Clover-Club-Winter_M.. - Tales of the Cocktail

BY THE GLASS
Red Wine
Pinot Noir, Heron, 2011 11
Well balanced with notes of cherry, plum, red berry and silky spice.
Soft acidity makes it a perfect match with food.
Tempranillo, El Coto Rioja, 2008 9
A gentle, delicious berry driven nose gives way to a soft,
almost Pinot-Noir like palate backed with just the right amount
of acidity.
Cabernet Sauvignon/Carménère 10
Calicanto, 2010
This Chilean blend has great Cabernet flavors of cassis and berry.
The gently spicy finish is softened by French oak and plump
Carménère.
Chef Inspired
With more obscure and unusual ingredients
making their way into cocktails these days, the
culinary approach to cocktails is becoming
increasingly literal. So we figured if we are
taking this approach to drink making, our chef
should be involved. In this section we feature
collaborations between the bar staff and
our chef. The goal was to incorporate our
respective knowledge of food and drink in order
to create some truly new, innovattive and,
above all else, delicious cocktails.
Bon appetit!
WE GOT THE BEET 12
Blanco tequila, mezcal, lime juice, beet shrub, beet syrup
BOTTLES
Pinot Noir, Santennay La Comme Rouge 72
Chateau de La Moltroye, 2010
Sangiovese, Rocca di Castagnoli, 43
Chianti Classico, 2009
Grenache/Syrah/Mourvedre 44
Domaine de Nizas, 2007
Merlot, Rombauer, 2008 52
HOCUS SMOKE US 12
Smoked pepper-infused bourbon, honey, lemon juice,
pickle brine, Hellfire bitters
Royales
Drinks made with Champagne or sparkling wine. In
the words of Napoleon Bonaparte, “I drink champagne
when I win, to celebrate. I drink champagne when I
lose, to console myself.”
Bubbles make everything better, right
Pinot Noir, Cristom, 2010 59
Mt. Jefferson Cuvee
full bottle, 750ml
MAGIC HOUR 12
Lillet Rosé, yellow Chartreuse, grapefruit juice, prosecco
NICE PEAR 12
Pisco, lemon juice, pear brandy, Velvet Falernum,
pear liqueur, Moscato d’ Asti
JACK’S ROYALE 12
Apple brandy, orange juice, maple syrup, lemon juice,
Champagne
**eating raw or undercooked eggs is a risk for foodborne illness**