Month: January 2016

Robert Burns Single Malt Night Leads Foraged Cocktails Week

RobertBurns“Some hae meat and canna eat,
And some wad eat that want it,
But we hae meat and we can eat,
And sae the Lord be thankit.”
― Robert Burns

We’re very excited for the first time ever to host a Robert Burns night as the poet himself would have done: With fine whisky! We’ll be celebrating Foraged Cocktails week beginning tonight, January 25th, at 7 PM, with a Robert Burns Night and Whiskey Prix Fixe Tasting: Join guest host Brad Japhe for a night of poetry, whiskey and food pairings, as we sample eight different single malt whisk(e)ys from America and Scotland.

Tonight’s revelry will be followed by a full week of spirit-centric tastings and events as we welcome some of the region’s (and world’s) best whiskeys, mezcals, brandies and more for a full week of tastings and programming inspired by Amy Zavatto’s new book, Forager’s Cocktails: Botanical Mixology with Fresh, Natural Ingredients. Foraged Cocktails Week will offer the freshest and best ingredients for custom cocktails as well as many guided tastings by the distillers themselves.

Among the programming (subject to change):

  • Spirits Sampling and Meet-and-Greet: We will be featuring custom cocktails (pay as you go) from different distillers throughout the week who will sample their spirits and chat about their distilleries with Neversink Apple Brandy (Thursday, January 28th) and both El Buho Mezcal and Catskill Provisions (Friday, January 29th)
  • High West Spirits Meet the Distiller (Wednesday, January 27th, from 7-9 PM) – we’ll have High West founder David Perkins sampling whiskeys ($10 at the bar gets you food and whiskey samples)
  • Foraged Cocktails Salon on Saturday, January 30th: From 1-4 PM we’ll have several panels and tastings, along with book signings by Amy Zavato, including John Henry (El Buho), Claire Marin (Catskill Provisions) and others TBD

Winter is a great time to get in the spirit(s), so be sure to join us this week for Foraged Cocktails!

Upstate Invasion Weekend and Featured Cocktails

BurgerArtLooking for something to pair with our custom-ground Best Burger (with meat from Fleisher’s Craft Butchery)? How about one of our featured cocktails or some great beers we’ll be rotating through the draft lines this weekend! It’s an Upstate Invasion, as we welcome two breweries new to Jimmy’s No. 43 (and relatively new to the city). Catskills Brewery in Livingston Manor opened mid-2014 and is bringing two of their beers down for us to try. Chatham Brewing (from Chatham) will have three different beers. We’ll be working through the following kegs this weekend:

  • Farmer’s Daughter Rye IPA (Chatham)
  • Ghent Bent Belgian Style Dubbel (Chatham) – a 9% ABV
  • Maple Amber (Chatham) – made with local maple syrup
  • Ball Lightning Pils (Catskills) – a 5.5% ABV lager made with a surge of whole-cone Saaz hops
  • Devil’s Path IPA (Catskills) – a 7.5% ABV India Pale Ale named after The Catskills most harrowing trail

If you prefer spirits, we have some amazing cocktails we’re featuring on the bar menu:

  • Reverse Martini – We’re channeling our inner Julia Child with this Martini that is heavy on the (Uncouth) Vermouth
  • Manila Mule – Our Tito’s Vodka version of the “Moscow Mule” with ginger beer
  • Ginger Snap – Perfect for the season
  • Boulevardier – Our classic drink of Campari and Bourbon (made with Angel’s Envy)

We hope to see you this weekend!

Ringing in the New Year with Best Burger, New Beers

PorkBellyTacoIt’s a new year and we’re back to celebrate with some great menu items that you may have yet to try. The next time you see Jimmy, be sure to ask him about our unique (and custom ground) grass-fed beef burger that we order up from Fleisher’s Craft Butchery in Brooklyn. “To me, it’s the perfect burger,” Jimmy will tell you. Ask him why as you enjoy this super juicy burger yourself.
Our Pork Belly Taco may be the signature dish of the new Tito King’s Kitchen at Jimmy’s No. 43, with a perfect Filipino-Thai fusion flavor and styling. We source our pork directly from Flying Pigs Farms, which has been the hog provider for Pig Island the past several years. (Need more convincing? The New York Times recommends both dishes!)
We know that where we get our meat is important to you, our customers. We also believe in supporting our local farms and artisans (whether they are butchers or beer makers) and in bringing only the best ingredients to our kitchen.
If you’re looking for something to pair with, we have a couple special beers on draft this week: Our first keg of Tired Hands will be tapped on Thursday. We’re thrilled to offer the HopHands Pale Ale and beers from this great brewery outside of Philly.  We’ll also have
Kent Falls’ (CT) Anachronism Grätzer, a 5.0% ABV German/Polish ale brewed with oak smoked wheat and fermented with a farmhouse yeast culture to provide a subtle and delicate smoke flavor complemented by the earthy and piney dry hopping with German Tettnang.

And of course we have plenty of spirits, wine and ciders for all who imbibe.

And be sure to drop by this weekend for our 8th Annual Cassoulet weekend, featuring a Cassoulet Salon (Saturday), the Cassoulet Cookoff (Sunday) and a prix fixe Cocktails & Cassoulet Dinner on Monday.