Held on the first and third Monday of every month, last night, July 23rd, was the first. The whole series will take place at the Sea Bar at 475 Ellicott Street in Downtown Buffalo, from 9 to midnight.
To celebrate the launch of the IN event series, Buffalo's cocktail kings styled beverages using classic and modern techniques to showcase Buffalo's growing mixology scene.
Here you can see Drew Love, Bar Manager at Cantina Loco, crafting his El Otra Mundo. Del Maguey Vida, Cynar, fresh lime juice, orange and grapefruit bitters shaken and then garnished with truffle sea salt foam and grilled grapefruit.
This is James Roberts, Park Country Club's Executive Chef, using nitrogen to create his cocktail Caipirinha Brasilaira. A blend of sugar cane and key lime force-infused Brazilian Cachaca sorbet, house-made caramelized sugar can soda and finger lime caviar.
Christine Sismondo, author of "America Walks into a Bar: A Spirited History of Taverns and Saloons, Speakeasies and Grog Shops" and "Mondo Cocktail" came from Toronto to join in on the festivities.
Light snacks were provided by Sea Bar's Chef/Owner Mike Andrzejewski and Chefs JJ and Kevin Richert from their brand new BBQ, Smoke on the Water.
Lloyd showed up around 11 o'clock and offered their stellar tacos to balance out the evening's offerings.
Tony Rials, Bartender at Mike A at Hotel Lafayette, created a smooth blended cognac. The drink included hazelnut washed cognac, toasted apricot pit cognac, Amaro Bassano, hazelnut bitters with a piece of hazelnut glass (candy) with red sea salt.
Lake Effect Ice Cream dished out their limited edition ice cream, Honey Pot. Taking inspiration from a Vera cocktail of the same name, Honey Pot is a blend of bourbon, sweet vermouth, fresh lemon, bitters and Fiegel Apiary's honey.
Giveaways were provided by KegWorks, a Buffalo gem when it comes to booze and booze making gear.
The last cocktail of the evening came courtesy of Jon Karel, Bar Manager at Vera. He offered up a modern spin on a traditional sailer's drink. The North Star is a mix of Rittenhouse Rye, simple syrup, fresh lemon juice, egg white, absinthe with cinnamon, Angostura bitters and a star anise garnish.
This was an excellent event, I connected with a number of people that I knew online but hadn't met in person yet and networked with others who were interested in SOLE of Buffalo. I look forward to going to the next one on August 6th, where the focus with be on olives and their oils, and a fine selection of freshly sliced prosciutto and bread baked just for the event will be offered.
Thank you to all who worked to pull off this extra special first event!