Growlers are coming to Cure Monday July 10th!

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Growlers are coming to Cure Monday July 10th!

Monday can't come soon enough! In addition to our usual amazing Industry specials paired up with live music, we will be kicking off the sale of Cure Growlers!!! That's right, starting Monday you will be able to come in, enjoy great food, awesome beer, and take one (or two) for the road.***

This Monday July 10th:

At 3pm join us for $2 and $3 can and bottled beers, $4 drafts, and $5 drink specials!

At 5pm we've got a special $3 bar bite menu to include Salmon Burger Sliders, Porchetta Meatballs, Shaved Celery Caesar Salad and Pork Belly Sliders to name a few. 

At 6pm live music begins with the very talented Travis Winkley!

Make sure to follow us on Untappd for the latest in our draft line up as well as upcoming events. Lastly, a little spoiler alert....you just might see more draft lines behind our bar!!

See you Monday!

***Growlers will be sold beginning at 5pm and will be available until 9pm. Growlers will be limited to two per customer and must be purchased within legal off-site liquor sale hours. To purchase our refillable bottle, it is $5 and it can be filled on a future date for just the cost of the draft if returned clean.

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Easter Brunch with us!

As you may or may not know, Brunch is a huge staple here at Cure. Our weekends just wouldn't be the same without it! And with Easter just around the corner, what better idea than to come on down here with the whole family after the egg hunt is over and indulge with some delicious Benedicts, Mimosas, Bacon, Bloody Mary flights and more! Check out our brunch menu here.

We are extending our normal brunch hours for Easter Sunday until 4 pm, and will resume our regular dinner menu after that if you would rather come in for dinner! Call today to make a reservation for you and your whole clan! We can't wait to spend the holiday and officially ring in spring with you all!

RESERVATIONS

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1st Annual Taste of Farmington // Communities for a Cause

We are officially less than 1 month away from the taste event you don't want to miss!

The First Annual Taste of Farmington is coming to Farmington Gardens on April 27th to benefit the Farmington Food Pantry CT. Having distributed almost 92,000 pounds of food in 2016, the all volunteer non-profit organization tremendously helps hundreds of Connecticut families receive the assistance they need. On average, the Farmington Food Pantry distributes over 1,900 pounds each week.

We at Cure felt the slogan "Communities for a Cause" fit in so perfectly for what we are trying to accomplish: To give local businesses, friends and families an opportunity to come together, experience what "The Valley" has to offer and help our neighbors.

We are grateful to have such incredible support from the people of Connecticut, our generous sponsors, participating businesses, and the Town of Farmington.

Join us on April 27th from 5:30 - 9:30 for a one of a kind taste experience from over 25 of the best restaurants, local farms, breweries, and wine representatives of the Farmington Valley.

Tickets are going fast and can be purchased for $50 per person here

All proceeds will benefit the Farmington Food Pantry CT.

Check out our event page for more information!! Hope to see you all there!

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St. Pats Unionville Trifecta Pub Crawl!!!

You guyyyssss!!! It's almost Saint Patrick's Day! Come on in for dinner with us Friday night for a few of our favorite Irish food and drink specials!

And DON'T FORGET that this Saturday we, along with our amazing neighbors Olive Bar + George's Pizza AND Taprock Beer Bar & Refuge, will be hosting you this AWESOME IRISH pub crawl!!!

Starting Saturday March 18th at Cure, from 11am - 2pm we've got an Irish inspired brunch with live music from Steelhead!  From 4pm - 7pm Steve Dunn will be playing live at Taprock!! Then head on over to O Bar for DJ Darth Vader from 8:30 to close to finish your St. Pat's party off right!

All bars will be featuring Irish Pub Fare and have $4 Irish drafts and $5 Jameson Specials all day and night!!!

And for those of you who will need a little hair of the dog on Sunday morning, don't fret we've got you covered! Our Bloody and Bacon Flights will be flowing starting at 10 am sharp!

 

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Fat Tuesday!

Mardi Gras is one of our favorite times of the year! Here at Cure we are strongly inspired by southern food, drink and culture, especially by our super cool friends down in 'Nawlins. The music, culinary culture, and night life has had such a huge influence on restaurants and bars all over the world! And so what better excuse to whip up some classic NOLA specials for y'all??

Join us next Tuesday, February 28th! We will be serving up some delicious New Orleans inspired food and drink ALL DAY LONG!

COCKTAILS

Hurricanes

Sazeracs

Cajun Bloody Marys

Daiquiris

FOOD

Gumbo

Cheddar Corn Bread

Popcorn Alligator

Fried Oysters

Roasted Pork Belly

Oyster Po Boy

Crab Beignets

we are open on tuesdays from 11:30-10, serving food until 9pm! come down and say hey!

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Singles Saturday 2017!

The month of love is upon us, and we are excited to not only be hosting so many of you love birds next Tuesday for our Valentine's Day Prix Fixe Dinner, but to also be throwing our second annual SINGLES SATURDAY party! We're taking a little bit of a different approach this year.. Think online dating come to life! Starting at 8 pm, if you come in and show us your active online dating profile or app on your phone you get a Signature Singles Saturday Cocktail for FREE! 🎉🍸🍹 We will be running drink specials all night.. and who knows, you might even find yourself a valentine?! 😘💘💝

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Québec's Winter Carnaval, Poutine Week, Beer Brunch and Super Bowl Sunday!

Our Poutine made with house pistachio gravy, local farm cheese curds, and fried herbs!

Our Poutine made with house pistachio gravy, local farm cheese curds, and fried herbs!

We love a celebration here at Cure, especially when it involves fries, gravy, cheese and booze!! Right now, our northern neighbors in Québec are currently not only celebrating their annual Winter Carnaval Festival, (which has been named the largest winter festival in the world after over 1 million people attended it in 2006!!) but we recently learned that is also Poutine Week

Winter Carnaval this year is being celebrated from January 27th to February 12th, and includes lots of outdoor parties, food, sledding, ice castles and ice sculpture competitions. The famous carnaval drink Caribou is served as a shooter in ice cubes cold, or hot (which is how we prefer it!) This delicious hot wine and whiskey beverage dates back to colonial times when loggers and hunters used to make it from actual caribou blood and whiskey to stay warm while working during the cold months.. pretty intense! Click here for a great recipe to make this classic winter drink at home!

photo: pri.org

photo: pri.org

There is also 'le Bain de Neige' which is where people dress in bathing suits and play in the snow.. we're still not totally sure for what reason.. (there must be some Caribou involved in that!)

As many of us in Connecticut do, (Langevin, Lessard, Pelletier, Gengras, Belanger, Lefebvre, Poirier, Gagnon, Martel and so on...) some of us at Cure have family ties to the province and after the terrible event that occurred in Québec City last weekend, we wanted to send them some love in the only way we know how.. with our food!

So in honor of our crazy-awesome French Canadian neighbors and relatives, Winter Carnaval, and Poutine Week, we are offering our Poutine at 50% off all day today and tomorrow! So come on in for lunch, happy hour, dinner, brunch, or a late night snack and indulge in a Québec classic with us!

photo: Jennifer Marcuson

photo: Jennifer Marcuson

And don't forget we also have our Beer Brunch with Black Hog Brewing on tomorrow from 11-2!! 

Easy Rye-da Micheladas
Coffee Milk Stout NITRO
THC Denali Pale Ale
& some Barrel Aged Granola Brown

ALL Black Hog drafts are $4 from 11 am - 2 pm!

And try out our BRAND NEW Winter Brunch items like the Lobster Roll Benedict or the Beef Short Rib Sweet Potato Hash! YUM!

We will be having a special Super Bowl menu available on Sunday after brunch (2-close; regular dinner menu won't be being served) including $5 drafts and $5 bites(wings, calamari and fries)!! We will also have our raw bar, mixed green salad, BLT's and burgers being served till close.

Happy weekend everyone, and we hope to see you soon!

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Best Of Hartford Magazine 2017 VOTING!

It's that time of the year again!! We were so honored to have received Best New Restaurant last year for Best of Hartford Magazine, and we couldn't have won without all of your support!!! We would be so grateful if you could take a few minutes of your time to vote for us again this year!

We have until 11:59 pm on February 26 to cast votes, so head on over and vote for us for Best Restaurant Bar, Cocktails, Happy Hour, Brunch, and whatever other categories you think we deserve! 

We've thrown together a little visual recap of some of our favorite dishes and drinks from the last year, we hope you enjoy looking over them as much as we enjoyed making them for all of you! To many more seasons of creative cooking and cocktails at Cure.. 

THANK YOU FOR ALL OF YOUR ENDLESS SUPPORT!

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Winter and Valentine's Day Menus!

Roasted Saffron Chicken

Roasted Saffron Chicken

 Winter may have already officially begun, but for us at Cure Winter starts today! Come on in to try some of the new items on our Winter 2017 menu.. The Saffron Roasted Chicken, BBQ Harissa Rubbed Lamb Ribs, Roasted Beet Gnocchi, and Steak Tartare (with a twist) are among our new comers. Our dessert menu is all brand  new, and our cocktail menu has had a beautiful facelift as well! We look forward to seeing you and hearing your feedback! To see the full menu, click here

Coast to Coast; click here for recipe!

Coast to Coast; click here for recipe!

BBQ Harissa Rubbed Lamb Ribs

BBQ Harissa Rubbed Lamb Ribs

Eddy or Not, Here I Come; Deep Eddy Cranberry Vodka / Local Cider / Fresh Lime / House Cinnamon Honey / Grated Ginger / House Ginger Vinegar / Pink Sea Salt / Soda

Eddy or Not, Here I Come; Deep Eddy Cranberry Vodka / Local Cider / Fresh Lime / House Cinnamon Honey / Grated Ginger / House Ginger Vinegar / Pink Sea Salt / Soda

Roasted Beet Gnocchi

Roasted Beet Gnocchi

Steak Tartare; hamburger inspired flavors!

Steak Tartare; hamburger inspired flavors!

Suave Agave; Camarena Reposado Tequila / Amaro Montenegro / Grapefruit Liqueur / Fresh Lime / Egg White / Lime Sugar

Suave Agave; Camarena Reposado Tequila / Amaro Montenegro / Grapefruit Liqueur / Fresh Lime / Egg White / Lime Sugar

We also are excited to announce our Valentine's Day Dinner prix fixe menu!! For details and to see the actual menu, click on the image below. We are already taking reservations for after 5 pm, so don't wait!! Take your sweetheart out to a dinner neither one of you will forget!!

photography: Jennifer Marcuson

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Coast to Coast // Drink Recipe Included!

Our winter menu is getting it's final touches, and will be live as of January 16th! We are so excited for the change in season, and flavors on our food and cocktail menu that we just HAD to share a recipe with you; just in time for your Christmas and New Years celebrations!!

'Coast to Coast' is one of Matt's latest creations; a perfect blend of spice and sweet, creamy yet tart and refreshing.. It's sure to be a total hit at your holiday gathering!

Ingredients (per cocktail);

  • 2 oz Havana Club Anejo Rum
  • .75 oz Somrus Indian Cream Liqueur
  • .75 oz pineapple juice
  • .5 oz lime juice
  • 2 dash of black walnut bitters (Fee Brothers makes a great one!)
  • 1 bar spoon (a teaspoon can be used in place) of house moroccan honey (substitute regular honey)

Garnish;

  • sprig of fresh mint
  • sliced/crushed almonds
  • slice/wedge of lime

Mix all ingredients (not garnish) in a shaker over ice, shake vigourously.. (Matt style!), and pour into a rocks glass over ice. Garnish, serve, and ENJOY!!!

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all photography by Jennifer Marcuson for Cure Restaurant and Bar, 2016

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What are you doing New Years Eve??

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Have you made plans for New Years Eve? Join us! We are offering a special prefix menu for the evening with two seatings; one at 5:30 pm and one at 8:30 pm, along with a complimentary welcome glass of Champagne with your dinner! The Colbys Band will be playing in the pub starting at 9:30 pm accompanied by late night hors d'oeuvres and a midnight Champagne toast, all included in your dinner price of $75!!

Even if you don't dine with us, you can still join us in the pub after 9:30 for music, hors d'oeuvres, and a midnight champagne toast for a cover charge of just $20! 

 

 

NYE 2016 Menu $75

Seatings at 5:30 PM; 8:30 PM

 

Starters

Roasted Dates

Pastrami bacon/toasted almonds/lemon zest/feta

Spicy Tuna Tartar

Sriracha & ginger aioli/tempura crumble/sesame/micro daikon radish

Winter Root Vegetable

Turnips/beets/carrots/radish/parsnip puree/buttered bread crumbs/basil

 

Soup/Salad

New England Clam Chowder

Roasted Apple & Sweet Potato Bisque

Chestnut honey/corn bread/micro red mustard

Baby Kale Caesar

Smoked croutons/Grana Padano

Spinach Salad

Dried cranberries/shallots/beets/rice wine vinaigrette/pepitas

 

Main

Seared Salmon

Roasted root vegetable ratatouille/parsnip puree/pickled onions/basil

Braised Beef Short Rib

Celery root puree/pickled tomatoes/roasted pistachio pesto/horseradish demi-glace

Seared Scallops

New England clam chowder cakes/celery salad/bacon jam/kettle chips

Salt Roasted Beet Gnocchi

Roasted butternut squash/honey chevre/bourbon candied pistachios/pickled beet

puree/basil/lemon zest

 

Dessert

Vanilla Bean Crème Brulée

Honey oat Crumble

Crispy Pork Belly

Salted bourbon caramel/vanilla bean ice cream/cranberry chutney

Chocolate Cake

Carrot cream cheese frosting/whipped cream/candied pistachios


 

Call, email, or message for more details!

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Gobble till you Wobble // 2016 Edition

No plans for Thanksgiving Eve yet? No worries! We've got you covered with good food, good drink, and good music!

Join us one week from today for drink & craft beer specials, delicious bites, and a DJ playing music that's good for your soul (and for your dance moves) all night long! 

And don't forget to get your Thanksgiving to-go orders in before the end of the day tomorrow!! (Thursday November 17th) To see the full menu and for the pdf order form click here. You can place your order by telephone, email, or in person!

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Cocktail Night and Tasting Menu // Monday November 14th

Already dreading Monday? Don't! Treat yourself to this amazing menu available tomorrow only (Monday November 14th) from 5-10 pm. This menu is available to all, both in the dining room as well as in the pub and at the bar. You can choose to order items à la carte, or the full cocktail menu with food pairings for $65!! These are our favorite menus, when we get to be creative and show you something different that you maybe wouldn't have tried on your own! 

And don't forget that all month, for every cocktail sold, we will donate $1 to the Movember Movement to support Men's health and promote awareness of the various cancers affecting men.

Come on in Monday night and start your week off right!!

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Cure Thanksgiving TO GO!

This Thanksgiving, take more time to enjoy your family by letting us do the farm-fresh cooking for you! Bring Cure home by placing an order for pick-up on Thanksgiving Day. We will have two pick-up times; 12:00 and 2:00.

Smoked Turkey, Spaghetti Squash, Mac+Cheese, Sausage and Vegetarian Stuffing, and Pumpkin Pie are just a few of Chef's menu items this year! For the full menu and a printable PDF order form, click here.

Orders can be placed by phone, by email, or in person but they MUST be submitted by November 17th.

We look forward to cooking this special meal for you and yours!!

 

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Hartford Taste of the Nation 2016 // November 3rd

For the second year in a row, Chef Greg Marcuson will be representing Cure at Hartford's Taste of the Nation for No Kid Hungry event on November 3rd at The Riverview in Simsbury, CT. It is always such an honor to be included in such events where we are really able to give back, and of course to be able to work alongside such incredible talent from all over the region!

"Hartford's Taste of the Nation® for No Kid Hungry is the city's hottest and most trend-forward food and beverage event, bringing together award-winning chefs and mixologists from the region. After a successful 2015 event, this year's event will again feature cocktail and dessert receptions and a multi-course seated dinner prepared tableside by New England’s best chefs."

Here is the list of participating restaurants for 2016;

Arethusal al Tavolo -  Dan Magill - Bantam, CT
Avert/Treva/Zohara - Scott Miller - West Hartford, CT
Bear's Smokehouse - Jamie McDonald - Hartford/Windsor, CT
Cafemantic - Jon Hudak - Willimantic, CT
Cook and The Bear - Ed Jones III - West Hartford, CT
Cure Restaurant - Greg Marcuson - Unionville, CT
Elm - Luke Venner - New Canaan, CT
Grants/Restaurant Bricco/Bricco Trattoria - Billy Grant - West Hartford/Glastonbury, CT
Heirloom - Carey Savona - New Haven, CT
Krust Pizza - Matt Wick - Middletown, CT
Max's Oyster Bar - Hunter Morton - Hartford/West Hartford, CT
Mercado Food Truck - Roy Riedl - CT
Millwright's Restaurant and 1680 Tavern - Tyler Anderson - Simsbury, CT
On20 - Jesse Powers - Hartford, CT
Present Company - Jeff Lizotte - Tariffville, CT

Rooster Co. - KC Ward - Newington, CT
Stages At One Washington - Evan Hennesey - Dover, NH
Tallulah On Thames - Jake Rojas - Newport, RI

Thali - Prasad Chinomula - New Haven, CT
The Pine Leaf - Joel Viehland - New Milford, CT

The Whelk - Bill Taibe - Westport, CT
Winvian - Chris Eddy - Morris, CT

Unfortunately online ticket sales are no longer available, but if you would still like to purchase tickets, please contact Julianne Gambert at

jgambert@strength.org or 202-478-6575

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Beer for Boobies // Saturday October 29th!

graphics : Jeremy Simches

graphics : Jeremy Simches

Join us this Saturday, October 29th, for our first annual Beer For Boobies event!!

All day and night we will be pouring draft beers for a cause! For every draft beer purchased Cure will donate $1 to the Susan. G. Komen Foundation.

We will have Nikki Simches & guest bartender Khalid Williams on the bar until close.

Specialty drafts & local brews all day and night!

Including :
Lawson's Finest Liquids Sip of Sunshine IPA
New England Brewing Co. G - BOT D. IPA
Stony Creek Beer Big Cranky D. IPA
Black Hog Brewing Co. Coffee Milk Stout AND Granola Brown
Two Roads Brewing Company No Limits Hefeweizen
Founders Brewing Co. Backwoods Bastard Scotch Ale
Lagunitas Brewing Co Pils

We love nothing more than coming together for a cause, especially when it involves delicious local brews!! See y'all on Saturday! 

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Cure for Haiti

photo courtesy of jcs studio

photo courtesy of jcs studio

Our prayers and thoughts are with everyone who was affected by Hurricane Matthew, and who are still being affected right now.

We know that destruction and despair is in abundance right now over in Haiti and we are ready to lend our hands and hearts to do something big to help a community in desperate need.

photo courtesy of newsfeedtoday.info

photo courtesy of newsfeedtoday.info

Starting this Wednesday, we will have huge donation boxes available in our pub for Haiti relief projects. We will be donating to a local church every weekend who has a sister church in Haiti and they will be shipping our donations directly to help out as many families as we can. We will have a donation bucket at the bar for anyone who wants to donate monetarily as well. We will accept donations for the ENTIRE month of October. I will post a list of all items needed ASAP.

We are also so pleased to announce that we will be donating 5% of our total sales for Wednesday, Thursday, AND Friday of this week.

So we urge you to come on in, enjoy some Wine on Wednesday, Tacos & Tequila Thursday, or plan your date night with us Friday, and help us help those who truly need it right now.

Again, beginning THIS Wednesday we will accept any of the items on the list I will post this evening to donate, monetary donations, and Wednesday - Friday 5% of ALL sales will be donated to relief funds as well.

Here is a list of items we will be accepting in our pub at Cure. On Wednesday, you can ask to speak with Nikki Simches, our Bar Director if you wish to donate items or to donate monetarily.

Items we will be accepting:
-Clothing & shoes for men, women, children & babies
-NEW Undergarments & underwear
-Feminine Products
-Baby Needs - formula, diapers, wipes, bottles, baby blankets, etc
-Pet Supplies
-Non-perishable food & paper products
-Plastic flatware & cups
-Sunscreen
-Batteries
-Flip flops
-Towels, washcloths
-Cleaning supplies
-Toiletries (shampoo, soap, deodorant, etc)
-Books & toys for children
-Monetary donations

Thank you all so much for your compassion and generosity. It will be more appreciated than we could possibly even know. #prayersforhaiti #cureforhaiti

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The Fall Menu is Back!!!

Warm Kale and Butternut Salad

Warm Kale and Butternut Salad

Our fall menu is officially back as of today! Some new items as well as some of our favorites from last year are making an appearance, as well as some amazing new cocktails!! 

Here are a few teasers of what you have to look forward to.. But who are we kidding? Why wait? Come on in for a bite or dinner and say hi! Happy hour goes til 6. See you soon!

Roasted Pumpkin Hummus

Roasted Pumpkin Hummus

Roasted Spaghetti Squash Salad

Roasted Spaghetti Squash Salad

Sparkling Mulberry

Sparkling Mulberry

Aper-All the Small Things

Aper-All the Small Things

Howl at the Moon (as featured on Buzzfeed!!!)

Howl at the Moon (as featured on Buzzfeed!!!)

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For the Love of the Industry; Q+A with Nikki (Fall cocktail recipe included!!)

Nikki Simches: Bar Director and Mixologist at Cure

Nikki Simches: Bar Director and Mixologist at Cure

Are you someone who loves to entertain? Do your friends talk about how they love coming to your home for dinner parties because the food and company can't be beat? Do your parties end up 3 times the size you planned them to be because you told all of your friends to invite their friends because you don't want anyone to feel left out (the more the merrier!!)? Is there simply something inside of you that loves nothing more than to make people FEEL GOOD? Well, we totally get it, we feel exactly the same way. (And you should come fill out an application to come work with us... just sayin'.. ;)

If you have ever been in the service industry, you are a unique kind of person. It's definitely not for everyone. It can be extremely challenging with crazy hours, not always the highest salaries, working holidays and weekends, constant overturning of staff. Yet it's an industry that if you ARE that person who enjoys it and excels at it, you will always come back to it. You do it because you love offering people an experience, because you want nothing more than to make people feel good. Whether it's with a new cut or color, or a relaxing massage or spa service, an incredibly refreshing cocktail after a long day at work, or a special birthday meal among friends and family, you feel best when offering an unforgettable experience to people.

At Cure, we do everything we can to create a unique and personal experience for each and every guest that walks through the door. We want to know about you, and for you to know about us too! So we've decided, what better way to make that happen than to start sharing some Q+A's and recipes from our Mixologists and Chefs with you all on a regular basis!!

We had our fall menu photo shoot last week with Jennifer Marcuson (we can't wait for that menu to launch October 9th.. yesss to Fall food!!!). She grabbed a few pics of Nikki and asked her some questions about her background in the business and why she loves doing what she does at Cure! AND she gave us a crazy delicious cocktail recipe that we're SURE will be a huge hit for your next Autumn dinner party! Check it out;

making it's way back to the fall menu October 9th; the Pumpkin Kale Salad

making it's way back to the fall menu October 9th; the Pumpkin Kale Salad

 

why/how are you in the restaurant industry?

I started working in this industry almost 14 years ago. At first this was a job to put me through college, then it became my passion. I love being able to create cocktails that people enjoy, to train others to be able to do a job that helps them provide for their families, to give complete strangers an awesome experience that makes their day just a little better. This industry has created a pretty good life for me.



it can be a really tough business, what keeps you here?

It's challenging - but I enjoy a good challenge. This industry is constantly evolving - so I'm constantly learning. If you get bored, you're not capitalizing on all of the amazing knowledge out there. Beer is evolving, wines are endless, cocktails have absolutely no limits anymore. It's honestly incredible.



do you feel a drive to take care of people?

100% - My job is literally to make people have a good time. It's simply a perk that I get to create a menu with my bar team and put it in front of people and hear their positive feedback and see they're having a good night and knowing we're helping do that for them.



from where do you source your inspiration to create?

My peers ! I happen to be friends with A LOT of outrageously talented mixologists, bar managers and bar owners. Their successes are inspirational. This industry is all about support from your fellow bartenders ... We are our biggest advocates !



do you consider yourself an artist?

Absolutely. When you can put 5 random ingredients in front of a mixologist and they create something delicious - that's art work, baby.



how has cure helped you grow as a service professional?

I was given 100% creative freedom. I was given 100% trust into training my bar staff. I was given 100% support in whatever I needed to make the bar successful. Having support like that, makes such a difference. I became stronger creatively with no boundaries, I became a stronger teacher to train and educate the staff on things I know and am still learning, and I became a stronger person in general.

 

Howl At The Moon

ingredients;

1.5 oz Wolf Pecan Bourbon
1.5 oz Vermont Maple Cream Liqueur
2 dashes of cherry walnut bitters (we use house made bitters, but Fee Brothers makes black walnut bitters that could make a good replacement for at home!)
grated nutmeg
dark chocolate liqueur soaked Amerena Cherry(house made)

 

mix bourbon, maple cream liqueur, and the bitters in a shaker over ice, shake vigeourously, pour into a martini glass or a glass of your choice, and top with grated nutmeg,  spear the cherry on a toothpick or wooden skewer, place along the rim of the glass, serve and enjoy!!
 

 

We would LOVE to see pics of your home made versions of Howl At The Moon!! Please post your photos to facebook and instagram, tag us in it, and hashtag #curehowlatthemoon to share with us! We will repost our favorites!

written and photographed by Jennifer Marcuson

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