May 22, 2013
Derek puts up another classic this week…..the Voyager Cocktail
{Ron Atlantico Private Cask, Velvet Falernum, Benedictine, Fresh Lime, Angostura Bitters}
The Voyager Cocktail was created by Robert Hess and represents his entry into the classic Tiki cocktail arena. Since those Polynesian inspired restaurants were intended as a mini-vacation, he felt the name “Voyager” worked really well.
Categories cocktails, derek alexander, revisiting the classics
May 21, 2013
Balcones at L&E!
Balcones is a Texas-based distillery helmed by Master Distiller Chip Tate. A relatively new distillery, Balcones was literally built from the ground up – Chip and his team cut, bent, and welded the copper for their direct fire stills. In lieu of trying to replicate styles of whiskey from other parts of the world, Balcones is celebrating it’s Texas origins by using Texas blue corn for it’s corn whiskey, and purposely aging their whiskey in the Texas heat. Balcones is, unmistakably, the taste of Texas.
We’re proud to carry 4 of their unique offerings.
True Blue 100
Brimstone
Texas Single Malt
Baby Blue
read more about them HERE.
and follow them on Twitter – @BalconesWhisky
Categories whiskey, Whiskey of the Week
May 21, 2013
more info on the ICE benefit happening at L&E HERE.
Categories art & design
May 17, 2013
Longman & Eagle is pleased to introduce a bar snack menu, available at and particular to the Off Site Bar, or OSB at L&E. Executive Chef & partner Jared Wentworth’s moderately sized menu is perfect for grabbing a quick bite while waiting for a table inside, and is also good for those times when you just need a few dozen oysters and a Negroni di Aquila. Menu items include Ceviche Of Laughing Bird Shrimp, East & West Coast Oysters, Fried Smelt, and a few classics from the ‘Bar Snacks’ menu from the restaurant proper – Cheese Plate, Olives, and Rillettes). The OSB bar menu is served seven days a week, starting from 5pm.
photos: Clayton Hauck
Categories chef jared wentworth, Featured, food, OSB
May 16, 2013
yes please………
Andouille Sausage. Red Bean Puree, and Pickled Okra
Veal Sausage. Flavors Of Pho (Vermicelli Noodle Salad, Fish & Hoisin Sause Vinaigrette, Thai Basil)
Lamb Sausage. Green Olive Tapenade, Fried Garlic and Anchovy Mayo
all sausages served with House Made BBQ Potato Chips (and Secret Chip Sauce)
_____________________
Saturday Sausage Shop is a weekly ‘pop-up’ restaurant focusing on encased meats created by Longman & Eagle sous chef MATTHEW ‘SKITTLES’ SLIWINISKI, the SSS @ OSB opens every Saturday at eleven, rain or shine, with a changing weekly menu, featuring sausages (available to eat at the OSB or to go) that will be available while supplies last.
Categories Featured, OSB, saturday sausage shop, sous chef matthew "skittles" sliwinski
May 15, 2013
Up this week on the Classics board…
The Vieux Carre cocktail is named after the French Quarter, (old square) in New Orleans. It was created in 1939 by a bar keep named Walter Bergeron at the carousel bar at the hotel Monteleone .
VIEUX CARRE
1oz Landy Cognac
1oz Rittenhouse Bonded
1oz Punt E Mes
1/4oz Benedictine
Dash Of Angostura
Dash Of Peychauds
-stir-
Old Fashioned Glass
3 Cubes
Garnish w/Lemon Twist
Categories cocktails, derek alexander
May 14, 2013
New on the DRINK menu
MILES BEFORE I SLEEP
{North Shore Aquavit, Rhubarb Tea, Gilka Kümmel, Bittermens Citron Sauvage, Rhubarb Bitters}
Inspired by a Robert Frost poem, this cocktail is reminiscent of a traveler with a long journey ahead. The finish seems to stretch on longer than the standard venture into a cocktail. The aromatics are as ever-present as the fresh delights in nature are in Frost’s poetic style.
Categories cocktails
May 10, 2013
Every week or so, L&E’s Derek Alexander will be posting a classic cocktail on the special board. Up this week…
The Daiquiri was invented in 1898 in Cuba, in a town called Daiquiri near Santiago by two men Jennings Cox and Harry E. Stout. Both men were in the mining Engineers at the conclusion of the war of independence for Cuba (1898) and created the drink in the mine’s dining quarters in Daiquiri. The drink became popularized at the American Bar in Santiago de Cuba when scores of their friends drank copious amounts the cocktail.
Daiquiri
2oz Banks
3/4oz Fresh Lime
3/4oz Simple Syrup
-Shake And Strain-
Served in a chilled coupe
Categories cocktails, derek alexander
May 10, 2013
Up this week………
Venison Sausage. arugula, pickled mustard, cumberland sauce
Goat Sausage. cream cheese, parsley, pickled red onion
Knackwurst. German potato salad, yellow mustard
all sausages served with House Made BBQ Potato Chips (and Secret Chip Sauce)
_____________________
Saturday Sausage Shop is a weekly ‘pop-up’ restaurant focusing on encased meats created by Longman & Eagle sous chef MATTHEW ‘SKITTLES’ SLIWINISKI, the SSS @ OSB opens every Saturday at eleven, rain or shine, with a changing weekly menu, featuring sausages (available to eat at the OSB or to go) that will be available while supplies last.
Categories OSB, saturday sausage shop, sous chef matthew "skittles" sliwinski
May 9, 2013
Whiskey of the Week on the L&E blog is back. Up this week for your drinking pleasure is Old Medley 12 year old.
Old Medley is the product of the father and son team of Charles and Samuel Medley, who are also responsible for Wathen’s Single Barrel. They come from a long line of whiskey makers on both sides of their family. The Medleys and the Wathens have been making whiskey for eight generations. This 12 year old limited release of Old Medley is made to honor a whiskey made by Thomas Aquinas Medley, Charles’ grandfather, in 1933.
This delicious bourbon shows it’s age with it’s heavy vanilla notes, and smooth finish, but the corn is still very present in the nose. A sweet whiskey, perfect for sipping neat and relaxing on a cool spring evening.
enjoy……
Categories whiskey, Whiskey of the Week