Published on December 20th, 2012 | by Dipsology0
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.
Justin Fairweather, Partner
with Brugal Añejo Rum
Hot Sorrel Rum Punch
Brugal Añejo Rum,Vanilla Ginger Syrup, Cinnamon, Clove, Star Anise, Lime, Sorrel (Jamaican Hibiscus)
Toby Maloney, Partner
Naughty & Nice
Bulleit Rye, Punt e Mes, St Elizabeth Allspice Dram, Cinnamon Bitters, orange peel garnish.
Nate Dumas, Bar Director, & Sam Owens
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.
BRUGAL EXTRA DRY RUM
(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.
A full range of “cichetti” (Italian small plates) including panini, salumi, cheese & sweets featuring spirits by Fratelli Branca.
a short recap of the evening in photos:
and special thanks to our sponsors, bars & partners for helping us make it all happen: