Bartender, Pangea Kitchen
1. PK Old Fashioned
The Old Fashioned is one of our most popular cocktails, being a traditional beverage. I like to keep it simple with Rittenhouse Rye whiskey, house-made simple syrup, angostura bitters, and an orange peel. Combine this with a hand-cut ice cube and you’ve got yourself an Old Fashioned- Pangea Kitchen style! While an Old Fashioned normally includes cherries and muddling techniques (mixing of all flavors instead of experiencing each layer of the drink one by one), I eliminated the syrupy, sticky sensation and created a smooth mixed beverage experience I know you’ll love!
2. Benedict Cucumberbatch
A patron favorite is the Benedict Cucumberbatch, a Pangea Kitchen original! I put a new spin on the traditional Gimlet and added a spicy kick. I begin with infusing New Amsterdam gin and Thai chili peppers for three days, and afterwards I combine this concoction with cucumber, basil and house-made simple syrup consisting of cold macerated cucumbers and a refreshing basil purée. You won’t find a drink like the Benedict Cucumberbatch anywhere else!
3. Thai Daiquiri
Perhaps the most photogenic of all hand-crafted drinks is the daiquiri, and it was our mission at Pangea to make it much, much better. The Thai Daiquiri is a Pangea Kitchen original created by former bartender, Neal Kandel. Don’t let this drink’s simplistic construction fool you, this one has layers. I start by infusing peanuts with our Plantation rum for three days, much like the Benedict Cucumberbatch. When the time is up, I add ginger and Thai chilis to enhance that flavor and give your taste buds a spicy kick. This drink also includes lime juice, our house-made simple syrup, and is topped with a dainty basil leaf.
Sweet and spicy all in one, the Sazerac offers a unique taste to light up any dining occasion. The Sazerac is a traditional cocktail that originated in New Orleans. It hits you with an immediate aroma of Anise and has a caramel finish. If you're a fan of an Old Fashioned, this is the perfect drink you you. We use Torres 10 brandy, house-made Demerara syrup and Peychaud’s bitters.
I’ve outlined four incredible beverages for you to try this weekend, but that’s not all we serve. Take a seat at our bar and have a taste of all of our mixed cocktails! (Preferably not in one setting. Drink responsibly.)