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Published on December 20th, 2012 | by Dipsology

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Event Recap: Let’s Get Dipsy Holiday Edition

 

Last Wednesday was Part 2 of the Let’s Get Dipsy event saga.  Our Holiday Edition was a fabulous evening of cocktails & merriment with, as usual, some of our favorite bars.  We also worked with Operation: Social Santa to collect 35 toys and $350 to benefit children affected by Hurricane Sandy.

You can check out all the pix on Facebook here and here – read on for a recap of the drinks & nibbles we served!

THE COCKTAILS

EVELYN
Justin Fairweather, Partner 

Egg Nog
with Brugal Añejo Rum

      

Hot Sorrel Rum Punch
Brugal Añejo Rum,Vanilla Ginger Syrup, Cinnamon, Clove, Star Anise, Lime, Sorrel (Jamaican Hibiscus)

Check out more information about Evelyn


POURING RIBBONS
Toby Maloney, Partner 

Naughty & Nice
Bulleit Rye, Punt e Mes, St Elizabeth Allspice Dram, Cinnamon Bitters, orange peel garnish.

      

Check out more information about Pouring Ribbons.


THE SHANTY
Nate Dumas, Bar Director, & Sam Owens

Last Waltz
Perry’s Tot Gin, Carpano Antica, Brancamenta, Dry Curaçao, cinnamon stick. Served hot.

Tuxedo No. 2
Dorothy Parker Gin, Dry Vermouth, Maraschino, Absinthe, Orange Bitters, lemon twist.

      

Check out more information about The Shanty


BRUGAL EXTRA DRY RUM

The P.M.
(aka Priority Mail)
Brugal Extra Dry Rum, Lime Juice, Honey Syrup, Peychaud’s Bitters, topped with Sparkling Rosé, garnished with mint & cranberries.

      

Special thanks to Hundredweight Ice for supplying us with Big Ice. 


FOOD

SALUMÈ

A full range of “cichetti” (Italian small plates) including panini, salumi, cheese & sweets featuring spirits by Fratelli Branca.

      

Check out the full menu, or see Salumè’s website more information.

a short recap of the evening in photos:

             

 

and special thanks to our sponsors, bars & partners for helping us make it all happen:

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