Elsewhere in the Liquiverse...

"Her early leaf's a flower."--Robert Frost

• Creme Yvette sold out within its first 48 hours on the shelves at Astor Wine & Spirits. The historic berry and botanical liqueur is a lush modifier, as I recently experienced with an exquisite Aviation at new cocktail den Dram in Williamsburg -- I'm not kidding when I say hints of blackberry, cassis, framboise, violet petals and orange peel made the gin sing on mountain high. Released as a limited early launch, the first full shipment will be coming from France at an as-yet-announced later date. If you are lucky enough to have tried it, please leave comments!
• In addition to Dram, recent bar openings include Midtown retreats Empire Room, Hospitality Holding's swanky cocktail lounge on the ground level of the Empire State Building, and La Biblioteca, a swanky tequila library at Zengo--although I've heard the latter is still waiting for their swanky liquor license.
• It's currently Tartan Week in NYC, which means there are kilted men on the loose and drams of single malt whisky everywhere you turn--in other words, this is kind of the best week ever. Be sure to check out the Tartan Day Parade, this Saturday April 10. I'll have some recaps for you on this, trust...
• Amateurs such as myself have a reason to break out the jiggers and shakers beyond entertaining ourselves by entering Louis 649's "Anyone Can Be a Mixologist" contest. Running now through April 18, non-working bartenders are invited to submit recipes using sponsored base ingredients. The live throwdown between 10 semi-finalists is April 21, and the winner gets their drink on the spring cocktail menu, a subscription to Imbibe and a $100 bar tab at Louis -- game on! Click here for the rules, newbie.
• Oh, and you probably heard this already, but Julie Reiner and her partners at Clover Club have purchased the Tailor space and are planning something somewhat tropical.
• Meanwhile, Allen & Delancey, at one point featuring a cocktail menu by Alex Day, quietly bit the dust.

Dizzy Recap: Death & Co.'s Fall/Winter Menu Tasting

"Taut nerves relax; taut muscles relax; tired eyes brighten; tongues loosen; friendships deepen; the whole world becomes a better place in which to live."--David A. Embury

Death & Co., which recently rejoiced over its extended hours (now open until 2 a.m. on weekends), rolled out a new cocktail and food menu earlier this week, and I had the pleasure of attending last night's press tasting. The 2 1/2-year-old cocktail den of East 6th Street had a challenging beginning with several legal battles with the SLA/Community Board 3, but this new, inspired menu signals perseverance for the bar and seems to put the past to bed.

Co-owner David Kaplan is especially proud of the new food menu by recently-hired Chef Luis Gonzalez, who trained under renowned chef Jean-Georges Vongerichten at Mercer Kitchen. "For once, I feel like we have a food menu that is on par with the quality of the cocktails," said Kaplan.

And quality cocktails they are--we started with "Pelée's Blood" (Rhum JM Blanc, Don's Mix #2, homemade grenadine, lime juice, dash absinthe), D&C bartender Thomas Waugh's take on a tiki cocktail. It was a delicious punch-type drink with balanced sweetness, and it made for a refreshing start. The drink was paired with a small plate of tuna tartare with crushed avocado and homemade kettle chips as well as a melt-in-your-mouth pan-seared foie gras with corn pancake and quince puree. Clearly, Gonzalez's dishes elevate bar snacking  to a whole new level.

Next, I had the "Daisy Buchanan" (Chamomile-infused Old Overholt Rye, Dolin Dry Vermouth, Aperol, and Yellow Chartreuse), created by D&C bartender Joaquin Simo. Solid, strong cocktail, especially if you like a dry finish. This was a perfect palate-cleanser for the pulled-pork slider and mini-scoop of truffle mac 'n' cheese, which were both highly-satisfying indulgent treats. Then, onto the "Ingenue" (Pierre Ferrand Ambre Cognac, Dolin Sweet Vermouth, Don's Spices), one of D&C bartender Brian Miller's cocktails. The clove-heavy flavors of Don's Spices (a mix of vanilla syrup and allspice dram), made for a rich, autumnal drink that would be perfect for sipping next to a fireplace.  This was paired with a mushroom tart with walnut and onion pesto and the crispy pork belly, served with sauteed kale, braised cranberry beans, and pomegranate seeds.

Last but not least was D&C bartender Alex Day's "Little Engine" (Famous Grouse whisky, tawny port, apple butter, lemon juice, maple syrup). Served over a mountain of crushed ice with a fresh apple garnish, this drink for me was the most "adult" apple cocktail I've ever tried. The port adds depth to the usual apple pie flavors, and the apple butter infusion coats the tongue without being unctuous. Naturally, this was served with apple cobbler.

Special thanks to David for the invite, and to bartenders Jason Littrell and Brian Miller for being so on-point, given all of those new recipes to keep track of. I can't wait to return and try more!