#SCBDEvent Recap: Truvia Sweetens Up This Year’s Manhattan Cocktail Classic

Posted on May 28, 2013 by amandamactas

The 2013 Manhattan Cocktail Classic showcased hundreds of amazing cocktails and spirits. An impressive brand showcasing what they’ve got was Truvia — surprisingly, not alcohol. Yet the artificial sweetener was serving some delicious cocktails. What’s so great about Truvia is that it sweetens cocktails without adding any calories. That’s right, prepare to imbibe without threatening your waistline. At the Classic, Truvia showcased a number of simple syrups, some infused with flavor. Try out some of these delicious cocktails that use Truvia simple syrups.

To make Truvia simple syrup: combine 2 parts warm-to-hot water with one part Truvia natural sweetener. Mix until dissolved.

Cranberry Brandy Punch (Served at the MCC)

2 parts Brandy
2 parts Truvia simple syrup
2 parts fresh lemon juice
1 part unsweetened cranberry juice
2 dozen cloves
1 tbsp. grated nutmeg
1 blackberry ice ring*

Combine all ingredients in a large punch bowl. Stir well, and then add 1 blackberry ice ring. Serve. *To make blackberry ice ring, add 1/2 pint fresh blackberries to a bundt cake ring mold. Fill with water and freeze overnight. 120 calories.

Rum Pepper Snapper

1/3 oz. Truvia simple syrup
1 1/4 oz. rum
4 oz. coconut water
1 strip jalapeno (1/4 inch)
1 strip red bell pepper
1 stalk lemongrass

In a cocktail shaker half-filled with ice, add all ingredients. Shake until the tin is frosted. Strain into a glass filled with fresh ice. Garnish with a stalk of lemongrass, jalapeno strip and red bell pepper strip. 100 calories.

Clover Club

1 1/2 oz. gin
1/2 oz. French vermouth
1/2 oz. lemon juice
1/2 oz. Truvia simple syrup
6 fresh red raspberries
1 egg white, pasteurized

In a cocktail shaker add all the ingredients together and shake vigorously. Fill half of shaker with ice and shake vigorously again. Double strain into a cocktail glass and garnish with fresh mint. 145 calories.

Grapefruit Basil Champagne Cocktail

1 1/2 oz. grapefruit juice
1/2 oz. Truvia simple syrup
1 basil leaf
2 1/2 oz. Brut champagne

In a cocktail shaker add all the ingredients together except champagne and fill halfway with ice. Shake vigorously. Double strain into cocktail glass, fill with champagne and garnish with grapefruit twist and basil leaf.

#SCBDEvent: Burgerwood to Open in New Location in Englewood

Posted on March 18, 2013 by smallchickbigdeals

Now that I live in Bergen County, there are tons of places I want to try. Burgerwood, which is right next door to me in Englewood is one of them. Burgerwood is a local burger joint, that recently opened by local Bergen County young professionals. Now, this is the dish SCBD is all about so when I got word of their Grand Opening Party in their new location, 24 Van Brunt Street (right next to BergenPAC) I had to tell my readers, especially my Bergen County readers the details! Make sure you save the date– Friday, March 29th because you won’t want to miss it!

Burgerwood, which was formerly located on Palisade Avenue, will now have a full bar, bigger space, outdoor seating, valet parking and more at the new location. Delivery will still be available and their number hasn’t changed so now you can still come to get the same great burger… and a beer!

Burgerwood‘s Grand Opening Party starts at 7:00 PM and goes until midnight, there will be a live dj providing music for the night and drink specials for those who show up with flyers. To find out more details and RSVP, check out the Facebook event, here.

Hope to see you there! Cheers!

#SCBDEvent: The Manhattan Cocktail Classic will take the Big Apple by Storm May 17th

Posted on March 15, 2013 by smallchickbigdeals

The Manhattan Cocktail Classic, New York’s peerless multi-day celebration of cocktails and culture, the start of ticket sales begins today at noon for the festival that will take place on May 17-21, 2013, across the city. Tickets may be purchased at the Manhattan Cocktail Classic’s website. Highlights of the fourth year include the legendary opening night Gala at The New York Public Library that attracts thousands of libations enthusiasts; dozens of events ranging from boozy brunches to spirited soirées, bar crawls to bus tours, pig roasts to punch parties; and a three-day trade conference for beverage industry professionals. Ongoing updates and additional details about events and seminars will be posted to the Classic’s website as the festival approaches.

“The fourth edition of the Classic is shaping up to be our best ever. We’re upping the ante on our flagship Gala event, once again, with even wilder twists and turns – and our stellar line-up of crowd-sourced events provides countless opportunities for rollicking good times throughout the city,” said Lesley Townsend Duval, Founder and Executive Director of the Manhattan Cocktail Classic. “We are proud that the Classic has become a foundational event, both for New York City’s nightlife as well as for the spirits and cocktail community, and moreover that it provides a platform for bartenders, brands, restaurants, and businesses to roll up their sleeves and get involved in the creative process. People from around the country and the globe will be converging in NYC to celebrate libations and the unique cocktail culture our great city has created. We can’t wait!”

Celebrate the Opening Night Gala!

On May 17, 2013, New York City’s iconic New York Public Library on 42nd Street and Fifth Avenue will be transformed into one of the world’s grandest cocktail parties. The black-tie event will take over all four floors of the hallowed marbled halls, filling every reading room, stairwell, nook and cranny with masterfully created cocktails, live musical performances, delectable nibbles and noshes, and thousands of the city’s most fashionable movers and shakers. Heralded as one of New York’s most extraordinary events of the year, it is not to be missed!

And Throughout the Five Days…

This year’s line-up of crowd-sourced, independently-produced events include a sumptuous cocktail-pairing dinner hosted by Le Bernardin’s Chef Eric Ripert; a hands-on mixology class at beloved Brooklyn cocktail mecca, Huckleberry Bar, featuring Brooklyn-based, produced and/or inspired spirits; a celebration of Grand Central Terminal’s 100^th anniversary at The Campbell Apartment, featuring turn-of-the 20th century cocktails; a deliciously decadent afternoon pairing chocolates and cocktails; a Tiki safari; a bar crawl; a bus tour; countless seminars and hands-on workshops at some of NYC’s most heralded watering holes; and a pig roast (or three, for good measure).

Get Smart About Spirits at the Industry Invitational!

Aimed at beverage and hospitality industry professionals, the 2013 Industry Invitational will once again take place at the stunning Andaz 5th Avenue Hotel. Three action-packed days of professional programming include a robust line-up of lectures, panels, tastings, hands-on workshops, networking opportunities, and more. Trending topics for 2013 include: the Rise of ‘New Vermouth’; Multi-Talented Sherry; Real Applications for Modern Technique; Mezcal, Art and Tradition; The Importance of Traceability in Spirits; Merchandizing for Success; and many more. Industry professionals are invited to apply, here.

About the Manhattan Cocktail Classic

Part festival, part fête, part conference, part cocktail party — the Manhattan Cocktail Classic is an annual celebration of the myriad points of intersection between cocktails and culture. With nearly 100 events spread across five days and three boroughs, the Classic offers a vast array of unique experiences to enthusiasts and professionals alike, expanding the very definition of what constitutes a “cocktail event.” The fourth annual Classic will take place on May 17 – 21, 2013. Cocktail fans should mark their calendars.

Tickets will go on sale today at noon so make sure you get them before they sell out. For additional information, please visit the site, here. Follow the Classic on Twitter at @cocktailclassic or “like” the Classic on Facebook.

Cheers!

Drink Like a Leprechaun – St. Patrick’s Day Cocktails

Posted on March 13, 2013 by amandamactas

Another March, another St. Patty’s Day. If, like me, you’ve grown tired of all the pub crawls, than concocting your own delightful cup ‘o’ gold is the perfect solution. Whether you are hosting your own party, entertaining friends, or just relaxing by yourself, any of these unique and festively appropriate cocktails will do. Check out our round-up of the most Irish of them all!

Irish Mojito (Courtesy of Benjamin Steak House)
1 ½ oz. Bacardi Limon
½ oz. Crème de meth
Muddled mint leaves & lime
3 packets of sugar

Muddle mint leaves and lime. Add ice and Bacardi, shake, and strain into a martini glass. Sink crème de menthe (which floats to the bottom), garnish with a mint and a lime, and enjoy!

Kilbeggan Dubliner (Courtesy of Kilbeggan Irish Whiskey)
3 parts Kilbeggan Irish Whiskey
2 parts Sweet Vermouth
1½ parts Cherry Syrup
1½ parts Cranberry Juice
Dash Simple Syrup (optional)

Combine all ingredients into a shaker with ice and shake for 60 seconds. Strain neat into a martini glass. Garnish with a black cherry.

Shamrock Shaker (Courtesy of Andrea Correale of Elegant Affairs)
1/3 Cup Vodka
1/3 Cup Sour Apple Schnapps
1/3 Cup Lemonade
1/3 Cup Sprite
1 Granny Smith Apple
Cinnamon Sugar Mix

In a cocktail shaker filled with ice, shake up the vodka, schnapps and lemonade. Rim the martini glass with cinnamon sugar mix. Pour into a martini glass and top off with Sprite. Garnish with a Granny Smith apple slice cut into the shape of a shamrock (simply use a shamrock cookie cutter).

Sauza Lucky Rita (Courtesy of Sauza Blue Tequila)
2 parts Sauza Blue 100% Agave Silver Tequila
1 part Dekuyper Melon Liqueur
4 parts limeade
Sugar

In a shaker filled with ice combine all ingredients and shake to chill. Strain into a cocktail glass filled with ice and rimmed with sugar. Garnish with a lime. Serves 8.

Nixie (Courtesy of NoMa Social)
2 oz. Milagro Silver Tequila
1/2 oz. Triple Sec
Juice of 1/2 a fresh lime
2 Serrano peppers (one cut in to quarters and one whole, with a slit cut in the end)
1 large strawberry (cut in to quarters)
Crushed ice

In a large mixing shaker, muddle the lime juice, the quartered Serrano pepper & the strawberry until pulpy. Fill shaker with crushed ice. Add the tequila & the triple sec. Shake vigorously. Pour mixer in to a martini glass & garnish rim with whole Serrano pepper.

Irish Spring (Courtesy of Upstairs at The Kimberly Hotel)
1 1/2 oz. Jameson Irish Whisky
3/4 oz. Midouri
1 oz. Grapefruit Juice
1 oz. White Cranberry
1/2 oz. Lemon Juice

Shake & pour on the rocks.

Bloody Mary (Courtesy of Brother Jimmy’s)
1 (46-ounce) can tomato juice
1/4 cup prepared white horseradish
1 3/4 teaspoons Frank’s Red Hot Sauce
1 3/4 teaspoons Worcestershire sauce
1 3/4 teaspoons celery salt
1 teaspoon ground black pepper

Cruzan Irish Cherry Soda (Courtesy of Cruzan Rum)
1 part Irish Whiskey
1 part Cruzan Black Cherry
1 part Lemon Lime Soda

Build over ice in a tall highball glass. Garnish with a cherry and lime.

Sassy Shamrock (Courtesy of Pucker Vodka)
1 ½ parts Pucker Sour Apple Sass Vodka
1 part Lemon Juice
½ part Simple Syrup
½ part Elderflower Liqueur
Soda

Add first four ingredients to a cocktail shaker. Shake vigorously and strain. Pour into a Collins glass and top with soda.

Kilbeggan Irish Storm (Courtesy of Kilbeggan Irish Whiskey)
1½ parts Kilbeggan Irish Whiskey
3 parts Ginger Beer
1 part Fresh Lemon Sour

Build all ingredients over ice in a tall highball glass. Garnish with a lemon wedge.

Sauza Sour Apple Margarita (Courtesy of Sauza Blue Tequila)
1 can frozen limeade
1 cup apple juice
1/2 cup Sauza Blue Silver 100% Agave Tequila
1/4 cup DeKuyper Sour Apple Pucker
1 Granny Smith apple
1 Lime

Combine all ingredients in a pitcher filled with ice. Mix well. Refrigerate until ready to serve. Serve chilled or over ice. Garnish with an apple slice. Serves 4. Enjoy!

Cruzan Pot of Gold (Courtesy of Cruzan Rum)
1 1/2 parts Cruzan 9 Spiced Rum
3/4 part DeKuyper Orange Curacao
3/4 part Fresh Orange Juice
2 parts Fresh Lemon Sour

Shake ingredients together with ice and strain into a cinnamon and sugar-rimmed cocktail glass. Garnish with a flamed orange peel.

Black Opal (Courtesy of Jacques Bezuidenhout)
1 1/2 oz. Partida Reposado
1 1/2 oz. Guinness Draft
1/2 oz. Tawny Port
1/4 oz. Agave Nectar (Cut with water. So the Agave Nectar is cut with equal parts water as we do with the Marg)
Dash of Angostura Bitters

Shake all ingredients with ice and strain into a chilled wine glass or small pint glass without ice. Garnish with some grated or ground cinnamon powder. Guinness Note: Take a pint of Guinness before hand and use a bar spoon to stir it up for about 30 secs. This removes some of the Co2.

Over the Rainbowjito (Courtesy of Andrea Correale of Elegant Affairs)
1 tablespoon Fresh Lime Juice
4 Fresh Mint Leaves
2 Teaspoons Sugar
1/2 Cup brewed and chilled Green Tea
1 ounce white rum

In a zombie glass, muddle the lime juice, mint and sugar together until the leaves are lightly bruised. Add ice until the glass is almost full and then pour in the rum and green tea. Stir.

Valentine’s Day Cocktails

Posted on February 13, 2013 by amandamactas

Valentine’s Day comes but once a year, and when it does, make sure you are prepared to woo your beau. We’ve rounded up some of the most delicious V-Day libations, which are sure to impress whoever you are romancing. We’ve even thrown in a naughty wine that you can try at a NYC hot spot! Check out the list below, whip one up (with love, of course) and have a Valentine’s Day to remember!

Cupid’s Kiss

Cupids Kiss

Served at The 40/40 Club

3oz of D’USSE
1oz watermelon pucker
Splash of simple syrup
Splash of sour mix
Muddled lemon wedges

Shake and serve in martini glass

Pink Cosmo

Pink Cosmo

Served at Sotto 13

2 oz. Tito’s Vodka
1 oz. St. Germain Elderflower Liqueur
3.4 oz. Cranberry juice
1 Squeezed lime wedge
3 Dashes of Rose

Shake & garnish with lime wheel on glass

The Purple Heart

The Purple Heart

Served at Spice Market

1 3/4 oz. Bourbon
3/4 oz. Lime juice
1/4 oz. Simple Syrup
3/4 oz. Hibiscus Base
4 dashes of Cherry Bitters

Combine all ingredients and shake well. Pour into a highball glass. Enjoy!

Valentina

Valentina

Created by Mixologist Esther Gonzalez at the Bryant Park Hotel Cellar Bar

Ingredients:

1 oz. Cherry vodka
2.5 oz. Tres Leches Liqueur
1 oz. Cherry Morello Puree (blend with simple sugar half & half)
1 oz. Valrhona white chocolate (melted)*
2 oz. Valrhona dark chocolate (melted)*
Pineapple juice
Red sugar crystal - glass rim
Mint leaves for garnish

Supplies:
2 small plastic dispenser bottles with a narrow spout for melted chocolate sauces
Cold Martini Glass – place martini glasses in the refrigerator overnight

Directions to melt chocolate:
Set up a baine marie (double boiler). Place the chocolate in small pieces in the pot and stir very slowly With a wooden spoon. Make sure the temperature is kept at medium heat . Do not overheat the chocolate. Once the chocolate is melted put it aside, but still on top of the baine marie. Place chocolate sauces in the containers while still hot.

Directions for cocktail:
In a shallow bowl or plate, place the pineapple and rim the martini glass. Place the red sugar crystals in a plate and very slowly coat the rim of the martini glass. Give a second or two for the sugar to adhere to the glass rim.

Slowly pour the white chocolate sauce around the middle of the glass. Creating a belt like look. Slowly pour the dark chocolate sauce right on top of the white chocolate sauce, do not mix together. Slowly pour the dark chocolate sauce under the red sugar crystals on the rim of the glass. It might be easier to turn the glass sideways. Place the glass back in the freezer to keep cold and have the chocolate sauce set.

In a shaker mix the Tres Leches and Cherry Vodka with ice. Shake once. Take the glass out and pour the Morello Cherry Puree up to the rim of the white chocolate. Using a spoon, pour the mixture of Tres Leches and Cherry Vodka slowly to keep the puree. Separate. Garnish with Mint leaves.

Midtown

Midtown

Served at Upstairs at the Kimberly Hotel

5 fresh raspberries- muddle
¼ oz. fresh squeezed lemon juice (or juice from half a lemon)
2 oz. sweetened chamomile tea
*1½ oz. bourbon (Maker’s Mark or Woodford)

Serve in a snifter glass without ice. Garnish with a rose petal or lemon wheel.

Rose Gimlet

Rose Gimlet

Created by Canard, Inc. (SCBD loves Canard Inc.!)

1.25 oz rosehip-infused gin*
1/2 oz simple syrup
1/2 oz fresh lime juice (or substitute 1 oz Rose’s lime juice for simple syrup and fresh lime juice)
3 drops rose water
Edible rose petals (for ganish)
*1/2 cup dried rosehips
*1L bottle of your favorite gin

Pour gin in a large pitcher, add dried rose hips and cover pitcher. Leave in a warm place (on the counter should work) overnight. The infused gin can then be returned to the bottle and kept for future use, or can be strained and used immediately.

Shake infused gin, simple syrup, lime juice, and rose water with ice and strain into a cocktail glass. Garnish with edible rose petals.

G-E-M

G-E-M

Served at Alobar

1 oz. Rye
1 oz. Silver Rum
1 oz. Ramazzotti Amaro
¼ oz. Luxardo cherry syrup
¼ oz. sweet vermouth

Serve chilled in a martini glass. Garnish with Luxardo cherry.

Cupid’s Kiss

Cupid’s Kiss

Courtesy of Pucker Vodka

1 1⁄2 parts Pucker Vodka Raspberry Rave
2 parts Pomegranate Juice
Splash Lime Juice
3-4 dashes Orange Bitters
1 part Lemon-Lime Soda

Add all ingredients to cocktail shaker over ice. Shake and pour into rocks glass.

Cranberry Caviar Cocktail

Cranberry Caviar Cocktail

Created by Canard, Inc.

3 oz. of sparkling vodka
1.5 oz. of triple sec
splash of white cranberry
lime wedges (for garnish)
5 grams sodium alginate
500 grams cranberry juice
10 grams calcium chloride
1500 grams cold water
1 syringe

To make Cranberry Caviar, mix sodium alginate and cranberry juice and blend well with hand blender. Let liquid sit for 3-4 hours to release any gasses. Whisk together calcium chloride and water in large bowl until well combined. Fill the syringe with the cranberry mixture. Begin to push droplets from the syringe into the calcium-water bath. Keep in mind, the longer the droplets sit the less juicy the “caviar” will be. Gently remove caviar from bath with slotted spoon, and place in another dish/bowl filled with cold water to gently rinse them off. Combine vodka, triple sec, and white cranberry and shake with ice to chill. Pour into a martini glass, garnish with cranberry caviar and lime twist, and serve straight up.

Soffocone

And if none of those fun recipes strike your fancy or you’d rather be pampered than do the pampering, head to A Voce for a fun and very flirty treat. The restaurant will be serving 18 L bottles of Soffocone Di Vincigliata Toscana by the glass for $25, quartino for $37.50, or the carafe for $125. Soffocone translates to fellatio and the oversized bottle is the only one available in the US. The bottle wasn’t even permitted across the border until the X-rated label of this Blow Job Wine was revised. Naughty, naughty!

Cheers! #SCBD Holiday Cocktails

Posted on December 21, 2012 by smallchickbigdeals

‘Tis the season to be jolly & nothing screams jolly more than enjoying a holiday cocktail. Here are some of my favorite cocktail recipes provided my the hottest bars/restaurants in the tri-state area:

SideBar’s Mint Chocolate Candy Cane, credit: SideBar

Mint Chocolate Candy Cane (SideBar)

Ingredients:

1 oz. Vision Vodka
1/2 oz Green Creme de Menthe
1/2 oz. White Creme de Cocoa

Method:

Combine all ingredients
Shake until chilled (strain optional)
Rim martini glass with crushed candy cane
Enjoy!

Snow Cap, credit: Pig & Prince

Snow Cap (Pig & Prince)

Ingredients:

3 oz. 9 Spiced Rum
2 oz. orange vodka
1 oz. cinnamon syrup
1 oz. cream

Method:

Shake vigorously with ice
Line the bottom of 2 martini glasses with 1/2oz chocolate syrup
Strain into glasses
Top with shaved nutmeg
Garnish with an orange twist
Served chilled in a martini glass

Deck The Halls, credit: Pig & Prince

Deck the Halls (Pig & Prince)

3 oz. rosemary infused vodka (add rosemary and let sit for 2 days to add flavor to the vodka)
1 oz. blood orange juice

Method:

Combine rosemary vodka and blood orange juice
Add ice
Top with Sprite

Kentucky Hot Seat, credit: Pig & Prince

Kentucky Hot Seat (Pig & Prince)

Ingredients:

3 oz. bourbon
2 oz. house spiced sweet vermouth (Cinnamon Cloves Star Anise)
10 oz. hot cider

Method:

Add Bourbon and Vermouth to the hot cider
Garnish with an apple slice
Serve in a coffee mug

Cheers!

‘Put Some South in Yo Mouth’ at the Brother Jimmy’s BBQ in New Jersey!

Posted on December 7, 2012 by smallchickbigdeals

Last Friday I had the opportunity to go dine at the Brother Jimmy’s BBQ that just opened by Rutgers University in New Brunswick, NJ. I’ve been past some of the Brother Jimmy’s BBQ in the city but had yet to go while I was there. I was staying by my boyfriend Jason last weekend and figured since he doesn’t live too far from New Brunswick it would be the perfect opportunity to enjoy a great, post-birthday week night of food & drinks with to kick off the weekend and Brother Jimmy’s did not disappoint!

To start, I got the signature Carolina Cooler and Jason got a beer. The Carolina Cooler was great because it’s a mix of Skyy vodka, fresh lemonade, blue curacao, and muddled lemons. It wasn’t too sweet or sour so I enjoyed it. We also ordered some spinach & artichoke dip to start. I really loved how that it was heavy on the spinach, the flavors were right on point.

After fully digesting the menu, our waitress came around and we had decided on what entrees we’d order, our spinach and artichoke dip was almost gone. I decided to get the half rack of Northern Style Ribs with collard greens and Jason got the BJ’s Signature BBQ Burger with all the fixin’s and fries. The ribs are smoked then grilled with Brother Jimmy’s Original BBQ Sauce. The BJ’s Signature BBQ burger wasn’t just any burger, they actually have their Pat LaFrieda custom blend, which is really tasty. The burger is basted with their Chipotle BBQ sauce and topped with cheddar cheese & onion straws.

BJ’s Northern Style Ribs

BJ’s Signature BBQ Burger

I loved the Northern Style ribs, the flavor was perfect and had a little kick and Jason savored and devoured his entire burger. In fact, there is a little kick to all of the food at Brother Jimmy’s but I enjoyed it and so did Jason.

The Charleston A.P

I loved my first cocktail so much that I figured I might as well try another signature so I went with The Charleston A.P– Brother Jimmy’s boozy take on the classic, Arnold Palmer made with South Carolina sweet tea infused vodka and lemonade. Our waitress and some of the staff recommended it. I also looked around and the cocktails were flowing, the restaurant was crowded. As always, I had some leftover ribs to take back to with me, which were just as delicious the following day. I actually couldn’t wait to eat my leftovers!

Cheers!
Sipping on my Charleston A.P!

Our trip to the new Brother Jimmy’s was definitely a success. It’s a great addition to the dining scene in New Brunswick and is a new Jersey foodie destination, especially to those who may get to NYC often. The food is top notch, staff is friendly and accommodating, and the drinks are creative and won’t break the bank! I’m definitely a fan of the Brother’s Jimmy’s BBQ now and plan on taking a trip back in New Brunswick or NYC soon!

Brother Jimmy’s BBQ

5 Easton Avenue

New Brunswick, NJ

Happy Eating!

Cheers to the weekend!

*Disclaimer: The PR team paid for my meal. I was not required to write about these experiences and my opinions are my own and unbiased.*

#SCBD Halloween Spooktails!

Posted on October 25, 2012 by smallchickbigdeals

Halloween would not be complete without a cocktail or two. Here are some delicious cocktails some of New Jersey & New York’s finest are offering during their Halloween parties this week and weekend:

Devils Tuxedo (Blue Moon Mexican Cafe)

2 oz Patron XO Cafe
1 oz Irish Whiskey

Devils Tuxedo!

Oktoberfest Milkshake (Big Daddy’s)

Vanilla Milkshake
Oktoberfest Beer
Whip cream
Caramel

Oktoberfest Shake

The Spooky Spicy Bloody Mary (Maxwell’s)

Stoli vodka
Maxwell’s house made old bay bloody mary mix

Shaken & served over ice!

Bloody Spooky Mary

Killer Transfusions (Maxwell’s)

Stoli Vodka
Ginger ale

Served over ice with a splash of grape juice!

Killer Transfusions

Blood Orange Margarita (Maxwell’s)

Tequila
Simple Syrup
Blood Orange Extract
Fresh Lime

Shake and serve in a martini glass!

Blood Orange Margarita

Cheers to a great Halloween!

Tonic takes Times Square ‘tourist’ cuisine to new heights…

Posted on August 7, 2012 by smallchickbigdeals

These past two weeks I’ve had the pleasure of enjoying a meal or two & some delicious cocktails at Tonic Times Square. I’m not one for going to “tourist” places in Times Square, but I’m pretty happy a friend lead me that way. I was really impressed by the food & cocktails. I was fortunate enough to get in touch with a mixologist there who took care of me. Lets just say, I have some surprises coming up for you readers and you won’t be disappointed. In the meantime, let me tell you about my experience at Tonic Times Square…

Tonic Times Square (727 Seventh Avenue, NY, NY)

Customer Service: 5- I arrived around 7 pm which gave me a good hour before happy hour ended. Everyone was friendly and helped me as needed.

Atmosphere: 5- It has a very typical Times Square to it. It’s in the middle of Times Square on 7th between 49th & 50th. It’s a huge restaurant and perfect, fun place to check out a game or enjoy a date.

Food/Cocktail Quality: 5- When I came in they still had Voli happy hour specials. I got the “Big Sexy” and loved it, even ended up having not one but two. The first time I came in I ordered their signature tonic wings. For $10 you get 10 nice sized wings. I loved the tonic sauce and was pretty impressed. They actually really work hard on how the food tastes and looks. I wouldn’t call Tonic’s food a tourist trap at all. The next time I came I decided to try the Grilled Steak Skewers since I love steak. They were $12, the Chimichurri sauce is delicious and has a little kick to it. Both the wings & skewers were appetizers but suitable for a meal. The skewers could’ve used a side but regardless I was not disappointed. All I need is a good dish & cocktail & I’m set and I got that at Tonic.

Price: $-$$: Depending on what you get and when you go it can get pricey but for New York the appetizers, salads, and sandwiches are decent priced. During happy hour drinks range from $3-7 which is a huge deal and they aren’t ‘well drinks’. The happy hour on Monday’s includes brands such as Voli and more.

Final Score: 15/15- I was pretty impressed with Tonic’s menu and selection. The food is delicious and is presented just a great. If your ever in Times Square I highly recommend it!

Cocktails at Tonic

Steak skewers at Tonic

Let me know if you agree!

In the meantime, happy eating & drinking!

’til next time…