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New winter cocktail line up at Emmanuelle
Is it cocktail time yet?
New winter cocktail line up at Emmanuelle
Well folks, it's just about cocktail o'clock and this afternoon we suggest booking it up to French cocktail parlor Emmanuelle (1052. N. Hancock St.) to check out their fresh crop of wintry drinks. The new menu goes live this evening and there are some fine looking drinks on the list including ones designed to ward off the cold weather like the Earth's Yellow Sun, a blend of Napoleon armagnac, orange & spiced scotch, Cocchi Americano and chamomile tincture and the warming Hot Sicilian Widow with aged rum, amaro Averna, honey, falernum and boiling water. Along with the new menu, Emmanuelle is also offering NA temperance cocktails for the teetotalers out there as well as tailor-made custom cocktails if you'd like to go off the menu and punches made for sharing with a crowd.
New Shit Has Come to Light
HOT ($10)
Slow Boil
Slow & Low, boiling water, cinnamon stick.
This artisanal rock & rye reboot already has the goods. Just add hot water; then sniff the soothing relaxation.
Hot Sicilian Widow
Aged rum, amaro Averna, honey, falernum, boiling water.
This steamy marriage of rum and earthy Sicilian bittersweet liqueur will give your winter evenings a kick in the barstool.
TAILOR-MADE
Custom Cocktails ($MP)
Please speak to your bartender if you are interested in having a drink recommended, created, or built to your specifications and/or tastes. We will accommodate special requests or dietary needs as much as our inventory allows.
Temperance Cocktails ($5)
We are pleased to also offer custom crafting of non-alcoholic drinks using the various flavor additives, mixers, and fresh ingredients at our disposal. After all, there is life beyond ginger ale.
SHAKEN ($12)
Casket Girl
Pisco, *egg white, ginger liqueur, Strega, honey, jasmine-grapefruit preserve, orange bitters, sparkling water.
The French sent two groups of women to join the men of the New Orleans colony: scores of thieves and prostitutes; and sixteen convent-raised, chaste orphan maidens, les Filles a la Casquette (named for their small chests). Unlike Garden District genealogies, this fizz contains leather as well as lace.
Satyricon
American Dry Gin, dry curacao, red pepper-carrot-ginger syrup, fresh lemon, house cardamom & cinnamon tinctures.
This tart refresher stimulates the appetite, awakens the senses, and provides satisfaction, but it’s better for you than the Roman feasts of old that did the same.
Baberaham Lincoln
Blended Scotch, Aperol, crème de Mure (blackberry), fresh lemon, absinthe.
Like Bohemian Rhapsody, this drink is strong, tart & bittersweet, with a cool finish.
More Miles Than Money
Bourbon, bonded apple brandy, damson plum liqueur, Amaro Ramazotti, fresh lemon, spiced Zinfandel jelly.
Kentucky’s sweet burning wood, Jersey’s lightning. England’s gin and ripe plums. Italy for bittersweet remembrance, and on down to Lodi for the fruit of old vines. Kick the dust of your shoes and have some stumble pie.
Walls of Beaten Brass
Reposado tequila, calvados, amaro Meletti, golden beet syrup, fresh lime, pink salt, sparkling water.
Shakespeare’s Cassius needn’t fear for his strength of spirit behind these walls. What they do contain is a mouth-filling aromatic sour, smoky and austere.
Lord Mandrake
Bonded bourbon, *egg white, Benedictine, Cynar.
Steve Zissou was his protégé. Now let’s look at the name. Man. Drake, from DRACO (Lat.) meaning dragon. The egg white and mellow Benedictine are the man, controlling the bittersweet artichoke smoke and boozy fire of the drake.
STIRRED ($12)
Le Weekend
Vodka, dry curacao, cranberry gastrique, lime bitters.
WHAT IF… the cosmo never existed? Martini-style, off-dry, aromatic; fresh cranberry reduction. Step through the looking glass.
Barbary Corsair
Genever, white port, apricot-saffron shrub, Elmegirab’s Spanish bitters.
When you seize cargoes of malty Dutch gin, rich & silky Portuguese wine, and spices bound for Spain before sailing ten miles from shore, you’ve got a sweet racket. Though fierce as its namesake, lush port and precious saffron lend this earthy scoundrel an air of respectability.
Earth’s Yellow Sun
Napoleon armagnac, orange & spiced scotch, Cocchi Americano, chamomile tincture.
With the afternoon sun on your closed eyelids and the smell of a warm meadow, this thoughtful sipper will fly you from Metropolis to your very own Fortress of Solitude.
Shibboleth
Bonded Rye, Punt-e-Mes, Fernet Branca.
Yeah.
Filibuster
Jamaica rum, 5 yr. Demerara rum, Swedish Punsch, spiced curacao, allspice Dram, raw sugar, cold-brewed coffee.
Need to overthrow a dictator? OR stay up and read A Tale of Two Cities to a roomful of Senators? Look no further than this high-spirited rum and coffee ration, laced with warming spices.
Madame de Pompadour
Crème Yvette, brut sparkling wine, Elmegirab’s Aphrodite bitters.
This spirited, intelligent woman made it into Louis XIV’s bed and the tenth Doctor’s second season. Our take on the Stork Club’s Stratosphere (New York, 1946), this sparkler has a touch of violet & a bitters containing aphrodisiacs including dark chocolate, red chile & ginseng.
Punch Service
bowls for 4-6 people
As we touched on briefly, punch kick-started mixed drinking with British & Dutch sailors, soldiers and colonial officials McGuyvering drinks to replace their ales and wines with local stuff like rack (aka arrack, a cane & red rice spirit) and tari (a palm spirit whose similarity to “toddy” is no coincidence). Ale and wine don’t survive the long hot voyage but you want a drink, and you’re tired of straight local rotgut. What do you do? Build one. Punch comes from Paantch, Sanskrit for the number 5. Most of the five parts of the recipe are considered exotic ingredients back in Europe: sour(acidic juices), sweet(sugar), strong(distilled spirits), weak(tea), and spice (spices or spicy tea).
What started as a “science experiment” refines its way into returning servicemens’ hearts so a market for punch grows in London. Soon bowls of it are being ladled out and sold as the equivalent of bottle service. Here are two originals followed by two classic punches to share with friends.
Mastiff Fancier’s Punch ($65)
Holland Gin, ruby port, fresh grapefruit & lime juices, agave nectar, falernum, sparkling water.
Dog shows would be so much more amusing if the pets weren’t the only ones drinking out of some giant bowl. Sometimes the old tricks are the best tricks.
March 4, 1982 ($65)
Bourbon, blended scotch, crème de peche, Torani Amer, fresh lemon juice, honeybush tea, angostura bitters.
This punch is for serious people who think serious thoughts. We promise to rid you of them by the end of the bowl. This is a deceptive bruiser of the old school, but then I just warned you. If I’m guilty… so are you.
Cyclone Punch a la Wondrich ($90)
Cognac, rye whiskey, apple brandy, yellow Chartreuse, maraschino liqueur, orange curacao, Benedictine, fresh lemon, sugar.
Dooner’s (23 s. 10th St.) was the bachelor hotel of fin de siècle Philadelphia; known for fine meats and champagnes, and a punch that gave King David Kalakua, “Merrie Monarch” of Hawaii, a lost time event one balmy evening in 1881. Alas, the recipe is lost, but James Beard Award-winning mixographist and notorious ladleman David Wondrich has hypothesized a formula for this “charmingly flavored lemonade” of Quaker City lore.
Regent’s Punch ($275)
VSOP Cognac, Batavia Arrack, Jamaican rum, maraschino liqueur, fresh lemon & orange juices, pineapple-infused syrup, green tea, lemon & orange zest, Brut Champagne.
This was the favorite punch of one of the “most ballin’est” ballers of all European monarchs, George IV. He spent most of his time as Prince Regent waiting to take the throne of his father, (Madness of) King George III. That meant eating, boozing, and womanizing on a balleriffic scale. This bowl spares no expense, and tastes the part.
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