The Winslow Is Starting A Lunch Loyalty Card Program. Buy Nine Lunches & Your Tenth Is Free
Mac N’ Cheese
Our Seasonal Summer Food Pairing Menu by Executive Chef Nathan Pauley and General Manager Cait Moorhead are teaming up to bring seasonal flavors to the next level. This pairings theme will be “Slow Dancing in a Street Fair” where typical street fair flavors are turned on their head and reimagined. The four-course menu is shown in detail below and is $75 per person, which includes tax and gratuity. Reservations are required through our ticketing system available on Purple Pass. The event is Sunday, August 13th and begins at 6pm.
Squash Fries, House made Truffled Burrata, Herb Jus, Cured Egg Yolk.
Merguez Stuffed Piquillo Peppers, Charred Eggplant Soubise, Marinated Sungold Tomatoes and Sorrel.
Turkey Porchetta of Turkey Breast and Cornbread Farce, Turkey Sausage, Wrapped in Pork Belly.
Orange egg cream float
The Winslow is a NYC Bar, and U.K. inspired public house & eatery located minutes from Union Square Park in the East Village and Gramercy areas on New York City. We’re known for our Gin inspired cocktails which can be conveniently paired with our food menu (CLICK HERE For Our Menu).
Our Gin Clubs Start at 7pm on select Tuesdays. What you get is a welcome cocktail, introduction to the specialty gin of that week, two more cocktails which you’ll learn how to make on your own, the passing of hors d’oeuvres, lively conversations with other guests and distillers…#ginforthewin.
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We’ve included a little bit about our featured gin club – which can be accessed on their website as well. CLICK HERE
For our “Dual Cask” Gin, we seek the smoothness and mouth feel that oak aging imparts, but in a crisp, clean, New World style. To accomplish our goal, we do a secondary barrel infusion of hand-harvested Holy Basil, Lemon Verbena and Rosemary grown locally in Shenandoah County. The interplay of floral aromatics and herbal flavors with the richness of “Dual Cask” aging make our Gin unique in the marketplace.
Appearance: Clear, with a subtle onion-skin tint
Aroma: Pronounced Citrus (Lemon Oil, Lime) complement classic Juniper/Pine aromas with a fresh, herbaceous complexity (Rosemary, Basil).
Taste: Round, full, soft texture. Lemon, Juniper with a subtle spice on the finish.
Finish:Clean, and lingering.
Filibuster began in 2013, with the idea of offering discerning Spirits consumers a creative alternative to larger production brands. Whether Rye or Bourbon, the traditional aging process for American Whiskey has long been resting distillate a few years in charred new American oak barrels, and going directly into the bottle. Contrast this approach with Scotland, where cooperage of all types and ages have been embraced for centuries, and the case for exploring alternative wood in American Whiskey becomes clear.
Our “Dual Cask” method combines the long-held tradition of new American oak aging with the avant – garde approach of a shorter, secondary aging period in Wine-seasoned French oak. We work with some of the best known wineries in California, including Ramey, Trefethen, Ladera & Cobblestone, and utilize the aromatic and flavor profile of Chardonnay, Pinot Noir, and Cabernet Sauvignon to achieve a very unique finish – what we call the “Dual Cask Difference”. Our Rye is spicy, yet velvety smooth, our Bourbon is rich, with an unexpected aromatic complexity.
Gin has come a long way since its infamous origins as the scourge of the working classes in 18th century in England. Once called “mother’s ruin,” gin and its closest relative, Jenever, enjoyed mass popularity during the early 20th century, in cocktails and punches across the globe, but declined with cocktail culture in the 60’s and 70’s. The international resurgence of martinis and speakeasies has led to a boom in microdistilleries producing high-quality gins for all tastes, from dry to sweet, and with all the aromatic variety of a spice market.
*the description is from the Fillibuster Gin website
Our Gin Clubs start at 7pm on select Tuesdays. What you’ll get is the following: welcome cocktail, introduction to the specialty gin of that week, two more cocktails (that you’ll learn how to make), passing hors d’oeuvres, lively conversation with other guests and the distillers.
About Brockmans: Creating Brockmans required the different skills of a group of very experienced and devoted friends. What brought them all together was an enduring fascination with this exciting and exotic spirit. Their combined knowledge of gin history, and the subtle nuances of different styles of gin and distillation proved invaluable as they set out to create a gin that was completely new and original. The one aim was to create a gin Like No Other; one that was so intensely smooth and delicious you would happily drink it neat over ice.
Honing the intricate balance of botanicals took time as they explored the vast array of complex flavours and taste combinations. It was a jointly funded passion where quality was never sacrificed and the finest botanicals were sourced from around the world. Hundreds of different recipes were tried before they arrived at the sensual, intensely smooth Brockmans taste experience (Taken From Brockmans Website).
Four Pillars is a small Australian Distillery which bases all of its gin on four pillars. Their main focus is on the craft of distilling. Located in the Yarra Valley, close to Melbourne, they use the CARL copper pot which was made in Germany. The gin is made from the Tasmanian pepper berry leaf and lemon myrtle. Today, Four Pillars is going to discuss their gin, the ingredients and process with regard to its distillation.
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Four Pillars Gin is distilled by Cameron Mackenzie who has more than 15 years of experience in wine production and operations. Using a German-engineered copper CARL still called Wilma (after Mackenzie’s late mother), each batch is around 300 to 350 ltrs. It is the first new CARL still in Australia and its arrival marks both a milestone for the German manufacturers, whose stills are in operation all over the world, and a clear sign of the global ascendancy of craft distilling. Having experimented with various recipes for around 18 months, the final gin includes 10 botanicals – juniper berries, coriander seeds, cardamom pods, lemon myrtle, Tasmanian pepper berry leaf, cinnamon, lavender, angelica, star anise and fresh oranges. Perhaps most interesting in this lineup is the use of whole oranges.
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Previous Gin Clubs: