• Signature Drink: The Dandy

     
    POSTED August 20, 2018
     

INGREDIENTS
—2 ½ ounces Dubonnet Red
—1 ounce Elijah Craig bourbon
—1 ½ ounce triple sec
—1 dash Angostura bitters

DIRECTIONS
Stir all ingredients over ice and strain into a chilled cocktail glass. Garnish with orange zest.

Courtesy of Butcher & Banker

Butcher & Banker is uniquely tucked inside a former bank vault under the New Yorker Hotel. The hotel, which opened in 1930 (at the height of the Great Depression), was the largest hotel in the city at the time and attracted a who’s who of entertainers and dignitaries from around the world, including Muhammad Ali, JFK, Joan Crawford and Nikola Tesla, who died in the hotel. The bank later closed in 1980, but the opening of Butcher & Banker in 2017 marked the first time in 37 years that the public had seen the vault. 

Now this dining room, with a wall of original safe deposit boxes left intact, is known for its steaks and locally sourced seafood. The menu features a dozen USDA prime, dry-aged steaks from a Tomahawk rib steak to a cowboy bone-in rib eye topped with oysters and brown butter Béarnaise sauce to a Coulotte Sirloin (top sirloin cap). An in-house smoker allows chef Scott Campbell’s team to smoke pastrami-rubbed long-bone short rib, while Norwegian salmon is cold smoked, hand-carved and served with fresh horseradish crème fraiche for an appetizer or hot smoked for a main course with mushroom fondue and Hollandaise sauce. Beyond beef, Campbell applies his creative touch to kitchen specialties such as five spice duck steak, filet mignon, tuna Florentine, sea scallops and foie gras with cabernet-shallot risotto. 

Well known for its envelope pushing cocktails served with a down-to-earth approach, Standby Detroit has not only helped to garner acclaim for Detroit’s cocktail scene, it’s continued to inspire and connect—even in the wake of a pandemic.

On-site cocktail catering and private events at the bar may be on hold through April, but guests can still enjoy creative stirred, shaken and carbonated bottled cocktails to go or book a private cocktail class to perfect their home bartending skills.

 

Courtesy of Two James Spirits

A unique mix of bitters creates a treat for the senses in this seasonal sip from Corktown’s Two James Spirits. While typically busy hosting tours and private events or slinging craft cocktails in its tasting room, the distillery’s team has shifted its efforts during the coronavirus outbreak. It’s been producing hand sanitizer for hospitals, police and fire departments across the Detroit metro, while lifting spirits with creative curbside cocktail kits.

INGREDIENTS

 

Seattle’s Foodz Catering is preparing to move into its new home, nicknamed the “factory,” in the Georgetown neighborhood this summer. Four times the size of its current headquarters, it will include a new kitchen, offices and a warehouse. Toast the new digs with the company’s Blueberry Mule—the recipe raises the bar on the sober-curious trend.

INGREDIENTS

—3 oz. fresh-pressed blueberry juice

—juice of half a lime

—ginger beer

—shaved ice

—sprig of mint

—lime wedge