Another year, another adventure!!
So hard to believe it’s been 8 wonderful years here at The Hour! Earlier this month, we celebrated this milestone with the help of our friends at Hank’s Pasta Bar. The evening was full of great cocktails and fantastic nibbles with much mirth and merriment! Tammy Taylor was our talented guest bartender for the evening. She shared with us her extraordinary creativity and wealth of cocktail knowledge behind the bar. Hank’s Pasta Bar is sure lucky to have her on staff!
We started the evening off serving our guests a delightfully refreshing summer-themed Pink Parrot Punch. We used local Green Hat gin mixed with syrups and bitters available at The Hour.
Pink Parrot Punch
1 bottle chilled Green Hat Spring/Summer Gin
1 bottle chilled prosecco
1 bottle chilled seltzer water
1 bottle chilled lemonade
1 bottle Small Hand Foods Raspberry Gum Syrup
1 pint fresh muddled raspberries (strained)
Several dashes of Dashfire Hibiscus Bitters (to taste)
Combine all ingredients in a vintage punch bowl, garnish with raspberry ice mold and frozen lemon slices, and serve!
Hank’s Pasta Bar wowed our guests with an amazing spread of charcuterie, cheese, and assorted bruschetta. Just thinking about these yummy bites has us yearning to go to Hank’s for some more!
Our second cocktail experience for the evening was Tammy’s thoughtful creation just for the store. She concocted our signature cocktail to celebrate our first 8 years: The Hour Sour! It too contains ingredients available at The Hour.
The Hour Sour
1.5 oz Buffalo Trace Bourbon
3 dashes Bitter End Curry Bitters
1 egg white
Combine all ingredients into a cocktail shaker. Shake without ice for 15 seconds. Add ice and shake for an additional 15 seconds. Strain into a collins or pilsner glass, add ice and a splash of soda water, and dust with curry powder.
The third and final cocktail that our guests enjoyed during the evening was Hank’s own I Might Be Dead. We highly recommend you order this potent tiki-style cocktail at your next visit to Hank’s Pasta Bar. It’s from their current seasonal cocktail menu.
I Might Be Dead
1.5 oz Wray & Nephew Rum
1.5 oz pineapple juice
0.5 oz Aperol
3 dashes Peychaud’s Bitters
Combine all ingredients into a cocktail shaker. Add ice and shake for 15 seconds. Strain into an ice-filled snifter or rocks glass. Garnish with cherries.
For those of you who missed out on all the evening’s festivites, see the fun we had below!Click to view slideshow.
Our first 8 years have been quite an adventure! To kick off the next 8 years and beyond, we announced our exciting new venture. Stay tuned for all the details in the months to come…
Finally, we know that we would not be here without the continued patronage of our loyal customers. We thank you and are truly grateful for all of your encouragement and support. Cheers!