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Videos: Cocktails from Oyster House’s Katie Loeb

“The Oyster House today is the vision of Sam Mink, the third generation of the Mink family in the restaurant business. It began in 1947 when Samuel Mink, Sam’s grandfather bought Kelly’s on Mole Street. His son, David, opened the Sansom Street Oyster House in 1976. And now Sam, David’s son is transforming that restaurant into the OYSTER HOUSE.”

 

Oyster House has great selection of local draft beers, a selective wine list and a nice signature cocktail list. All of of these are a great complement to their raw bar and menu. Our cocktail champion from Silk City’s Cocktail Competition, head bartender Katie Loeb of Oyster House, shows us how she makes two fantastic drinks using Root. The winning cocktail, and Dr. Hadley’s Root Restorative and the Hot Buttered Sailor- a twist on a Hot Buttered Rum and a perfect hot drink for a cold day.

Art In The Age ROOT – Recipe: Dr. Hadley’s ROOT Restorative from Art In The Age on Vimeo.

Dr. Hadley’s Root Restorative – Winning Cocktail

.5 oz. Demerara simple syrup
6 large mint leaves
1.25 oz. Lairds Bonded (100 proof) Applejack
1.0 oz. Root Liqueur
.5 oz. Benedictine
.5 oz. fresh lime juice
2 dashes Fee Brother’s Aztec Chocolate bitters
2 dashes Angostura bitters

Garnish: Mint sprig Muddle mint in simple syrup. Add ice and other ingredients. Shake vigorously and strain into a cocktail glass. Top with a spanked mint sprig.

Art In The Age ROOT – Recipe: Hot Buttered Sailor from Art In The Age on Vimeo.

Hot Buttered Sailor

1.5 oz. Sailor Jerry Spiced Rum
.75 oz. Root liqueur
.5 oz. Grand Marnier
2 strips of orange peel, removed with a vegetable peeler
4 oz. boiling water
1 cinnamon stick for garnish
1 Tbs. Spiced Brown sugar butter

* *Spiced Brown Sugar Butter
1 stick unsalted butter, softened at room temperature
3/4 cup brown sugar
1 level tsp. Chinese Five Spice powder

Cream butter with sugar in food processor or with an electric hand mixer and add five spice powder until well incorporated and fluffy. Turn creamed butter out onto a sheet of wax paper and roll tightly into a 1″ circumference log. Freeze until ready to use. Cut into 1/2″ coins for serving. Add rum, Root liqueur and Grand Marnier to a heat proof mug or Irish Coffee mug. Twist orange peel strips and add to mugs. There’s a dash of bitters of your choosing (either Angostura, Fee Brothers Old Fashioned or Aztec Chocolate bitters) that should be included after the Sailor Jerry, Root and Grand Marnier and incorporated into the mug at the same time, before adding the boiling water…Top with boiling water. Add butter and stir with cinnamon stick until melted and well incorporated.