For the past 2 years I have been proud to call the Oyster Bar at Bayou on Bay my home. All that will be changing soon, as the current location of the Oyster Bar will be closing in the Spring, and we will be reopening in a larger space with a little bit larger of a concept. I’ll share more in a bit, but for now here are some pictures of the new location. The space is still in the very early stages of construction, and much needs to be done, but this will give you a little idea of what’s to come.
Looking from the bar area towards the entrance
Looking at the bar towards the future patio
Looking at the back bar and future wall of booze
It seems that certain combination of spirits always results in endless variations of a similar cocktail. Which is not bad, as it allows you to gain an understanding of the small nuances between recipes, as well as helps you refine your palette as you look for those differing qualities.
This cocktail is just that, a play on the timeless pairing of gin, chartreuse and rosemary. Many cocktails have been made using these three ingredients, as they work so well together. Taking these flavors and adding modifiers or playing with ratios, results in cocktails with similar, and at the same time, differing qualities. This particular cocktail is currently on my menu at the Oyster Bar at Bayou on Bay and has been very popular in the last couple of months.
Vow of Silence
1 1/2 oz Rosemary Infused Gin
3/4 oz Dolin Blanc Vermouth
3/4 oz Yellow Chartreuse
The Manhattan. Probably one of my favorite cocktails and one that is open to almost endless tweaks and variations, while still remaining distinguishable as a Manhattan. This particular variation is one of our house cocktails at the Oyster Bar, and really shows the versatility of this classic cocktail.
While at first glance chai and bourbon may not seem like a likely pairing, the flavors of chai and vermouth pair extremely well, and a nice high proof bourbon ties the sweetness together perfectly. Cheers!
Park Avenue Manhattan
1 oz Chai-Infused Vermouth
2 oz Bourbon (90 proof or higher preferred)
3 dashes Orange Bitters
750ml Dolin Blanc Vermouth
3oz (by volume) loose Chai
Steep in covered container for 24 hrs. Strain through coffee filter and bottle. Refridgerate infused vermouth for up to one month.