2.11.2014

South Street Seaport Artisan's Row

Last year I paid a visit to the "Artisan's Row" of South Street Seaport. This lane of shops is maintained by the Seaport Museum and features a wood carving and letterpress studio. I always love dropping by Bowne & Co. Stationers to see what letterpress resident Ali Osborn is working on, churning out new posters and cards on the antique letterpresses. The scent of ink and wood shavings from the adjoining woodworking studio are heavy in the air. Stepping across the threshold from the tidy Bowne space and into the clutter of the wood shop is crossing into a magical wonderland. Half finished busts and mastheads peer up from tables and tucked in corners, while intricate model ships sail on a calm sea of sawdust. Sal Polisi carves away at a giant eagle head and other whimsical creatures destined for historic ship replicas and nautical themed bars. The Seaport was closed for months after Hurricane Sandy destroyed the area, and Sal was displaced from his former shop down on the pier. Thankfully he's been able to set up residence here, and it's great to see everything back up and running again.

South Street Seaport Artisan's Row
South Street Seaport Artisan's Row
South Street Seaport Artisan's Row
South Street Seaport Artisan's Row
South Street Seaport Artisan's Row
South Street Seaport Artisan's Row
South Street Seaport Artisan's Row
South Street Seaport Artisan's Row
South Street Seaport Artisan's Row
South Street Seaport Artisan's Row
South Street Seaport Artisan's Row
South Street Seaport Artisan's Row
South Street Seaport Artisan's RowSouth Street Seaport Artisan's Row
South Street Seaport Artisan's Row
South Street Seaport Artisan's Row
South Street Seaport Artisan's Row
South Street Seaport Artisan's Row
South Street Seaport Artisan's RowSouth Street Seaport Artisan's Row
South Street Seaport Artisan's Row
South Street Seaport Artisan's Row
South Street Seaport Artisan's Row

Winter Walk

I love New York in the winter, it's quieter, more neighborly, as the locals reclaim the streets and tourists jet off to warmer destinations. Padding down the snow covered sidewalks, bundled against the polar air, it feels the most like home. I had such a long walk, starting in Prospect Park, through Park Slope all the way to Brooklyn Heights and over the Brooklyn Bridge to South Street Seaport. I think I've thoroughly broken in my new L.L. Bean boots now.

Snow in NYC
Snow in NYC
Snow in NYCSnow in NYC
Snow in NYC
Snow in NYCSnow in NYC
Snow in NYCSnow in NYC
Snow in NYC
Snow in NYC
Snow in NYCSnow in NYC
Snow in NYC
Snow in NYC
Snow in NYCSnow in NYC
Snow in NYCSnow in NYC



12.12.2013

Winter at The Dead Rabbit

There's no better place to warm up on a cold winter eve than the upstairs Parlor at The Dead Rabbit. While the downstairs "Grocery & Grog" may be packed to the gills with Wall Street suits after work, the Parlor vibe is relaxed and cozy. The cocktail book is extensive and all of the drinks listed inside are certified historically accurate by head bartender Jack McGarry. See below for three drink recipes, or just pop in for the professionally mixed version on your next snowy night out in New York City.

The Dead RabbitThe Dead Rabbit
The Dead RabbitThe Dead Rabbit
The Dead RabbitThe Dead Rabbit
The Dead RabbitThe Dead Rabbit


Alymeth- Served à la Bishop, from William Schmidt, "The Flowing Bowl," 1892

-Burgundy Wine
-60mg caster sugar
-Oleo-saccharum of 2 oranges
-2oz fresh orange juice
-.5oz fresh lemon juice
Prepare separately, pulverized in a pestle & mortar:
-3 bay-leaf
-1tsp coriander
-4 cardamom pods
-1tsp of anise
-1 tsp of mace
Add to the Madeira citrus mixture and bring to boil. Served hot and garnished with freshly grated nutmeg & orange oils

---

Porter Sangaree- Diverse & Invalid, from Jerry Thomas, "The Bar Tender's Guide," 1862

Into a mixing glass add:
-6oz American Founders Porter
-.75oz Lemon Sherbet
-3 dashes Mace Tincture
-3 dashes Dead Rabbit Orinoco bitters
Add ice and stir until ice-cold. Strain into a punch goblet with one chunk of ice and finish with freshly grated nutmeg and lemon oils.

---

Mulled Egg-wine, from William Terrington, "Cooling Cups & Dainty Drinks," 1869

To a posset pot add;
–250mls Barbadillo ‘Obispo Gascon’ Palo Cortado Sherry
–2 eggs
–90mg caster sugar
–3 dashes of Dead Rabbit Orinoco bitters
Emulsify ingredients with blender
Prepare separately:
-1 1/3 cup of water
Pulverized in a pestle and mortar add to the water:
-2 cardamom pods
-4 cloves
-2 allspice berries
-2 star anise
-2 mace blades
-½ cinnamon quill
Allow to simmer until liquid has been reduced to one cup of water
Whilst blending the sherry egg mixture slowly add the hot spiced water. Serve lukewarm.