Rather than cooking an entire Thanksgiving Dinner, why not spend your Thanksgiving here, with us. For $45 / person, you’ll have a five course meal, plus great ambiance and world class drinks.

World Gin Day 2018 is going to be celebrated on the 9^th of June 2018. The Winslow is entering a specialty cocktail this year called the “BrockMe All Night Long” using Brockmans Gin and created by the manager Cait Moorehead. Brockmans Gin is known for its amazing flavor which is why is it is appreciated and loved by Gin enthusiasts and non gin drinkers as well.

Don’t Forget To Vote: Brockme All Night Long

 

INGREDIENTS

• 1.5 oz. Brockmans Gin
• 0.5 oz. Averell Damson Plum Sloe Gin
• 0.25 oz. Lavender infused Dry Vermouth (to rinse glass)
• 0.5 oz. Heavy Cream
• 2 oz. Sparkling Water
• 0.5 oz. Simple Syrup
• 2 dashes Dashfire Hibiscus Bitters

METHOD

1. In a chilled large coup, do a rinse with a Lavender infused Dry Vermouth (used here Noilly Pratts Dry Vermouth) and at the base of the glass add 2oz sparkling water (used here club soda). Set aside
2. In a shaker add 1.5oz Brockmans, 0.5oz Averell Damson Plum Sloe Gin, 0.75oz heavy cream, 0.5oz simple syrup, and 2 dashes of Dashfire Hibiscus bitters
3. Heavily Shake (as if an egg white cocktail)
4. Fine strain shaker ingredients into the previously set up large coup glass

World Gin day 2018 is now in its 10^th year. This event is organized by Gin Monkey with the simple idea that people from all over the world will get together and drink some gin. Here’s the Facebook World Gin Day link.

The Winslow’s special is the Brockmans & Tonic for $8 unto 8pm.

Cait also has entered the “BrockMe All Night Long” into the Tales of the Cocktail which will be $13 all day and night.

Brockmans uses the following botanicals:

Juniper:

Wild juniper grown in Tuscany which gives Brockmans Gin that perfumery note, as all  hints of pine and lavender.

Blueberries:

Uniqe and original, these Northern European blueberries give Brockmans that dry fruity smoothness and wonderful flora aroma.

Almonds:

These bitter Spanish almonds have oils that help unite all of the ingredients.

Blackberries:

Also from Northern Europe, these blackberries supply a perfumery aroma adding a rich taste to the gin.

Liquorice:

Important to the gin distilling process, these sticks from China provide a light woody aroma and sweetness on the palate.

Lemon Peel:

From Murcia Spain, these lemon rinds add a zesty citrus tang that is refreshing and bright.

Coriander:

These seeds from Bulgaria provide a combination of spicy sage and citrus notes.

Angelica:

These spices from Belgium and Saxony are earthy and give Brockmans that sophisticated dry gin edge.

Orange Peel:

Also from Murcia Spain, these orange peels offer zesty aromas that are flagrant, fruity, and soft on the palate.

Orris:

This root of the iris flower which grows naturally in Italy has floral notes with hints of violet. The orris root helps bring these elements together.

Cassia Bark:

These spice from Southeast Asia in spiced gin is warm and has cinnamon notes.

Brockmans Gin Distillation Process:

GIN, ONLY BETTER

Brockmans unique recipe of naturally grown aromatic botanicals are steeped in pure grain spirit for many hours to release their natural oils and aromas. The more traditional notes of gin are combined with a refreshing influence of citrus and aromatic wild berries. Bulgarian coriander plays its part, providing an aromatic, gingery orange top note. This blends perfectly with the soft and rounded harmonies of blueberries and blackberries, all of which is supported by the bottom note of Tuscan juniper berries. Dry, bittersweet Valencian orange peel elongates the deeper tones and gives an intensely smooth finish.

Thereafter, Brockmans is slowly distilled in a 100 year old traditional copper still, where we capture the heart of the gin distillation. The distinctive gin notes derived from Brockmans unique recipe deliver an exquisite intensely smooth gin, with a uniquely defining sensual taste experience.

The Taste

Brockmans is like no other gin. For gin enthusiasts it is a revelation, for gin novices it is about discovering an unexpected individual taste. It stands proudly alone from the many other types of gin due to the unique recipe of exquisite botanicals and the patient steeping distillation process. Where the more traditional notes of gin are combined with a refreshing influence of citrus and aromatic wild blackberries and blueberries. This creates an intensely smooth gin taste that is sensual and daringly different.

The unrivalled taste of this beautifully made gin can be enjoyed simply neat over ice. It is refreshingly different when served with tonic or ginger ale. For the mixologists amongst us it opens up a whole world of new taste experiences when mixed in gin cocktails.

*taken from Brockmans Gin

About Brockmans Gin

Brockmans is an independent English gin company set up by the founding partners, Neil Everitt and Bob Fowkes together with 2 other friends. With over 60 years combined experience in the drinks industry and a wealth of knowledge in gin distillation, they set out to write a new chapter in this famous English spirit’s history. In their words, “The aim was to create a gin so smooth and sensual, you would want to drink it neat over ice”.

That history has been written and the unique exquisite taste of Brockmans now has a massive following of loyal fans in over 30 countries around the world. Loved by gin drinkers and non-gin drinkers alike, it now has countless prestigious awards to its name. It is the gin of note.

OUR GIN

FIND BROCKMANS

Learn To Make Brockmans Cocktails

https://brockmansgin.com/our-cocktails/

 

Brockmans Gin Club August 2017 | French 75 Vesper | England Day 2017

 

It doesn’t matter if you’re rooting for the New England Patriots or the Philadelphia Eagles, because when it comes the game, and commercials, there’s no better way to celebrate the Super Bowl than with amazing food.

Inspired by the legendary sandwiches themselves as well as the cities they came from, The Winslow’s own Chef Nathan Pauley has created some Super Bowl LII Sliders of his own:

Cheesesteak Sliders with a truffled cheese sauce

and

Lobster Roll Sliders with brown butter aioli and mixed herbs.

While enjoying the game ask any of our staff to see which type of Gin drink pairs best with your sandwich. We literally have over 40 types of Gin and our staff is well versed in the different types that would pair best with your choice of sandwich. Regardless as to which team you’re rooting for, we can guarantee you one thing though, you’re going to love both of them.

Want to learn more about these sandwiches roots? Here’s a very informative article from Boston.com by Kevin Slane.

New England lobster rolls and Philadelphia cheesesteaks: A history of two regional icons.

With the New England Patriots and the Philadelphia Eagles set to face off in Super Bowl LII on Feb. 4, businesses and politicians in Boston and Philadelphia have set up a number of friendly wagers. While there’s none yet to report from Massachusetts Gov. Charlie Baker and Pennsylvania Gov. Tom Wolf, if Baker and Wolf ignore Romney’s precedent and agree to a culinary bet, there’s a decent chance that the Philadelphia side will involve cheesesteaks and the Boston side will include something seafood-based — perhaps New England’s own iconic sandwich, the lobster roll.

 

Both the cheesesteak and the lobster roll are relatively inexpensive takes on high-end cuisine served on simple white rolls with minimal additions: cheese and (maybe) onions and peppers for a cheesesteak, mayo and (maybe) lettuce or celery for a lobster roll. Both sandwiches have origin stories that stretch back decades. Both sandwiches have variations that inspire passionate debate: Maine vs. Connecticut style for lobster rolls, Cheez Whiz vs. American vs. provolone for the cheesesteak. Most significantly, both sandwiches have become synonymous with their respective regions of origin, inspiring tourists to seek them out in droves when they visit.

In the lead-up to Super Bowl LII, we decided to look at the history of the two sandwiches and examine why, much like the Eagles and Patriots, the two sandwiches have inspired such fervent fandom.

 

Most sources — from the official Philadelphia tourism website to the Oxford Encyclopedia of Food and Drink in America — agree that the original form of the sandwich was invented in 1930 by a hot dog vendor named Pat Olivieri, who ran a cart with his brother, Harry. As the legend goes, things changed for the brothers when Pat Olivieri decided to put some beef from a local butcher on the grill and craft himself a beef sandwich.

“One day they were making the steak on the grill and put it on a hot dog roll,” said Carlos Astacio, the manager of Pat’s King of Steaks, the restaurant that the Olivieri brothers eventually built in 1940. “And a cab driver came up as Pat was making his lunch, and the cab driver said, ‘Give me one of those!’ They made it for him, and it took off. It became a neighborhood thing, then a city thing, and then it just exploded from there.”

 

Fast-forward 80-plus years, and Pat’s King of Steaks is still selling the sandwiches at the corner of South 9th Street, Wharton Street, and East Passyunk Avenue in South Philadelphia. Down the street from Pat’s is Geno’s Steaks, Pat’s rival restaurant since it opened in 1966.

 

It’s with the introduction of Geno’s that the cheesesteak origin story gets a little messy. According to a First We Feast interview with Philadelphia food historian Carolyn Wyman, author of “The Great Philly Cheesesteak Book,” the oldest of the cheesesteak restaurants in Philadelphia don’t have “cheesesteak” in their names because the sandwich existed for decades before adding cheese was the norm. Both Pat’s and Geno’s claim they were the first to dabble in cheese, according to Wyman. She said Pat’s dates the invention back to the 1940s, when Pat’s employee “Cocky” Joe Lorenzo added provolone to his own sandwich, while Geno’s founder Joey Vento claimed he was the one who spun the cheesy sandwich up in the 1960s.

For the record, Wyman sides with Pat’s in the debate. However, food historian Sandra Oliver said that, based on her decades of research into culinary origins, she’s dubious about any claims that a single individual “invented” a food.

“No matter how you look at any of these things, my experience with food history is that nothing is ever really ‘invented,’” Oliver said. “Recipes, like people, are descended from something or someone.”

Regardless of who was first or who invented what, both Pat’s and Geno’s are winners. Much like the Mike’s Pastry–Modern Pastry cannoli debate in the North End, for which tourists flock to the Italian neighborhood, the rivalry benefits both restaurants.

“On the weekends, sometimes we get a line around the building,” Astacio said. “When tourists come, you want to see the museums, see the Liberty Bell, and grab a cheesesteak. It’s great.”

 

If the history of the cheesesteak sounds complex, it doesn’t hold a claw to that of the lobster roll. One theory is that the lobster roll was first sold as a hot sandwich (similar to the modern “Connecticut-style” lobster roll) at Perry’s, a now-closed restaurant in Milford, Connecticut, in the 1920s. But Oliver considers the sandwich’s origins more closely tied to the Maine lobstermen of the 1890s and 1900s. Oliver, the author of the award-winning book “Saltwater Foodways: New Englanders and Their Foods at Sea and Ashore in the 19th Century,” researched the topic by scouring old magazines from the late 19th and early 20th centuries and listening to personal reminisces from people whose ancestors grew up in Maine during that time.

According to Oliver, lobster fishermen at the time kept their catch in “lobster pounds,” natural coves that penned the lobsters in the same way a farmer might fence in cattle. The lobsters didn’t always thrive in the closed quarters.

“If it looked like things were heading south [in the pound], they could yank the lobsters out and cook ’em up,” Oliver said. “A boiled lobster lasts longer than a live one. So what do you do with a cooked lobster? One possibility is you can sell it to tourists.”

According to Oliver, there is evidence that in the 1890s and early 1900s, tourists coming up to Maine for the summer (known as “rusticators” in Maine vernacular) would visit pounds and either buy a whole lobster and it on sight or buy lobster rolls from the fishermen. These rolls differed very little from the lobster rolls of today.

 

“These days most pounds have tanks rather than coves, but tourists still do the same thing,” Oliver said. “Lobster is a pain because it comes apart in little pieces. It’s not like a pork chop or a chicken. There’s little bits and pieces. What are you going to do with that? You put it in a roll!”

Perhaps surprisingly, given the lobster roll’s status as a cheaper way of eating lobster, Oliver said that at one point it was considered a “polite” method for dining on the shellfish.

“It was a very polite way for Edwardians and Victorians to eat lobster, as well as early 20th-century tourists,” Oliver said. “You don’t have to stick your little tools in to crack open the shell, or smash open claws, with lobster juice running down your arms. It’s neater, tidier.”

 

Though the lobster roll remain an iconic New England dish, the sandwich has spread across the nation, like its cheesesteak brethren. Chef Jasper White, an icon in the Boston seafood world, said he helped promote the rise of the lobster roll by adding it to the menu at his now-closed North End seafood restaurant, Jasper’s, and with his cookbook, “Lobster at Home.”

“In the ’80s, I was at the forefront of the ‘New American’ cuisine, and I was taking New England dishes and updating them,” said White, who is also behind Summer Shack. “When it came to the lobster roll, they were so perfect, so I didn’t really feel the need to update them. I served them in a fine dining setting at Jasper’s, so I did a saffron bun as a kind of affectation, a way to get big money for a lobster roll. But really, the lobster roll is just perfect the way it is.”

While it may be upsetting for New Englanders to hear, White gives New Yorkers credit for helping the lobster roll reach national prominence.

“The food media for so many years was based in New York, especially before the internet,” White said. “So whatever happened in New York, a year later would be happening around the country. They picked up on the lobster roll because it’s excellent, but also because a lot of New Yorkers have summer homes in Cape Cod and Martha’s Vineyard.”

The cheesesteak has similarly thrived and endured, which might also be due to the way it’s been marketed. In her First We Feast interview, Wyman acknowledged the hustle of Pat Olivieri.

“The reason the cheesesteak really blossomed was because of Pat himself,” Wyman said. “He was a larger-than-life figure who visited local theaters and concert halls, bringing steak sandwiches to the stars, then luring them back to his shop and taking pictures of them eating. He spread the word about his sandwich all over the world via these celebrities, and made into a star.”

Additionally for the lobster roll, Oliver said that market forces have helped drive its continued standing.

“There’s been phenomenal lobster harvests for the last few years, so they need to find ways to sell it,” Oliver said. “There can’t necessarily be lobster in every restaurant in the nation, but they have to find ways to sell lobsters for $25. Now along with lobster rolls, we see stuff like lobster mac ‘n cheese and lobster salad everywhere.”

White, meanwhile, simply pointed to the way the lobster roll’s taste matches the character of New England.

“On the one hand, when you taste it, the warm, buttery roll and the cool lobster salad, it’s exquisite,” White said. “On the other hand, when you see the way it’s served, in a little paper cup with a bag of potato chips, it’s humble. To me, that’s New England.”

*this entire piece was taken from Boston.com by Kevin Slane.

Brought to you by the NYC Trivia League, we’ve got Trivia every Monday at 7pm. There is a $50 gift card for first place, 2nd place gets a round of shots, and the team with the best name wins a round of shots as well. Everyone however comes out a winner because we’ll have $4 cans all night!

Register HERE!

How Does NYC Trivia League Work?

NYC Trivia League allows teams to compete in a season format, against not only all teams competing at their home venue, but also against every other league team playing across our 53-bar network.

It’s Free! 

Plain and simple: it doesn’t cost you a dime to play, and every bar we host at offers great prizes to the top teams. Additionally, it’s free to join our league. Teams compete for over $1000 dollars at our season-end King’s Cup: Trivia Tournament of Champions, so what is there to lose?

Team Size:

Six players is the sweet spot. Six or fewer people on a team? Amazing. Do you have more than six people on your team? Split up into two teams and play against your friends for bragging rights and possibly the bar’s nightly prizes.

Points:

Each trivia night or event has five rounds, 10 questions each round, and each question is worth a point, for a possible point total of 50 at the end of the night — no betting, no wagering. Rounds have ranged from European history to cartoons that don’t wear pants.  Most trivia nights include a music round and a picture round.

It’s Simple:

Rules: 1) No cell phones. No Shazam. No Google.  No Bing. If we catch you cheating, you will be disqualified. 2) Don’t shout out the answer. It’s free to play, so why not grab an answer sheet from your trivia host? Please just keep the answers to yourself. 3) Your trivia host has the final say.

League Rules:

League teams can score points at ANY of our bars, and you can attended MULTIPLE bars each week, with your highest score that week counting towards your season score. Registering for NYC Trivia League is free, and your team can also compete for over $1000 in prizes at each of our King’s Cup: Trivia Tournament of Champions.

The best a League Team can do is to score a 100 for the night. Your score is made up of three key factors:

1.) The number of questions answered correctly during Trivia. This is based on a 50-point scale.

2.) The place in which you finish compared to the other teams.

3.) The number of teams that you defeat. We can call this your “Notches” score.

In a given trivia night you can receive up to 50 points based solely on correctly answered questions. Then we award a max of 35 points based on how well you place according to this scale:

35 for 1st place

30 for 2nd place

20 for 3rd place

15 for 4-6th place

10 for 7-10th place

For the remaining 15 points, your Notches score:

Defeating 15+ teams = 15 points

10-14 = 13 points

6-9 = 6 points

5 = 5, 4=4, 3=3, 2=2, 1=1

*the above is taken completely from NYC Trivia League website and used here for your convenience.

Maple She’s Born With It

Age: 35

Likes:

-having a savings account

-leather bound books

– 5-year plans

Dislikes:

-qualifying as mid-30s

-dating apps

-dating in general

Learn More ABout Our Cocktails | Why The Winslow Is NYC’s Best Gin Bar | The Premier East Village & Gramercy Areas Rugby Bar |  How About Joining Our Gin Club | Reserve Our Party Event Space | Find Out What Make The Winslow So Unique | Aged Before Beauty | Try Our Amazing Brunch | Aviation |

Benedicting Rumberbatch

Age: 40

Likes:

-taking your goddamn time

-knowing recipes from memory

-early morning before anyone else is awake

Dislikes:

-updating your passport photo

-realizing you never started that band

-the too little amount teachers get paid

Learn More ABout Our Cocktails | Why The Winslow Is NYC’s Best Gin Bar | The Premier East Village & Gramercy Areas Rugby Bar |  How About Joining Our Gin Club | Reserve Our Party Event Space | Find Out What Make The Winslow So Unique | Aged Before Beauty | Try Our Amazing Brunch | Aviation |

 

Vodka Hell is Going On?

Age: 25

Likes:

-not getting hangovers

-cooking classes

-being able to rent a car

Dislikes:

-the overwhelming feeling that time is a circle and nothing you do matters

-IOS updates

-news more than 2 sentences long

Learn More ABout Our Cocktails | Why The Winslow Is NYC’s Best Gin Bar | The Premier East Village & Gramercy Areas Rugby Bar |  How About Joining Our Gin Club | Reserve Our Party Event Space | Find Out What Make The Winslow So Unique | Aged Before Beauty | Try Our Amazing Brunch | Aviation |

 

Aviation:

Age: 28

Likes:

–mermaid hair
–still using student I.D.
–self made zen gardens

Dislikes:

–gray hair
–student loans
–not knowing band playing on radio

 

Learn More ABout Our Cocktails | Why The Winslow Is NYC’s Best Gin Bar | The Premier East Village & Gramercy Areas Rugby Bar |  How About Joining Our Gin Club | Reserve Our Party Event Space | Find Out What Make The Winslow So Unique | Aged Before Beauty | Try Our Amazing Brunch

 

Aged Before Beauty:

Age: 50

Likes:

-not understanding Snapchat
-a well rounded palate
-still having it

Dislikes:

-root canals
-all other drivers
-kids who think they have it

Learn More ABout Our Cocktails | Why The Winslow Is NYC’s Best Gin Bar | The Premier East Village & Gramercy Areas Rugby Bar |  How About Joining Our Gin Club | Reserve Our Party Event Space | Find Out What Make The Winslow So Unique

 

Chef Nathan hails from Savannah, GA. He graduated from Auburn University in 2008 with a degree in geography and anthropology and moved to NYC shortly after for an unpaid internship where he took on a job cooking at a bar and grill for income and decided to pursue a career in restaurants and hospitality. He has worked with many reputable chefs over the past 7 years, and in 10 establishments ranging from casual to Michelin starred venues. (most notably working with Noma cofounder Mads Refslund at ACME and earning Michelin Stars at Piora and Gunter Seeger NY.) When he’s not at work, he enjoys bubble baths, long walks on the beach and playing with his cat, Jane.

Executive Chef Nathan Pauley In His Own Words

I grew up in Savannah, GA and graduated from Auburn University in 2008 with a degree in Geography and Anthropology. Towards my last year there, I visited New York for one day and knew that I needed to be here. I moved to the city 9 years ago after finishing college for an unpaid internship and simultaneously worked at a bar and grill for money. After 6 months of flipping burgers and frying wings, I left my predestined “college plan” for a career in hospitality and have not once looked back.

I cut my teeth at a small Asian inspired bistro rooted in French technique and principles. Chef Roy Lamberty took me in when I could barely peel an onion. He was an opening line cook at Jean-Georges and has cheffed at many reputable hotels and private clubs before opening his own establishment, Fatty Fish. He was trained technically in old school French and built a solid foundation for me. I ran through every station in under 6 months and was then promoted to Jr. Sous within a year where I managed ordering and inventory as well as manning my station for lunch and dinner services.

After a year and a half, and months of searching and deliberation for my next opportunity to continue my growth, I left with Chef Roy’s blessing to pursue a position at Acme with Executive Chef Mads Refslund, co-founder of Noma in Copenhagen. Mads instilled in me a real sense of artistry and passion and teamwork. I once again went through every station in about 6 months and then was promoted to Jr Sous where I did the restaurants ordering, managed day time prep cooks and oversaw receiving in the day and at night assisting with station prep and worked as tournant during dinner service, and was always on the line for Friday and Saturday night service turning out 250+ covers in a 70-seat house. I was also the banquet chef, catering multiple courses to parties ranging from 10 to 40 people.

Next, I left with a fellow Acme sous chef, Ken Corrow, to open The Cleveland in Soho. We were working together from menu conceptualization to plating ideas along with running the back of house. The owners, however, wished to change the concept to a simpler, more casual menu, so we parted ways genially, but not before Ken passed me along to one of his friends, Mac Moran, for another new restaurant opening in Washington Heights called Rusty Mackerel where I was Executive Sous Chef.

Following my tenure there, I wanted to get back to cooking for me where I could grow and gain inspiration and knowledge which brought me to Piora, earning and retaining a Michelin star and 2 New York Times Stars. I started on the grill station, only to be promoted to Sous Chef at about 8 months in, and left as the Executive Sous Chef with my responsibilities include ordering, inventory, saucier, expeditor, as well as pretty much anything else that needs to be done.

I decided it was time for a new challenge and joined up with Major Food Group, working at Parm.  Here I acquired experience in a corporate level kitchen where I was managing a team of 25 BOH staff and conducting services of up to 700 covers.

Most recently I returned to the fine dining scene to work at Gunter Seeger NY, another new opening. Here we would have a daily changing preset 8 course menu revolving around hyper seasonal products. Chef Gunter and I would go to the Green Market every day to hand pick the finest produce for that night’s dinner service and sourcing meat and fish from the best farmers and fishermen. Words like “pristine, perfection, and soigné” became common talk. He taught me about how the quality of a product is so much more important than how many ways one could manipulate or change it. A true culinary purest that I believe lacks in today’s modern kitchens.

Back when I first moved to the city, before I stepped foot in a kitchen, a friend brought me to a bar called Hibernia. Two of the bartenders at the time, Aidan and Mark, really propelled excellent service in a hospitable and fun environment, to which I became a regular. Somewhere along the way I learned they were the owners of it, and then asked if I would be interested in a new project they were working on called The Winslow. I humbly declined as I was still on my learning path, but when they asked me again late last year, I decided I was ready to helm my own kitchen here at The Winslow.