Exciting New Cocktails at Daniel's Broiler

Our newest cocktails have arrived at the Daniel's Broiler lounge — somewhat of an in-between-winter-and-spring collection of vintage cocktails and seasonal cocktails made with our signature syrups. Quite a few of the new cocktails are vodka- or gin-based, married with citrus and herbs, and they'll make you wish summer was here.

The Sazerac cocktail — featured as one of our vintage cocktails — dates back to the later part of the 19th century. It's a simple cocktail of Rye whiskey, sugar, water and bitters.

The Sazerac is the first cocktail ever made. The exact description of the word "cocktail" is: spirit, water, bitters and sugar. Our variation is created with Whistle Pig Rye, from Vermont, which recently came on the market. It's a 100 proof 100% rye aged for at least 10 years in American oak. This whiskey is a creation of Dave Pickerell, who was the Master distiller at Maker's Mark for 14 years. We also use our housemade bitters instead of the original recipe's call for Peychauds Bitters.

Along with the Sazerac is the Park Avenue, the Mikado, and Scofflaw. On the seasonal cocktail side of the menu are drinks that include the Applewood Manhattan made with bourbon, apple cider, port and bitters. A Pineapple Cosmo made with a new vodka (Moon Mountain), plus St. Germain, pineapple and lime. It goes down easy.

Now, if ginger is your fancy, you must try the Ginger Smash. It includes tequila, our housemade falernum, Creole Shrubb, ginger syrup and lime juice. What's Creole Shrubb? Created in Martinique from rum, this orange liqueur is soft and smooth and mixes well with any drink that calls for an orange liqueur.

So come on in and titillate your taste buds. Click here to see the hours for the three Daniel's Broiler locations, as well as happy hour times.