A new vegetarian restaurant opened up on Broadway, here in Providence, and it is slowly becoming one of my all time favorite places! The philosophy of The Grange is to highlight local and seasonal ingredients, as well as operate a low carbon, sustainable business.
For Thirsty Thursday this week, I'd like to focus the Grange's fabulous selection of original cocktails, which are balanced and crafted to perfection, using a variety of local spirits.
The Ampersand (&)
Bully Boy White Rum, fresh orange, Cherry Heering, Dolin Rouge, shaken with ice, strained and served!
Next, we have The Basandere
The Grange's take on the classic Margherita: Agavales Blanco Tequila, Velvet Falernum, lime, torched sage, B&H Orange Bitters. I have discovered that Falernum is the generic term for a spiced citrusy sweet syrup used to flavor Caribbean cocktails. It contains flavors of almond, ginger or cloves, lime and vanilla. Velvet Falernum is the alcoholic version made in Barbados, and is similar to a low proof rum, and is the perfect addition to any TIKI bar!
And last, but not least, my all time favorite, The 00 (Double Ought) Buck
Rittenhouse Rye B.I.B., Grange ginger lemon, Bittermens Hellfire Bitters, garnished with a flamed orange peel. Luscious, with a lovely, fiery heat from the ginger and Hellfire Habanero Shrub .
The Grange is truly bringing back the art of mixology, as well as the love of cocktail classics. As the bartender says: "There are no "Bacardi and Diets" here". ^_^
The Grange is truly bringing back the art of mixology, as well as the love of cocktail classics. As the bartender says: "There are no "Bacardi and Diets" here". ^_^
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