Just like the old days

Painting and sanding benches outside on a warm fall day. A bit less stressful than this time last year. It’s good to need more seats!

 

The end result. I love how the sun streams in the windows at brunch.

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Fall Sangria

A Thirsty Spirit is back after a summer hiatus.  Here are some food and beverage related summer highlights:

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This was our ABV 4th of July combo. Yep, that’s a blue beer. Our dog had miso cream cheese, scallions, and potato sticks.

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Checking out veraison at Red Tail Ridge at the end of July.

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Eating my weight in seafood on a trip to Northern Spain in August.

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Those Spaniards make a mean cafe con leche.

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The love for food over there is so strong that we were able to get this amazing looking (and delicious) breakfast at a gas station!

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And, of course, the wine and cocktails weren’t too shabby, either. This is a Negroni from one of Madrid’s classic cocktail bars, Museo Chicote.

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My favorite beverage of the trip, however, was cider. Here’s Noah practicing his pouring technique.

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My first US Open. Stocking up on cocktails during a rain delay. Thanks to the weather, I got to see Sharapova and Roddick in one day.

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Catching lunch in Montauk.

And, now to the point of this posting, Fall Sangria.  

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Corey made me a simple syrup with cinnamon, allspice, clove, nutmeg, star anise and fennel seed. He also cooked down apples, pears and cranberries with a little bit of sugar.

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I combined the fruit and the syrup with Chardonnay, white Port and lemon juice, and voila, Fall Sangria at ABV.

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Rosé Sangria

Happy Summer, ya’ll!  It sure feels like it out there today.

I will admit to having never liked sangria in the past.  I feel the same way about mimosas, spritzes, etc. – I like my wine as it is.   That said, I thought sangria could be a refreshing addition to the summer menu at ABV.  Having never made sangria before, I scoured recipes online, ultimately combining a few, and adding my own twists.

Berry Rose Sangria, now available at ABV for $9 a glass

Berry Rosé Sangria
*1 cup water
* 1/2 cup sugar
*1/4 cup cassis (I used Finger Lakes Distilling)
*1 1/2 cups mixed berries (I used blueberries, raspberries and blackberries)
*1 bottle rosé (I used 750 ml Inman Family, Endless Crush, Olivet Grange Vineyard, CA 2010)
*juice from two lemons
*1/2 cup white port (I used Ferreira)

Combine the water, sugar and cassis and heat until the sugar dissolves.  You are basically making a tasty simple syrup.  Pour the syrup over the berries, then add the wine, the lemon juice and the port.  I have been using frozen berries and I’m getting great results.  They puff right up when the syrup is poured over them and they absorb a lot of flavor.  The first batch I let chill overnight, but this is not necessary.  The recipes I read said everything from serve immediately, to chill for an hour, to let sit overnight.  I’ve found the flavors come together pretty quickly.  We are serving it in a highball glass, over ice, topping it with club soda and garnishing it with a lemon-thyme orange wheel garnish.  Cheers!

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Something is stirring indeed

Yeah, we’re scrappy, and we made it into the NYT!  Here is a permalink to the slideshow and article.

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Big ups to Corey

Zagat released their annual 30 under 30 list for NYC today and our man Corey made the cut!  We are proud of our “mover and shaker”.

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Having fun at ABV

Each night (and brunch) we put out our sandwich board. I've been chronicling some of my favorites.

Once we wrote that Yo-Yo Ma was playing and several people came in to ask if it was true. One night, the statement, "a doughnut without a hole is a danish" brought a woman in asking if she could buy some doughnuts.

We have no uniforms and several of our staff members have plenty of colorful t-shirts in their wardrobes.

Cheers!

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ABV in AM New York

One of our friend Fiona's shots, used in AM New York.

Spoiler alert for morning subway riders, this article will be in print tomorrow morning.  Woot woot.

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