On the heels of its smash inaugural event, announces its next After Hours for Saturday, Nov. 3 at 10 p.m. That's when the lights dim, the kitchen winds down, and the focus is all on High Hat's bar team and their winning craft cocktails - order select drinks from the standard menu, or try one of the special libations made just for the night.
Bar manager Ryan Iriarte, who developed the cocktail menus, gives us a preview:
- An Apple Fall $9; debuts Nov. 3 and available through the season. Aged apple brandy, farm apple cider, a shrub made from fragrant Jonagold apples, and dried cinnamon apples to garnish.
- Figgy Chaiquila $9; debuts Nov. 3 with a limited run. This variation of the Manhattan pairs tea-infused tequila reposado and sweet vermouth with a shrub made from sweet, rich figs; it's all spritzed with Angostura bitters.
- Sage & Smoke $9; debuts Nov. 3 with a limited run. Fresh sage stands in for mint in this twist on the julep; the fresh sage is muddled with ginger syrup, shaken with Scotch whisky and double strained over crushed ice. Ryan's thinking about flaming fresh sage as a garnish, which would account for the visual smoke, at least.
- 4500 $8. Bourbon joins housemade hibiscus ginger liqueur and orange bitters, lime juice, and a splash of cola.
- The Hornet $8. Old New Orleans Cajun Spice rum dances with sweet vermouth and honey, and gets an earthiness from housemade hibiscus bitters.
High Hat Café, 4500 Freret Street, 754.1336. Lauren Holton, an award-winning member of the High Hat bar team, will join Ryan behind the stick for the After Hours event as well.
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