Eric Tadsen
Year of the Monkey
In the Chinese zodiac, 2016 is the year of the monkey — a symbol that represents intelligence, curiosity and confidence.
At Forequarter, bartenders have channeled this astrological event by concocting inventive drinks to match the monkey’s gregarious personality. Year of the Monkey combines lemongrass-ginger bourbon with pineapple, lime and a dash of hopped blood orange bitters. It’s a complex-sounding flavor palate, but the effect is cohesive and downright refreshing. Served in a dainty snifter glass and garnished with a wheel of lime, it’s a bright, cheerful cocktail, almost like tropical gold rush.
Double down on your potable primates with the Monkey Gland, a 1920s classic that combines gin, absinthe, orange juice and grenadine. Fun fact: It’s named for a now-defunct surgical procedure that involves grafting a monkey testicle onto a human to enhance longevity.
These two are among the holdouts from Forequarter’s winter drink menu, but the bar is in the process of transitioning to its springtime offerings. Before it’s gone, try the Drink Macduff, which combines scotch with pear, maple, lapsang soughong (Chinese black tea) and orange bitters. This cocktail is an excellent choice for people looking for an entry-level scotch experience.
Among the new and noteworthy is the Midas Gold — a light, smoky, mezcal-based drink. A cousin of tequila, the mezcal gives this cocktail a pleasant layer of quirk, while notes of sour grapefruit add a tart, fruity, satisfying finish, hinting at sweet things to come as the seasons change.
