New Fall Cocktails
Happy Fall everyone!
The hot weather has finally subsided a bit and we’re very excited to introduce our Fall Cocktail Menu.
The first libation we’d like to highlight is the Organic Harvest Mule. The base spirit is Tru Organic Crusoe Spiced Rum, mixed with fresh lime juice, house-made ginger and honey syrup and topped with organic Costadila Colfondo Prosecco. Served in a mason jar, this cocktail is sure to refresh and has the added bonus of giving you a negative carbon footprint for the day as Tru plants a tree for every bottle sold.
We are now featuring a classic twist on a Manhattan called the Bentley. Replacing Rye whiskey with Laird’s Applejack gives this drink an autumnal finish of spiced apple that balances with Carpano Antica Sweet Vermouth(the absolute best there is) and a dash of Angostura bitters. Your reward for finishing your cocktail is a delicious Luxardo Maraschino Cherry nestled at the bottom of the glass.
One of Sarah’s most requested favorites: The “Impeachment” is a twist on a whiskey sour, featuring house-made peach-infused Rye whiskey, fresh-squeezed to order lemon juice and a touch of sugar.
We also have a couple new dishes just right for Fall. We are serving a beautiful blend of land and sea featuring Wild caught Keta Salmon served with wilted pea tendrils, pancetta, heirloom cherry tomatoes, baby carrots, shaved corn and cremini mushrooms with a fresh basil vinaigrette.
Finish off your night with us by enjoying some truly comforting Brioche Bread Pudding with Currants and Pecans served with house-made vanilla crème anglaise and vanilla gelato.
For those looking to hone their pumpkin skills or to teach your kids how to wield a knife, mark your calendar for Tuesday the 30th of October because we’re doing a Pumpkin Carving event early in the evening from 5-7 . Its going to be a great event for kids with plenty of booze for the adults.
Don’t forget to like us on Facebook and follow us on Instagram (@jaynesgastropub) for all the latest mouthwatering pictures and specials.
We look forward to seeing you this week!