleans in 1888 by the hands of Henry C. Ramos. A delightful cocktail with Gin, Citrus Juice, Cream, Egg White and Soda that traditional required to be shaken for 12 minutes (usually passed down a line of shaker boys) . Sounds more like a dessert but it tastes like a sorbet. When I first asked my friend Cooper to make me one of a busy night at his bar he laughed at me, too much work he said. So tonight I could be hating myself but I will be shaking, shaking and shaking 3 fizzes for you! Lets hope I warm up properly so I don’t hurt myself. 

Here is this evenings menu! Hope to see you tonight!

Blanc Carre: Vodka, Gin, Dry Vermouth, Maraschino, Peychauds Bitters

Attorney Privilege: Bourbon, Orgeat, Angostura

Champagne Cocktail: Sparkling Wine, Sugar Cube, Angostura Bitters, Lemon Zest

Dolores Park Swizzel: Rum, Maraschino, Absinthe, Lime, Cane Sugar, Peychauds

3 Ways – Ramos Gin Fizz

Classic – Ramos Gin Fizz: Gin, Lemon, Lime, Cream, Egg White, Soda

Twist – Aperol Fizz: Aperol, Lemon, Cream, Egg White, Soda

Reinvention – Ginger Baker Fizz: Gin, Crème de Cacao, Ginger Beer, Lemon, Cream, Egg White

Classic Cocktail Suggestions: Martini, Manhattan, Sidecar, Daiquiri, Old Fashioned, Old Pal, Dark & Stormy, Negroni, French 75, Sazerac, Hemingway Daiquiri, Red Hook, Last Word.

It been 2 years since I visited New York City and purchased my first bottle of Dolin Vermouth. All of the best Martini’s Manhattan’s and other vermouth forward cocktails I have ever made/drank have used this vermouth. This has been on my wish list of products for Bishops Cellar to bring in. Its finally here and I couldn’t be happier. So obviously I am making vermouth cocktails tonight. Join us tonight and prepared to be wowed. 

Also I have the pleasure to be joined behind the bar by a friend of mine Clint Pattemore. Clint is the National Brand Ambassador for Mott’s Clamato he is joining us this week for Imbibe tomorrow and the Caesar Breakfast at Untitled Eats. He also makes awesome cocktails (not just caesar’s). If you are lucky enough to meet Clint while he is here buy him and shot and show him some east coast hospitality, he’s a great guy. 

Here is the menu for tonight. Also I still have a couple Imbibe tickets, come get them at Untitled Eats from 4-9pm, its going to be a great time.

Cheers

Vermouth Cocktail: Sweet Vermouth, Orange Bitters, Lemon Twist

50/50 Marini: Gin, Dry Vermouth, Orange Bitters, Lemon Twist

Perfect Manhattan: Rye, Sweet & Dry Vermouth, Angostura Bitters

Thai Coconut Punch: Spiced Rum, Coconut, Thai Syrup, Tiki Bitters

3 Drinks Guest Bartender – Caesar Mixing Officer: Clinton Pattemore

Dolin’s Caesar: Gin, Mott’s Clamato, Hot Sauce, Worcestershire, Dolin Rouge, Oyster

Soured Clam Cocktail: Whiskey, Lemon, Simple Syrup, Mott’s Clamato, Egg White, Angostura Bitters

Octopussy: Gin, Vodka, Dry Vermouth, Grapefruit Bitters & Zest

Classic Cocktail Suggestions: Martini, Manhattan, Sidecar, Daiquiri, Old Fashioned, Old Pal, Dark & Stormy, Negroni, French 75, Sazerac, Hemingway Daiquiri, Red Hook, Last Word.