New Menu? Shuttt upp... 🍑😋🍸
Have you tried our new menu yet? Let us whet your appetite ... plus, festive events for Fall 🍁🥧🍎🎉
🍑Have you tried our NEW MENU yet? 🍑
With lots of harvest fall flavors : figs, beets, prickly pears, preserved lemons 🍋 , purple corn 🌽, chilies 🌶️ …),
A new freezer section of martinis 🍸 (and our @roncolon coffee-infused rum negroni ☕️🤤),
New plates to share (rosemary sweet & salty mixed nuts, vegan ceviche, & a homemade pickle platter to name a few…)
and of course, Abricot’s cocktails on tap, a seasonal marg 🍹and a pisco sour …
We’re OBSESSED…
Here’s a look at our TEAM PICKS:
ALLISON : My early fave cocktail on our new menu is the Veselka, named after one of my fave restaurants in NYC (and even better, the word means 🌈 in Ukrainian!). Made with kvass (a fermented beet tonic), coconut oil-infused vodka, and Cointreau, it’s complex, balanced, and very easy to quaff.
Its perfect pairing is definitely the pickle plate (which includes the pickled beets left over from making the kvass - anti gaspi to the max!).
JEN : Tepache (a fermented n/a drink from Mexico which uses the peel & rind of pineapple and brown sugar to create distinctively fizzy, sweet & tart flavor profile) is already a standout fave for me. Brings back Summer days spent in Oaxaca, where they dust it with cinnamon & chili powder…
Now spike it with another note, mezcal, which brings smokiness to the mix, jalapeño and fresh sage, and you have our Carmen Miranda. Served in our cantaritos (the cute terra cotta pots), the smells and tastes of this one are totally transporting.
My perfect pairing for Carmen is our vegan ceviche. (But I wouldn’t complain if I was ‘forced’ to drink this with nachos & cornbread either ;))
LISA : Last month, I had the opportunity to take part in the Trophées du Bar finals and clinched the second place. From the preparation, qualifications, to the final, it was a highly intense competition from which I've gained a lot of insights. For the occasion, I created the cocktail "Ingredients," currently featured on our menu, drawing inspiration from Still Life: to me, it symbolizes the concepts of temporality and sustainability that are increasingly taking root in our daily lives (both at home and in the bar). It includes White Armagnac, Absinthe, fermented apple and borage, along with a rice milk infused with verbena. So, are you coming to taste it?
Staff pairing: our mixed nuts with maple syrup, pink peppercorn & rosemary
Now what matters is what your new favorite will be! 😉😘
NOVEMBER EVENTS :
We’re in DEEP FALL now, 🍁🥧🍎 and we have so many exciting events to share with you…
NOV 11 8pm-11pm A night of music with: Aaron Lippert (singer/songwriter/guitarist), Andy Guthrie, and Lauren Renaud’s fabulous band: HOT4TEACHERZ 🎶🎸🎤🔥
NOV 14 7pm Cartomancie & Cocktails with Louisa Taabni ✨🔮– get your tarot read for 20 minutes while sipping a cocktail from our new menu!
NOV 16 BEAUJOLAIS NOUVEAU night! 🍷🎶 With the talented Melissa Lesnie playing a repertoire of French songs & featuring Beaujolais Nouveau curated by CAVEWOMAN WINES
NOV 18 8pm - 11pm ROCK U CREW band plays your favorite Rock covers! (Audience participation encouraged ;))
🍁THE WEEK OF NOVEMBER 21 - 25, or until supplies run out : 🍁
IT'S THANKSGIVING, BÉBÉS! Our famous marg, the Scarborough Faire 🍹 & Pumpkin Pie by the slice 🥧🎃 until we’ve got no more!
PLUS:
SHOCHU WEEK! 🇯🇵 NOV 11-18 : 10 cocktail bars of Paris feature 1 drink spotlighting Shochu - a traditional distilled spirit of Japan… Come taste Abricot’s marriage of Japanese tradition and American nostalgia in our cocktail, the Golden Crisp: barley shochu meets the barley cereal of our childhood… 🥣
LIVE JAZZ 6-9pm EVERY SUNDAY 🎶🎙️🎺
See you Soon!
🧡 love, Abricot