Parish Hall, a new restaurant from the team behind farm-to-table breakfast and lunch sensation Egg (owned by George Weld), has a solid cocktail program featuring local seasonal ingredients (Most notably, pickling nasturtium capers for a proper Gibson) & artisanal spirits.
Two cocktails that represent Parish Hall:
Parish Hall’s barrel-favored take on the Old Fashioned. Named after the first person to go over Niagara Falls in a barrel & survive. The year was 1901 and it was her 63rd birthday.
“The initial idea was to try & incorporate this beautifully warm tasting bourbon-barrel maple syrup that our chef (Evan Hanczor) was aging for his rye cake & mousse dessert, into a cocktail. I really liked the Ragged Mountain rum and had been playing with rum as whiskey substitutes for the past year and it seemed like a good match. Though this may seem like too many similar products thrown together, I think it’s well balanced and is instantly delicious while still holding good complexity.” Says bartender Jeff Roberts
- 1.25 oz Berkshire Mountain’s Ragged Mountain Rum
- 1.25 oz Rittenhouse Rye
- 2 dashes of Fee Bros. Whiskey Barrel Aged Bitters
- 1/2oz Bourbon Barrel Aged Maple Syrup (we got the cask from King’s County Distillers)
- Splash of club soda
- 2 Orange peels
Prep: In a mixing glass, add syrup, orange peel, club soda & bitters. Muddle the peel lightly, expressing it’s oils. Add spirits and ice. Stir thoroughly. Strain into chilled old fashioned rocks glass with large ice lump. Twist the orange and drop.
Parish Hall’s twist on the classic Pisco Punch using rhubarb that grows on their farm “GoatFell Farm” in the Catskills.
“This is a rather simple cocktail that isn’t weighed down with too many ingredients. To be honest, the cocktail came about because we had all of this pisco laying around that no one was ordering. I’m a huge fan of the Pisco Punch (the best I’ve had was at Commstock Saloon in SF) as well as rhubarb. So when all of these beautiful rhubarb stalks came in, it seemed like a good idea. It’s tart, silky and refreshing. The bitters add a unique spice combination & color” Says Jeff Roberts
- 2oz Barsol Pisco
- 1/2 oz Rhubarb gum syrup (simmered rhubarb in turbinado syrup w/ gum arabic to add silky texture)
- 3/4 oz grapefruit juice (squeezed at our sister restaurant EGG)
- 2 dashes of Peychaud Bitters
- sage leaf garnish
Prep: In a shaker, add ingredients & ice. Shake vigorously and double strain into chilled cocktail glass. Slap the sage leaf & drop into drink.
Parish Hall 109 North 3rd Street (between Berry and Wythe) in Williamsburg NYC (718) 782-2602.