Join Me For a Martini At Koloman On Tuesday!
I’m hosting a Martini happy hour!
This one is near and dear to me, and if you’re in Manhattan, I hope you can stop by.
Tuesday, March 18 from 4 to 7 PM, the magnificent team at Koloman in the ACE Hotel, NoMad (at East 29th Street) are serving the Friday Envelope as part of their ongoing Martini Residency program, which features a recipe suggested by a cocktail industry personality with proceeds toward City Harvest food rescue organization, sponsored by Tenmile distillery in upstate New York.
The drink special is available till Sunday the 23rd, but I will be at Koloman in person on Tuesday to help kick things off.
Friday Envelope is a tribute to my dear friend Francine Cohen, who left us far too early last December after a sudden illness. It’s named for a ritual we started together years ago at her suggestion: save a bit of cash for a rainy day later in the year by placing the dollar amount of the corresponding number week of the year (this one is 11) in an envelope. By December you have a little somethin’ extra for a treat or whatever expenses seem appropriate (we always used a portion of it for a ladies-who-lunch splurge, traditionally at ‘21’ Club while it still existed, then Barbuto, which we were thrilled had reopened).
As another nod to Francine’s legacy, aside from the charity aspect (Francine worked closely with City Meals On Wheels and other charitable organizations) the cocktail has a split base of Peruvian Pisco—a product she spent several years promoting for her work with the Peruvian Cultural Council—Tenmile phenomenal SINPATCH vodka (it’s one of the only ones I actually reach for because it sips more like a rounded, soft unaged whiskey than a harsh distillate), dry vermouth, olive brine (Francine loved dirty vodka Martinis), and orange peel.
It’s like buttah.
If you’re in town but can’t make it Tuesday, the special runs during happy hour all week, so please consider stopping by. Come for the yummy charity cocktail special, stay for the wildly delicious house gougères with horseradish cream sauce.
Is this thing on, Yes!
Also, a huge thanks to everyone for standing by while my newsletter host Buttondown worked out a few more technical glitches. Fingers crossed this thing ends the week more stable than a blue chip.
FYI while it was still functioning, ahem, you signaled in Monday’s survey that you like the idea of the Schudown interviews to be renamed Schmooze With Schus. I’ll work on that.
-A