Low Alcohol/No Alcohol — 2941 has created a Vices & Virtues cocktail menu to start off the new decade.  The menu features themed beverages for all the imbibers, those partaking in Dry January, those who are changing up their drinking styles, and for those who prefer not to change a thing.  A fun and creative tribute to all the New Yearอs resolutions, the new cocktail menu was created by newly appointed Bar Manager Nikki Drake.  It is featured from January through March 2020.  Prices range from $13 to $18 per spirited libation and the temperance cocktails are priced from $8 to $10.  Beginning in January, those feeding their vices can look forward to spirit-forward cocktails. For those going zero-proof, the options are equally as flavorful.  They include the Nogroni with Seedlip Spice, verjus, vincotto, and house-made bitters; the18th Amendment with Seedlip Garden, Fever-Tree Indian tonic, Indonesian long pepper, and fresh ginger; the Persephoneอs Penancewith orchid cordial, pomegranate, limb, and bubbles, and the Blood Orange Mule with bergamot, blood orange shrub, and ginger beer.

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Barcade — Church Hall, has debuted its brand new “barcade area” featuring more than 12 new arcade games including Pop a Shot (Pac Man), Skeeball, NBA Jam, Mortal Kombat, Ms. Pacman Galaga, Simpsons (4-Player), Big Buck Hunter, Bubble Hockey, Foosball, Pinball, Dance Dance Revolution, A Claw Machine with Regional Sports Memorabilia and more. All games will accept game cards that can also be used at other popular venues around the city including Penn Social, Boardwalk and Astro Beer Hall. Join Church Hall on Friday, December 13th for a barcade launch party from 9 pm-close, featuring a 50 credit arcade card with every bar tab of $20 or more. For those looking to host a private event, unlimited group play is available for $150/hour for any size group.

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Roasty & Toasty Cocktails — Blue Duck Lounge and Blue Duck Tavern have unveiled a selection of cocktails perfect for toasting during the winter months.  Six seasonal cocktails, one barrel-aged libation, one mocktail and two winters “warmers” have been added to the menu just in time for cold snowy weather.  These new drinks are the creation of Lead Bartender Cole Burger and will be available through the end of February. Cocktails include the Forbidden Forest with Lapsang Souchong (black tea)-infused rye, saffron honey, lemon and truffle cream, or the Grandma’s House with Virginia wine, Maryland apple brandy, and Island spices.  Finally, those seeking a non-alcoholic refreshment can opt for Blue Duck Tavern’s seasonal “mock-tail”, the Pineapple – Passionfruit Julep.

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10 Years of Columbia Room 12/16/19. Photo Credit: Nicholas Karlin www.karlinvillondo.com

10 Year’s of Cocktails —Columbia Room has launched its latest Tasting Room menu titled “10 Years of Columbia Room,” which celebrates the restaurant’s 10th Anniversary with a curated selection of the team’s favorite Columbia Room drinks from the past decade. Owner Derek Brown, along with Beverage Manager Paul Taylor, Beverage Director JP Fetherston, and previous Head Bartender Suzy Critchlow, wanted to create a menu that pays homage the cocktail bar’s legacy and the immense feeling of pride for what they’ve created. Pulling from menus as early as its inception in 2010 (when it just was a ten-seat bar in the back of The Passenger), the “10 Years of Columbia Room” menu features four courses of cocktails from the bar’s storied past, including The Getaway Two Ways. The Getaway (Blackstrap Rum, Cynar 70, Cane Sugar, Lemon, Salt); Spirit Free Getaway (Chinotto, Maple Shrub, Lemon, Aquafaba, Salt); Into Great Silence (Fino Sherry, Green Chartreuse, House Orgeat, Jus Vert, Lemon, Grapefruit, Bitter Truth Grapefruit Bitters); Atlantic Ocean (Bruichladdich, Rojo Vermouth, Heirloom Tomato Cordial, Transatlantic Bitters); Birthday Cake Ramos Fizz (Bols Genever, Madeira, Cream, Egg, Citrus, Birthday Cake Tincture, Perrier). Each cocktail is presented alongside a food pairing from Columbia Room’s Culinary Director, chef Johnny Spero. These small bites offer a complement to the flavors of each beverage.

 

Hot Cocktails — Dirty Habit’s beverage manager Drew Hairston has crafted two warm-cocktails to enjoy outside the patio next to one of their fire pits. Blanket throws are also available at the outdoor patio. You can enjoy cocktails such as Hairston’s hot gin punch is made with Monkey 47 Schwarzvald gin, cardamom, bouquet garni and tinged with blood orange. The Dirty Habit Tom & Jerry is another sweet cocktail to try out and made with Ron Zacapa 23, Pierre Ferrand VSOP cognac, oat milk, chestnut, and gingerbread. Their patio welcomes guests on a first-come, first-served basis. Happy hour on the patio may be enjoyed every Monday through Friday from 4:00 p.m. to 7:00 p.m. Devil’s Backbone Brewing Company (December 19). Vines with a View continues on Wednesdays with $3 off mulled wine specials and $20 off all bottles of wine.

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The Green Mary  — Kal Lemma, lead bartender at Kingbird of the Watergate Hotel has created a Green Mary. The Green Mary contains Avocado Purée, Tomato Juice – clarified to give only the essence of the tomato – Lemon Juice, and a unique blend of Ethiopian spices.  Lemma adds this dash of his native culture into this particular drink with a natural creative authority that characterizes all his work at the bar. The essential ingredient in the spice mix is Berbere, a complex blend that is a critical element in Ethiopian cuisine, but the final blend – and ultimate drink – is even greater than the sum of its many parts. A skewer of house-made Pickled Veggies tops it all off with a piquant bite.

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Hot Cocktails —Stable owner and beverage director Silvan Kraemer has crafted hot cocktails to warm you up this season. The hot libations stay true to the “all things Swiss” mantra at Stable, utilizing spirits from Switzerland or harkening back to classic winter cocktails enjoyed in Kraemer’s native country. The hot boozy beverage roster includes Glühwein ($9), a signature Swiss hot spiced red wine, Feuerzange ($14) featuring mulled wine flambéed with Goldschläger Cinnamon Schnapps  Liqueur and Jägertee ($9) with Spiced Stroh Rum, hot water, and lemon.
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